Boning knife 165 mm, KAI SHUN CLASSIC Gokujo
For those who bone fish and meat and want a thin, stiff blade.
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Description
KAI Shun Classic Gokujo is a Japanese boning knife made for efficient boning. The long, thin blade suits boning meat, fish and poultry, as well as filleting.
The Shun Classic series combines tradition and quality. These knives have hard VG-MAX steel in the core and a Damascus pattern. With black pakkawood handles, Shun Classic knives suit professionals and keen home cooks alike.
Made in Japan
KAI · Seki, Gifu
KAI is the large industrial maker in our range. The company from Seki combines modern production technology with Japanese knife principles, in series that cover everything from a first everyday knife to the professional kitchen.
All knives from KAISpecifications
- Knife type
- Boning knife
- Region
- Seki, Gifu
- Steel
- VG-MAX, stainless steel
- Hardness
- 60-61 HRC
- Blade length
- 165 mm
- Handle
- Pakkawood
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- DM-0743
About the knife type: Boning knife
The gokujo is a Japanese boning knife made for boning work. Its long, thin blade suits boning meat, fish and poultry, as well as filleting.
About the steel: VG-MAX
Care and maintenance
Wash by hand in warm water, and dry it straight away.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
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