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Способы доставки:Курьер, доставка до двери Доставка Почтой России
1. Курьер, доставка до двери
2. Почта РФ

Способы оплаты:
1. Наложенный платеж, оплата при получении
2. Карты Оплата пластиковыми картами Оплата пластиковыми картами
3. Банковский перевод



Clients opinions

The “Yakut’skiy bolshoy” is produced since 2004. The knife was copied at the “Blade: traditions and the present” exhibition from a Yakut knife-making master.
Before wide production of the knife, a lot of literature about Yakut knives was studied.
This is a ethnic knife developed by people of Yakutia region. There are defenses in the knives of different areas of Yakutia. The 1st: the knife of northern Yakutia differ from the southern one by more sharp point. That is because northern Yakuts have to slaughter deer in volumes. A Yakut slaughter deer with one stab into the sticking place at the neck between 2 neck-bones. For that, the northern Yakut knife is flat-grind for avoid been stuck in the deer’s spine. The narrow point is very useful at cutting the deer into pieces at backbones. Southern Yakut knife have wide blade with smooth-round cutting edge. The backs of both knives is about 5 mm thick and serve for breaking bones. The handle is long, straight, keen to the end. The keening serve for avoid slippings at works of some types. Yakuts name the handle «colodka» (shoe). The big thick handle allow to work in mittens at keen frosts and increase chopping properties of the knife by the lever enlargement. Any Yakut knife is chisel (one side ground) grind. Yakuts consider that kind of grind best for woodworks and for chipping frozen fish. The traditional use of fresh deer for food is impossible without the one-side sharpened knife.
There are 2 moot point among Yakuts.
One is the grind. Some says that the grind must be ideal flat where another state it should be convex. The “Russian bulat” produce knives with both grinds.
Second is the groove. In some areas the groove and full-length, in others it’s very short at the center of the blade. In some areas people want it round, in other they want ellipse Yakuts say that the groove preserve from vacuum in the process of cutting big pieces of fresh-killed meat into thin plates. The blade do not stick because of the groove.
The knife is quite functional even if not habitual for many hunters.
“Russian bulat” produce “Yakutskiy” in 3 sizes: small, middle, big and additional mods «Yakutskiy Severniy” (Northern) of the average size with different grinds and grooves. The “Yakut’skiy bolshoy” is produced since 2004. The knife was copied at the “Blade: traditions and the present” exhibition from a Yakut knife-making master.
Before wide production of the knife, a lot of literature about Yakut knives was studied.
This is a ethnic knife developed by people of Yakutia region. There are defenses in the knives of different areas of Yakutia. The 1st: the knife of northern Yakutia differ from the southern one by more sharp point. That is because northern Yakuts have to slaughter deer in volumes. A Yakut slaughter deer with one stab into the sticking place at the neck between 2 neck-bones. For that, the northern Yakut knife is flat-grind for avoid been stuck in the deer’s spine. The narrow point is very useful at cutting the deer into pieces at backbones. Southern Yakut knife have wide blade with smooth-round cutting edge. The backs of both knives is about 5 mm thick and serve for breaking bones. The handle is long, straight, keen to the end. The keening serve for avoid slippings at works of some types. Yakuts name the handle «colodka» (shoe). The big thick handle allow to work in mittens at keen frosts and increase chopping properties of the knife by the lever enlargement. Any Yakut knife is chisel (one side ground) grind. Yakuts consider that kind of grind best for woodworks and for chipping frozen fish. The traditional use of fresh deer for food is impossible without the one-side sharpened knife.
There are 2 moot point among Yakuts.
One is the grind. Some says that the grind must be ideal flat where another state it should be convex. The “Russian bulat” produce knives with both grinds.
Second is the groove. In some areas the groove and full-length, in others it’s very short at the center of the blade. In some areas people want it round, in other they want ellipse Yakuts say that the groove preserve from vacuum in the process of cutting big pieces of fresh-killed meat into thin plates. The blade do not stick because of the groove.
The knife is quite functional even if not habitual for many hunters.
“Russian bulat” produce “Yakutskiy” in 3 sizes: small, middle, big and additional mods «Yakutskiy Severniy” (Northern) of the average size with different grinds and grooves.

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