6" Hankotsu - Classic

Buckeye burl varies in color and grain structure and may vary from the displayed photo, as each piece of wood is unique.

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 AEB-L Stainless 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
• Made in the USA
• Free sharpening

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: All stainless steel contains some level of carbon, which is important for sharpness and performance. Because of this, light hueing can develop on stainless steel if not cleaned and dried properly.

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.