With bold, dramatic curves optimized for power, performance, and ease, the Shun Ken Onion 5.5” Boning/Fillet Knife delivers the ultimate experience for substantial food preparation. This knife offers a thin, sharp, curved blade to pierce flesh, get in close around bones and joints, trim fat, and cut fibrous tissue like sinew and tendons. The blade is also very flexible, to better remove skin and bones when filleting fish. Use with poultry, fish, and other meats.
The Shun Ken Onion 5.5” Boning/Fillet Knife boasts a strong core of VG10 steel supported by an impressive thirty-two layers of SUS410/SUS431 stainless steel, for sixteen layers of Damascus cladding on each side. The Kasumi knife-making technique results in a blade that easily and cleanly glides through foods, and also produces a striking visual effect across the blade known as suminigashi, which translates into “ink pattern.” Razor-sharp, this blade exhibits splendid edge retention, while its full tang provides significant strength and balance.
The Shun Ken Onion series features multiple innovative designs for reduced strain and complete control while working. The angled bolster extends along the back of the spine, with the handle curved to match the arc of your palm. With impressive ergonomics combined with stunning beauty, these enhancements help cultivate a professional pinch grip during use for both the left- and right-handed.
Sanded and buffed to a smooth, glossy finish for reliable durability and moisture resistance, the ebony handle is crafted from Shun’s PakkaWood, a resin-treated hardwood. For best edge retention, the Shun Ken Onion 5.5” Boning/Fillet Knife should be hand-washed.
For over one hundred years, the KAI corporation has been creating fine cutlery in Seki City, Japan. The Shun Ken Onion 5.5” Boning/Fillet Knife carries a limited lifetime warranty with complimentary lifetime sharpening service provided by Shun.