Shun Premier 6" Boning/Fillet Knife

I have really come to love the Shun brand as they have beautiful looking knives that also have excellent steels being used for the blades. I usually use this knife as a fillet knife and not so much as a boning knife. While I am sure that it can handle some basic spatchcocking, this is definitely not a honesuki. While the blade has a really nice hardness for the kitchen, I am worried that because it is so thing that I may end up breaking this knife on some hard bones. Overall for fillets this knife is excellent and makes easy work because it is very precise and sharp out of the box and it is also easy to hone and keep sharp until perhaps 6-12 months later when a full on sharpening session may be in order. I also have some of their other knives in this collection namely the kiritsuke and the paring and utility knife. All are excellent pieces and I would definitely rebuy or give as a gift in the future.

Man, this knife somethin’ vicious, yo. Ain’t no five-dollar bamma neither — this that real steel. I threw it up on a magnet joint, whole kitchen poppin’ now. Cut sharp, look sharp. Straight murder game on the food, feel me?

OMG This knife is a thing of beauty. I'm almost afraid of using it and marring it. Got to keep my wife away from it. I have several Shun Classic and Hiro knives in my collection which we use on a daily basis and have for years. I touch up all my blades monthly with a superfine DMT hone, so they are always super sharp. My wife is always cursing at me for getting these knives because she nicks herself all the time with the heel of the blade. I keep showing her how to properly hold these knives, but she still seems to get nicked. It has actually become humorous. She also occasionally gets the blades nicked up..ARGH! from chopping with them instead slicing with them. I have just gotten used to it; not worth getting upset. Now that I have gotten that out of that out of my system, this knife is a marvel of craftsmanship. I have wanted a highly curved blade for some time. I'll probably will use it mostly for trimming fat caps. But occasionally I get fresh fish so this will be a godsend for filleting. The blade appears to be slightly thinner than my other knives, but definitely not flexible, but this is a boning knife not a fillet knife, so I'm good with that. I also like that this has an ambidextrous handle. Did I say this knife is BEAUTIFUL!

Alright, let's talk about kitchen tools that make you feel slightly more capable than you actually are. For me, that's this Shun Premier Blonde 6" Boning Knife. I mean, "boning knife"? It sounds serious. Like something a professional butcher uses right before saying, "Now, we separate the muscle from the bone with surgical precision." And honestly, using this knife makes me feel that precise. First off, it's gorgeous. The Shun Premier Blonde line is just unfairly good-looking. That hammered finish? The blonde Pakkawood handle? It's almost too pretty to get messy with raw meat. Almost. But when it comes to performance, this knife is no joke. The blade is thin and flexible, designed to get right up against the bone and glide through connective tissue like it's not even there. My previous attempts at deboning poultry or filleting fish often resulted in a jagged mess that looked like I'd wrestled the animal into submission with a butter knife. With this Shun, it's smooth, clean, and surprisingly easy. I feel like I'm performing delicate surgery, not just preparing dinner. The 6-inch size is perfect for getting into those tight spots around bones. It's got a wicked sharp edge (thanks, VG-MAX steel and Damascus cladding!) that holds up beautifully. I've used it on chicken, fish, and even attempted to break down a small pork shoulder (results were... improving). Each time, the knife performed flawlessly, even if my technique still needs some work. It's an investment, no doubt. But if you frequently work with meat or fish and want to make the process significantly less frustrating and more efficient (and feel a little bit like a culinary ninja while you're at it), this knife is absolutely worth it. It's transformed a task I used to dread into something I actually look forward to.

Deboned and pork shoulder with ease. Review updated after a year of use. This has become one of my absolute go-to knives. It works well in 'cutability' of course but the agility achieved with this knife makes it exemplary. Watermelon is great as it scribes so well. Meat is obviously a wonder to carve with this. The length ensures I reach what I need to and the tip is honed for the hard to reach. My Chef knife often gets left behind for this blade. Highly recommend this knife for its feel, sharpness, contour, balance, and performance.

Bought this one night after a particularly great day at work and after a 3rd glass of wine... gift to self. It's a gorgeous knife, and well-made. (Well, it IS a Shun, after all!) Great addition to my pantheon of beautiful knives! (If they'd let me, I might take it into the OR and take out an appendix with it! LOL!)

I have two other Shun knives, so am quite familiar with the brand. Love them, and love the boning/fillet knife. I recently got into smoking meat, which involves A LOT of prep work and post-smoke cutting. Especially cutting excess fat from a brisket. Yikes! I also needed a good knife for filleting salmon, black cod and other whole fish. The Shun meets or exceeds all my expectations in terms of sharpness and ease-of-use. It is truly a pleasure to use. I feel like a surgeon as I am cutting up the meat. Its sooo accurate. Aesthetically, it is also a thing of beauty. Which is not really important for a knife, but still ... So, Shuns are great ... yada yada yada. But, the point I want to make in this review is to compare it (from the Premier line) with the Shun Classic line. My other two Shuns are both Classics. One a hollow ground Santoku and a Slicing knife. Other than the aesthetics, all three perform equivalently and take a super fine edge. I would be indifferent between choosing to cut with a Premier or a Classic. I bought the Premier on Prime Day, priced $20 more than the Classic, which was not included in the Prime sale. I would do it again. But the current $40 difference ... meh. Maybe a bridge too far. One other thing I will mention is its use as a fillet knife. The Shun has a super fine tip. Great for digging in and making precision cuts. Many fillet knives are longer (e.g. 9"), but more importantly flexible. If you have any fillet experience or watch some videos, skinning a fillet requires getting the knife blade as close to the skin as possible. Bending the blade on the table (skin side down) to make the skinning cut. The Shun is very stiff, and also a short for a larger fish. I may end up getting an additional fillet knife, e.g. a Bubba 9-inch Tapered Flex fillet knife.

Great quality Complete my Shun Premier set

Hermoso.

very sharp and excellent crafted blade with a great handle feel. Beautiful knife!

This knife is a work of art and razor sharp - one drawback is that it should come with a saya to protect the beauty of your investment. Shun have distribution in the US but do not ship to Canada and the price of a Shun saya on Amazon for this knife is outrageous - legal extortion.