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Shun Narukami Blue #2 Carbon Steel 6" Utility Knife


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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: 6", Blade Height: 1.25", Overall Length: 10.25", Spine Thickness at Heel: 1.9mm, Weight: 3.1 oz. (89g)
  • Handcrafted in Seki, Japan with a limited lifetime warranty; please note, carbon steel requires special care


The Shun Narukami Blue #2 Carbon Steel 6" Utility Knife is for trimming green beans, broccoli, and other jobs where you need some precision. A good utility knife is the third member of your must-have kitchen knife line up. In size, it's between a chef's knife and a paring knife, making it the perfect size for all those in-between tasks. The razor-sharp edge also makes quick work of anything that goes in a sandwich with meat, cheese, tomato slices and more. That specialized use is why this style of knife is sometimes called a sandwich knife. You'll also love the secure grip the ambidextrous Shun Narukami contoured handle provides.

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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