Our take on a Hankotsu filleting/deboning knife. This edition was conceived and led by one of our makers, Ernesto De Mayo, who came up with the idea and then developed it together with our founder Tomer into its final design. These were all hand ground with some convexness to give the edge some durability when performing butchery tasks but also ground fine enough to make filleting and slicing a breeze. Tomer and Ernesto then made all two dozen knives from start to finish, using bespoke parts and newly formed processes. All knives are individually marked and come with a certificate of authenticity.
Our main focus when designing this knife was the filleting and processing of fish but since this blade geometry results in a stout but agile knife, it is able to turn quickly when cutting around and along bones and is also sharp enough for trimming connective tissue and fat, or for portioning meat.
