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Shh, we’re doing an ASMR product
Welcome to the Yummy It! Food channel!!!
Today we’ll be doing a review of
the Shun classic boning knife.
Comes with the pamphlet,
the knife itself.
The pamphlet comes in multiple languages,
provides tips on how to maintain your knife properly,
along with warranty information.
The knife blade is protected,
and the handle is wrapped in plastic.
The blade length is six and a half inches.
The handle length is four and a half inches.
The total weight of the knife is four ounces
the blade is made out of VGMax steel,
the hardness on a rockwell scale is 60 to 61.
This helps to keep its edge longer compared to
is resistant to rust and patina.
You can see the beautiful Damascus cladding,
a total of 68 layers 34 on each side.
The knife has a full composite tang.
The knife is razor sharp with a 16 degree
cutting angle with a double sided bevel.
The handle is made out of ebony Pakka wood,
that’s d-shaped meant for right-handers
but lefties can use it also.
Lefties will probably want to go to their local
Here’s a good look at the shape of the handle.
I like the d-shape, it’s very comfortable in my hands
It’s very well crafted and very easy on the eyes.
The shape and curvature of the blade is
intended to allow you to get closer to the bones with less effort.
It might be a little difficult to tell in this video but the
shape and curvature of the blade is much
different than your classic chef knife
Even though this is considered a boning knife
you can use it to cut many different meats such as fish, chicken, beef, pork,
and it can also be used to cut through vegetables.
Do not use this knife to cut through any bones
as it will more than likely damage the blade
by chipping it it is not meant
to be used like a meat cleaver.
It is designed to slice through your meats
Do not cut on hard surfaces such as stones metal glass,
use on soft surfaces
such as wood cutting boards.
Again, you should not use the knife to chop
or hack at your meats and vegetables
instead you should slice through them.
To keep the sharpness of the edge of your knife
you should hold your knife on a regular basis.
Sharpen the knives only when needed
use a high quality wet stone
to sharpen your knives
Only hand wash the knife and dry them
Do not machine wash these knives.
If treated properly these
knives should last a lifetime.
Let’s do a quick test by slicing up a chicken
The knife is nice and sharp and able to
slice through the meat without a problem
The chicken is still a little frozen but the knife
is still able to cut through without a problem
It’s a keeper!
It is able to handle cutting
through this chicken really well.
My first impressions of this knife is that
it’s a very nice knife, I like the weight,
I like the feel of it, it’s very comfortable for me,
it is very sharp out of the box
Pretty much was able to slice through a partially
frozen chicken without any problems
The size of the blade makes it much easier to
handle getting around the bones of the chicken
compared to one of our bigger chef knives.
The shape of the blade does make it a little bit easier
i’m not gonna say it’s tremendously easier
but it is easier
So in conclusion,
I think this is a very good boning knife
and if you cut up a
lot of meat this might be a knife to look into.
Thank you for watching!
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