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Shun Classic 6-Inch Boning Knife | 
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| Brand: Shun
Category: Kitchen
List Price: $125.00
Buy New: $98.95
You Save: $26.05 (21%)
New (8) from $98.95
Rating:  4 reviews
Sales Rank: 13345
Autographed: No
Memorabilia: No
Fragile: No
Batteries Included: No
Size: 6-inch
Shipping Weight (lbs): 1.1
Dimensions (in): 15.4 x 3.2 x 1.1
MPN: DM0710
Model: DM0710
EAN: 4901601589511
ASIN: B0000Y7KPY
Promotion: Get free shipping on this item when you spend $65.00 or more on Qualifying Items offered by CooknStyle. Enter code MWRZ4NQA at checkout. Terms and Conditions
Availability: Usually ships in 1-2 business days
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| Features:
| • | 6-inch Japanese boning knife; ideal for fish, poultry, and other meats | | • | Precision-forged high-carbon stainless-steel blade; holds a razor-sharp edge | | • | Clad with16 layers of stainless steel to produce a rust-free Damascus look | | • | Durable D-shaped Pakkawood handle; comfortable offset steel bolster | | • | lifetime warranty; manufactured in Seki City, Japan |
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| Shun Classic Cutlery Collection:
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| Similar Items:
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| Editorial Reviews:
Product Description
Boning poultry or fish will seem like slicing through butter using this 6-inch Shun knife. Already super sharp out of the box, it will ease right through joints and cartilage, butterfly a chop or breast and leave behind picture-perfect cuts, ready to sear, saut?? or stuff--and enjoy every last bite.Made in the ancient city of Seki, Japan, Shun knives rely on extremely sharp blades, made of Japanese VG10 steel clad with 32 layers (16 on each side) of high-carbon stainless, it delivers precision slicing, cutting and chopping unprecedented by its competitors. Imagine, a knife made the same way as ancient Samurai swords, handcrafted still today. Sharper out of the box than other knives, the Shun Classic maintains its sharpness longer, since the finely-polished blade edge has a natural tendency to remain straighter, yet can be honed using a standard steel or sent to the factory for free sharpening. The wavy, Damascus-look pattern on the blade offers stick resistance, reducing prep--plus it's rust-free. The Alton Angle, a design contribution of cookbook author and celebrity chef Alton Brown, provides more finger and knuckle clearance than a standard, straight knife allows while cutting and slicing. The 10-degree angle at the bolster also provides extra leverage to improve control and efficiency, particularly useful with smaller knives. The ebony Pakkawood handle, made of a durable whi
Amazon.com Review
A member of the stylish Shun Classic line, this Japanese boning knife comfortably handles fish, poultry, and other meats with equal ease. Featuring a smooth, razor-sharp edge that curves downward from its handle to finish with a piercing tip, this knife measures 6 inches in length. Leveraging a 90-year history of superior workmanship, Shun knives are precision-forged in Japan by renowned blade manufacturer KAI. Using technologically advanced processes, a VG-10 "super steel" core is clad with 16 layers of high-carbon stainless steel to produce a rust-free Damascus-look blade. The Damascus detailing not only enhances the knife's aesthetic appeal, it also prevents morsels from sticking and avoids crushing or damaging foods. Forming a comfortable D-shaped hold, a fused blend of hardwood veneers and resin comprise the unique ebony Pakkawood handle. A traditionally offset stainless-steel bolster protects knuckles while a steel end-cap finishes the piece. Although dishwasher-safe, hand washing is recommended. This product includes a lifetime warranty. -- Amy Arnold
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| Customer Reviews:
 Certainly Sharp, but... October 3, 2008
Jonathan Sage (Seattle, WA USA)
Shun makes great knives, I won't deny that, I have put together quite a set including an elite series chef knife as well. This knife is certainly sharp, the handles are great, whatever. The problem is that it's a terrible boning knife. The blade is completely ridged and inflexible. Boning knives should have some flex to them. This works of for chicken and such, but I wouldn't dare touch a fish with it. It might not match your beautiful shun set of knives, but victorinox makes much more useful boning knives. They're just as sharp, they bend like they're supposed to, they cost a fraction of the price, and they're ugly as sin. They won't hold an edge as long, but at least they work like they're supposed to.
 Fantastic knife January 14, 2008
Lenny (Baltimore, MD)
1 out of 2 found this review helpful
I bought this as a gift for my wife. She loves to cook, and has been slowly upgrading her cutlery from the 'bought as a set at Target' knives.
The shun knives as a whole are very well made and VERY sharp. I highly recommend them to anyone, and this knife is no exception.
beautiful balance December 18, 2007
Alan Fry (Naperville, IL USA)
2 out of 2 found this review helpful
I recently added this knife to my rather extensive collection of over 100 knives. I like the way this knife is balanced and the way that it fits the hand -- there are right and left handed models. A boning knife is not the first knife to buy. After you have your basic assortment of knives this knife is a nice addition. If you are planning to bone a leg of lamb or a pork shoulder etc. this knife has no equal. It can be used to disjoint a chicken or a turkey as well. Shun knives are always razor sharp so expect an effortless experience as you use this knife.
I have discovered a small quirk with this knife. As is true with many 6 inch boning knives the weight of the blade is not sufficient to tip the knife blade down when placed on a cutting board or counter top so it stays flat and parallel to the work surface. Since the handle is rounded and very smooth the knife may spin away from position as you lay it down. In other words if you were not paying attention the blade could end up where the handle was and you could cut yourself. This is not really a problem as I just lay it on a kitchen towel if I am going to pick it up and set it down many times. Aside from this little quirk I would highly recommend this knife for a cook that would like to do their own boning.
Wow June 22, 2007
NuJoi (Chicago, IL United States)
3 out of 3 found this review helpful
I believe if you're serious about cooking, you should own great cookware and excellent knives. I finally stepped up and got excellent knives. For those who haven't heard the hype, Shun is one of the most respected knife brands in the world.
Great features of the entire line include these cool "D" shaped handles that fit your hand better. Each knife is made in a right- and left-handed version ([...] for lefties). The steel used for the blades is harder than what you would find in most other knives. The knives are EXTREMELY sharp.
If you're building your set and want to take care of the must-haves first. Move this down on your priority list. Get the chef's, paring and bread knives first. With that said, there is a place for this knife in your kitchen. As with all of my other Shun knives, this one is extremely sharp and it's relatively light.
This is an expensive, but lifetime investment. I encourage you to visit stores and feel the knives in your hand to make sure you are comfortable with them. For more info on Shun, check out Alton Brown's website. For ratings on various brands and types of knives, check out Cooks Illustrated's equipment ratings.
This is my first and I'm sure last boning knife. As with all Shun's, it is extremely sharp -- a must for a good boning knife. I was surpised by the knife's weight. Although the blade is flexible, the knife feels heavy for it's size. This gives me (a true novice at deboning and filleting) more confidence.
The famous D-shaped handle makes the knife easier to grip than other boning knives, but it can slip when greasy.
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