Summary
Known in Japan as a gyuto, this light, nimble knife is ideal for slicing meat and fish, and it performs beautifully on vegetables too. The blade is thinner than a traditional chef’s knife but still offers plenty of knuckle clearance on the cutting board. Shun knives are produced by Japan’s leading blade manufacturer, reflecting the craftsmanship of a centuries-old tradition of knife making.
- All-purpose Asian-style chef’s knife with thin, lightweight blade.
- Excels for a full range of chopping, slicing and dicing tasks.
- 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.
- Durable PakkaWood handle resists moisture and has a D shape, to sit comfortably in the hand.
- This NSF-certified knife meets the high-level safety standards for professional kitchens.
- Handcrafted in Japan.
Dimensions & More Info
- 7"-long blade.
- 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.
