Kai Shun Classic Boning Knife 15cm
The Kai Shun Classic 15cm Boning Knife takes the Japanese Honesuki approach: a triangular, rigid blade with a sharp point, designed to navigate around bone cleanly without the flex you would find in a Western boning knife. At 15cm it is manoeuvrable enough for detailed work on poultry joints and fish, whilst still having the reach for larger cuts of beef or pork. The blade is 32-layer Damascus steel over a VG Max core hardened to 60 to 61 Rockwell, and the pakkawood handle is water-resistant and shaped to sit comfortably in the hand. Like all knives in the Shun Classic range, it is made in Japan and carries a 10-year guarantee against manufacturing defects.
Features:
Honesuki-style triangular blade: The rigid triangular profile is the Japanese approach to boning, designed for precise work close to the bone without the lateral flex of a Western boning knife.
32-layer Damascus steel: A VG Max steel core wrapped in 32 layers of Damascus steel produces a blade that is hard, rust-resistant and holds its edge well, with a distinctive layered pattern unique to each knife.
60 to 61 Rockwell hardness: The VG Max core is hardened to 60 to 61 HRC, giving the blade a keen, long-lasting edge well suited to the precise, repetitive cuts involved in boning and butchery prep.
Pakkawood handle: The handle is made from pakkawood, a composite of natural wood and resin that is water-resistant and durable, with a finish that is comfortable in the hand during sustained use.
15cm blade length: At 15cm the blade is well sized for boning poultry and fish and for reaching into joints and smaller cuts, with enough length to handle larger meats without losing control.
Specifications:
Blade length: 15cm
Blade material: VG Max steel (60 to 61 HRC) enveloped in 32 layers of Damascus steel
Blade style: Honesuki (triangular, rigid)
Handle material: Pakkawood (asymmetric D-shape, right-hand)
Country of manufacture: Japan
MPN: KAI-DM-0710
EAN: 4901601589511
Guarantee: 10 years against manufacturing defects
Care instructions:
After each use: Wash by hand under running water with a mild detergent and dry thoroughly with a soft cloth immediately. Do not leave the knife sitting in water or soaking in the sink.
Dishwasher: Never place in the dishwasher. The heat, moisture, and detergents will damage both the blade and the pakkawood handle over time.
Handle care: Oil the pakkawood handle occasionally with a small amount of neutral vegetable oil to keep it in good condition and prevent the wood from drying out.
Storage: Store on a magnetic knife rack or in a knife block to protect the edge. Do not store loose in a drawer where the blade can contact other utensils.
Sharpening: Use a whetstone or take the knife to a professional for sharpening. Do not use a honing steel or pull-through sharpener, as these are not suited to the geometry of Japanese blades and can damage the edge.
Questions and answers:
What is the difference between a Honesuki and a Western boning knife?
A Western boning knife typically has a narrow, flexible blade designed to follow curves around bone under pressure. The Honesuki is rigid and triangular, which gives more control for precise cuts and is better suited to the kind of portioning and jointing work common in Japanese cooking. The rigidity is a feature rather than a limitation once you are used to working with it.
Is this suitable for fish as well as meat?
Yes. The sharp point and narrow blade make it well suited to filleting and pin-boning fish as well as jointing poultry and working around larger bones in cuts of beef or pork. The 15cm length gives enough reach for most home cooking tasks.
Is this knife right-handed only?
The pakkawood handle has an asymmetric D-shape designed for the right hand. Left-handed cooks should be aware of this before buying, as the handle profile is not ambidextrous.