Hankotsu style kitchen knife ~ Carbon steel, as used in the fine art of Charcuterie – a fine tapered blunt nosed Boning style knife.


Asian style kitchen knife that is 1.5 inches wide & 6.5 inches long.


The Hankotsu is fine slicer, used for separating meat from bones, but not for cutting through bones. It is generally used to fillet out hanging meat.
The blade is 1/16th inch thick and tapers from 1.5 inches wide at the heel, and is 6.5 inches long.   If you like to order a longer Hankotsu, see Sujihiki page or drop me a note.

Current Prices for Hankotsu

6.5″ x 1.5″ – $ 128
8.5″ x 1.5″ – $137


 
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12" x 2.5" Scimitar shaped Boning, Manzanita.
Hankotsu, double brass, Black Walnut.
Hankotsu, walnut
Top has English walnut wood handle and the bottom has Manzanita.
Middle- Hankotsu with a Manzanita wood handle.
Hankotsu, double brass bolsters , English Walnut handle, carbon steel.
Hankotsu, walnut, brass bolsters & pins.
Hankotsu with Claro walnut & Manzanita wood handles, carbon steel, brass bolsters & pins.
Bottom: 7" x 2" Hankotsu with Yew wood and double bolster spacers
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Middle- Hankotsu with a  Manzanita wood handle.
Hankotsu, double brass bolsters , English Walnut handle, carbon steel.
Hankotsu, walnut, brass bolsters & pins.
Hankotsu with Claro walnut & Manzanita wood handles, carbon steel, brass bolsters & pins.
Bottom: 7" x 2" Hankotsu with Yew wood and double bolster spacers
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