Shun Classic 6 Inch Boning and Fillet Knife, VG-MAX Steel, 68-Layer Damascus, Ebony PakkaWood, Made in Japan

The Shun Classic 6 in Boning and Fillet Knife has a narrow, curved, rigid blade that gets in close to the bone to separate meat cleanly. It trims silver skin from a tenderloin or roast, cuts cutlets, and its 6 in length suits filleting fish and removing bones and skin. The narrow blade reduces drag as you cut.

Blade: Every Shun Classic blade has a core of VG-MAX, Shun's proprietary stainless steel. It builds on VG10 with more carbon for strength, more chromium for wear and corrosion resistance and more tungsten for a very fine grain and a sharp edge. The core is clad in 68 layers of stainless Damascus, 34 per side, which support it, add stain resistance and help food release from the blade. This knife has a fine edge sharpened to 16 degrees.

Handle: The D-shaped ebony PakkaWood handle is genuine hardwood impregnated with resin, so it resists moisture and is strong and durable. The shape fits the curve of the hand for both left- and right-handed cooks, and a full composite tang and stainless steel end cap keep the knife light and balanced.

Specifications

• Model: DM0743
• Blade length: 6 in (152 mm)
• Overall length: 11.1 in
• Handle length: 4.6 in (117 mm)
• Weight: 4.2 oz (119 g)
• Blade steel: VG-MAX stainless steel core, 68-layer stainless Damascus cladding (34 per side)
• Edge: Fine (non-serrated), 16 degrees
• Handle: D-shaped ebony PakkaWood, full composite tang, stainless steel end cap
• Care: Hand wash only, not dishwasher safe
• Country of origin: Japan
• Warranty: Limited lifetime

Care: Hand wash only. Wash with mild dish soap, rinse and towel dry right away, then let it air dry out of direct sunlight. Do not put it in the dishwasher. Cut on a wood board; glass, stone, marble, granite, tile and ceramic surfaces can damage the edge. Do not use it on bones, frozen food or fruit pits, and do not pry or twist.

About Shun: Shun knives are made by Kai in Seki City, Japan, a center of Japanese blade-making since the 13th century; Kai has made cutting tools there since 1908. Shun Classic, the original Shun series, introduced Shun to North America in 2002 and has the widest choice of blade shapes of any Shun series. Kai sharpens Shun knives bought in the US, Canada or Mexico free for the life of the owner (you pay shipping).

Key Product Features

• Boning and Filleting: A 6 in narrow, curved, rigid blade that works close to the bone, trims silver skin from a tenderloin or roast, and fillets fish.
• VG-MAX steel core: Shun's proprietary VG-MAX stainless steel, clad in 68 layers of stainless Damascus (34 per side) that support the core, add stain resistance and help food release.
• 16 degree edge: Fine edge sharpened to 16 degrees, on a thin blade that is lighter than a heavy European-style knife.
• D-shaped ebony PakkaWood handle: Moisture-resistant resin-impregnated hardwood for left- or right-handed use, with a full composite tang and stainless steel end cap.
• Handcrafted in Japan: Hand wash only, not dishwasher safe. Limited lifetime warranty, plus free Kai sharpening for the life of the owner.