Knives * | Shun Cutlery Shun Kanso Boning/ Fillet Knife, 6.25

Simplicity And Precision Are Two Descriptions For Japanese Traditions Or The Shun Kanso Boning/Fillet Knife. Kanso Means “Simplity” In Gliding Through The Body Of A Fish Or Meat. With Razor Sharp Precision, The Kanso Boning And Fillet Knife Quickly Removes Bones And Skin For A Perfect Fillet. The Contoured Tagayasan Handle Provides A Secure Grip For Excellent Control. The Steel Is Japanese Aus10A—Highly Refined, High-Carbon, Vanadium Stainless Steel That Takes A Razor-Sharp Edge And Holds It Longer. Kanso’S Heritage Finish Hides Scratches And Gives Kanso A Rustic Look That Just Improves With Age. The Handle Is Made Of A Wood Called Tagayasan Or Wenge, Which Is Sometimes Known In Japan As “Iron Sword Wood.” The Handle Contouring Enables An Easy Chef’S Grip. Full-Tang Construction Provides Strength, Balance, And Easy Cutting Control. Like All Shun Knives, Kanso Is Sharpened To A 16 Cutting Angle Each Side To Cut Cleanly And Help Preserve Food’S Freshness And Best Taste.

Features:

• Curved, Rigid Blade Gets In Close And Offers Controlled Cutting
• Hand-Sharpened 16 Double-Bevel Blade
• Steel: Aus10A—High-Carbon, Vanadium Stainless Steel
• Contoured Tagayasan Or “Iron Sword Wood”
• Blade Length: 6.5
• Handcrafted In Japan
• When Purchased From An Authorized Retailer Like Everything Kitchens, Shun Offers Free Sharpening Of Your Shun Cutlery. Click Here For Information.

To See Other Selections Of Fine Japanese Shun Cutlery, Click Here Please!