Availability: Normally ships the same day
Made using a very pure Swedish high carbon tool steel, each knife in the Misono Swedish Steel Series is very carefully hand-forged to create a masterpiece of "Hagane Hocho" that features excellent edge sharpness, very good edge retention and is easy to re-sharpen (HRc. 60).
Because Misono knives look like many other classic Western Chef’s knives, it often difficult for inexperienced users to discern the quality of their blades. To help us express the quality of Misono’s knives to our customers, we thought the opinion of a professional who has over half a century of experience in the knife industry and decades of experience in using and sharpening many different kinds of knife. He clearly stated that in his, unbiased opinion, Misosno’s Swedish Steel Series knives are the best carbon steel knives currently being made in Japan.
This knife feature full tang construction, water-resistant black pakkawood (Resin impregnated wood composite) handle scales and steel bolsters for extra durability and improved blade balance.
Hankotsu knife blades are made to be sturdy and tough because their primary function is to separate meat from bones. Traditionally, the Hankotsu is used to butcher hanging carcasses and is held with the blade edge facing downwards in a reverse knife grip. The durable edge and blade of the Hankotsu knife also make it useful for breaking down fish or chicken.
Knife Model: Misono Sweden Steel Series Hankotsu
Material: Pure Sweden Steel (Carbon Steel)
Rockwell Hardness (HRc): 60
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster
Saya Included: No.
Hankotsu 145mm (5.7")
Cutting edge length: 145mm (5.7")
Total Length: 270mm (10.6")
Blade Thickness: 2.8mm (0.1")
Blade Width: 27mm (1.0")
Handle Length: 112mm (4.4")
Total Weight: 191g (6.7oz)
Misono produces proper blade grind angle and edge geometry for left handed version at following additional cost from regular one. Misono also puts logo on opposite side of blade to identify the left handed version. Please allow 2 business days for the left handed Misono knives to deliver.
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Generally, Japanese kitchen knives are designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. Misono produces 100% left handed version with suitable blade grind angle and edge geometry from the beginning process.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
Great knife, thick blade and extremely sharp.
Very fast delivery which was appreciated. I was concerned it didn’t say Swedish steel on the blade as expected - but apparently Misono don’t write that anymore. Pity I think, being Swedish myself. Solid, sturdy knife that feels well balanced and nice to hold.
The technique involved here is somewhat outdated in western butchers. It could be seen when I was young as the street butcher would carve a piece of hanging meat but today generally speaking such a technical application is rare. If however you are cutting steaks, chops etc to order, in a kitchen there is no reason why the cut cannot be hanging, or though I suspect most chefs/butchers would prefer the meat resting on a block. I tried this knife for cutting off of hanging sides and racks and found it incredibly useful. It was sharp and much more easier to control than I had anticipated. The cutting was clean and strait as the knife never wandered from the intended path. The design allows for such butchery and as an added measure the knife is thick at the back (or on top when vertically carving) of the moving blade safe-guarding against accidental cuts. I would recommend this knife for carving hanging meat but I would also add it is excellent for carving meat in a regular fashion. The edge is excellent for SS and is my first experience of Swedish steel. I will be using Swedish steel again.
The Misono Swedish Steel series is wonderful. I already own the 240mm gyuto and 120mm petty, and they take an amazing edge. I bought the Hankotsu to use as a boning and utility knife. This is working well, although I am not going to use the knife in the traditional way of working with hanging sides of beef. I decided it would be interesting to use this knife in the home kitchen.
very nice robust sharp