Shun – Classic Flexible Fillet Knife 17.9cm (Made in Japan)

For a fillet with flex

Sometimes just the right amount of flex in your blade steel makes filleting fish easier. The knife conforms to the ribs of the fish, removing meat from bones quickly and easily. Removing skin from meat is easier, too. It works well for boning and trimming out poultry and other meat as well. The whole idea is more food with less waste (and, of course, you would make stock from the bones and leftovers, too). Shun Classic’s very hard VG10 steel doesn’t have that kind of flexibility, so the Shun Classic Flexible Fillet is made of AUS8A, a high-carbon stainless steel that offers strength, hardness, and wear resistance, as well as a small amount of flex.

The Shun Classic Flexible Fillet is part of the Shun Classic line of tasteful and contemporary designs. It shares the same D-shaped PakkaWood handle as the rest of the beautiful and versatile Shun Classic line. The Classic line offers you the widest assortment of both traditional culinary blade shapes and cutting-edge designs, so you can always find the right knife for the task.

Specifications:

    Just the right flex for easy filleting

    Hand-sharpened 16° double-bevel blade (32° comprehensive)

    Steel: AUS8A

    Handle: D-shaped ebony PakkaWood®

    Blade length: 7 in. (17.9 cm)

    Handcrafted in Japan

Care Instructions:

    Rinse in hot water before use

    Use a wooden or plastic chopping board

    After use wash knife with a mild detergent and dry with a soft cloth

    Acidic foods in particular should be rinsed immediately after use

    Do not place in the dishwasher

    Do not immerse wooden handle in water for extended amount of time

    Oil the handle with a little neutral vegetable oil

    Store knife in a knife block, wooden drawer insert or in a blade guard or sheath

    This knife is not designed to cut through bones or very thick-skinned vegetables.