KAN Boning Knife

$69.00

$69.00 ~~$89.00~~

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A general rule with all our knives is to avoid hitting hard surfaces (frozen foods, bones, and any cutting surfaces harder than wood). That said, this knife was made to remove the bones from poultry, meat, and fish. The S-curve and flexibility of the blade allow you to get into the joints and follow along bones and scales.

Available in both ebony and G10 composite resin handles, you’ll be breaking down chickens in style. And Damascus steel holds a sharper edge longer than the stainless steel most other knife company's use!

Handle Type G10 Composite Resin Ebony Wood

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Restaurant quality at non-restaurant pricing

Cook like a high-end chef

Release your inner gourmet

STAINLESS STEEL:
Stainless steel can rust if not treated with proper care. Do not put into the dishwasher and always clean and dry thoroughly after using. Avoid exposing to saltwater, chlorine or other rust causing chemicals. Always wash in hot, soapy water with a non-abrasive sponge.

Barney Lund launched KAN Kitchen knives on Kickstarter in 2017, and has only grown since then! His mission is to spread the word about how having a good knife in your kitchen changes everything. The first step toward being a food professional is having and using the proper tools to get the job done, and done well. And KAN knives are praised in the industry for their razor-sharp blades, excellent edge retention, balanced design and high-quality construction. While most other knife companies use lower grades of steel, KAN uses Damascus, a premium steel which is the reason why the knives cut so well!

MATERIALS:
= Body: Stainless (Damascus) Steel
= Layers: 67 layers of folded Damascus steel
= Bevel: 15° double-sided bevel edge
= Core: Japanese Steel VG-10
DIMENSIONS
= Blade Length: 6”

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