KAI SHUN Gokujo - Boning & Fillet
Kai Shun have cult status the world over for the quality, performance, craftmanship and the sheer beauty of their knives.Â
The Gokujo Knife is designed for the tasks of boning and filleting. For 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 forÂ the Gokujo's extremely sharp edge. Itâs 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 glide through the body of the fish, quickly removing bones and skin. The D-shaped handle provides a secure grip for excellent control.
The 34 layers of folded Damascus Steel on each side (68 in total) sit on a core layer of VG Max Steel which is one of the toughest and resistant steels avaiable. The tang of the knife extends all the way down through the pakkawood handle giving it extra balance and strength.Â Â Â
Cleaning and Care Tips:
Do not put your knife in the dishwasher.
Store either in a knife block, in a drawer or ideally on a magnetic knife rack.Â
Wash your blade with hot water before first use and dry thoroughly.
After each use, it is good practice to wash your blade under hot water, to dry with a dishcloth immediately and then to store it away.
Use a wooden or synthetic board for chopping. Stone or glass will dull your blade.
After slicing through acidic foodstuffs such as lemons, limes or tomatoes, wash and dry your knife straight away, because if left, the acids will begin to damage the steel, leaving spots.Â