Kai Shun Classic flexible filleting knife 18cm

The Kai Shun Classic filleting knife is a handmade tool designed for the precise preparation of fish. Its narrow and flexible blade makes it easy to separate meat from bones and skin. The blade's core is made from highly durable VG-MAX steel, which is wrapped in 32 layers of Damascus stainless steel. This combination contributes to long-lasting sharpness and creates a wavy pattern on each knife. The Pakkawood handle, with its ergonomic chestnut profile, is designed for a firm grip while you work.

VG-MAX and Damascus steel blade

At the core of the knife is an extremely hard VG-MAX steel centre, which achieves a hardness of 61 ±1 HRC. This ensures the blade stays sharp for a very long time. This core is protected by 32 layers of forged Damascus stainless steel, which not only increase the blade's resistance to corrosion but also create a wavy pattern on its surface. The flexible blade design is key for filleting, as it adapts to the shape of bones and allows for low-resistance cuts.

Stable construction and ergonomic handle

The knife uses a full-tang construction, which means the steel runs the entire length of the handle. This design contributes to balance, strength, and stability when cutting. The handle is made from a composite Pakkawood material, which combines the look of wood with durability and low maintenance requirements. Its ergonomic shape, in the traditional Japanese chestnut profile, fits naturally in the hand for easier handling.

Japanese tradition and proper care

Every knife from the Shun Classic range is the result of the manual work of Japanese knifemakers. The double-sided grind of the edge contributes to its high cutting performance. To maintain the properties and long life of both the blade and the handle, it is important to care for the knife properly. The knife is not suitable for the dishwasher, as harsh chemicals and high temperatures could damage both the steel and the handle material.

The knife is not suitable for dishwasher use.