Wil's thoughts: This boning knife is beautiful and functional. Here's why I use the knife as my utility knife. As the blade is 6 inches and not to tall (or wide) it can be used to make turns in the meat or food, and because of the angle and offset of the blade you can still use it on a cutting surface without having if crowd out your knuckles. It's awesome. One more thing of note, this is not a flexible blade, it's pretty stiff. If this one is too expensive Shun makes this shape of knife in their KaiPro lineup.
From Shun: As you would expect, this beautiful knife is the right tool for two key kitchen chores—boning and filleting. When boning, the narrow, sharp, curved blade gets in close to the bone, making it easy to separate meat from bone. Shun's extremely sharp edge even cuts through fibrous material with ease. It's perfect for trimming the silver skin from a tenderloin or roast or even making your own cutlets. The narrow blade reduces the drag as you cut against the meat, so cutting is fast and easy. When it comes to filleting fish, the blade's 6-in. length is just right to glide through the body of the fish, quickly removing bones and skin. The contoured Premier handle provides a secure grip for excellent control.
Pickup available at 795 North Main Street
Usually ready in 24 hours
