The Kai Shun Boning Knife has a 15 cm damask blade and is used for slicing uncooked or cooked meat from the bone.
The Kai Shun Boning Knife has a 15 cm damask blade and is used for slicing uncooked or cooked meat from the bone.
Shun professional chef’s knives are made from a newly developed stainless damask steel with 32 layers. The inner layer is made from V-gold-10 steel. This steel is highly resistant to corrosion, extremely hard and the reason for the blade being incomparably and lastingly sharp.
The convex blade profile in combination with the hand honing of each Shun knife makes for an unrivalled sharpness that allows the knife to glide softly through even the toughest foodstuffs. Paired with the knife’s well-balanced weight this sharpness allows for non-fatigue work.
The refinement of the natural beauty of the damask structure gives each SHUN knife its unique and individual character
