Kai Shun Classic Gokujo Boning Knife 165mm (6.5")
The Kai Shun Classic Gokujo Boning Knife 165 mm is a precise knife for deboning and filleting meat and fish. Its VG-MAX steel blade (61 HRC) is thin, flexible, and double-beveled, reinforced with a 32-layer Damascus san-mai construction for exceptional strength and resilience.
The ergonomic D-shaped pakkawood handle offers comfort, control, and perfect balance for accurate, fatigue-free cutting. Special attention to the choil design, with smooth, rounded edges and a polished spine, ensures safety and comfort even during extended prep sessions.
BLADE SHAPE:
A boning knife is, as its name already suggests, used for removing the bones from meat, poultry, and fish. The blade's handle and shape allow for a variety of grips and cutting techniques, especially useful when working around the bone. It is suitable for anyone looking for a slightly heavier but perfectly balanced knife with a super thin and precise blade. Boning knives are to be used around the bones, but not for cutting through them - the blade is too thin, which can result in a chipped blade. While primarily designed for deboning meat, it is also ideal for filleting fish up to 10 kg (35 oz.), offering precision and control for delicate tasks.
Special attention has been given to the choil design, with smoothly rounded edges ensuring exceptional comfort during use—an important feature of high-end Japanese knives. The spine and choil are finely polished without sharp spots, allowing safe and comfortable cutting even during long prep sessions. The heel tip is also rounded, providing extra safety and preventing accidental injuries during handling.
STEEL & LAMINATION:
The core of the blade is crafted from VG-MAX steel, hardened to 61 (±1) HRC for outstanding sharpness, strength, and edge retention. It is clad in 32 layers of softer stainless steel (16 per side) using the traditional san-mai technique, providing flexibility, protection for the hard core, and a distinctive wavy Damascus pattern. This combination of strength, durability, and beauty makes the knife both functional and visually striking.
BLADE FINISH:
The Shun Classic blades are gorgeous to look at due to the distinctive semigloss pattern exhibited by the Damascus steel composite comprising 32 layers. This combination with the elegant, tapering handle made of black pakkawood, results in an overall aesthetic design that puts quality and functionality at its core.
HANDLE:
The slim, elegant handle is made of durable pakkawood in a traditional Japanese chestnut (D-shape) design, slightly offset to the right for optimal control and comfort for right-handed users. A small ridge on the handle provides stability and a secure pinch grip, while the integrated tang ensures excellent balance. The addition of resin improves moisture resistance and longevity, making it suitable for long-term use in busy kitchens.
SMITHY:
KAI has been producing high-quality cutlery for over 115 years, combining traditional Japanese blacksmithing with modern innovations. Each knife is crafted to provide precision, durability, and elegance, embodying the finest standards of Japanese culinary tools.
The Kai Shun Classic Gokujo Boning Knife 165 mm is a precise knife for deboning and filleting meat and fish. Its VG-MAX steel blade (61 HRC) is thin, flexible, and double-beveled, reinforced with a 32-layer Damascus san-mai construction for exceptional strength and resilience.
The ergonomic D-shaped pakkawood handle offers comfort, control, and perfect balance for accurate, fatigue-free cutting. Special attention to the choil design, with smooth, rounded edges and a polished spine, ensures safety and comfort even during extended prep sessions.
BLADE SHAPE:
A boning knife is, as its name already suggests, used for removing the bones from meat, poultry, and fish. The blade's handle and shape allow for a variety of grips and cutting techniques, especially useful when working around the bone. It is suitable for anyone looking for a slightly heavier but perfectly balanced knife with a super thin and precise blade. Boning knives are to be used around the bones, but not for cutting through them - the blade is too thin, which can result in a chipped blade. While primarily designed for deboning meat, it is also ideal for filleting fish up to 10 kg (35 oz.), offering precision and control for delicate tasks.
Special attention has been given to the choil design, with smoothly rounded edges ensuring exceptional comfort during use—an important feature of high-end Japanese knives. The spine and choil are finely polished without sharp spots, allowing safe and comfortable cutting even during long prep sessions. The heel tip is also rounded, providing extra safety and preventing accidental injuries during handling.
