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

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 -- 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.

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.