Shun is a Japanese manufacturer of knives with great expertise in giving the specialized tools for handling specified job such as filleting or boning. In this review, we will exploit the opportunity to explore one of their most versatile tools, the Shun DM0743 Classic Gokujo fillet knife in detail to make you clear about it.
Key Specifications of the product:
- Blade material: Layered stainless steel
- Blade Length: 6 inches
- Overall Length: 11 inches
- Handle material: Pakkawood
- Country of Origin: Japan
- Price Range: over $100
The first impression of this tool is of a quality knife which is easy to grip and tempting to do any related filleting or boning job. The Japanese quality touch is there with an elegant contoured shape which makes it a productive and safe option at the same time. The Japanese hand finished touch with extreme precision and style makes Shun classic a unanimous choice for the professionals and the domestic users looking to buy their 1st or the 100th knife.
The resourceful 6 inch blade works well in cutting meat well away from the tendons, joints and the bones, while not compromising over the integrity of the meat. The 33 layered stainless steel material makes it a safe device with no vulnerability to corrosion or rusting. In comparison with the European blades, the Shun Classic from Japan is found to be sharper.
The flexibility of the equipment is its Unique Selling Point, which allows users to chop meat by having a maximum flex of about 16 degrees. The edge retention capability gives users the befit of using the tool with no complaints of dull edges for a good number of years.
The D shaped Pakkawood handle is convenient in gripping and can also provide user to have good control on the hand while cutting. The users can order the reverse D shape handles in the same quality if they are a left hander. The maintenance of the tool is fairly easy and it will serve you for several years with no deterioration in quality. The manufacturer recommends sterilizing or cleaning it by a hand wash.
There are a few negatives as well and ignoring them would be doing injustice with my review writing job. There are some users who find it apt for cutting meat only. Boning with this knife reduces the sharpness of the edges within a few months of use. The 6 inch blade is suitable for limited domestic and commercial cutting and wouldn’t be a suitable option for performing much intense task.
Conclusively, it is a far better and sharper knife than many European alternates and has the potential to cut through the fish as butter. Though the non Asian users find it a bit nontraditional as compared to the European options which take some time to get used to with using this knife effectively.
Pros: the quality features, durability and performance justify its worth very well
Cons: it’s not good for huge tasks and price is slightly on the higher side
Bottom line: for a boning and fillet knife for $100+.