Simplicity and precision are two descriptions for Japanese traditions or The Shun Kanso Boning/Fillet Knife. Kanso means "simplity" in gliding through the body of a fish or meat. With razor sharp precision, the Kanso Boning and Fillet knife quickly removes bones and skin for a perfect fillet. The contoured tagayasan handle provides a secure grip for excellent control. The steel is Japanese AUS10A—highly refined, high-carbon, vanadium stainless steel that takes a razor-sharp edge and holds it longer. Kanso's Heritage finish hides scratches and gives Kanso a rustic look that just improves with age. The handle is made of a wood called tagayasan or wenge, which is sometimes known in Japan as “iron sword wood.” The handle contouring enables an easy chef's grip. Full-tang construction provides strength, balance, and easy cutting control. Like all Shun knives, Kanso is sharpened to a 16° cutting angle each side to cut cleanly and help preserve food’s freshness and best taste.

Features:

• Curved, rigid blade gets in close and offers controlled cutting
• Hand-sharpened 16° double-bevel blade
• Steel: AUS10A—high-carbon, vanadium stainless steel
• Contoured tagayasan or "iron sword wood"
• Blade length: 6.5"
• Handcrafted in Japan
• Lifetime Warranty
• When purchased from an authorized retailer like Everything Kitchens, Shun offers free sharpening of your Shun cutlery (you pay shipping & processing). Click here for information.