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Shun Blue Menkiri, 8"

A smaller version of the traditional Japanese noodle knife, the menkiri features a long, straight edge that creates stability when cutting straight down—perfect for cutting fresh pasta, chopping vegetables or creating a chiffonade of fresh herbs...Read More

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Description

A smaller version of the traditional Japanese noodle knife, the menkiri features a long, straight edge that creates stability when cutting straight down—perfect for cutting fresh pasta, chopping vegetables or creating a chiffonade of fresh herbs. Melding the sharpness of carbon steel with stainless steel’s corrosion resistance and ease of maintenance, Shun Blue represents a leap forward in knife technology. The blade features a core of blue steel—a fine-grained carbon steel known for taking a retaining an extremely sharp edge—sandwiched between two layers of corrosion-resistant stainless steel, resulting in a blazingly sharp knife that is still easy to maintain.

Free sharpening on all Shun cutlery for as long as you own it. Click for details

Features Hide

  • Rockwell Hardness of 61 offers incredible sharpness and edge retention
  • Japanese artisans use san mai construction techniques to sandwich a core of blue steel between two layers of mirror polished stainless steel before hand sharpening the blade to a 16° double-beveled edge
  • Perfectly balanced pakkawood handle features a variation of a traditional hexagonal shape modified to meet demanding requirements for secure grip, comfort and control
  • Knife will eventually develop a beautiful, dark patina along the cutting edge that helps protect the carbon-steel core from corrosion and is recognized by chefs and professional cooks as the mark of a much-loved knife
  • Developed in partnership with award-winning Chef Chris Cosentino, known for his nose-to-tail cooking philosophy

Specifications Show

  • Manufacturer: Shun
  • Material: Carbon steel, stainless steel, pakkawood
  • Dimensions: 8" blade with 4¾" handle
  • Weight: 9¾ oz.
  • Warranty: Lifetime warranty
  • Knife handcrafted in Japan; sheath made in China

Care & Usage Show

  • Hand wash only. Wash only with mild soaps
  • Make sure knives are completely dry before storing. In coastal areas or in other environments in which knives will be regularly exposed to salt air, coat blades with a light coat of food-grade mineral oil to prevent rusting

What's In the box? Show

  • Knife
  • Sheath
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Questions & Answers

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This may sound idiotic, but I was wondering if you hold the Shun Blue Menkiri backward? It looks as if you can hold it by the handle either way, and it would have more leverage if you held it with the open part of the handle forward??
A shopper on Sep 7, 2015
BEST ANSWER: Here's a video showing how it's used:
https://www.youtube.com/watch?v=UTsfSN9rROU
 

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