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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 klein, 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.
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