Although he's not supposed to play favorites, Chef Chris Cosentino says this is the Shun Blue that's nearest and dearest to his protein- (and especially, pig-) loving heart. The six inch length is the precise length needed for efficient butchery-not a quarter inch more, not a quarter of an inch le . It can be used to bone and trim meat as well as to portion it. The six-inch length is also handy for anything you'd do with a utility knife-from trimming vegetables to slicing salami. Cutting is fast and easy with Blue's razor-sharp carbon steel edge and re-sharpening is easy, too. The Shun Blue Butchery/Utility 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, the 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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