The boning knife of Kai Shun is appropriate for all works around meat. Thanks to the slim blade of the boning knife the meat can cleanly be separated of the bones.
The convex cut of the blade as well as the manual honing of every boning knife, deliver a peerless sharpness that allows the boning knife to cut through even the toughest material. This sharpness together with the well-balanced weight of every kai knife permits an effortless working.
Best seller of the Kai Shun knives series is the Santoku