Your Cart is Empty

Sakai Takayuki


Sakai Takayuki Grand Chef SP Boning Knife, Honesuki, Dimple, 150mm / 5.9"

3 items left

This 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!

This 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.

All 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.

NOTE: 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.

Customer Reviews

Based on 1 review
Andy O'Brien
boning knife

The sakai is a very nice tool, but not as good as I expected. I have better knives. They are not Chinese nor Japanese.
I some American made carbon steel knives; they take more effort to maintain than stainless but an extremely sharp edge can be had.

The Opinel knives I am very pleased with. Easy to keep and highly functional.

Sign up for our Newsletter & Save!