Kai Shun Classic boning knife 15 cm

The Kai Shun Classic 15 cm boning knife is a straight, narrow-bladed knife, sturdy and precise, designed for preparing meat before cooking.

Its fine tip slips easily between meat and bone, and the blade lets you remove sinew, fat and skin with controlled cuts. It is the right tool for boning a shoulder of lamb, trimming a tenderloin or preparing a chicken for roasting.

It is handmade in Seki (Japan) from Damascus steel with a VG-MAX steel core, with a hardness of 61 (±1) HRC and sharpened on both sides. The Pakka wood handle is 12,5 cm long and the knife weighs 161 g.

• Type: Boning knife.
• Use: Boning, trimming fat from and preparing meat and poultry.
• Blade length: 15 cm.
• Blade material: Damascus steel with a VG-MAX steel core.
• Hardness: 61 (±1) HRC.
• Sharpening: On both sides.
• Handle: Pakka wood, 12,5 cm.
• Weight: 161 g.
• Manufacture: By hand in Seki (Japan).
• Manufacturer reference: DM-0710.

Care: Hand wash and dry straight away, without leaving it to soak. Not dishwasher safe. To keep the edge, use a whetstone with water rather than roller sharpeners.

Shipping: 48/72 hours. Free to mainland Spain and Portugal on orders from 60 €. Balearic Islands and the rest of Europe: free from 150 €; you will see the exact cost in your cart.

Note: due to the regulations in force in the United Kingdom, orders for cutlery destined for this country are not accepted, as customs authorities do not permit the import of this type of product from Spain.