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Zoom Shun Kanso 6.25" Gokujo Boning/Fillet Knife
Zoom Shun Kanso 6.25" Gokujo Boning/Fillet Knife
Zoom Shun Kanso 6.25" Gokujo Boning/Fillet Knife
Zoom Shun Kanso 6.25" Gokujo Boning/Fillet Knife
Zoom Shun Kanso 6.25" Gokujo Boning/Fillet Knife
Zoom Shun Kanso 6.25" Gokujo Boning/Fillet Knife
Zoom Shun Kanso 6.25" Gokujo Boning/Fillet Knife
Zoom Shun Kanso 6.25" Gokujo Boning/Fillet Knife
Zoom Shun Kanso 6.25" Gokujo Boning/Fillet Knife

Shun Kanso 6.25" Gokujo Boning/Fillet Knife

$87.95 Regular price $109.95
off
4.5
Rated 4.5 out of 5 stars
2 Reviews
Low Stock  •  Only 19 left  •  Ships in 24 Hours

Features

  • Japanese AUS10A highly refined high-carbon vanadium stainless steel construction
  • Heritage finish blade hides scratches and gives a rustic look that just improves with age
  • Contoured handle is constructed of tagayasan, an extremely dense wood traditionally used to create Samurai iron sword wood handle; provides strength, balance, and easy cutting control; full tang
  • 60 Rockwell rating in hardness; hand-sharpened 16° double-bevel blade
  • Handcrafted in Seki, Japan with a limited lifetime warranty

Description

The Shun Kanso Gokujo Boning/Fillet Knife is a rigid knife with a razor-sharp edge, and it's adept at 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 for a perfect fillet. The contoured tagayasan handle provides a secure grip for excellent control. <br /><br />Shun Kanso is a design principle based on Zen philosophy meaning "simplicity," but simplicity that is achieved by eliminating the non-essential. Features high-performance steel, razor-sharp edge, perfect balance, and precision cutting control. The blade is constructed of Japanese AUS10A highly refined high-carbon vanadium stainless steel sharpened to a 16&deg; cutting angle each side to cut cleanly and help preserve food's freshness and best taste, providing a razor-sharp edge that holds longer. The Heritage finish blade hides scratches and gives a rustic look that just improves with age. The handle is made of tagayasan wood, sometimes known as "iron sword wood." The full tang construction provides strength, balance, and easy cutting control. Handcrafted in Seki, Japan with a limited lifetime warranty.

Specs

Made in Seki, Japan
Limited Lifetime Warranty

Blade Construction: AUS10A high-carbon vanadium stainless steel with Heritage finish
Handle Construction: Tagayasan with stainless steel rivets
Rockwell Hardness: 60 degrees
Edge: Approximately 16 degrees, double bevel

Blade Length: 6.25"
Blade Height: 1.25"
Overall Length: 10.75"
Spine Thickness at Heel: 2.4mm
Weight: 3.9 oz. (111g)

Item number: SWT0743

4.5
Rated 4.5 out of 5 stars
Based on 2 reviews
Total 5 star reviews: 1 Total 4 star reviews: 1 Total 3 star reviews: 0 Total 2 star reviews: 0 Total 1 star reviews: 0
100%would recommend this product
2 reviews
  • CL
    Colby L.
    Verified Buyer
    I recommend this product
    What is your gender? Male
    How old are you? 45-54
    Bought For A Gift
    Rated 5 out of 5 stars
    4 months ago
    Great Service and shipping

    I bought the knife as a gift to give to a client of mine. I have bought a Shun Kanso for him every Christmas for several years now. Great service and very quick shipping from Cutlery and More. Well done!

  • I
    ingo
    Verified Buyer
    I recommend this product
    What is your cooking skill level? Intermediate
    What is your gender? Male
    How old are you? 18-24
    Rated 4 out of 5 stars
    6 years ago
    It's great! with some quirks

    If you buy this expecting a super razor sharp out of the box boning/fillet knife. it's not that sharp directly to the touch, alot depends on how you hold the knife and use it, depending on the shape of the knife for a clean cut.

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