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Wipe the blades after each use to help fight against rust-especially if you are in a damp climate or close to the ocean
even when working on slippery satin and silk
An Asian-inspired chef's knife for handling most kitchen tasks
The longer blade also enables you to cut more product with fewer strokes—for example
Shun Classic Boning & Fillet Knife 6" (DM0743) survival Wipe the blades after eachFor 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
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