• The ulitimate knife for boning and filleting
• Designed with Japanese philosophy of Kanso, which translates to simplicity
• Japanese AUS10A high-carbon vanadium stainless steel blade
• Handle made from Tagayasan wood, same wood used for Samurai sword handles
• Heritage blade finish gives rustic look that gets better with age
• Hand crafted in Japan, Lifetime Warranty

Shun Kanso Boning & Fillet Knife – 6.5″

✨ Precision Filleting Meets Timeless Japanese Craftsmanship ✨

Master the art of clean, effortless filleting with the Shun Kanso 6.5″ Boning & Fillet Knife. Designed for precision and control, this knife’s narrow, curved blade glides smoothly along bones and joints, allowing you to separate meat and fish with expert accuracy. Whether you’re boning poultry, trimming meats, or creating perfect fish fillets 🐠, this versatile blade delivers flawless results every time.

Crafted from AUS10A high-carbon stainless steel, the blade offers superior strength, edge retention, and corrosion resistance. The razor-sharp 16° edge cuts through tough connective tissues with minimal effort, while the slender profile reduces drag for smoother, faster cutting.

The heritage finish gives the blade a striking rustic appearance that hides scratches and only becomes more beautiful with age. Its Tagayasan wood handle, known as “iron sword wood,” ensures durability, comfort, and balance for unmatched control ⚔️.

Handcrafted in Seki City, Japan, this knife represents over a century of tradition, precision, and performance.

⚙️ Key Features & Highlights

🔹 Perfect for Boning & Filleting – Ideal for removing bones, skin, and sinew from meat, poultry, and fish.
🔹 Narrow, Curved Blade Design – Enhances control and precision around bones and delicate cuts.
🔹 AUS10A High-Carbon Steel – Provides excellent edge retention, strength, and corrosion resistance.
🔹 16° Double-Bevel Edge – Razor-sharp and hand-sharpened for clean, precise cuts.
🔹 Heritage Finish – Hides scratches and develops character over time.
🔹 Tagayasan Wood Handle – Dense, durable “iron sword wood” for exceptional grip and balance.
🔹 Full-Tang Construction – Ensures lasting stability and superior control.
🔹 Handcrafted in Japan – Expertly made in Seki City by skilled artisans.
🔹 Lifetime Warranty – Backed by Shun’s commitment to enduring quality and performance.

🌿 Shun Kanso Series – Simplicity Refined

The Shun Kanso Series embodies the Zen principle of “Kanso”—meaning simplicity that refines. Every knife focuses on performance and precision, eliminating unnecessary elements for a pure, functional design.

Forged from AUS10A vanadium stainless steel and hardened to 60 HRC, each blade ensures lasting sharpness and durability. The heritage finish conceals wear and patina beautifully over time, while the Tagayasan wood handle—used in traditional samurai sword craftsmanship—offers balance, control, and timeless beauty.

For chefs and culinary enthusiasts who value purposeful design and precision cutting, Shun Kanso knives deliver exceptional performance with a minimalist aesthetic.

🏯 About Shun

In Japanese, “Shun” (旬) means “at the peak of perfection.” For over a century, the Kai Corporation of Seki City, Japan —the legendary center of Japanese blade-making—has upheld this philosophy, blending traditional samurai swordsmithing techniques with modern innovation.

Each Shun knife is handcrafted through over 100 meticulous steps, resulting in blades that are as functional as they are beautiful—true works of art that define precision and excellence. 🌸

✅ 6.5″ Boning & Fillet Knife | 🐟 AUS10A Steel | 🪵 Tagayasan Handle | ⚙️ 16° Double Bevel | 🌿 Heritage Finish | 🏯 Handcrafted in Japan | 🕊️ Lifetime Warranty

Use and Care

Proper Cutting Techniques: Shun Cutlery is designed to be used in a smooth, slicing motion, never in a "chopping" manner. When you cut, always push forward and down, and pull back toward your body to retain your blade's edge. Repeat this motion as you cut. Always pay close attention to your fingers to prevent injury. 

Cleaning: A Shun knife is a fantastic investment for your kitchen, so properly washing your knife is essential. Always hand wash Shun knives with gentle dish soap and a non-abrasive brush. Do not use soaps with citrus extracts or bleach as they can promote rust. Rinse and towel dry immediately after washing. Do no drag the edge of the knife on the towel as it can cut through and cause injury. Always blot dry the cutting edge. 

Proper Knife Storage: Knives have to be stored in a safe place to protect the cutting edge and guarding against injuries. There are some options for storing your knives. Magnetic knife bars are convenient and safe for chefs who want to be able to view their blades and easily access then. They attach to the wall and firmly hold knives in place.  A wooden knife block is the best way to store knives on the counter. The size of the block varies with the number of knives to be store. Most Zwilling J.A. Henckels blocks also have a slot for a honing steel and kitchen shears. 

Cutting Surfaces: The cutting surface you use makes a big difference in keeping your knives sharp. A cutting boards with good quality will help retain a sharp edge for substantially longer. Soft woods such as hinoki, wooden, or bamboo cutting boards, and quality polyethylene boards. Avoid surfaces that can dull or damage the knife such as china, marble, granite, tile, Formica, porcelain, stainless counter tops and glass; these surfaces can be very hard on your knives. Remember, all cutting boards and surfaces should be cleaned thoroughly immediately after use to avoid harmful bacteria growth.

Honing and Sharpening: Regular honing is necessary to maintain the a sharp cutting edge. Weekly honing will significantly extend the time between sharpening. For sharpening, it is recommended to use a whetstone, or send knives in Kai USA Ltd for a free sharpening service. Shun brand products are sold by Kai USA Ltd. and are backed by a Limited Warranty against manufacturing defects. In addition to supporting their products through this warranty, Shun will sharpen any Shun knife for free for the lifetime of the owner. The knife owner pays for shipping and processing and Shun experts will sharpen the knife for free. Sharpening is done in Shun's Tualatin, Oregon facility, using the same horizontal sharpening wheel to put the original edge back on Shun knife. Called a hiromai, this sharpening wheel, and the skills of knife experts ensure a Shun-sharp edge every time.

Warranty

Unless otherwise stated here, Shun cutlery from Kai USA Ltd. carries a limited warranty for the lifetime of the owner. Shun guarantees their cutlery will perform as advertised when properly used and maintained, and is free of manufacturing defects in material and construction. The Limited Lifetime Warranty is non-transferable and does not extend to normal signs of wear, rust, damage or breakage due to improper maintenance, accidents, loss or theft. Any product we determine to be defective will be repaired or replaced solely at Shun's discretion. To receive warranty repair or replacement, the owner must send the product to be evaluated by Kai USA Warranty Services in their Tualatin, Oregon headquarters. In addition to the provisions of this warranty, the owner may also have other rights that can vary by state. No other warranties are implied or expressed other than what is specifically stated here. If you have a warranty concern, please do not return your knife to the place of purchase. 

Wood Accessories 90-Day Warranty

Shun's wood accessories are made of natural materials that will show wear over time. This is not a defect. Shun's 90-Day Warranty protect you against original manufacturing defects, but not natural wear. Please visit Shun's website for warranty details.