Shun Classic Boning Knife 5.91 inch - KAI
The Butcher's Favorite Knife
The Japanese brand Kai is renowned for manufacturing knives that are globally recognized for their exceptional quality. In addition to professional knives, the brand also produces tools such as razors, scissors, and sharpening stones.
The boning knife is specifically designed for separating meat from bones. Widely utilized by butchers, it excels in meat deboning and the removal of tendons and fat.
This KAI boning knife belongs to the Shun Classic range, which beautifully combines the traditional art of forging Japanese samurai swords with contemporary manufacturing processes. This range exemplifies a perfect harmony of craftsmanship, technique, and design.
Thin and Flexible for Enhanced Maneuverability
Featuring a 5.91 in. (15 cm) blade crafted from VGMAX steel, this knife boasts a composition rich in carbon and cobalt. The blade undergoes a 32-layer Damascus process, blending layers of hard and soft steel to provide both hardness and flexibility. This ensures an exceptional edge while maintaining durability.
The blade is thin and flexible, with a pointed tip that enhances maneuverability, achieving a hardness rating of 62 HRC. This allows for less frequent sharpening.
This professional boning knife features a handle made from pakka, a premium material created from wood and resin compressed under high heat. Its "D" shape is ergonomically designed to fit comfortably in your hand, ensuring ease of use during extended periods. It is also resistant to temperature variations and water.
With its refined aesthetics, this knife meets the high standards of professionals in the food industry. It is equally suitable for individuals and culinary enthusiasts seeking quality tools.
The Butcher's Favorite Knife
The Japanese brand Kai is renowned for manufacturing knives that are globally recognized for their exceptional quality. In addition to professional knives, the brand also produces tools such as razors, scissors, and sharpening stones.
The boning knife is specifically designed for separating meat from bones. Widely utilized by butchers, it excels in meat deboning and the removal of tendons and fat.
This KAI boning knife belongs to the Shun Classic range, which beautifully combines the traditional art of forging Japanese samurai swords with contemporary manufacturing processes. This range exemplifies a perfect harmony of craftsmanship, technique, and design.
Thin and Flexible for Enhanced Maneuverability
Featuring a 5.91 in. (15 cm) blade crafted from VGMAX steel, this knife boasts a composition rich in carbon and cobalt. The blade undergoes a 32-layer Damascus process, blending layers of hard and soft steel to provide both hardness and flexibility. This ensures an exceptional edge while maintaining durability.
The blade is thin and flexible, with a pointed tip that enhances maneuverability, achieving a hardness rating of 62 HRC. This allows for less frequent sharpening.
This professional boning knife features a handle made from pakka, a premium material created from wood and resin compressed under high heat. Its "D" shape is ergonomically designed to fit comfortably in your hand, ensuring ease of use during extended periods. It is also resistant to temperature variations and water.
With its refined aesthetics, this knife meets the high standards of professionals in the food industry. It is equally suitable for individuals and culinary enthusiasts seeking quality tools.
- In stock, ready to ship
- Backordered, shipping soon
The Butcher's Favorite Knife
The Japanese brand Kai is renowned for manufacturing knives that are globally recognized for their exceptional quality. In addition to professional knives, the brand also produces tools such as razors, scissors, and sharpening stones.
The boning knife is specifically designed for separating meat from bones. Widely utilized by butchers, it excels in meat deboning and the removal of tendons and fat.
This KAI boning knife belongs to the Shun Classic range, which beautifully combines the traditional art of forging Japanese samurai swords with contemporary manufacturing processes. This range exemplifies a perfect harmony of craftsmanship, technique, and design.
Thin and Flexible for Enhanced Maneuverability
Featuring a 5.91 in. (15 cm) blade crafted from VGMAX steel, this knife boasts a composition rich in carbon and cobalt. The blade undergoes a 32-layer Damascus process, blending layers of hard and soft steel to provide both hardness and flexibility. This ensures an exceptional edge while maintaining durability.
The blade is thin and flexible, with a pointed tip that enhances maneuverability, achieving a hardness rating of 62 HRC. This allows for less frequent sharpening.
This professional boning knife features a handle made from pakka, a premium material created from wood and resin compressed under high heat. Its "D" shape is ergonomically designed to fit comfortably in your hand, ensuring ease of use during extended periods. It is also resistant to temperature variations and water.
With its refined aesthetics, this knife meets the high standards of professionals in the food industry. It is equally suitable for individuals and culinary enthusiasts seeking quality tools.
- Hardness of 62 HRC, requiring less frequent sharpening
- Pakka handle, shock-resistant, hygienic, and comfortable to grip
- VGMAX steel, providing long-lasting durability and corrosion resistance
- Made in Japan, featuring a traditional and elegant design
- Hand wash with mild soap and water
- Dry thoroughly after each use
- Do not use in the dishwasher
- Sharpen with a whetstone as needed
What is this knife best for?
Perfect for slicing meats, roasts, or fish into thin, even cuts.
Is the blade durable?
Yes, the VGMAX steel and Damascus layering make it strong, sharp, and long-lasting.
Does it require frequent sharpening?
No, with a 62 HRC hardness rating, it stays sharp longer than most knives.
Is the handle comfortable?
Yes, the D-shaped pakkawood handle is ergonomic and resists water and heat.
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