• 6-inch boning from the elegant Shun Elite collection.
• Handcrafted in Japan of incredibly sharp, strong SG-2 steel.
• Beautiful black PakkaWood handle with inlaid design.
• Decorative flourishes on handle and blade edge.
• Wash by hand; lifetime warranty; gift-boxed.

Product Description ------------------- The ancient traditions of Japanese samurai -making, meet today's state-of-the-art steel technology in the new Shun Elite series of knives by Kai. Like the traditional samurai blade, Shun Elite is extremely sharp and flexible; ideal for food preparation. But unlike the traditional blade, Shun Elite features a center layer of a new type of "super steel" called SG-2. This new "super steel" starts out in a powdered form. Under heat and pressure it combines to make a much denser alloy which in turn creates the finest molecular structure used in making today. The result is an edge that will hold longer than any other steel on the market. Even better for busy chefs. Shun Elite's superior edge will respond quickly and easily to a honing steel when it needs a quick touchup. For added strength and protection, the SG-2 is clade between two outer layers of quality 410A stainless steel for beauty and tireless handling. Shun Elite features an ergonomic handle of handsome PakkaWood®. This premium-quality hardwood laminate combines the beauty and feel of hardwoods with the strength and performance of plastic. Inlaid with a traditional symbol, the handle is also enhanced by thin rings of brass and copper separating it from the bolster. With this kind of beauty and performance, Shun Elite will soon become the chefs reach for again and again. .com ---- Unlike the narrow S-shaped blade of a Western boning , the blade on the Shun Elite boning is much wider and angles to a sharp tip. This conventional Japanese silhouette is called "honesuki," and is widely used to remove s from chicken and beef. Like all knives in the fabulous Shun Elite collection, this one features a sleek black PakkaWood handle, made of a hardwood-resin fusion, which showcases an inlaid traditional Japanese emblem and fine rings of copper and brass near the bolster. A distinctive flourish, called a "hamon," along the edge of the blade recalls the samurai s once made in Seki City, Japan, where Shun Elites are handcrafted. Any chef, especially one interested in Asian cuisine, would be honored to receive this exceptional, gift-boxed . Shun Elite knives stand out for their incredible sharpness, sharper even than Shun Classics, thanks to the newest powdered steel alloy known as SG-2. The process used to make SG-2 results in a fine-grained, very dense blend of ingredients that creates a smooth-as-silk edge. Shun edges are formed to an unusually keen 16 degree angle, which is one reason they're so prized among chefs who value uniformly thin slices, a necessity in Japanese cuisine. Covered by a lifetime warranty, Shun Elite knives should be washed and dried--carefully--by hand, and stored when possible in a wooden block to protect the blade. --Ann Bieri