The hankotsu is a short, stiff Japanese boning knife built for breaking down large cuts of meat. Unlike a Western boning knife, the hankotsu has almost no flex - it is a rigid tool designed for leverage and precision against bone. This left-handed version gives southpaw cooks the correct asymmetric grind for the knife shape, which matters more here than on many other knives because the grind directly affects how the blade tracks through protein. The Kanehide Bessaku version uses the same TK semi-stainless steel as the TK line.
Care Instructions: TK steel is semi-stainless, sitting between true stainless and reactive carbon. Hand wash and dry after each use, avoid leaving the blade in standing water, and avoid the dishwasher.
Care Instructions: TK steel is semi-stainless, sitting between true stainless and reactive carbon. Hand wash and dry after each use, avoid leaving the blade in standing water, and avoid the dishwasher.
- Maker: Kanehide
- Location: Seki City, Japan
- Line: Bessaku
- Steel: TK Semi-Stainless
- Grind: Left-Handed
- Weight: 3.9 oz (112 g)
- Blade Length: 146 mm
- Total Length: 259 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 29 mm