STEEL & LAMINATION:
The core of the blade is crafted from VG-MAX steel, hardened to 61 (±1) HRC for outstanding sharpness, strength, and edge retention. It is clad in 32 layers of softer stainless steel (16 per side) using the traditional san-mai technique, providing flexibility, protection for the hard core, and a distinctive wavy Damascus pattern. This combination of strength, durability, and beauty makes the knife both functional and visually striking.
BLADE FINISH:
The Shun Classic blades are gorgeous to look at due to the distinctive semigloss pattern exhibited by the Damascus steel composite comprising 32 layers. This combination with the elegant, tapering handle made of black pakkawood, results in an overall aesthetic design that puts quality and functionality at its core.
HANDLE:
The slim, elegant handle is made of durable pakkawood in a traditional Japanese chestnut (D-shape) design, slightly offset to the right for optimal control and comfort for right-handed users. A small ridge on the handle provides stability and a secure pinch grip, while the integrated tang ensures excellent balance. The addition of resin improves moisture resistance and longevity, making it suitable for long-term use in busy kitchens.
SMITHY:
KAI has been producing high-quality cutlery for over 115 years, combining traditional Japanese blacksmithing with modern innovations. Each knife is crafted to provide precision, durability, and elegance, embodying the finest standards of Japanese culinary tools.
Original: $185.00
-70%$185.00
$55.50Description
The Kai Shun Classic Gokujo Boning Knife 165 mm is a precise knife for deboning and filleting meat and fish. Its VG-MAX steel blade (61 HRC) is thin, flexible, and double-beveled, reinforced with a 32-layer Damascus san-mai construction for exceptional strength and resilience.
The ergonomic D-shaped pakkawood handle offers comfort, control, and perfect balance for accurate, fatigue-free cutting. Special attention to the choil design, with smooth, rounded edges and a polished spine, ensures safety and comfort even during extended prep sessions.
BLADE SHAPE:
A boning knife is, as its name already suggests, used for removing the bones from meat, poultry, and fish. The blade's handle and shape allow for a variety of grips and cutting techniques, especially useful when working around the bone. It is suitable for anyone looking for a slightly heavier but perfectly balanced knife with a super thin and precise blade. Boning knives are to be used around the bones, but not for cutting through them - the blade is too thin, which can result in a chipped blade. While primarily designed for deboning meat, it is also ideal for filleting fish up to 10 kg (35 oz.), offering precision and control for delicate tasks.
Special attention has been given to the choil design, with smoothly rounded edges ensuring exceptional comfort during use—an important feature of high-end Japanese knives. The spine and choil are finely polished without sharp spots, allowing safe and comfortable cutting even during long prep sessions. The heel tip is also rounded, providing extra safety and preventing accidental injuries during handling.
STEEL & LAMINATION:
The core of the blade is crafted from VG-MAX steel, hardened to 61 (±1) HRC for outstanding sharpness, strength, and edge retention. It is clad in 32 layers of softer stainless steel (16 per side) using the traditional san-mai technique, providing flexibility, protection for the hard core, and a distinctive wavy Damascus pattern. This combination of strength, durability, and beauty makes the knife both functional and visually striking.
BLADE FINISH:
The Shun Classic blades are gorgeous to look at due to the distinctive semigloss pattern exhibited by the Damascus steel composite comprising 32 layers. This combination with the elegant, tapering handle made of black pakkawood, results in an overall aesthetic design that puts quality and functionality at its core.
HANDLE:
The slim, elegant handle is made of durable pakkawood in a traditional Japanese chestnut (D-shape) design, slightly offset to the right for optimal control and comfort for right-handed users. A small ridge on the handle provides stability and a secure pinch grip, while the integrated tang ensures excellent balance. The addition of resin improves moisture resistance and longevity, making it suitable for long-term use in busy kitchens.
SMITHY:
KAI has been producing high-quality cutlery for over 115 years, combining traditional Japanese blacksmithing with modern innovations. Each knife is crafted to provide precision, durability, and elegance, embodying the finest standards of Japanese culinary tools.
