The Shun Kanso Asian Multi-Prep Knife is a Japanese-style boning knife. The 5-in. blade with its triangular shape is perfect for maneuvering around bones and between joints. Its razor-sharp, 16 cutting edge makes removing breasts from bone easy and it cuts joint cartilage almost like butter. Yet this knife does even more. It’s also ideal as a utility knife for trimming, slicing, and dicing a full range of fruits and vegetables.

• A compact, versatile knife for everything from slicing veg to boning poultry
• AUS10A blade; high-carbon stainless steel offers strength, corrosion resistance, hardness, and wear resistance; added vanadium refines the steel grain enabling a razor-sharp 16 edge, each side
• Contoured tagayasan (or wenge) wood handle; known as iron sword wood, it is noted for its denseness, durability, and beauty
• Full-tang construction for durability and precision balance
• Handcrafted in Japan