The Shun has added a rigid boning/fillet knife to the Premier series. As you would expect, this beautiful knife is the right tool for two key kitchen chores—boning and filleting. When boning, the narrow, sharp, curved blade gets in close to the bone, making it easy to separate meat from bone. Shun's extremely sharp edge even cuts through fibrous material with east. 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 six-inch length is just right to glide through the body of the fish, quickly removing bones and skin. The contoured Premier handle provides a secure grip for excellent control.
The Shun Premier Chef’s Knife is part of the beautiful Shun Premier line, which calls to mind the hand-forged knives of ancient Japan. While each knife still takes at least 100 handcrafted steps to complete, the materials Shun uses are among the most advanced in the industry. Each blade has a cutting core of Shun's proprietary VG-MAX “super steel” to take and hold a precision edge. The layered Damascus cladding supports the core and provides additional stain resistance. Near the edge of the blade, where the steels meet, an undulating line is formed—similar to the hamon formed when samurai swords are tempered using a traditional clay-baking technique. The hammered tsuchime finish acts like a series of hollow-ground cavities to reduce drag. The handles nestle comfortably in the hand, while the embossed end cap adds balance and beauty.
- Curved, rigid blade gets in close and offers controlled cutting
- Hammered tsuchime finish helps release food easily when cutting
- Hand-sharpened 16° double-bevel blade (32° comprehensive)
- Steel: Proprietary VG-MAX cutting core, 34 layers each side stainless Damascus cladding
- Handle: Contoured walnut PakkaWood®
- Blade length: 6 inches (15.2 centimeters)
- Handcrafted in Japan.