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Hi Paul, I thought this might tickle your fancy, though I'm sure you get plenty of these comments. (This quote is part of an email I sent to a friend.) "The only place to get the latest batteries in Ontario is in....Quebec! For two weeks I called every photo, hobby, and paintball place from Whitby to Hamilton to Newmarket and was amazed that what I read on the 'net was true. You can't get the newest batteries and chargers anywhere, for any brand. The stuff sold in the stores are older models sold at the same price (or higher) than what you will pay online for the latest gear." [...] The C401FS charger and the batteries are wonderful. It's almost stressful when the [camera] batteries last so long - I can't quite get used to it. The "spare" batteries have now been permanently assigned to other devices. Even my super-cynical friend, who calls you the "Ginsu knife guy", decided he now needs the WizardOne. Thanks for excellent service and an excellent product, at an excellent price.
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(North York, ON, Feb. 2007)

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Paul, thanks for your speedy delivery - everything's arrived intact and I've put the Chef's Choice knife sharpener to quick use with GREAT results. Thanks again for your online recommendations - I never would have found this wonderful machine without your research and endorsement.
 
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HomeSakai Takayuki Knives -  Sakai Takayuki Grand Chef Boning Knife, Japanese Hankotsu Style, 150mm / 5.9"

Sakai Takayuki Grand Chef Boning Knife, Japanese Hankotsu Style, 150mm / 5.9"

Sakai Takayuki Grand Chef Boning Knife, Japanese Hankotsu Style, 150mm / 5.9"
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Sakai Takayuki Grand Chef Boxes
Hankotsu style boning knife. Strong and sturdy for cutting meat away from bones (like a standard western-style "boning knife" -- it's NOT for cutting through bones). Like the honesuki style boning knife, this is a thick blade and a pretty serious piece of metal! It's not like a Western (German) style flexible boning knife -- the blade is really thick and stiff, but the edge is still remarkably sharp, so the knife is tough, but still effective. An interesting and useful knife, and a style that seems to be gaining more traction among my professional chef customers.
The handle is nice and beefy to allow for good leverage and control while boning, and the fit and finish are excellent, making this a great value for someone looking for a quality true Japanese-style boning knife with high quality steel. Made of hard and long lasting special alloy stainless steel from Uddeholm Sweden.

Comes in a beautiful gift box.

I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

NOTE: This knife is sharpened in the traditional Japanese style, that is, almost entirely on the right side, which means it's not really suitable for left-handed use. And when you maintain it, you should concentrate your sharpening and honing efforts on the right side of the blade. Of course if you sharpen both sides you're free to change the edge to a more symmetrical bevel, or even to a left-handed bevel (this is also more easily accomplished quickly and easily if you have an electric knife sharpener with a coarse stage, or a coarse sharpening stone). Or you can bring it to a professional knife sharpening service (a GOOD one that you trust!) who can re-grind the edge however you'd like. A symmetrical right/left bevel (good for left or right hand use) in my opinion really won't diminish the performance much if you maintain it, so that's also a good option if you're left-handed or just want something easier to maintain.

Item # SAK-10051

Quantity in stock: 2 item(s) available

Retail Price: $189.00
Your Price: $129.95
You Save: $59.05 (31%)

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