Anso Kanso AUS10A 6.5-inch Boning/Fillet Knife

The Shun Kanso Boning/Fillet Knife is a versatile and efficient tool for various kitchen tasks. Its narrow, curved blade with a razor-sharp edge allows for easy separation of meat from bone, even when dealing with tough fibrous tissue. It's perfect for trimming silver skin from tenderloin or roast, as well as creating your own cutlets. The narrow blade reduces drag, making cutting fast and effortless. When it comes to filleting fish, the 6.5-inch length of the blade is ideal for smoothly removing bones and skin, resulting in a perfect fillet. The contoured tagayasan handle ensures a secure grip, providing excellent control. The Shun Kanso 6.5-inch Boning/Fillet Knife is part of the Shun Kanso series, which follows the design principle of Kanso based on Zen philosophy. Kanso represents simplicity achieved by eliminating unnecessary elements. This knife embodies high-performance steel, a razor-sharp edge, perfect balance, and precise cutting control. The blade is made of Japanese AUS10A steel, a highly refined, high-carbon, vanadium stainless steel that maintains its sharpness for longer periods. The Kanso's Heritage finish not only hides scratches but also gives the knife a rustic appearance that improves with time. The handle is crafted from tagayasan or wenge wood, also known as "iron sword wood" in Japan. Its ergonomic design allows for a comfortable chef's grip. With full-tang construction, this knife offers strength, balance, and easy cutting control. Like all Shun knives, the Kanso is sharpened to a precise 16-degree cutting angle on each side, ensuring clean cuts and preserving the freshness and taste of food.