The Kai Shun boning knife is suitable for all tasks related to meat. With its narrow blade, the knife can cleanly separate meat from bones. The convex grind of the blade, along with the manual honing of each boning knife, creates an unparalleled sharpness that allows it to glide through even the toughest cuts. This sharpness, combined with the balanced weight of each Kai knife, enables fatigue-free working.