L.S.D Hankotsu (Boning Knife) 145mm (5.7")
Yoshida Hamono's L.S.D Hankotsu (boning knife) is a Japanese butchery knife, primarily used to break and debone livestock, as well as for trimming and other butcher's work. With the recent popularity of butchery workshops and classes, this knife will end up not only in professional butcher's hands, but also in hands of curious home cooks that like to learn more about the process of preparing meat that eventually ends up on our plates.
While this is a highly specialized knife for butchery, it can also be used for when on holidays, camping or even in your home kitchen. Due to its shape it can be used as a small, versatile kitchen knife, but it won't perform well on the cutting board (no knuckle clearance). It can be used for many tasks while on the go, especially when you don't want to use your more expensive and delicate knives and potentially damage them.
Back to hankotsu's primary use - the handle and shape of the blade allow for different grips and cutting techniques. The last third of the knife, by the handle, is unsharpened in order to scrape against bone without sacrificing the edge on the sharpened portion. The handle is made of walnut wood and we recommend oiling it with edible wood oils before the first use to protect the handle, plus the nice patterns of walnut wood will shine in all the glory. It won't hurt if you will oil the handle every once in a while (monthly to bi-monthly, depends on how often you use it).
The blade is made of excellent S8A/SKD12 steel that is semi-resistant to rust, so a little extra care will be needed (wiping it dry after every use, and oiling the blade now and then). The steel was hardened to 58 HRC. This knife was made to be a workhorse and will perform best in combination with the diamond honing rod so that we can adjust the sharpness regularly.
L.S.D Hankotsu is a double bevel knife, but it is more suitable for right-handed users since the grind is convex on the right side of the blade, and has a flat grind on the left side. The edge is also sharpened in a 90/10 ratio in favor of right-handed users. It can, however, be used by left-handed users as well, but it should be resharpened to move the edge to the other side of the blade (10/90 ratio).
Blade shape: Hankotsu
Steel type: S8A/SKD12
Blade construction: Monosteel
Hardness (HRC scale): 58
Overall length: 260mm (10.2")
Blade length: 145mm (5.7")
Blade height: 26mm (1.0")
Spine thickness: 2mm (0.08")
Weight: 110g (3.9 oz)
Handle length: 115mm (4.5")
Handle type / wood: Japanese / Walnut
Kanji on the blade:
Blacksmith: Yoshida Hamono
Location of the smithy: SAGA / Saga Prefektura / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
☝️ THIS KNIFE MAY DEVELOP PATINA
Knives made of carbon steels can, due to their low chromium (Cr) content, discolor and develop patina. The knife is the most sensitive when it is still new and a patina had not developed yet, but later, patina will protect the blade. These types of knives require a touch more care:
✔ Wipe it regularly with a clean and dry cloth (you can also do this during use).
✔ After use, rinse it with lukewarm water and wipe it dry.
✔ Coat it regularly with knife maintenance oil or plain refined sunflower oil.
✔ Store the knife by wrapping it in paper which will absorb moisture and protect the blade.
A patina is a thin layer that forms on the surface of oxidized steel and protects it from further oxidation. The patina should not be confused with rust. Patina protects the blade, while rust causes corrosion and deterioration of material, so it should be removed (see Rust erasers).
→ For in-depth information about patina, read our dedicated post on patina.
GENERAL KNIFE CARE TIPS:
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ Use a magnetic rack, knife blocks, or use protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️A knife is a tool intended for specific use: it’s not a can opener, screwdriver, trowel, wire cutter, hammer etc. Kitchen knives are meant for preparing food.
→ For more details, read our guide on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia - shipping to Russia costs €40*. All orders are shipped with EMS postal service.
*or more, depending on the weight
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.