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Shun Blue Butcher Knife, 6"

  • Now: $149.96
  • Was: $199.95
  • Value: $250.00
Spend $500 on Shun cutlery and receive a $50 Sur La Table gift card by mail.  
1372481
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The perfect size and shape for breaking down primals into cuts for cooking, separating meat from bone, dicing shallots and more, this deft butcher knife makes an excellent all-purpose addition to any kitchen. 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.

  • Manufacturer: Shun
  • Includes: Knife and sheath
  • Material: Carbon steel, stainless steel, pakkawood
  • Care: Hand wash only. Wash only with mild soaps
  • Use: 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
  • Dimensions: 6" blade with 4¾" handle
  • Weight: 4½ oz.
  • Warranty: Lifetime warranty
  • Knife handcrafted in Japan; sheath made in China
FEATURES
  • 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
 
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