The Shun Kanso Boning/Fillet Knife is a rigid knife with a razor-sharp edge. For boning, the narrow, curved blade gets in close to the 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 making your own cutlets. When it comes to filleting fish, the blade's length is just right to glide through the fish, quickly removing bones and skin for a perfect fillet. The contoured tagayasan handle provides a secure grip for excellent control.
Curved, rigid blade gets in close and offers controlled cutting
AUS10A blade; high-carbon stainless steel offers strength, corrosion resistance, hardness, and wear resistance; added vanadium refines the steel grain enabling a razor-sharp 16° edge, each side
Contoured tagayasan (or wenge) wood handle; known as “iron sword wood,” it is noted for its denseness, durability, and beauty
Full-tang construction for durability and precision balance