Shun Kanso Boning Fillet Knife - 6.5″
Features
- The ulitimate knife for boning and filleting
- Designed with Japanese philosophy of Kanso, which translates to simplicity
- Japanese AUS10A high-carbon vanadium stainless steel blade
- Handle made from Tagayasan wood, same wood used for Samurai sword handles
- Heritage blade finish gives rustic look that gets better with age
- Hand crafted in Japan, Lifetime Warranty
Shun Kanso 6.5" Boning Fillet Knife
Overview
The Shun Kanso Gokujo combines craftsmanship and simplicity to give you the ultimate knife for boning and filleting. The blade has a narrow, curved design which allows you to get in extra close to the bone to separate it from the meat. The blade is razor sharp, so even the toughest and most fibrous tissues can be separated with ease. The narrow blade reduces the drag as you cut, making cutting quick and effortless. Quickly remove bones and skin from fish for a perfect fillet thanks to the ideal 6.5" length of the blade. Handcrafted in Japan. Lifetime Warranty. Shun item number SWT0743.
Shun Technology Highlights
- A multi-purpose, must-have knife in Asian kitchens
- Hand-sharpened 16å¡ double-bevel blade (32å¡ comprehensive)
- Heritage finish hides scratches and improves with age
- AUS10A high-carbon, vanadium stainless steel
- Contoured tagayasan wood handle
- Blade length: 6.5 in. (16.5 cm)
- Handcrafted in Japan
- Lifetime warranty
Shun Kanso Series Features
With the zen principle of simplicity in mind, each knife in the Shun Kanso series removes all non-essentials from the design. This leaves you with a knife that provides sharpness, durability, and balance, as well as a beautifully simple and ergonomic design. The blade is constructed from a Japanese AUS10A high-carbon vanadium stainless steel, giving it a razor-sharp edge that will last for years. With a Rockwell Hardness rating of 60 (very hard), this blade provides incredible edge retention for a knife that is sharp, durable, and beautiful. Like all Shun knives, this Kanso Chef's Knife is sharpened to a 16å¡ double-bevel edge to allow for clean cuts and to help preserve your ingredients' freshness and taste. The blade also features a heritage finish to give it a rustic look that only gets better with age. This finish will hide any scratches that may appear on your blade from regular use. The ergonomic wooden handle is made from a dark wood called Tagayasan wood, sometimes known as "iron sword wood". This dense, dark wood is the same kind of wood that was traditionally used to craft the handles of samurai swords. The ergonomic design of the handle provides unmatched strength, control, and balance with a full tang that extends the entire width of the handle. If you've been looking for a knife with a beautiful aesthetic that just has the essentials, the Shun Kanso series makes the cut.
About Shun
Shun in Japanese actually translates to "at the peak of perfection," and no words could better describe this outstanding company. Renowned for their traditional knife making style and aesthetic design, the highly skilled artisans at the Kai Corporation (the parent company of "Shoon") have been making blades of the highest quality in homage of the legendary sword smiths of Seki, Japan for over 100 years. Each and every knife is handmade, from beginning to end, requiring at least 100 meticulous steps along the way. It is out of this respect and admiration towards their ancestors, coupled with advanced technology and materials, that Shun produces basically pieces of art that also happen to be razor-sharp knives.
| Name: | Shun Kanso Boning Fillet Knife - 6.5″ |
| UPC: | 4901601006803 |
| Manufacturer: | Shun |
Use and Care
Proper Cutting Techniques: Shun Cutlery is designed to be used in a smooth, slicing motion, never in a "chopping" manner. When you cut, always push forward and down, and pull back toward your body to retain your blade's edge. Repeat this motion as you cut. Always pay close attention to your fingers to prevent injury.
Cleaning: A Shun knife is a fantastic investment for your kitchen, so properly washing your knife is essential. Always hand wash Shun knives with gentle dish soap and a non-abrasive brush. Do not use soaps with citrus extracts or bleach as they can promote rust. Rinse and towel dry immediately after washing. Do no drag the edge of the knife on the towel as it can cut through and cause injury. Always blot dry the cutting edge.
Proper Knife Storage: Knives have to be stored in a safe place to protect the cutting edge and guarding against injuries. There are some options for storing your knives. Magnetic knife bars are convenient and safe for chefs who want to be able to view their blades and easily access then. They attach to the wall and firmly hold knives in place. A wooden knife block is the best way to store knives on the counter. The size of the block varies with the number of knives to be store. Most Zwilling J.A. Henckels blocks also have a slot for a honing steel and kitchen shears.
Cutting Surfaces: The cutting surface you use makes a big difference in keeping your knives sharp. A cutting boards with good quality will help retain a sharp edge for substantially longer. Soft woods such as hinoki, wooden, or bamboo cutting boards, and quality polyethylene boards. Avoid surfaces that can dull or damage the knife such as china, marble, granite, tile, Formica, porcelain, stainless counter tops and glass; these surfaces can be very hard on your knives. Remember, all cutting boards and surfaces should be cleaned thoroughly immediately after use to avoid harmful bacteria growth.
Honing and Sharpening: Regular honing is necessary to maintain the a sharp cutting edge. Weekly honing will significantly extend the time between sharpening. For sharpening, it is recommended to use a whetstone, or send knives in Kai USA Ltd for a free sharpening service. Shun brand products are sold by Kai USA Ltd. and are backed by a Limited Warranty against manufacturing defects. In addition to supporting their products through this warranty, Shun will sharpen any Shun knife for free for the lifetime of the owner. The knife owner pays for shipping and processing and Shun experts will sharpen the knife for free. Sharpening is done in Shun's Tualatin, Oregon facility, using the same horizontal sharpening wheel to put the original edge back on Shun knife. Called a hiromai, this sharpening wheel, and the skills of knife experts ensure a Shun-sharp edge every time.
Warranty
Unless otherwise stated here, Shun cutlery from Kai USA Ltd. carries a limited warranty for the lifetime of the owner. Shun guarantees their cutlery will perform as advertised when properly used and maintained, and is free of manufacturing defects in material and construction. The Limited Lifetime Warranty is non-transferable and does not extend to normal signs of wear, rust, damage or breakage due to improper maintenance, accidents, loss or theft. Any product we determine to be defective will be repaired or replaced solely at Shun's discretion. To receive warranty repair or replacement, the owner must send the product to be evaluated by Kai USA Warranty Services in their Tualatin, Oregon headquarters. In addition to the provisions of this warranty, the owner may also have other rights that can vary by state. No other warranties are implied or expressed other than what is specifically stated here. If you have a warranty concern, please do not return your knife to the place of purchase.
Wood Accessories 90-Day Warranty
Shun's wood accessories are made of natural materials that will show wear over time. This is not a defect. Shun's 90-Day Warranty protect you against original manufacturing defects, but not natural wear. Please visit Shun's website for warranty details.