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*Extra 25% off discount valid on the purchase of select full-price items and sale items at bluefly.com from September 28, 2016 5:30am ET through October 1, 2016, 5:30am ET. Cannot be applied to previous purchases and cannot be redeemed for cash or combined with any other offer. Discount not valid on select brands and select brand styles. To redeem, enter coupon code WOW25 in the promo code box at checkout. Limit one code per order. Terms are subject to change.
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is available until 5:30 AM EST on 9-29-2016. 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).
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The Shun Cla ic Pro Usuba is the quintessential Japanese vegetable knife. With its flat blade and squared-off tip, it is perfect for push/pull vegetable chopping. The straight edge cleanly contacts the cutting board so there is no need for the rocking cut used with a chef's knife. Since the entire blade contacts the board, there is much less chance to "accordion" vegetables-when the vegetable slices are still connected at the bottom because the knife hasn't quite cut all the way through. The incredibly sharp, single-beveled Shun Classic Pro Usuba is an extremely useful and versatile vegetable knife. We're sure the usuba will find its place in your kitchen just as is has in professional kitchens all over Japan. The Shun Classic Pro Usuba is part of the Shun Classic Pro line of traditional Japanese blade shapes. Because nothing compares to the scalpel-like precision of a single-bevel, the Shun Classic Pro line features single-bevel blades in pure VG10 stainless steel with sharp chisel edges and comfortable D-shaped PakkaWood handles. With their dramatic, graffiti-etched blades, these knives are visually striking as well. The etched design on the blade-different for each blade style-is similar to etching found on custom Japanese knives and used to identify the blade¿s maker. Blade backs are gently hollow ground, creating a tiny air pocket between blade and food so the knife glides through each task with quick precision. Sharpening on a whetstone is practically effortless.