The Masahiro Hankotsu is a 144mm boning knife forged in Seki, Japan from MBS26 stainless steel (~59 HRC). Designed for precision meat separation, its monosteel construction and 80:20 right-handed bevel provide control when working with hanging carcasses. The reinforced pakkawood handle with antibacterial treatment ensures a secure grip during detailed butchering tasks.
Crafted in Seki, Japan by Masahiro
144mm / 5.67" blade made from MBS26 stainless steel, offering durability and sharpness
Designed as a specialized Hankotsu boning knife, ideal for separating meat from bones with precision and minimal waste
Not intended for cutting through bones, but excellent for close cuts alongside bones and other butchering tasks
Fitted with a reinforced pakkawood handle containing an anti-bacterial agent
Edge bevel 80:20, optimized for right-handed users
Suitable for professional chefs and butchers seeking accuracy and efficiency in meat preparation
Details
Brand: Masahiro
Origin: Seki, Japan
Steel: MBS26
HRC: ~59
Steel Type: stainless steel
Construction Type: monosteel
Blade & Handle Specs
Overall Length: 251mm
Blade Length: 144mm / 5.67"
Blade Height at Heel: 29.0mm
Spine Thickness:
At Handle: 2.2mm
At Heel: 2.1mm
Midway: 2.0mm
1cm from the Tip: 1.7mm
Weight: 144g
Edge/Bevel: 80:20
Handle: reinforced pakkawood
Hand Orientation: right-handed
Saya/Sheath: Not included
Note:
For the care and maintenance of Japanese knives, such as the Masahiro MBS26 Hankotsu knife, please refer to our care guide.
Please note that there may be slight variations in the measurements of handcrafted Japanese kitchen knives.
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Complete Care Guide
