The Shun Classic 6" Boning/Fillet Knife is crafted using traditional Japanese knife-making methods, starting as an exceptionally hard core of VG10 steel. With its thin, sharp, curved blade, this knife gets in close around bones and joints, easily separating meat. Its pointed tip easily pierces flesh, trims fat and fibrous tissue such as sinew and tendons. This thin, flexible blade also excels at slicing through fish to remove bone and skin.
With its strong core supported by thirty-two layers of Damascus cladding - sixteen layers of SUS410/SUS431 stainless steel on each side - Shun cutlery is skillfully created using the Japanese Kasumi technique of making blades. This method produces a blade that slices and glides effortlessly through foods, resists stains and rust, and displays a mesmerizing rippled pattern known as suminigashi or “ink pattern.” With this razor-sharp blade and full tang, the Shun Classic 6” Boning/Fillet Knife offers exceptional performance and edge retention, as well as remarkable strength and balance.
Formed from resin-treated hardwood, Shun’s PakkaWood is used to construct the ebony-black D-shaped handle that fits securely and naturally in the palm of your hand. Sanded and buffed to a glossy finish, the refined, contemporary handle of the Shun Classic 6” Boning/Fillet Knife resists moisture and offers superb durability. Shun cutlery is best if hand-washed for longer edge retention.
The KAI corporation has crafted high-quality cutlery in Seki City, Japan for three generations. The Shun Classic 6” Boning/Fillet Knife offers a limited lifetime warranty and complimentary lifetime sharpening service provided by Shun.