A RIGID BONING AND FILLET KNIFE WITH A RAZOR-SHARP EDGE
The Shun Classic Boning/Fillet is adept at these two key kitchen chores. 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. The D-shaped handle provides a secure grip for excellent control.
The Shun Classic line features beautiful Damascus-clad blades and D-shaped ebony PakkaWood® handles. Yet behind these handcrafted knives' beauty is function: razor-sharp blades offering top performance. Shun's proprietary high-performance VG-MAX steel, which provides incredible edge retention, is clad with Damascus stainless steel, then ground and bead-blasted, revealing the flowing pattern of the layered steel. The result is a line of knives that are sharp, durable, and corrosion resistant, as well as beautiful to behold. The Shun Classic line also offers you the widest assortment of both traditional culinary blade shapes and cutting-edge designs, so you can always find the right knife for the task.
Curved, rigid blade gets in close and offers controlled cutting
Hand-sharpened 16° double-bevel blade (32° comprehensive)
Steel: Proprietary VG-MAX cutting core, 34 layers each side (68 total) stainless Damascus cladding
Handle: D-shaped ebony PakkaWood®
Blade length: 6 in. (15.2 cm)
Handcrafted in Japan
The Shun chefs knife series is one of the world’s most extensive knife series made of damask steel. It is well received among the cooking elite and ambitious hobby chefs. Shun professional chef’s knives are made from a newly developed stainless damask steel with 32 layers. The inner layer is made from V-gold-10 steel. This steel is highly resistant to corrosion, extremely hard (61±1 HRC, 1.0% carbon, 1.5% cobalt) and the reason for the blade being incomparably and lastingly sharp.
The convex blade profile in combination with the hand honing of each Shun knife makes for an unrivalled sharpness that allows the knife to glide softly through even the toughest foodstuffs. Paired with the knife’s well-balanced weight this sharpness allows for non-fatigue work.
The refinement of the natural beauty of the damask structure gives each SHUN knife its unique and individual character. Thus every single SHUN knife is turned into a unique specimen – a piece of art that combines craftsmanship, technology and design.
The SHUN chef’s knife series has adapted the manufacturing technique for the finest chef’s knives - which derives from the Japanese way of forging Samurai swords - to the production of Western-style blades.