|•||Japanese AUS8A high-carbon stainless steel offers strength, hardness, and wear resistance with a small amount of flex|
|•||Rockwell Hardness: 60-61; hand-sharpened Japanese double-bevel blade angle 16° (each side)|
|•||D-shaped ebony PakkaWood handle is strong, durable and resists moisture|
|•||Full tang provides strength and balance; hand wash with gentle dish soap|
|•||Handcrafted in Seki, Japan with a limited lifetime warranty|
The Shun Classic Flexible Fillet Knife conforms to the ribs of 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. The AUS8A high-carbon stainless steel blade offers strength, hardness, and wear resistance. The result is a knife that's sharp, durable, and corrosion resistant, as well as beautiful to hold. Handcrafted in Seki, Japan with a limited lifetime warranty.