Sakai Takayuki – Hankotsu Knife 180 mm (Model 10051, Bohler-Uddeholm Steel)

Brand & Heritage
Sakai Takayuki is one of Japan’s most prestigious knife brands, established in Sakai, Osaka, with more than 600 years of history in forging blades. The company began producing knives in the 16th century, originally crafted for trimming tobacco leaves in the Sakai region. Among its most renowned masters is Itsuo Doi, grandson of legendary blacksmith Keijiro Doi, who carried forward the tradition of forging some of Japan’s finest cutlery.

Knife Profile – Hankotsu
The Hankotsu knife is traditionally designed for butchering meat and separating it from the bone. Originally used for working on hanging carcasses, it is commonly held in a reverse grip with the edge facing downward. Its robust, durable blade makes it a versatile tool, suitable not only for breaking down beef or pork but also for processing fish and poultry with precision and strength.

Specifications

• Model No.: 10051

• Knife Type: Hankotsu (Butchery / Boning Knife)

• Blade Length: 180 mm

• Total Length: 270 mm

• Weight: ~190 g (varies slightly due to hand-finishing)

• Blade Steel: High-Carbon Stainless Steel (Böhler-Uddeholm, Austria – Highest Grade)

• Handle: POM Resin (Durable, Hygienic, Moisture-Resistant)

• Hardness: ~61–62 ±1 HRC

• Edge: Double Bevel, 50/50 (Ambidextrous)

• Origin: Made in Japan

Features & Use
This 180 mm Hankotsu combines Japanese craftsmanship with Böhler-Uddeholm premium high-carbon stainless steel, offering excellent edge retention, toughness, and corrosion resistance. The knife’s stout blade geometry and hardness level make it ideal for heavy-duty butchering, while still precise enough for detail work.

The POM resin handle adds to its professional usability, providing a hygienic, heat-resistant, and low-maintenance grip, ideal for both professional butchers and chefs who process meat daily.