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Shun Kaji Asian Prep Knife, 4 1/2"

Knife Sharpening & Free Demos in Stores
  • The honesuki is the traditional Japanese boning knife used for poultry, but you'll find it excels for trimming all meats & fish. Its short, triangular blade manoeuvres easily around bones & between joints & the blazing-sharp edge cuts through meat & cartilage like butter. Named for the blacksmith's forge, the premium Kaji series was developed by Shun's master knife makers exclusively for Williams Sonoma.

    • Short, triangular blade bones meats, poultry & fish with accuracy & ease.
    • 65-layer blade features a premium SG-2 powdered steel cutting core clad in 64 layers of forged nickel/stainless-steel Damascus.
    • Inspired by centuries-old samurai sword–making techniques, the blade's construction creates a super sharp cutting edge.
    • Handle is made of moisture-resistant, resin-infused PakkaWood, shaped for comfort & control.
    • This NSF-certified knife meets the high-level hygiene standards for professional kitchens.
    • Handcrafted in Japan.