Shun Kanso Boning/Fillet Knife

No, this knife features a rigid blade designed for precision and control. While it excels at separating meat from bone and skin, it does not have the flexibility of a traditional flexible fillet knife.

No, this knife is not dishwasher safe. The high-carbon steel blade and tagayasan wood handle require hand washing and immediate drying to prevent rust and maintain the integrity of the materials.

Tagayasan, often called 'iron sword wood,' is exceptionally dense and durable. It provides a secure, comfortable grip that resists moisture and holds up well to the demands of a busy kitchen.

Because this knife features a 16-degree double-bevel edge, you should use a whetstone or a sharpener specifically designed for Japanese-style knives. Avoid using pull-through sharpeners meant for Western-style blades, as they can damage the fine edge.

The heritage finish is a rustic, matte-style aesthetic that hides scratches and wear better than a polished mirror finish. It gives the knife a distinct, traditional look while maintaining the high performance of the AUS10A steel.

While the full-tang construction provides excellent strength, this knife is designed for precision tasks like boning and filleting. It is not intended for hacking through heavy bones or frozen foods, which could chip the fine edge.