KAI Shun Classic 6" Boning & Fillet Knife - DM0743

For boning, the narrow, sharp, curved blade 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. It's perfect for trimming the silver skin from a tenderloin or roast or even making your own cutlets. The narrow blade reduces the drag as you cut against the meat, so cutting is fast and easy. When it comes to filleting fish, the blade's six-inch length is just right to glide through the body of the fish, quickly removing bones and skin.

• Curved, rigid blade gets in close and offers controlled cutting
• Proprietary VG-MAX cutting core is wear and corrosion resistant, strong, and very fine-grained to enable a razor-sharp, long-lasting 16° edge
• 34 layers of stainless Damascus cladding each side (68 total); support the core, add stain resistance, and help food release from the blade
• D-shaped ebony PakkaWood® handles are comfortable for both left- and right-handed users; durable, beautiful, and won't harbor bacteria
  
• Full composite tang for light weight and perfect balance
• Handcrafted in Japan

How to use a boning and fillet knife? 
The KAI Shun Classic 6" Boning & Fillet Knife (DM0743) is a versatile tool designed for precision boning and filleting tasks. Here are some general steps on how to use it effectively:

1. Grip the handle: Hold the knife firmly but comfortably with your dominant hand. Ensure a secure grip to maintain control throughout the process.

2. Position the item: Place the meat, fish, or poultry you wish to bone or fillet on a stable cutting surface, such as a cutting board.

3. Identify the bone or fillet: Determine the location of the bone or the area you want to fillet. This will guide your knife's movements.

4. Make initial cuts: Start by making an incision along the bone or the edge of the fillet. Use the sharp tip of the knife to pierce through the flesh and create a starting point.

5. Follow the contours: With the knife's thin and flexible blade, carefully follow the contours of the bone or fillet, using smooth and controlled motions. Take your time and work gradually to avoid accidents and ensure precise cuts.

6. Remove bones or fillet: As you progress, continue separating the meat from the bone or removing the fillet from the skin, adjusting your angle and pressure as needed. Be cautious and maintain focus to avoid any slips.

7. Clean as you go: Throughout the process, periodically wipe the blade clean with a damp cloth or rinse it under running water to remove any residue and maintain optimal performance.

Remember to always prioritize safety when handling sharp knives. It's also helpful to refer to instructional videos or seek guidance from professionals to enhance your technique and achieve the best results.