Shun Kanso Boning Fillet Knife

The blade features a narrow, curved profile that allows it to maneuver easily around bones and joints. This shape is designed to minimize resistance, helping you separate meat from bone with clean, precise cuts.

AUS10A is a high-carbon stainless steel known for its excellent edge retention and durability. It is hard enough to maintain a razor-sharp edge through demanding tasks, yet remains resistant to corrosion, making it a reliable choice for frequent use.

Yes, the Tagayasan wood handle is contoured for a secure, comfortable grip. Because the knife features full-tang construction, the weight is balanced through the handle, which reduces hand fatigue during repetitive filleting or boning tasks.

A 16-degree angle is significantly sharper than standard Western knives, which typically sit at 20 to 25 degrees. This steeper angle allows the blade to glide through connective tissue and proteins with minimal effort, providing a smoother, more refined cut.

To keep the wood in top condition, hand wash the knife and dry it immediately; never soak it or put it in the dishwasher. Periodically applying a food-safe mineral oil to the handle will help preserve the wood's natural finish and prevent it from drying out.

The heritage finish is specifically designed to hide scratches and minor scuffs that occur during normal use. Unlike a high-polish mirror finish, this matte look is intended to age gracefully, maintaining its aesthetic appeal even after years of service.