Kai Shun Classic Boning Knife 15cm
Kai Shun Classic Boning Knife 15cm
- In stock, ready to ship
- Inventory on the way
Age Verified Delivery at £6.95 will apply (regardless of the total cost of your order) and delivery driver may require proof of age, if you are lucky enough to look younger than 21!
- Free Mainland UK delivery over £49 - No Quibble Returns
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.
- 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.
What Customers Ask About This Product
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.
In our experience...
Japanese knives are sharpened to a different angle than Western knives. Most Western chef's knives are ground to around 20 to 25 degrees per side. Shun Classic blades are sharpened to a much steeper angle, which gives them a keener edge but also means they need care with sharpening tools. A standard honing steel or pull-through sharpener is not suitable and can damage the edge geometry.
The Damascus pattern is functional as well as decorative. The 32 layers of Damascus steel wrapped around the VG Max core are not purely cosmetic. The layered structure reduces the surface area in contact with food as you cut, which helps prevent slices from sticking to the side of the blade.
Pakkawood is more robust than it looks. Pakkawood is a composite of natural wood and resin, which makes it significantly more water-resistant than untreated wood. That said, it still benefits from occasional oiling and should not be submerged or put through the dishwasher.
VG Max steel holds an edge longer than most Western blade steels. The 60 to 61 Rockwell hardness rating means the blade stays sharp for longer between sharpenings, which is one of the practical arguments for the higher price point. Harder steel is also more brittle, so dropping the knife on a hard surface is a genuine risk.
The D-shaped handle is designed for right-handed use. The asymmetric pakkawood handle moulds to the right hand specifically. Left-handed cooks should check whether a left-handed version is available or consider whether the handle shape will feel comfortable in use before buying.
Specifications
Care & Use 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.
Why Buy From Art of Living?
Founded in Reigate in 1972, we've spent over five decades helping customers select quality tableware and cookware. We've been twice nominated for the Excellence in Housewares award for customer care.
- No-quibble returns, even used items
- Half-price accidental damage replacement for two years
- Price match guarantee
Frequently Asked Questions
What if I've used it and don't like it?
Return it anyway. Our no-quibble guarantee covers used items. If it's not right for you, get in touch and we'll sort out a refund.
How does the Half-Price Replacement guarantee work?
If you accidentally break this item within two years of buying it, we'll replace it at half price. Just get in touch with proof of purchase and a photo of the damage.
How long does delivery take?
Standard delivery to mainland UK addresses can take 5-7 working days (but is usually much quicker than that), and it's free on orders over £49. Next day delivery is available for £9.95 on orders placed before 1pm Monday to Thursday, depending on your location and our stock levels. You can also collect from our shops in Cobham or Reigate, or our warehouse in Redhill.
Can I collect this item instead of having it delivered?
Yes. You can collect from our Reigate shop (72 High Street, RH2 9AP), our Cobham shop (16 Anyards Road, KT11 2JZ), or our warehouse in Redhill (40 Ormside Way, RH1 2LW). Just select click and collect at checkout. If the option isn't available, this is because there isn't enough stock in your selected collection location. Please get in touch and we can organise stock to be transferred to the right place.
