The Kai SHUN CLASSIC 15 cm boning knife is a professional Japanese boning knife for precise meat processing.
This knife is designed for boning, removing tendons, fat and fine processing of meat. It allows precise and controlled work even in places where it is necessary to guide the blade very precisely along the bone.
They have a stainless steel guard. The handle is made of black laminated ebony. Each knife is packed in a gift box.
We recommend hand washing with lukewarm water and mild detergent. Dry the knife immediately with a soft cloth. Not suitable for dishwashers. Regular care of the blade and handle ensures long-term durability and professional performance.
