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the blade's edge is beveled on both sides to a much larger degree than the bevel on a European or American blade and has a sharper edge as a result
wet the surface before use to prevent staining
Blade Length: 10
With enough power to cut through a lobster shell
Hand-sharpened 16° single-bevel blade with serrations
Shun Classic Boning & Fillet Knife 6” CTX the blade's edge is beveledThe Shun Classic Boning & Fillet Knife 6" effortlessly separates meat from bone with its narrow, sharp, curved blade. Its extreme sharpness makes easy work of even fibrous tissue, while the narrow design reduces drag for fast and precise cutting. Perfect for trimming silver skin, making cutlets, and filleting fish with ease. Features: Ebony Pakkawood handles VG Max Cutting core steel 69 layer Damascus
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