Our innovative KAGAYAKI CarboNext product range uses a next generation carbon tool steel that we call “CarboNext”. Our CarboNext blades allow you to enjoy all the usual advantages of traditional high carbon steels (i.e.: Excellent edge sharpness, excellent edge retention and ease of sharpening), but they offer the additional benefit of improved rust resistance.
The blade is made of solid CarboNext special high carbon tool steel that is hardened to HRc. 59-61.
The knife features superb fit and finish, full tang construction, and comfortable Red-Sandal Wood handles that have a nice wooden texture. Its thin blade has a slow gradual taper and is finely ground, which results in excellent cutting performance and blade balance.
Since this knife offers greater rust resistance and ease of maintenance than regular high carbon steel knives, we particularly recommend CarboNext knives to first-time users of carbon steel knives. Professionals and serious amateurs will love their superb blade geometry, cutting performance and quality construction.
This new addition to our best-selling, practical “CarboNext Series”. I accidentally discovered this CarboNext Hankotsu whilst visiting the factory of our Kagayaki Cratsman Team, who have nearly 40 years of traditional knife crafting experience. Once a upon time, they were asked to make one batch of Hankotsu knives, we were glad to discover that a limited quantity of these Hankotsu knives were still available from their last batch and today we are excited to introduce the CarboNext Hankotsu Knife to our customers.
Most of the current generation of Japanese knife makers do not produce Hankotsu Blade Boning Knives any more, so these knives are becoming rare. With this unique Hankotsu blade, we believe you can truly experience the sharpness and cutting ability of our CarboNext knives.
Hankotsu knife blades are made to be sturdy and tough because their primary function is to separate meat from bones. Traditionally, the Hankotsu is used to butcher hanging carcasses and is held with the blade edge facing downwards in a reverse knife grip. The durable edge and blade of the Hankotsu knife are also very useful when breaking down fish and chicken.
About the Regular Version and ES Version
Both the Regular Version and ES Version are hand sharpened by skillful, experienced Master Craftsman, but each version has different characteristics and offers different advantages:
- Regular Version - Lets you enjoy adequate sharpness and good cutting performance straight away, without the need for sharpening. One benefit offered by the Regular Version, is that you can make the final sharp edge yourself, so you have the opportunity to adjust the edge geometry to meet your own requirements and preferences. Advanced, Experienced and serious users will understand how important and beneficial this is.
- ES Version - Has a much steeper, thinner edge that offers outstanding sharpness and maximum cutting performance. Many of our customers asked us to offer fully sharpened knives, which are ready to be used straight away. The ES (Extra Sharp) Version is our recommendation for customers with these needs.
Specification
Knife Model: JCK Original Kagayaki CarboNext Series Hankotsu 145mm
Blade Material: CarboNext (Next generation of Carbon Tool Steel material)
Rockwell Hardness (HRc): 59 to 61
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Red-Sandalwood Handle
Saya Included: No.
| Hankotsu 145mm (5.7") Cutting edge length: 145mm (5.7") Total Length: 255mm (10.03") Blade Thickness: 2.4mm (0.09") Blade Width: 29mm (1.14") Handle Length: 108mm (4.2") Total Weight: 107g (3.7oz) |
About Left Handed Version
Sorry. This knife is not available for left handed version.
Instructions & Maintenance
Information About The Care & Maintenance of CarboNext Knives
While our CarboNext knives have better rust resistance than other plain carbon steel knives, they will discolor and rust if not cared for properly. To keep your knife in good condition, please do not leave it in wet or salty conditions for a long time. After hand washing the knife, we recommend that you carefully rinse the knife with plain warm water and dry it with a clean cloth. It is important to make sure that there is no water left between the blade tang and the handle, or bolster, because this can lead to corrosion.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
Important
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
