6" Hankotsu - Carbon Pommel

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.

• High-quality 52100 carbon steel blade that is razor-sharp with excellent edge-retention, ensuring longevity and consistent performance
• Designed with a unique shape and pointed tip, this knife provides provides unparalleled control and accuracy for intricate cuts and deboning tasks
• 50/50 chisel-grind blade bevel
• Handle designed for optimal grip control and versatility in grip styles
• Welded stainless steel bolster and pommel
• Sleek burlap micarta handle
• Stonewash-finish blade
• Made in the USA
• Free sharpening

Special Care for Carbon Steel

Following proper care and maintenance will help prolong the life of your knife and ensure excellent performance.

• Always keep your knife dry and clean!
• Hand wash with warm soapy water. No abrasive sponges.
• Never put your knife in the dishwasher or leave it soaking in water.
• Dry your knife completely using an absorbent towel. We find paper towels work the best.

Important Information: Carbon steel has a higher carbon content and is, therefore, more reactive than stainless steel, which means it will visually change over time. Because of this, a natural patina, or hueing, will develop on carbon steel over time and will serve as a protective layer to the steel.

Knife Sharpening

A sharp knife is always safer than a dull knife.

When your knife starts to feel dull, it's time to have it sharpened. Learn more about knife sharpening for Town Cutler knives.