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Rp2.210.371

Description

  • About this item.
  • Hand-sharpened stainless steel blade is curved to make it easy to cut around s or ligaments; its compact 6.5-inch blade is ideal for culinary projects requiring precision and skill.
  • Whether removing s from meat, trimming silverskin from a roast, making your own cutlets or filleting fish, the Kanso Boning/Fillet is a versatile companion.
  • The Kanso series of Shun is based on the Japanese concept of simplicity, and places emphasis on what matters in a : precision, durability, a razor-sharp edge, perfect balance and a comfortable grip.
  • Preparing for a meal will be a breeze when utilizing the ease of movement afforded by the nimble blade; delicate work that was once grueling is simple and efficient with the Kanso Boning/Fillet .
  • Handle is crafted from tagayasan wood, which is sometimes called “iron wood” in Japan for its strength; tagayasan is not only an artistic design element, but is also incredibly durable.
With its curved, narrow blade, the Shun Kanso Boning/Fillet is a perfect companion for many kitchen tasks. Engineered to work around s, gristle or skin, this narrow, agile blade is made of AUS10A high-carbon, vanadium stainless steel. Shun combines traditional Japanese blade-making techniques with current, innovative materials and technologies. Skilled artisans handcraft each blade and sharpen every to the 16-degree cutting angle featured on all Shun blades. The handle is contoured to fit the palm and give the chef or cook maximum cutting control. Crafted out of tagayasan, or “iron wood,” this handle is not merely a stunning design choice, but also a durable, comfortable addition to an already long-lasting blade. The blade is 6.5 inches long, which allows for easy maneuvering in skinning, slicing, deboning or cutting. Choose Shun products for an exciting investment that maintains its edge with every use.

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ShunCutlery Kanso Boning & Fillet 6.5”, Easily Glides Through Meat and Fish, Authentic, Handcrafted Japanese Boning, Fillet and Trimming ,Silver

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