6" Hankotsu - Carbon Pommel

Sale price$410.00

A precision tool designed for the art of butchery.

The Japanese Hankotsu, an impeccable choice for whole animal butchery. 

Our interpretation of the Japanese-style butcher knife is excellent for whole animal butchery, especially deboning and trimming. Its 50/50 chisel-grind blade bevel cuts protein away from the bone with high accuracy, and the handle’s emphasized hook provides a more secure grip for finer control. It’s designed for traditional downward/standard and reverse grips, with a clean and sleek profile to feel like a natural extension of your arm.

Only 4 units left

Pickup available at Reno

Usually ready in 24 hours

6" Carbon Steel Hankotsu Butcher Knife with Stonewash Finish Blade, Black Burlap Micarta Handle, Stainless Steel Bolster and Pommel by Town Cutler

6" Hankotsu - Carbon Pommel

Reno

Pickup available, usually ready in 24 hours

4850 Joule Street
Suite A6
Reno NV 89502
United States

+17754331525

Knife Details

Blade Length: 6 in

Overall Length: 11 in

Steel: 52100 Carbon Steel with Stonewash Finish

Handle Material: Black Burlap Micarta with Stainless Steel Bolster and Pommel

Rockwell: 62

Weight: 8.5 oz

Spine Thickness: 0.110"

Blade Height at Heel: 1.25"

Knife Use

The Japanese Hankotsu, traditionally used to butcher whole animals, is an impeccable choice for segmenting proteins and breaking joints.

Our interpretation of the Japanese-style butcher knife is excellent for whole animal butchery, especially deboning and trimming. Its 50/50 chisel-grind blade bevel cuts protein away from the bone with high accuracy, and the handle’s emphasized hook provides a more secure grip for finer control. It’s designed for traditional downward/standard and reverse/dagger grips, with a clean and sleek profile to feel like a natural extension of your arm.

  • High-quality 52100 carbon steel blade that is razor-sharp with excellent edge-retention, ensuring longevity and consistent performance
  • Designed with a unique shape and pointed tip, this knife provides provides unparalleled control and accuracy for intricate cuts and deboning tasks
  • 50/50 chisel-grind blade bevel
  • Handle designed for optimal grip control and versatility in grip styles
  • Welded stainless steel bolster and pommel
  • Sleek burlap micarta handle
  • Stonewash-finish blade
  • Made in the USA
  • Free sharpening

Knife Care

Special Care for Carbon Steel

Following proper care and maintenance will help prolong the life of your knife and ensure excellent performance.

  • Always keep your knife dry and clean!
  • Hand wash with warm soapy water. No abrasive sponges.
  • Never put your knife in the dishwasher or leave it soaking in water.
  • Dry your knife completely using an absorbent towel. We find paper towels work the best.

Important Information: Carbon steel has a higher carbon content and is, therefore, more reactive than stainless steel, which means it will visually change over time. Because of this, a natural patina, or hueing, will develop on carbon steel over time and will serve as a protective layer to the steel.

Knife Sharpening


A sharp knife is always safer than a dull knife.

When your knife starts to feel dull, it's time to have it sharpened. Learn more about knife sharpening for Town Cutler knives.

6" Carbon Steel Hankotsu Butcher Knife with Stonewash Finish Blade, Black Burlap Micarta Handle, Stainless Steel Bolster and Pommel by Town Cutler
Detail photo of 6" Carbon Steel Hankotsu Butcher Knife with Stonewash Finish Blade, Black Burlap Micarta Handle, Stainless Steel Bolster and Pommel by Town Cutler
Detail photo of handle on 6" Carbon Steel Hankotsu Butcher Knife with Stonewash Finish Blade, Black Burlap Micarta Handle, Stainless Steel Bolster and Pommel by Town Cutler

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