{"title":"Boning Knives","description":"Remember, these knives are meant for working AROUND bones, NOT for cutting bones! They're handy if you ever buy bone-in meat\/poultry, with a variety of sizes and specialty shapes, including options for flexible or stiff versions (this is simply personal preference).","products":[{"product_id":"misono-ux10-european-style-boning-knife-4-3-inch-110mm-743","title":"Misono UX10 European-Style Boning Knife, 4.3-inch (110mm) - 743","description":"\u003cp\u003eIf you're a fan of the Misono UX10 series of knives (and if you're not, why not?!?), then you'll love this knife. It's an excellent take on the traditional European style boning knife, with the usual superb Misono UX10 handle, blade, edge, and overall fit and finish. \u003cbr\u003eIn beautiful silver and blue gift box.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePlease note that Misono knives have a very polished edge. It's very sharp out of the box, but not in the way that many people are used to with European and many other Japanese knives: they have very little \"bite\" as the edge is polished and so not at all \"toothy\". So if you take the knife out of the box and try to cut a tomato or bell pepper it might glide over the surface and appear to not cut well... this is why \"tomato knives\" have serrated edges (the ultimate \"toothy\" edge!). So while they ARE sharp, you need to adjust your cutting style (think slicing more than chopping) and expectations, and of course you can easily adjust the edge as part of a full re-sharpening (do NOT use a gadget!) or as part of your daily routine... I use a Misono UX10 150mm petty knife at home pretty much daily and I love it, but I have indeed over time removed the polish from the edge for the most part so it's a bit more useful as an all-purpose knife and doesn't have the same tendency to slide over veggie skins.\u003c\/span\u003e\u003c\/p\u003e","brand":"Misono","offers":[{"title":"Default Title","offer_id":37551021031607,"sku":"MIS-743","price":238.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3177\/8231\/products\/mis-743.jpg?v=1605109701"},{"product_id":"sakai-takayuki-grand-chef-boning-knife-japanese-hankotsu-style-150mm-5_9","title":"Sakai Takayuki Grand Chef Boning Knife, Japanese Hankotsu Style, 150mm \/ 5.9\"","description":"\u003cp\u003eHankotsu 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. \u003c\/p\u003e\n\u003cp\u003eAll Grand Chef series knives are made from high quality Bohler N685 stainless steel. This is a martensitic chromium stainless steel with added molybdenum and vanadium, which results in high hardness and good wear resistance, with excellent corrosion resistance -- an ideal steel for durable and sharp kitchen knives! Grand Chef blades are hard and tough with long lasting edges. HRC approx. 59-60 for sharpness and ease of maintenance and sharpening.\u003c\/p\u003e\n\u003cp\u003eI'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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE\u003c\/strong\u003e: This knife is sharpened almost entirely on the right side, which means it's not really suitable for left-handed use. \u003cbr\u003e\u003cstrong\u003eFOR RIGHT HAND USE ONLY.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":37551083815095,"sku":"SAK-10051","price":184.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3177\/8231\/products\/t_808.jpg?v=1605110265"},{"product_id":"misono-molybdenum-japanese-style-boning-knife-honesuki-5_7-inch-145mm","title":"Misono Molybdenum Japanese-Style Boning Knife (Honesuki), 5.7-inch (145mm) - #541","description":"\u003cp\u003eThis style of boning knife has a thicker blade, and is the traditional Japanese shape for a boning knife (triangular shape), normally used for taking apart a chicken. Definitely gaining in popularity here... it's quite useful and versatile, with the shorter length and straighter blade edge. This is a seriously heavy-duty knife with a thick and extra-strong blade, and a very beefy larger-than-standard sized handle so you have a superb grip. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePlease note that Misono knives have a very polished edge. It's very sharp out of the box, but not in the way that many people are used to with European and many other Japanese knives: they have very little \"bite\" as the edge is polished and so not at all \"toothy\". So if you take the knife out of the box and try to cut a tomato or bell pepper it might glide over the surface and appear to not cut well... this is why \"tomato knives\" have serrated edges (the ultimate \"toothy\" edge!). So while they ARE sharp, you need to adjust your cutting style (think slicing more than chopping) and expectations, and of course you can easily adjust the edge as part of a full re-sharpening (do NOT use a gadget!) or as part of your daily routine... I use a Misono UX10 150mm petty knife at home pretty much daily and I love it, but I have indeed over time removed the polish from the edge for the most part so it's a bit more useful as an all-purpose knife and doesn't have the same tendency to slide over veggie skins.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE\u003c\/strong\u003e: \u003cstrong\u003eOnly for right-hand use.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Misono","offers":[{"title":"Default Title","offer_id":37551100199095,"sku":"MIS-541","price":147.