An American made Hankotsu, this is our interpretation of the Japanese butcher knife, which is excellent for whole animal butchery, especially deboning and trimming. This blade's initial beveling is 90/10 for the purpose of cutting protein away from the bone with more accuracy. We’ve re-designed the handle, emphasizing the hook at the bottom for better control and a more secure grip. It is uniquely designed to be gripped in 2 ways, allowing for an additional top handed grip for cuts requiring more of a pulling and stabbing action. The clean and sleek profile of this knife makes it feel like an extension of your arm.
• Handmade at the Town Cutler Warehouse
• Blade: AEB-L stainless steel with matte finish
• Heat-treating: Heat-treated to 62 Rockwell to ensure a fine edge that holds it's sharpness
• Handle: Dyed and stabilized Cottonwood Burl with nickel
• Pins: Brass Loveless