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 Post subject: Calling all Hankotsu users
PostPosted: Mon Sep 08, 2014 5:13 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2232
I have 3 Hankotsu knives in this video batch:

Kikuichi Elite Carbon
Takayuki Grand Chef AEB-L
Richmond Artifex AEB-L

For all you guys/gals that own and regularly use these types of blades, how do you use them? For what types of tasks on what types of product? What are your specific techniques. I'm just trying to get a better feel for what they can do and how they do it.

Thanks in advance :-).


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 Post subject: Re: Calling all Hankotsu users
PostPosted: Mon Sep 08, 2014 5:44 pm 
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Joined: Thu May 03, 2012 4:16 pm
Posts: 58
Location: Austin, Texas
I bone out pork halves with one on a fairly regular basis. For the hankotsu, I use it like a standard boning knife. I just like it more because it is thicker at the spine and sometimes when you are popping joints that added thickness comes in handy. I also use it when I debone venison or lamb.

I own the Takayuki.



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 Post subject: Re: Calling all Hankotsu users
PostPosted: Mon Sep 08, 2014 5:46 pm 
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Generally, heavy duty meat fabrication......Frenching joints, separating ribs, They work well with a traditional or overhand grip.



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 Post subject: Re: Calling all Hankotsu users
PostPosted: Mon Sep 08, 2014 6:35 pm 
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I use mine to:

Cut up a chicken....cooked, raw, boning, etc.

Cut the skin off of fruits....pineapples, melons, etc. It really excels at this task for me.

Cutting raw or cooked pork or beef when I'll be making contact with bones.



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 Post subject: Re: Calling all Hankotsu users
PostPosted: Mon Sep 08, 2014 6:36 pm 
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Joined: Wed Sep 26, 2012 8:11 pm
Posts: 285
Location: NE
Honkotsu is used to breakdown carcass in a hanging style butchery. Here is an example of how the knife would be used. Check out his technique and the pulling motion through the cut separating the meat from the bone. Obviously this is not honkotsu but it would be used the same way.



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 Post subject: Re: Calling all Hankotsu users
PostPosted: Mon Sep 08, 2014 8:11 pm 
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Thanks everyone for the info. Cool video atang :-).


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 Post subject: Re: Calling all Hankotsu users
PostPosted: Mon Sep 08, 2014 9:17 pm 

Joined: Tue Jan 21, 2014 5:21 pm
Posts: 120
I use mine for what dan and chefwatson said. It's fantastic on pork shoulders. Anytime you need to really knife in on some bones and not worry about chipping, it's the tool for the job.


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