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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 bonele 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! It won't rock through cuts like a traditional chef's knife, but once you work with it, you'll find yourself reaching for your Shun Blue Kiritsuke more and more often. The Shun Blue Kiritsuke is part of the Shun Blue line, developed in partnership with award-winning chef, Chris Cosentino. Internationally renouned for his "nose-to-tail" cooking philosophy, Chef Cosentino chose traditional Japanese blade shapes that are essential for preparing the proteins for which he is so well known, as well as a selection of all-purpose tools every kitchen needs. These exciting knives feature a carbon steel cutting core for a razor-sharp edge and quick re-sharpening. For easier care, the "blue" carbon steel core is sandwiched between two layers of mirror-polished stainless steel. But note that these knives will need additional care to protect the edge from rust. The beautiful grey PakkaWood¿ handles are a variation on a traditional Japanese design modified to meet the chef's demands for secure and comfortable grip. The Shun Blue line makes this selection of classic Japanese culinary knives available to professionals and avid home cooks in the West. Includes traditional Japanese wooden saya, or sheath.
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