Description & specifications
The Shun Classic 150 mm Boning Knife from KAI is the perfect knife for precise cutting of chicken and other poultry. With its pointed blade made of 65 layers of steel with a VG-10 core, this knife delivers outstanding sharpness and durability. The ergonomic pakkawood handle gives a comfortable grip, making it easy to work around even the most awkward curved areas. The boning knife is ideal for removing meat from the bone, but remember that it is not designed to cut through bones. Make cooking a breeze with this professional knife that combines traditional craftsmanship with modern technology.
- Blade made of 65 layers of steel with a VG-10 core for optimal sharpness
- Ergonomic pakkawood handle for a comfortable grip
- Ideal for cutting up chicken and other poultry
- Pointed blade for precise cuts in curved areas
- Hardness of 61 HRC for long-lasting sharpness
| Type | Boning knife |
| Forging and steel | 65 layers, VG-10 core |
| Grind | Standard grind |
| Handle type | Pakkawood |
| Stainless | Yes |
| Hardness | 61 HRC |
| Handle material | Pakkawood |
| Length | 150 mm |
| Height | Information not available |
| Weight | Information not available |
| Width at the handle | Information not available |
To ensure long-lasting sharpness and durability, we recommend washing the knife by hand and drying it thoroughly after use. Avoid the dishwasher and sharp objects that can damage the blade. Store the knife in a sheath or on a magnetic knife holder to protect it from damage.
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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