Shun - 6" Classic Perfect Boning Knife
Most knives have blades that stay in a fixed position for stability, but that is not the case with a boning knife. A small knife meant for tasks such as filleting fish, this boning knife from Global will help to make quick work of any job where flexibility is required. However, just because this blade is flexible does not mean it is of a lesser quality than the typical Global product. The blade is still made from CROMOVA 18 high carbon stainless steel, and it still possesses that classic Global balance.
To care for this knife, be sure to keep it out of the dishwasher - just a scrub with soapy water will do the trick nicely. The dimpled handle that comes on this knife will make it easy for you to control the blade while working, and it will give you confidence that you won’t have to worry about slipping during the job. Pick up yours today!
Global Knives are made from the finest stainless-steel material. The blades utilize Cromova 18 high carbon stainless steel, ice tempered and hardened to Rockwell 56°-58° HRC which holds a razor-sharp edge longer than any other steel and resists rust stains and corrosion.
Smooth contours and seamless construction eliminate food and dirt traps, offering the ultimate in safety and hygiene. The contours provide a smooth, efficient cutting motion and steady, comfortable grip.
Stainless-steel hollow handles are perfectly balanced to offset the weight of each blade and textured, providing an excellent grip and balance in the hand.
Edges extend ¼” up the blade and are ground to a straight point, rather than beveled, to provide a dramatically sharper blade that keeps its edge longer
Iconic dots on the knife’s handle represent the seven virtues of the Bushido from the traditional Japanese Samurai code of honor.
Designed by the skilled Japanese craftsman Komin Yamada. Yamada designed the first Global knives in 1985. He was to develop a range of knives truly new and revolutionary, harnessing the best materials available and the most modern design concepts and techniques.
Global knives are designed to appeal to the professional and amateur chefs, to be comfortable and easy to handle and surpass their most demanding requirements.
Professional cooks worldwide praise Global cutlery for its perfect balance, light weight and seamless construction. The knives are forged by hand in Japan, using stainless steel that is hardened in a process inspired by the crafting of ancient samurai swords.
The two signature characteristics of a Global knife are: its blade and balance of the handle. Unifying function and design, these distinctive Japanese knives combine ergonomic handles with triple-layered steel blades that maintain their exceptionally sharp edges. Where most knives feature beveled edges ,Global knives bost large, prominent edges visible to the naked eye, that extend a quarter inch up from the tip of the blade. These edges are then groud to a straight point, resulting in a dramatically sharper blade that keeps its edge longer.
To balance their knives, Global uses a hollow handle which is then filled with just the right amount of sand to create the correct balance. Global uses this method rather than using a full tang and bolster to balance their knives for two reasons. First, it is more precise than using a tang and a bolster and second, Asian knives traditionally do not have bolsters.
|Type||Boning & Fillet Knives|
|Blade Length||6 Inch|
|Material||Stain and Rust Resistant Cromova 18 Stainless Steel|
|Country of Origin||Japan|
|Handle Material||Made of hollow handles which are then filled with sand to achieve the desired weight and deliver the perfect balance|
|Rockwell Hardness||Ice tempered and hardened to Rockwell 56 - 58° HRC|
Pricey, but well worth it! - This is the knife I use most. There is some magic to the balance. The blade is super flexible and thin. The knife is very light. Be careful when using it until you get used to something really sharp. You should also invest in a high quality sharpening stone to keep it sharp. The best knife in the world needs to be sharpened regularly, no matter what you may have heard. These Japanese knives have a very thin blade with a narrower blade angle. That means more sharpness, but also more sharpening. It's just a fact of life. I use it for vegetables mostly, although it is a boning knife.