Shun Blonde Classic Curved Boning & Filet Knife 6" brown The Culinary Institute of America

The Culinary Institute of America and baking and pastry arts professor Peter Greweling provide recipes and step-by-step techniques that make even the most ambitious treats simple for any home cook

Full of simple Mediterranean recipes perfect for weeknight cooking and effortless weekend meals alike

Hinoki wood grown in Japan

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Shun Blonde Classic Curved Boning & Filet Knife 6" brown The Culinary Institute of AmericaFor boning, the narrow, sharp, curved blade gets in close to the bone, making it easy to separate meat from bone. Even fibrous tissue is no match for Shun's extremely sharp edge. It's perfect for trimming the silver skin from a tenderloin or roast or even making your own cutlets. The narrow blade reduces the drag as you cut against the meat, so cutting is fast and easy. When it comes to filleting fish, the blade's six inch length is just right to