Shun Cutlery Classic Fillet & Boning Knife, 6-Inch

Last updated date: July 6, 2020

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Shun Cutlery Classic Fillet & Boning Knife, 6-Inch

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We looked at the top Boning Knives and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Boning Knife you should buy.

Update as July 16, 2020:
Checkout The Best Boning Knife for a detailed review of all the top boning knives.

Overall Take

In our analysis of 77 expert reviews, the Shun Cutlery Classic Fillet & Boning Knife, 6-Inch placed 7th when we looked at the top 10 products in the category. For the full ranking, see below.

From The Manufacturer

Shun Classics are the original Shuns, the first Japanese-style knives to be made available to a wider audience in North America. Instead of heavy ponderous blades, Shun Classic blades are lighter with razor-sharp edges and crafted from advanced steel. Rather than weighty, Western handles, Shun Classic offers the graceful control of a traditional Japanese handle. With Shun Classic, you’ll discover a wide selection of traditional blade shapes as well as unique shapes – so you can always find the right handcrafted knife for every kitchen task.

Expert Reviews

Expert Summarized Score

9 expert reviews

User Summarized Score

198 user reviews

What experts liked

The 6-inch double-bevel steel knife provides great performance for cutting any raw meat.
- Your Knife Center
Forged in Seki City, Japan, the capital of samurai sword manufacturing, the Shun Classic Gokujo (around $120) is made up of 16 layers of high-carbon steel on each side. This process creates tiny pockets that allow air to flow through, reducing resistance for easier slicing.
- Wiki EZ Vid
The handle is D-shaped and made from pakkawood for a secure and comfortable grip.
- Food Shark Marfa
The blade is very easy to sharpen and is made from VG-MAX steel. This means that it is easier to maintain the edge of this knife compared to others.
- Choppy Choppy
It features an authentic, high-performance VG-Max stainless steel to boost edge retention, as well as a narrow blade that allows you to perform boning and filleting tasks quickly
- Ode Magazine
Moreover, the blade has been reported to be very sharp right out of the box and only seldom requires resharpening.
- Knife Sharpener Guy
It's extremely sharp and not as flexible as might be assumed. I love the shape, tip and curved edge. It makes fast work out of cutting up a chicken, boning fish and "frenching" a rack of lamb. I've also used it with a beef rib roast and spare ribs. Love it!
- Williams Sonoma
This blade is narrow for reducing drag to bone meat and complete filleting tasks fast.
- Cook Spot
The 6-inch curved blade features 16 layers of high-carbon stainless steel on each side, producing a 33 layered Damascus rust proof knife.
- Kitchen Knife King

What experts didn't like

Not as flexible so may not be as suitable for all boning and/or filleting jobs.
- Food Shark Marfa
No sheath included.
- Choppy Choppy
Available only in one colour and length.
- Knife Sharpener Guy
I tried using it at work on a side of pork and tipped the blade the first time.
- Williams Sonoma
Breaks easily.
- Cook Spot

An Overview On Boning Knives

When you prepare meals at home from scratch, you know exactly what you’re putting into your body. To do this, however, you’ll need to have the proper tools on hand. One essential instrument that you won’t want to be without is a boning knife. This knife is designed to slice easily into a cut of meat and separate it from the bone.

As you begin shopping for the best boning knife, you’ll want to make sure you’re choosing a durable model that fits your needs. You’ll generally find that knives constructed from German or Japanese steel are good options. The harder Japanese steel is more precise while softer-steel German knives, like the  ZWILLING J.A. Henckels Flexible Boning Knife, 5.5-Inch and the Wusthof 4603 Boning Knife, 6-Inch, offer more versatility.

Review the size and shape of the boning knife’s blade next. The Victorinox Fibrox Pro Boning Knife, 6-Inch has a 6-inch blade with a pointed tip and a straight edge. It’s able to make clean cuts through meat and poultry: Joints and cartilage are no match for this blade. The blade is also flexible, which is important if you plan on working with more delicate cuts of meat, like fish.

Check the boning knife’s handle to ensure it provides a non-slip grip, even when wet. The Mercer Culinary Millennia Curved Boning Knife, 6-Inch offers this, along with textured finger points and a protective finger guard. The handle itself is even made with an ergonomic design, so that it provides superior hand control while also being comfortable to use.

Look for any added features that may give one boning knife a slight edge over another. For example, you may prefer a boning knife that is better for multipurpose uses, offering filleting, trimming and de-scaling functions in addition to de-boning. The imarku Fillet Boning Knife, 6-Inch comes with a complimentary storage case. Not only does this protect the knife, but it also makes it an excellent choice for a birthday or Christmas gift.

The Boning Knife Buying Guide

  • Most boning knives need regular sharpening. Since sharpeners don’t typically come with the knife, you’ll need to buy one separately.
  • It’s a good idea to keep your boning knife in a sleeve or sheath, as the blades tend to be extremely sharp. The sheath will also protect the blade from dust and keep the surface of the storage drawer from getting nicked.
  • If you have small children at home, you’ll want to invest in childproof locks for any drawers in your home that contain knives or sharp objects.
  • To use your boning knife, you’ll first need to place your meat on a cutting board. Use the tip of the boning knife to pierce through the skin so you can position the knife next to the bone. Make sure you have a firm grip on the handle and then move the boning knife at an angle around the bone. Once you’ve made your way around the entire bone, you can begin moving the blade in a sawing motion to completely separate the meat from the bone.
  • Not all boning knives are dishwasher-safe. In fact, most require you to wash them by hand. You can clean the knives with hot water, a gentle dish soap and a non-abrasive sponge. Always dry the knives off immediately after washing them to prevent the blades from rusting. Also, use care during the cleaning process so you don’t accidentally cut yourself on the blade.
  • You’ll find boning knives are available at several different price points. The cost is often dependent upon the construction materials, length of the blade and any extra features. The Mercer Culinary Millennia Curved Boning Knife, 6-Inch is the most affordable model on the market.