Home > Knife Types > Gokujos > Shun Classic Gokujo Boning 6"
Shun Classic Gokujo Boning 6
Shun Classic Gokujo Boning 6 Shun Classic Gokujo Boning 6Shun Classic Gokujo Boning 6
Shun Classic Gokujo Boning 6 Shun Classic Gokujo Boning 6Shun Classic Gokujo Boning 6

Shun Classic Gokujo Boning 6"

Item #: DM0743
Our Price: $109.95(You Save: $53.05)
Availability: Usually ships the same business day
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The Shun 6" Gokujo boning/fillet knife is designed to be the perfect blade for boning meat or filleting fish. The knife features a long curve to the blade, somewhat reminiscent of a Samurai sword! This thin profile allows for a small amount of flex which makes separating meat from bone a precise action. The result is a process that maximizes yield while offering consummate control and efficiency.

The blade of all Shun Classic knives is forged from VG-MAX “super steel.” They are then clad on each side with 16 layers of a softer stainless steel, creating a beautiful variegated look reminiscent of a Damascus-style blade.

Whether you are Frenching lamb racks or breaking down larger cuts of meat, these fine knives undertake the task with ease. The D-shaped pakka wood handle is mated to a welded stainless steel bolster and end cap for perfect control and comfort. All Shun knives come with a lifetime warranty.

  • Weight: 4.2 ounces
  • Blade Length: 165 mm
  • Overall Length: 285 mm
  • Thickness at Heel: 2.1 mm
  • Blade Height: 31.9 mm

  • Customer Reviews
    Average rating is 4.5
    5.0
    By:  Tim
    Baltimore, MD
    Amazing knife. great for breaking down chicken, meats, fish, etc. nothing this knife can't do
    0.3
    5.0
    By:  Michael Brown
    Evergreen, CO
    Yesterday I had an opportunity to use the new Shun Classic Gojuko. It is a 6” bladed boning knife. It is totally different from any boning knife that I have ever used. The blade slopes upward at a slight angle and it is an inch and a quarter wide at the heel of the knife. The blade is very narrow for the the first two inches of the knife.

    When you are trimming certain cuts of meat it is important to take off the major sinew coverings which cover the tender muscle beneath. (My grandmother referred to it as gristle, which is what you would have for your steak unless it is removed) The way it is removed is to set the meat on the board perpendicular to you and make the first cut outward about an inch and a half back from the far end. You do this by inserting the blade just underneath the sinew (Silverskin) going under as widely as you can and then carefully cut away to the end of the piece. The blade should remain just under the silver-skin the whole time. With this first cut a finished you now have an end to hold onto with your non-cutting (left) hand. For the next cut you turn your blade over and cut back toward yourself. By holding onto the end of the silver-skin you can keep the blade just under the skin and remove the sinew in almost one piece.

    This is the way you use a boning knife when you are trimming beef. Here is where it gets interesting. With that first cut using a standard boning knife the blade of a normal boning knife rapidly grows from the tip to a half an inch (10 cm) in width for the rest of the blade. As you insert the blade of the Gojuko through the sinew there is less drag on the blade due to its narrow point.

    The fact that the new blade was razor sharp did not hurt, but there was a noticeable difference in the amount of force needed to make that first insertion and cut. When I turned the blade over to make the cut coming back I was able to keep the blade just under the silverskin for the whole length of the roast that I was trimming. I found my fingers were reaching around the blade to guide it as I came back toward myself. This put my fingers closer to my work and I was better able to guide the blade to keep it under the sinew as it gets progressively thinner. The angle of the handle to the blade makes the knife sit comfortably in your hand while you are making these cuts.
    0.3
    4.0
    By:  phil devries
    Metairie, LA
    In my hand this knife feels good, well balanced and nimble. Makes boning a breeze, and with some careful dexterity (its sharp!) it works in a pinch to cut paper thin slices of carpaccio.
    0.3
    5.0
    By:  Matt
    Vancouver
    Amazing knife. Stays razor sharp even with daily use. The angle of the blade makes otherwise difficult fat trimming a breeze.
    0.3
    3.0
    By:  Jake
    Chicago, IL
    not a bad knife for fish and poultry but too thin and brittle for heavier proteins.
    0.3
    5.0
    By:  Matt
    Woodstock, ON
    Light weight, razor sharp, and nice blade shape all add up to a great boning knife. The curved blade helps to scoop the whole chicken breast from the bones and sliding between joints, while the tip is still there for the finer parts.
    0.3
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