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is available until 5:30 AM EST on 06-24-2017. Discount is reflected in pricing and excludes final sale and out of stock items. Previous or future orders excluded. Select styles as marked on product page (This Item Does Not Qualify For Promotions).
The Shun Blue Slicing Knife not only makes food look delicious by enabling you to cut thin, even slices. It can also make food taste better. With the Shun Blue Slicing Knife¿s longer length, narrower blade, and Shun-sharp edge you can make long, even slices without tearing or sawing. This kind of clean cut keeps more of the meat juices-and thus more of the flavor-inside the meat, rather than pooling on the cutting board. The Shun Blue Slicing Knife¿s 9-inch blade means you can cut slices with a single, long stroke. The narrow profile and razor-sharp Shun edge let the blade glide through the meat with le friction so each slice is perfect. Ideal for slicing a wide variety of meats, the Shun Blue Slicing Knife can also be used to cut larger vegetables. The Shun Blue Slicing Knife 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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