Shun SWT0743 Kanso Gokujo Boning/Filet Knife, Silver. 

  • Traditional Japanese-style Gokujo boning/filet cut; ideal for daintily cutting through fish for sushi and deft work around angle bones.
  • Kanso is a plan rule impacted by Zen theory; it signifies “effortlessness”, however straightforwardness accomplished by dispensing with the non-essential.
  • Full tang development for adjust and quality; cutting edge is made of Japanese AUS10A steel-an upper-end, very refined steel that takes and holds a well sharpened sharp edge.
  • 16-degree cutting edge on each side cuts neatly and helps safeguard nourishment’s freshness and best taste; empty ground highlight gives simple sustenance release
  • Handle is made of Tagayasan wood (known as iron sword wood) prominent for its thickness, sturdiness and magnificence; plotted for a culinary expert’s grasp and accuracy cutting
This customary style Gokujo boning blade is an inflexible blade with a well sharpened sharp edge, and it’s skilled at key kitchen errands. For boning, the thin, sharp, bended cutting edge gets in near the bone, making it simple to isolate meat from bone. Indeed, even sinewy tissue is no counterpart for Shun to a great degree sharp edge. It’s ideal for trimming the Silver skin from a tenderloin or broil or notwithstanding making your own particular cutlets. The restricted sharp edge decreases the drag as you cut against the meat, so cutting is quick and simple. With regards to fileting fish, the sharp edge’s 6.5-In. Length is perfect to skim through the body of the fish, rapidly expelling bones and skin for a flawless Filet. Kanso is an outline guideline in view of Zen reasoning. It signifies “straightforwardness,” however effortlessness that is accomplished by killing the insignificant. In Kanso, we took away anything that doesn’t make a difference and continued everything that does: superior steel, dangerously sharp edge, culminate adjust, and exactness cutting control. The steel is Japanese AUS10A-exceptionally refined, high-carbon, vanadium treated steel that takes an extremely sharp edge and holds it longer. Kanso’s legacy complete shrouds scratches and gives Kanso a provincial look that just enhances with age. The handle is made of Tagayasan wood, here and there known as “press sword wood.” the handle molding empowers a simple culinary expert’s grasp. Solid handle development gives quality, adjust, and simple cutting control. Like all Shun blades, Kanso is honed to a 16 Degree slicing edge each side to cut neatly and help protect nourishment’s freshness and best taste. Hand-made in Seki City, Japan, Kanso is basic effortlessness: a basic kitchen cut that essentially performs.
Weight 0.44 kg
Dimensions 16.3 × 3.15 × 1.1 cm























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