FILLET/BONING

Sometimes just the right amount of flex in your blade steel makes filleting fish easier. The knife conforms to the ribs of the fish, removing meat from bones quickly and easily. Removing skin from meat is easier, too. It works well for boning and trimming out poultry and other meat as well.

A Shun Boning Knife has a narrow, sharp, curved blade which gets in close to the bone, making it easy to separate meat from bone. Even fibrous tissue is no match for Shun's extremely sharp edge. The narrow blade reduces the drag as you cut against the meat, so cutting is fast and easy. The D-shaped handle provides a secure grip for excellent control.