Summary
Shun knives are masterfully crafted by Japan’s leading blade manufacturer, reflecting the centuries-old tradition of knife-making. This brisket knife features a long, narrow blade to slice larger cuts of meat in a single pass, ensuring that more of the juices—and flavor—remain inside the meat. Hollow-ground indentations on the razor-sharp blade helps release food more easily. A wooden saya (sheath) protects the blade and makes it simple to transport to a barbecue or celebratory gathering.
- Long, narrow blade enables elegant slices in a single pass.
- Rounded tip makes the knife safer and easier to use.
- VG-MAX "super steel" blade is clad on each side with 34 microthin layers of stainless steel, creating a variegated look reminiscent of a Damascus-style blade.
- Exceedingly sharp cutting edge is long lasting and easy to maintain.
- Indentations along the blade reduce friction and keep slices from sticking.
- Durable PakkaWood handle resists moisture and features a D shape that sits comfortably in the hand.
- This NSF-certified knife meets the high-level safety standards for professional kitchens.
- Handcrafted in Japan.
Dimensions & More Info
- 12"-long blade.
- 4 1/2"-long handle.
- 10.8 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 a mild detergent; rinse and dry immediately.
- Avoid cleaners containing bleach or citrus extracts.
- Sharpen as needed. With regular use and honing once a week, you should not need to sharpen your knife more than once or twice a year.
- Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional.
- Store knife in a safe place to protect its edge and prevent injury.
