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Hankotsu knives are designed to bone and process meat. They are typically stout, short blades with a very pointed tip. The most unusual aspect of the hankotsu is its heel design. The blade transforms straight into the handle or bolster, so there is absolutely no knuckle clearance if using on a cutting board. This 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. Hankotsu knives also have an edge that is not sharpened all the way to the handle, for safety reasons.
The Takayuki company makes this knife out of Bohler N685 stainless steel. It is a mono steel design so there is no cladding over the core. The steel is hardened to about 60HRC. This is a great Swedish stainless steel that is well liked in the knife industry for its rugged and easy to maintain characteristics.
The blade is attached to a very nice pakka wood handle that is secured to the tang by 3 stainless rivets.Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N685 Stainless Steel
Hardness: HRC 60
Handle: POM
Weight: 6.4 oz
Blade Length: 145 mm
Overall Length: 266 mm
Spine Thickness at Heel: 3.4 mm
Blade Height at Heel: 27.7 mm
The Takayuki company makes this knife out of Bohler N685 stainless steel. It is a mono steel design so there is no cladding over the core. The steel is hardened to about 60HRC. This is a great Swedish stainless steel that is well liked in the knife industry for its rugged and easy to maintain characteristics.
The blade is attached to a very nice pakka wood handle that is secured to the tang by 3 stainless rivets.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Product Review Product ReviewPosted By: Amir - verified customer
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.
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.
