Buying into specialty knives that will only be used occasionally can be both intimidating and, in many cases, uneconomical. The hankotsu is a knife that falls into this category for many aspiring users.
These unusual knives are primarily designed to bone and process meat. They are built with stout, short blades that have a very pointed tip. An unusual aspect of the hankotsu is its heel design where the blade transforms straight into the handle or bolster. There is absolutely no knuckle clearance if the hankotsu is used on a cutting board, which makes the knife more useful for processing hanging meats or for boning chops or Frenching rib racks. They have really stiff blades with no flex at all, unlike a western boning knife
. For safety reasons, hankotsu knives also have an edge that is not sharpened all the way to the handle.
This knife is a single bevel style and as such is made for left-handed users.
As is the case with all of the Kanehide TK knives, fit and finish of both blade and rosewood handle is quite amazing given its price point.
Left Handed Grind
Weight: 4.2 ounces
Blade Length: 148 mm
Blade Height: 30 mm