Shun Classic Gokujo Fillet Knife, 6"
Shun Classic’s tasteful and contemporary design features a beautiful Damascus-clad blade and D-shaped ebony pakkawood handle. Behind the knife’s beauty is function: a razor-sharp blade offering precision performance.
Shun Classic knives feature a core of proprietary VG-MAX super steel clad on both sides with 34 layers of Damascus stainless steel. The woodgrain pattern of the steel allows the blade to slide easily through food. The result is a knife that’s sharp, durable and corrosion resistant, as well as beautiful to behold.
NSF-certified knife meets the high-level safety standards for professional kitchens.
Free sharpening on all Shun cutlery for as long as you own it. Click for details
- Manufacturer: KAI USA Ltd.
- Material: High-carbon stainless steel, pakkawood
- Dimensions: 6" blade
- Model: DMO743
- Warranty: Limited lifetime warranty
- Handcrafted in Seki City, Japan
Care & Usage Show
- Hand wash only
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3 weeks ago
Questions & Answers
The flexibility of a fillet knife is very important to me. To easily fillet the skin off the fish properly, the blade must be able to somewhat flex so that the blade is fully flush to the table otherwise it can be hard to start the fillet or to properly fillet the meat off without wasting meat. Another very important aspect of the knife is the tip, how well it holds an edge and can pierce for starting the cut along the backbone. I'd love to see a case for the knife available if there is one. A fillet knife should not have the rigidity of a boning knife, otherwise no matter how well it holds an edge it is poorly designed