Made in Japan.
The Shun Classic Boning/Fillet is equally adept at two key kitchen chores. The thin, 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. When it comes to filleting fish, the blade's six-inch length is just right and has the right degree of flexibility to glide through the body of the fish, quickly removing bones and skin.
Shun Classic’s tasteful and contemporary designs feature beautiful Damascus-clad blades and D-shaped ebony PakkaWood handles. Behind the knives’ beauty is function: razor-sharp blades offering the most extreme performance possible. Shun’s VG10 steel, known for its incredible edge retention, is clad with Damascus stainless steel, then bead-blasted, creating a woodgrain pattern that allows the blade to slide easily through food. The result is knives that are sharp, durable, and corrosion-resistant, as well as beautiful to behold. Shun Classic also offers the widest assortment of both traditional blade shapes and cutting edge designs, so you can always find the right knife for the task.
- Steel: VG-10 cutting core, Pattern Damascus cladding of SUS410/SUS431 stainless; 16 layers each side
- Handle: "D" shaped ebony-black PakkaWood®
- Blade Length: 6 in. (15.2 cm)
- Kasumi Method of Knifemaking
- Extreme 16° convex-ground, double-bevel blade (32° comprehensive)
- NSF Certified