Shun Blue Steel 10" Kiritsuke / Master Chef's Knife with Wooden Saya / Sheath
The Shun Blue Steel Kiritsuke Knife is designed to slice, julienne, dice, or brunoise vegetables with its straighter edge. It's also an excellent choice for cleaning and portioning boneless proteins, and particularly fish. It slices cooked proteins easily and gracefully.
Designed to meet the demands of the professional chef, Shun Blue line makes this selection of classic Japanese culinary knives available to professionals and avid home cooks alike.
Shun Blue Steel is the newest line of fine kitchen cutlery, developed in partnership with award-winning Chef Chris Cosentino. Crafted from Japanese san mai construction consisting of a "blue" carbon steel core sandwiched between two layers of stainless steel. This combination of steels equates to a 61 Rockwell Hardness providing incredible sharpness & edge retention; all the benefits of carbon steel without the additional maintenance. In addition, Blue Steel knives feature a unique knife blade shape that works well when preparing or cutting proteins. Each blade features a beautiful mirror polished finish complemented with a traditional Japanese PakkaWood handle. Shun Blue Steel knives are perfect for the professional & avid home chef. Made in Japan.
The Shun Blue 10-in. Kiritsuke is one gorgeous knife—yet it takes some practice to be able to use it properly. That's why it's known as the Japanese master chef's knife. The master will be able to use the kiritsuke for a wide variety of kitchen tasks. For instance, it works extremely well with vegetables; use it to make a beautiful julienne, dice, or brunoise. Shave chives and scallions. It's also an excellent choice for cleaning and portioning boneless proteins, and particularly fish. It slices cooked proteins with grace and ease. In fact, it's so sharp and fine that some cooks even use it in place of a mandolin! With its straighter edge, it's ideal for slicing and push cuts. Once you try it, you'll find find yourself reaching for your Shun Blue Kiritsuke more and more often.
- Japanese san mai blade construction - blue carbon steel core between two layers of mirror-polished stainless steel
- 61 Rockwell Hardness; offers incredible sharpness and edge retention
- Hand-sharpened 16°, double-bevel blade
- Designed for cutting thin slices, julienne slices, dicing, chopping and for slicing meats
- Traditional Japanese grey PakkaWood handle
- Includes Japanese wooden saya / sheath
- Made in Japan
- Lifetime Manufacturers Warranty