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Misono


Misono Sweden Steel Series No.142 Hankotsu 145mm (5.7inch)

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.

  •  Paring, Petty, Santoku, Gyuto, Sujihiki, Slicer, Fillet Knife 15% extra of the regular ones
  • Honesuki, Garasuki, Western Deba 30% extra of the regular ones
  • Serrated Slicer (Bread Knife) 50% extra of the regular ones

 

For more info

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.

 

Important

This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.

  • Please do not put the knife in the dishwasher machine for cleaning.
  • Please do not leave the knife in water or wet condition for a long time.
  • After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in a dry place.
  • This is an extremely sharp knife. Please use special cares in using and storing it.
  • Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
  • Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
  • We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
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Customer Reviews
4.9 Based on 10 Reviews
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Filter Reviews:
NL
02/17/2020
Nicholas L.
Singapore Singapore
I recommend this product
Awesome Knife

Great knife, thick blade and extremely sharp.

MS
01/01/2020
Mats S.
United Kingdom United Kingdom
I recommend this product
Sturdy knife

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.

GH
11/11/2019
Gareth H.
United Kingdom United Kingdom
I recommend this product
Highly Unusual

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.

JL
11/06/2019
Jonathan L.
United States United States
I recommend this product
Misono Hankotsu

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.

JA
08/27/2019
Johan A.
Sweden Sweden
I recommend this product
butcher knife

very nice robust sharp

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