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The Hankotsu is a boning knife that has a very different profile to a Honesuki. This style of knife is used to bone hanging and larger cuts of meat as opposed to the Honesuki which is employed more for processing poultry. It is a very stout and tough blade that can take on some serious boning tasks. The blade is made from SK-4 soft carbon steel which takes a really sharp edge. Returning the blade to itís sharp condition is also an easy task with this steel. It has a very asymmetrical grind, almost flat on one side and quite curved on the other. So strictly speaking is better for right handed users. But as this is a short boning knife steerage should not be an issue for left handers.
The blade is coupled to a nicely finished black pakka wood handle attached with 3 rivets and a steel bolster. It is balanced to the rear of the bolster. Remember that this is a reactive steel so the knife must be kept very dry between uses. A nice patina will develop however, which will aid in the general maintenance of the blade.
Blade length: 150mm
Total length: 265mm
Spine thickness: 2.32mm
Blade depth: 27.64mm
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As always, the shopping experience at Chef Knives to Go was excellent. Fast, free shipping, great website description of the product, and the confidence instilled in me because I know that if there are any problems the good people at Chef Knives to Go will help me work it out.
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