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Shun Narukami Blue #2 Carbon Steel Chef's Knives


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  • High-carbon Japanese (Hitachi) Blue #2 steel for superior edge retention and ease of honing and sharpening; satin/matte finish blade with a polished edge
  • Bead-blasted stainless steel cladding for added food release performance and superior protection of the high-carbon san-mai wrapped solid cutting core
  • 60-61 Rockwell Hardness, hand-sharpened Japanese double-bevel blade angle 16° (each side)
  • Full-tang, durable riveted Micarta handle provides a comfortable solid grip that resists moisture and looks beautiful
  • Blade Length: 10", Blade Height: 2.25", Overall Length: 15.5", Spine Thickness at Heel: 2.3mm, Weight: 8.8 oz. (251g)
  • Handcrafted in Seki, Japan with a limited lifetime warranty; please note, carbon steel requires special care


The Shun Narukami Blue #2 Carbon Steel Chef's Knife is an all-purpose knife ideal for a full range of cutting tasks. Features a 10" blade ideal for preparing large fruits, vegetables, and proteins. The wide blade keeps knuckles off the cutting board and is exceptionally handy when transferring cut food from board to pan. With its curved belly, this chef's knife can be gently rocked through fresh herbs or spices to produce a very fine mince. Shun Narukami's thin, sharp carbon steel blade makes it lighter and less tiring to use than comparable European-style chef's knives.

For the love of carbon steel, Shun Narukami looks sharp and sharpens easily. Bead-blasted stainless steel cladding helps prevent corrosion on the carbon steel core, hides scratches, and helps with food release. Full-tang construction, and micarta handles, will make Shun Narukami your go-to for many culinary creations. Shun Narukami is a simple carbon steel alloy that provides excellent edge retention and toughness, and can be re-sharpened easily. Yet, like all carbon steels, Shun Narukami requires additional care. Cleaning and drying immediately is key. Over time, the edge will darken, developing a patina which, when formed, will also help protect the edge. Even after hours of food prep, resharpening is a breeze, if it needs it. This is why professional chefs prefer carbon steel. If you love carbon steel, you're going to love Shun Narukami.

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