Kai Shun Classic Boning Knife 15cm

Kai Shun Classic Boning KnifeThe Kai Shun Classic Boning Knife is designed for precision when separating meat from the bone and filleting fish. Its narrow, curved blade slips easily along the bone, making it simple to trim roasts, remove silver skin, or create perfect cutlets. The razor-sharp edge glides through fibrous tissue with ease, while the slim profile reduces drag for smoother cuts. When used for fish, the 16.5 cm blade is the ideal length for quickly removing bones and skin. With its D-shaped handle for a secure, comfortable grip, this knife offers superb control for detailed work.Cutting Edge | Hand-sharpened 16° double-bevel bladeSteel | VG-MAX cutting core with 34 layers each side (69 total) of Damascus stainless steel claddingHardness | 60 HRCBlade Length | 16.5 cmHandle | D-shaped PakkaWoodPackaging | Presented in a gift boxOrigin | MADE in Japan