A Japanese boning knife that’s equally adept at cutting meat, poultry and seafood, thanks to a steeply curved shape and exceptionally sharp edge.

—DETAILS—

Kai Shun adapts centuries-old samurai blacksmithing to make exceptional Japanese knives for the modern cook. Every knife in their world-renowned Classic range has a steep tapered blade, which makes it much sharper than a Western knife. A core of hard VG MAX steel, surrounded by 32 layers of Damascus steel, makes it extremely durable and rust-resistant, ensuring the knife retains its edge. The layers, which create a unique pattern on each knife, help prevent food from sticking to the side of the blade. The tarnish-proof pakkawood handle has a chestnut (or D) shape that moulds perfectly to your right hand. This boning knife has a unique shape that’seasy to manoeuvre around bone,and can cut meat, poultry or fish with very little drag thanks to the thin, sharp blade that effortlessly goes through fibrous tissue, layers of fat, and silver skin.

Read our Japanese knife care guidehere.

—BENEFITS—

‘A Kai Shun Classic knife glides effortlessly through ingredients with the most satisfying degree of precision, and the well-balanced handle is crafted to fit perfectly in your right hand.’