Kikuichi Carbon Steel Series Hankotsu
Best specialized tool for professional butchers breaking down large carcasses.
This is a surgical tool for the serious butcher, offering a level of edge retention that modern stainless steel simply cannot touch. It demands constant vigilance against rust, but the reward is a blade that makes breaking down carcasses feel effortless.
$155.00
at
Northwestern Cutlery
Who it's for
- Professional chefs requiring surgical precision for intricate boning tasks
- Busy cooks wanting long-lasting sharpness between sharpening sessions
- Butchers needing specialized leverage for efficient meat fabrication
Who should skip it
- Casual home cooks preferring low-maintenance, dishwasher-safe cutlery
- Aesthetic purists who dislike the inevitable darkening of blade steel
- Beginners prone to aggressive cutting techniques on hard surfaces
Performance breakdown
Edge Sharpness
SK-4 carbon steel delivers a surgical-grade edge for effortless meat separation.
Edge Retention
Maintains a keen profile through rigorous butchery tasks without frequent honing.
Ease of Sharpening
The carbon steel composition responds quickly to whetstones for rapid maintenance.
Durability
Robust construction handles bone contact without the risk of blade chipping.
Maintenance Demand
Requires diligent drying and oiling to prevent inevitable oxidation and rust.
Ergonomic Utility
The specialized blade geometry excels at navigating complex carcass joints.
Key Specs
Blade Material
SK-4 Carbon Steel
Blade Length
5.9 inches
Knife Type
Boning Knife
Dishwasher Safe
No
Know before you buy
Still have a question?
Ask Metto anything about the Kikuichi Carbon Steel Series Hankotsu before you decide.
