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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.

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

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