Hankotsu knives are designed to bone and process meat - typically stout, short blades with a very pointed tip. The most unusual aspect of the hankotsu is its heel design: the blade transitions straight into the handle or bolster, leaving no knuckle clearance for cutting board use. This makes the knife particularly well suited to processing hanging meats, boning chops, or frenching rib racks. The blade is genuinely stiff with no flex at all, unlike a Western boning knife, and the edge is not sharpened all the way to the handle, a deliberate safety feature.
Takayuki makes this knife from Bohler N690 stainless steel in a mono steel design, with no cladding over the core, hardened to about 60 HRC. This is a well-regarded Swedish stainless steel known throughout the knife industry for its rugged, easy-to-maintain characteristics.
What Customers Are Saying: One reviewer who used the knife to bone out strip loins calls it great for most butchering tasks, including poultry work, and praises its edge retention. Another reviewer, after filleting a few small snappers, praises the thick rugged pakka wood handle and notes the spine has enough heft to withstand some real abuse breaking down large bones - even his executive chef remarked these knives are rare to find and a great addition to a working kit.
Care Instructions: Bohler N690 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings.
Takayuki makes this knife from Bohler N690 stainless steel in a mono steel design, with no cladding over the core, hardened to about 60 HRC. This is a well-regarded Swedish stainless steel known throughout the knife industry for its rugged, easy-to-maintain characteristics.
What Customers Are Saying: One reviewer who used the knife to bone out strip loins calls it great for most butchering tasks, including poultry work, and praises its edge retention. Another reviewer, after filleting a few small snappers, praises the thick rugged pakka wood handle and notes the spine has enough heft to withstand some real abuse breaking down large bones - even his executive chef remarked these knives are rare to find and a great addition to a working kit.
Care Instructions: Bohler N690 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings.
- Brand: Takayuki
- Line: Grand Chef
- Location: Sakai, Japan
- Construction: Mono Steel
- Steel: Bohler N690 Stainless Steel
- HRC: 60
- Handle: POM
- Weight: 6.4 oz (181 g)
- Blade Length: 145mm
- Total Length: 266mm
- Spine Thickness at Heel: 3mm
- Blade Height: 28mm
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Product Review Product ReviewPosted By: Amir - verified customer
39 people found this review helpful
An excellent quality knife ootb. I especially like its thick rugged pakkawood handle. The knife is very sharp, i have not had a chance to tackle some big meats with it. just a few small snappers to which it fileted with ease. it has a thick spine with rounded edges, cant say exact width, but it can definitely withstand some beating and popping of large bones. My exec even said these are rare knives to find and great to have in your kit. Haven't gotten around to put it to a stone, then we'll really see how this steel rates. Pick one up if you handle boney meats on the daily, if they're in stock that is.
39 people found this review helpful
An excellent quality knife ootb. I especially like its thick rugged pakkawood handle. The knife is very sharp, i have not had a chance to tackle some big meats with it. just a few small snappers to which it fileted with ease. it has a thick spine with rounded edges, cant say exact width, but it can definitely withstand some beating and popping of large bones. My exec even said these are rare knives to find and great to have in your kit. Haven't gotten around to put it to a stone, then we'll really see how this steel rates. Pick one up if you handle boney meats on the daily, if they're in stock that is.
