Shun Classic Boning & Fillet Knife

The 6-inch narrow, curved blade is specifically engineered to maneuver around bones and joints with minimal resistance. Its shape allows you to glide along the spine of a fish or trim silver skin from meat much more precisely than a wider, flatter chef's knife.

This knife features a rigid, high-performance VG-MAX core. While it is excellent for precise cuts and deboning, it is not a highly flexible fillet knife, making it better suited for tasks that require control and stability rather than extreme blade bending.

To maintain the sharpness of the VG-MAX core, we recommend regular honing with a fine-grit honing steel. When the edge eventually dulls, use a whetstone or professional sharpening service to preserve the integrity of the 68-layer Damascus cladding.

The D-shaped handle is traditionally designed for right-handed users to provide a secure, ergonomic grip. Left-handed cooks may find the handle shape less intuitive, so you may prefer a symmetrical handle design if you are left-handed.

PakkaWood is a durable, water-resistant composite, but it should always be hand-washed and dried immediately after use. Avoid soaking the knife in water or putting it in the dishwasher, as high heat and moisture can damage the handle material over time.

The full tang means the steel extends through the entire length of the handle, providing superior strength, stability, and balance. This construction ensures the knife feels like a natural extension of your hand during repetitive tasks like trimming or filleting.