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Shun Kanso 6.5” Boning & Fillet Knife

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Shun’s Kanso line is based on a Zen philosophy meaning Simplicity.  For this series, Shun eliminated everything that was not essential to creating an excellent knife.  Shun’s requirements for a high-quality knife are: high-quality steel, a razor-sharp edge, perfect balance, and precision cutting control.  Kanso blades are made from a highly refined, high-carbon, vanadium Japanese stainless steel capable of taking a razor-sharp edge and holding it longer than other blades.  The blades have a Heritage finish designed to hide scratches and give the knife a rustic look that improves with age.  The handles are made from tagayasan wood and are contoured to fit comfortably in your hand.  These knives have a full tang to give the knives strength and perfect balance.

The Kanso boning/fillet knife is rigid with a razor-sharp edge.  The narrow, curved blade gets in close to the bone.  Fibrous tissue is no match for this blade, making it perfect for trimming silver skin from a tenderloin or making cutlets.  As for filleting fish, the blade length is just right to glide through the fish, quickly removing bones and skin.  The contoured tagayasan handle offers a secure grip for excellent control.  

  • Curved, rigid blade gets in close and offers controlled cutting
  • AUS10A blade - high-carbon stainless steel has strength, corrosion resistance, hardness, and wear resistance; added vanadium refines the steel grain enabling a razor-sharp 16° edge, each side.
  • Contoured tagayasan (or wenge) wood handle is known as “iron sword wood” and is noted for its denseness, durability and beauty.
  • Full-tang construction for durability and precision balance
  • Handcrafted in Japan
  • Hand wash Shun knives with gentle dish soap.  Do not use soaps with citrus extracts or bleach as they can promote rust.  Rinse and dry thoroughly.
  • It is best to store cutlery in a wooden block, in-drawer knife tray, sheath, or knife case.
  • Medium-soft wooden cutting boards are preferred and will help retain a sharp edge much longer.
  • Tile, ceramic, marble, granite or glass cutting boards are not recommended and can be very hard on your knives.