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Classic Boning Knife 15cm

Kai Shun
$259.00 NZD

The Shun Classic series 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 Classic'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 Boning Knife is perfect for filleting fish and separating meat from the bone. For boning, the narrow, sharp, curved blade gets in close to the bone, making it easy to separate meat from bone. With 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 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.

  • Cutting Edge: Hand-sharpened 16° double-bevel blade
  • Steel: Proprietary VG-MAX cutting core, 34 layers each side (69 total including core) stainless steel Damascus cladding
  • Hardness: 60 HRC
  • Blade Length: 16.5cm
  • Handle: D-shaped ebony PakkaWood®
  • Origin: Handcrafted in Japan
  • All Shun Classic knife purchases come in a beautifully presented gift box.

Use & Care:

  • Shun knives should be used in a smooth, slicing motion, not in a chopping, piercing or stabbing motion.
  • Do not use Shun knives on hard materials like bones, joints, frozen foods, or hard vegetables like pumpkin.
  • Use a good cutting board made of wood, wood composite, or polyethylene to retain a sharp edge for longer.
  • Hand-wash knives with gentle dish soap and do not leave them submerged in soapy water.
  • Store knives in a block, case, or magnetic holder to protect the blade and ensure safety.
  • Regular honing with a Shun Honing Steel is necessary to prolong the life of the blade, and sharpening should only be done when necessary using a Shun or Seki Magoroku Whetstone or by a professional sharpener.