SHUN CLASSIC 6" BONING/FILLET KNIFE

KAI USA
$139.95 USD
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  • For boning, the narrow, sharp, curved blade gets in close to the bone, making it easy to separate meat from bone.
  • Even fibrous tissue is no match for Shun's extremely sharp edge. It's perfect for trimming the silver skin from a tenderloin or roast or even making your own cutlets. The narrow blade reduces the drag as you cut against the meat, so cutting is fast and easy.
  • When it comes to filleting fish, the blade's six-inch length is just right to glide through the body of the fish, quickly removing bones and skin.
  • Curved, rigid blade gets in close and offers controlled cutting
  • Proprietary VG-MAX cutting core is wear and corrosion resistant, strong, and very fine-grained to enable a razor-sharp, long-lasting 16 degree  edge
  • 34 layers of stainless Damascus cladding each side (68 total); support the core, add stain resistance, and help food release from the blade
  • D-shaped ebony PakkaWood handles are comfortable for both left- and right-handed users; durable, beautiful, and won't harbor bacteria
  • Full composite tang for light weight and perfect balance
  • Handcrafted in Japan