Shun Premier Boning & Fillet Knife

This knife features a rigid blade, which provides the stability needed for precise boning and trimming. While it is excellent for removing skin and bones from fish, it does not have the high degree of flex found in specialized, thin-bladed fillet knives.

The hammered tsuchime finish creates small air pockets between the blade and the food. This helps reduce friction and prevents ingredients from sticking to the side of the knife while you work.

The Pakkawood handle is moisture-resistant and durable, but it should be hand-washed and dried immediately after use. Avoid soaking the knife in water or putting it in the dishwasher to preserve the integrity of the wood.

While it is exceptionally sharp, this knife is specifically designed for boning and filleting. Its narrow, curved profile is optimized for precision work around bones and joints rather than heavy-duty chopping or dicing on a cutting board.

VG-MAX is a high-performance stainless steel known for its ability to hold a razor-sharp edge for an extended period. It offers a great balance of hardness and corrosion resistance, making it ideal for the fine, precise cuts required for meat and fish preparation.

Yes, the contoured handle is designed for a comfortable, secure grip regardless of your dominant hand. The blade is sharpened with a double-bevel edge, ensuring consistent performance for both left- and right-handed cooks.