Average Reviews:
(More customer reviews)I became a big fan of the asian knives, and have been slowly replacing my german knives with the Shun Classic line.This knife is a bit non-traditional when compared to your typical boning knives, but it's worked very well for me, both for actual bone removal and for trimming fat and silver skin from tenderloins, lamb racks and other choice cuts.
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Product Description:
Chef's agree that you need the right knife for the delicate job of de-boning meat and poultry. Not only should the blade be strong, it should be able to negotiate joints, bones and tendons, without damaging the meat. The Shun Classic Gokujo Boning and Fillet Knife utilizes VG-10, a hardened Japanese steel for strength, flexibility and corrosion resistance-all characteristics you've come to expect from Shun. And as with our Classic Series, the blades are ground to a 16 degree angle, making them the sharpest out of the box. With our unique D-shaped Pakkawood handle, there is a natural guide for finger placement for an easy and secure grip. There may not be a more well-thought out knife line on the market today!
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