MisonoMolybdenum Steel Boning Round No. 542 (West) 5.7 inches (14.5 cm)

As Asian and Western Kitchen practices continue to merge, so knives like this Hankotsu and its sibling, the Honesuki are relatively recent developments over the old technology that continues to gain wide popularity around the world. Shun provides a boning knife with a curved blade labelling it a fillet knife and giving it an appearance that is both Asian and Western. The Hankotsu fits better into the food preparation stage that occurs before the final cuts of meat appear in your local grocery store. It is actually a butcher knife, but works just as well for sectioning meat and poultry in the home kitchen. The more familiar version of Japanese boning knives is the Honesuki that is typically non-flexible. It has a full length sharpened blade from tip to heel and is exceptional for trimming fat or sectioning poultry on a cutting board.I would recommend keeping a pair of cut resistant gloves available for when using a boning knife because they are very sharp and can still bite when least expecting it. Better to be safe than limited by injury. The available Hankotsu knives can be found in stainless steel or high carbon steels. I consider this Misono Handmade knife to be an absolutely excellent find because it is constructed of a high carbon 13 Chrome Molybdenum stainless steel that has strong corrosion-resistance, great durability, high cutting performance and is easy to re-sharpen. It also has a full tang for better strength and it wears a pinned black micarta handle that is known for providing a better grip when wet.Most Hankotsu knives have a unique edge with some similarity to the single-sided edge found on a Deba or Yanagiba knife, but instead this has one flat side and the other side is convex with a greater angled edge. As such, there are right handed and left handed Hankotsu knives. The blade is about 2.5mm thick with no blade flex and an edge that is super sharp all the way to about 2 inches in front of the bolster. That section is not sharpened since most of the work using a Hankotsu uses the forward part of the blade and it can perform precision cutting and trimming using its reverse tanto tip. This special knife requires special sharpening methods, and informational videos on how to keep this knife exceptionally sharp can be found on Youtube by simply doing a search for Hankotsu.

Good quality, very sharp. Fits comfortable in the hNd

soooo nice! I love Misono knives and this is my favorite. it feels solid and straight in the hand. It is very sharp and holds its edge way longer than japanese steel knives. I love the lack of a hilt or handguard andt i wish i could find a scabbard for it.

Always been a big fan of Misono. Picked this up after using one of my chefs. Love the shape, feel, and sturdiness. Only problem was it came in very dull. A little work on the stone and it’s way sharp and holds the edge well.

a hefty, well built knife, perfect design for butchery and boning out a variety of meat bones especially whole chickens

Crazy sharp. Learning curve to sharpen single bevel.

One and only knife which you need when it comes to poultry, boning and even small size fishes. Best price for the quality.. Only complain of mine is saya cover should be there to buy together!

Looks and feels great