KOGETSU BONING KNIFE MARU TYPE / HANKOTSU
This popular knife is used to separate meat from bones in Japan there are two types, the Maru type (Curved ) and the Kaku type( rectangular).
Both of these knives are process easier and are often used with chicken and beef.
The Maru type whilst shaped in a similar style its western counterpart, possess a higher levels of longevity if properly maintained.
Made from high quality Japanese high carbon steel SK5 the blade is easy to sharpen and cuts effortlessly,
unlike the Western model which is difficult to sharpen to its original state.
The carbon steel knives require special care to avoid rusting and chipping.
We highly recommend this knife, especially for industry professionals.
Note: Kogetsu and Toko knives are traditionally crafted by bladesmith Mr Yoshito Yamakawa.
Japanese knives that proudly show their idiosyncrasies that reflect the manufacturing process.
In making these knives, Mr. Yamakawa patiently undertakes fifty steps, the majority of which are done by hand,
to create a durable knife whose sharpness is second to none.
The only machines used in the process are pedal-powered and specially designed for the craft.
Due to each knife being individually crafted, no finish is ever the same;
this is a knife for somebody who cares about performance power, not perfect looks.
Edge Angle: Double- edged
Blade Length: 150mm
Blade Material: Yasuki SK5 Carbonsteel
Handle Material: Composite Wood
Saya/ Sheath: Not included
Not Rust Resistant