Shun Premier Boning Fillet Knife

The 6-inch blade is specifically narrow and curved, allowing it to maneuver closely around bones and joints where a wider chef's knife would be too cumbersome. Its fine, sharp tip is designed for precision work, such as trimming silver skin or deboning poultry.

Yes, the hand-hammered finish creates small air pockets between the blade and the food. This reduces friction and prevents delicate proteins from sticking to the steel while you cut.

Because this knife is hardened to 61 Rockwell, it holds a very sharp edge for a long time. We recommend using a honing steel regularly to realign the edge and professional sharpening or a high-quality whetstone when it eventually dulls.

No, you must hand wash this knife. The high-carbon steel and PakkaWood handle can be damaged by the harsh detergents and high heat of a dishwasher, which will lead to corrosion and handle degradation.

PakkaWood is a composite material made of genuine hardwood veneers and resin, making it highly water-resistant and durable. It provides the aesthetic of natural wood while standing up much better to the moisture of a busy kitchen.

A 16-degree angle is significantly sharper than the 20-to-25-degree angles found on many Western-style knives. This thinner edge allows for cleaner, more effortless slices through meat and fish without tearing the fibers.