Product Information.
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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 & enables food to release more easily from the blade. The chef's knife is a true kitchen workhorse designed for comfort, ease of use & razor-sharp performance. Use it for everything from slicing meat to chopping fresh vegetables.
- Hitachi Blue II carbon steel cutting core is ground to a scalpel-sharp cutting edge, offering excellent edge retention & toughness & is easy for home cooks to re-sharpen.
- Full-tang construction gives the knife strength, balance & durability.
- Riveted Micarta handles are durable, beautiful, lightweight & offer an extremely comfortable grip.
- NSF-certified knife meets high-level safety standards for professional kitchens.
- Handcrafted in Japan
Use
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- Always use caution when handling sharp objects.
- Avoid cutting on hard surfaces such as stone, metal & 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
- Blue II carbon steel requires additional care: cleaning & drying immediately is key.
- Over time, the edge will darken, developing a patina which, when formed, will also help protect the edge.
- Avoid cleaners containing bleach & citrus extracts.
- In order to maximize the life of the blade, regular honing with a Shun steel is necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen this blade, we recommend using a whetstone or the Kai electric sharpener (specifically designed to sharpen Shun's 16-degree blade angle), taking it to a professional sharpener or sending it to our service centre in Tualatin, Oregon, for free sharpening.
- Store knife in safe place to protect its edge & prevent injury.