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3177\/8231\/products\/t_411_01.jpg?v=1605110414"},{"product_id":"wusthof-gourmet-boning-knife-stiff-5-inch-14cm","title":"Wusthof Gourmet Boning Knife, Stiff, 5-inch (14cm) - 4606-14","description":"\u003cp\u003eWusthof Gourmet Boning Knife, Stiff, 5-inch (14cm)\u003c\/p\u003e\n\u003cp\u003e* De-boning chicken or ham, trimming fat and sinews. The tapered, pointed blade is a necessity for working closely around joints. \u003cbr\u003e* 14 cm (5\") \u003cbr\u003e* Quality - Made in Solingen \/ Germany\u003c\/p\u003e\n\u003cp\u003eWusthof # 1025046114 \/ 4606-14\u003c\/p\u003e","brand":"Wusthof","offers":[{"title":"Default Title","offer_id":37551117435063,"sku":"WUS-4606-14-1025046114","price":70.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3177\/8231\/products\/1025046114.jpg?v=1678563860"},{"product_id":"sakai-takayuki-grand-chef-sp-boning-knife-honesuki-dimple-150mm-5_9","title":"Sakai Takayuki Grand Chef SP Boning Knife, Honesuki, Dimple, 150mm \/ 5.9\"","description":"\u003cp\u003eThis style of boning knife has a thicker blade, and is the traditional Japanese shape for a boning knife (triangular shape), normally used for taking apart a chicken. And it's definitely gaining in popularity here... it's quite useful and versatile, with the shorter length and straighter blade edge. This is a seriously heavy-duty knife with a thick and extra-strong blade, and a very beefy larger-than-standard sized handle so you have a superb grip. This may seem like a \"small\" blade... in your hand it does NOT seem small!! With the thick and yet very sharp blade, heavy duty construction and dimples, this is a really great tool!\u003c\/p\u003e\n\u003cp\u003eThis is a super-sharp knife that will be sure to offer years of pleasure in the kitchen. Note: dimples are only on the one (front) side. 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.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAll Grand Chef series knives are made from high quality Bohler N685 stainless steel. This is a martensitic chromium stainless steel with added molybdenum and vanadium, which results in high hardness and good wear resistance, with excellent corrosion resistance. Grand Chef blades are hard and tough with long lasting edges. HRC approx. 59-60 for sharpness and ease of maintenance and sharpening.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNOTE\u003c\/strong\u003e: This knife is sharpened in the traditional Japanese style, that is, almost entirely on the right side, which means it's not 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.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":37551123431607,"sku":"SAK-10241","price":177.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3177\/8231\/products\/t_816.jpg?v=1605110640"},{"product_id":"wusthof-classic-boning-knife-5_5-inch-14-cm","title":"Wusthof Classic Boning Knife, 5.5-inch (14 cm) - 4602","description":"\u003cp\u003eClassic professional-style boning knife. If you don't want or need the flexible version, this one will certainly do a great job, and is a bit cheaper and easier to handle than the flexible model 4603. Perfect for de-boning chicken or ham, trimming fat and sinews. The tapered, pointed blade is for working closely around joints. An excellent choice for an all-around boning knife. German forged steel quality for a lifetime of use!\u003c\/p\u003e\n\u003cp\u003eWusthof # 4602 \/1040101414\u003c\/p\u003e","brand":"Wusthof","offers":[{"title":"Default Title","offer_id":37551141748919,"sku":"WUS-4602-1040101414","price":165.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3177\/8231\/products\/4602.jpg?v=1607029811"},{"product_id":"wusthof-classic-ikon-creme-5-5-inch-14cm-boning-knife-4616-6","title":"Wusthof Classic IKON Creme 5.5-inch (14cm) Boning Knife - 4616-6","description":"\u003cp\u003eClassic professional-style boning knife with the gorgeous new \"creme\" off-white coloured handle. Perfect for de-boning chicken or ham, trimming fat and sinews. The tapered, pointed blade is for working closely around joints. An excellent choice for an all-around boning knife. Precision forged from a single blank of steel with full tang. Features the popular new blade style without bolster, for ease of sharpening, full-blade length performance, and lighter weight. The handle is super-comfortable and made of the same excellent material that the Classic line is made of so it's comfortable and offers good grip even when wet, and it looks beautiful and natural at the same time. The metal cap and overall shape also lends true elegance to the shape, and it's incredibly comfortable, no matter what kind of grip you prefer to use. German forged steel quality for a lifetime of use.\u003c\/p\u003e\n\u003ch4\u003eHighlights:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePrecision-forged from a single blank of high carbon stainless steel.\u003c\/li\u003e\n\u003cli\u003eFull tang that is triple riveted to the handle for precise control.\u003c\/li\u003e\n\u003cli\u003ePrecision Edge Technology (PEtec) yields a blade that is 20% sharper with twice the edge retention.\u003c\/li\u003e\n\u003cli\u003eTempered to 58⁰ Rockwell for easy maintenance.\u003c\/li\u003e\n\u003cli\u003eThe half bolster allows for the knife to be honed and sharpened the entire length of the blade and the heel bolster provides added balance.\u003c\/li\u003e\n\u003cli\u003eContoured handle for comfortable fit and a more contemporary appearance\u003c\/li\u003e\n\u003cli\u003eWash by hand only\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWusthof # 4616-6 \/ 1040431414\u003c\/p\u003e","brand":"Wusthof","offers":[{"title":"Default Title","offer_id":37907208601783,"sku":"WUS-4616-6-1040431414","price":215.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3177\/8231\/products\/4616-6.jpg?v=1610140196"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0507\/3177\/8231\/collections\/wusthof-boning-knife-4610.jpg?v=1607959009","url":"https:\/\/www.paulsfinest.com\/collections\/boning-knives\/grand-chef.oembed","provider":"PaulsFinest.com","version":"1.0","type":"link"}