Shun Classic Boning/Fillet Knife

While the blade is designed for precision, it is intentionally rigid rather than highly flexible. This makes it excellent for deboning poultry and trimming meat, though it may not provide the same 'give' as a dedicated, ultra-thin flexible fillet knife.

The D-shaped handle is designed to fit comfortably into the palm of your hand, providing a secure, non-slip grip. This shape is particularly helpful for maintaining control during intricate tasks like maneuvering around joints or bones.

Because of the 16-degree edge angle, it is best to maintain the blade with a high-quality honing steel or a whetstone. Avoid using pull-through sharpeners, which can be too aggressive and damage the fine Damascus cladding.

This knife is specialized for boning and trimming, and its narrow, curved profile is not ideal for standard chopping or dicing. For general prep work, a chef's knife or santoku would be a much more efficient and safer choice.

Yes, the ebony PakkaWood is a resin-impregnated wood that is highly durable and moisture-resistant. It is designed to withstand the rigors of a busy kitchen without warping or degrading over time.

The 68 layers of Damascus cladding provide structural support to the VG-MAX steel core. This helps protect the core from corrosion and adds to the overall durability and longevity of the blade.