Summary
Shun’s Narukami knives feature the ultimate performance of a Hitachi Blue II carbon steel cutting core complemented with a layer of bead-blasted stainless steel on each side. Known as san mai, this traditional bead-blasting technique makes Narukami carbon steel knives easier to maintain and enables food to release more easily from the blade. The chef’s knife is a true kitchen workhorse designed for comfort, ease of use and razor-sharp performance. Use it for everything from slicing meat and seafood to chopping fresh produce.
- Hitachi Blue II carbon steel cutting core is ground to scalpel-sharp cutting edge, offering excellent edge retention and toughness.
- Full-tang construction reinforces knife’s strength, balance and durability.
- Riveted Micarta handles are durable, beautiful, lightweight and offer extremely comfortable grip.
- Handcrafted in Japan.
Dimensions & More Info
- 10" blade, 5 1/4" handle.
- 8.5 oz.
- Handcrafted in Japan.
Use & Care
Use
- Always use caution when handling sharp objects.
- Avoid cutting on hard surfaces such as stone, metal or glass.
- It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.
Care
- Hand-wash with warm water and mild detergent. Rinse and dry immediately.
- Maintain cutting edge by regularly using honing steel.
- Sharpen as needed. With regular use and honing, knife should not need sharpening more than once or twice a year.
- Sharpen at home using whetstone or knife sharpener, or have it sharpened by a professional.
- Shun owners may return their Shun knives to the Shun facility for free sharpening. Visit the Shun website for warranty service forms and additional information.
- Store in safe place to protect edge and prevent injury.
