Shun Classic Boning Knife 15cm

The Shun Classic Boning Knife is perfect for filleting fish and separating meat from the bone.

The Shun Classic Boning Knife is adept at two key kitchen chores. For boning, the narrow, sharp, curved blade gets in close to the bone, making it easy to separate meat from bone. Even fibrous tissue is no match for Shun's extremely sharp edge. It’s perfect for trimming the silver skin from a tenderloin or roast or even making your own cutlets. The narrow blade reduces the drag as you cut against the meat, so cutting is fast and easy. When it comes to filleting fish, the blade's length is just right to glide through the body of the fish, quickly removing bones and skin. The D-shaped handle provides a secure grip for excellent control.

All Shun Classic knife purchases come in a beautifully presented gift box.

• Cutting Edge: Hand-sharpened 16° double-bevel blade
• Steel: Proprietary VG-MAX cutting core, 34 layers each side (69 total including core) stainless steel Damascus cladding
• Hardness: 60 HRC
• Blade Length: 16.5cm
• Handle: D-shaped ebony PakkaWood®
• Origin: Handcrafted in Japan

One aspect of caring for your knives is maintaining the edge and, when needed, sharpening the blade. However, it is also important to be aware of how you are using your knives on a daily basis.

Cutting Technique
Shun knives are designed to be used in a smooth, slicing motion - never in an up and down “chopping”, piercing or stabbing motion (unless you are using a Kai knife specifically designed for this action e.g. Seki Magoroku Shoso Deba, heel only).

Imagine cutting wood with a handsaw, then slice through your food with a similar motion, intentionally pushing the knife forward and down as you slice, then pulling it back toward your body.

Please do not use Shun knives on hard materials such as bones, joints, frozen foods or very hard vegetables like pumpkin. Use on these or similar items can damage the cutting edge or cause the blade to fracture and break.

Care must be taken, as with all knives, not to subject the blade edge to sideways forces or twisting as this can result in chipping or cracking.

Cutting Surface.
The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.

Cleaning.
As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.

Never leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.

Storage.
After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades as well as your fingers.

Sharpening.
In order to maximise the life of the blade, regular honing with a Shun Honing Steel will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using a Shun or Seki Magoroku Whetstone, or sending your knives to a professional sharpener.

A Kai Shun retailer can recommend a professional sharpener or may be able to offer a sharpening service directly to you.

Following these simple tips will ensure your Kai knives are always ready to use and will continue to be enjoyed for many years to come. For more detailed information on care for your knife, please head to the "Use & Care".