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Shun Blue Utility Knife, 5½"

Shun Blue Utility Knife, 5½"

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https://www.surlatable.com/shun-blue-utility-knife-5/1761170.html
$199.95
Sugg. $250.00
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Shun Blue Utility Knife, 5½"
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    SKU: 1761170
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SKU: 1761170
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Additional Information
Perfect for cutting tasks that are too big for a paring knife but require more precision than a chef’s knife offers, this utility knife is ideal for everything from cutting tomatoes and dicing garlic to slicing sandwiches.

Melding the sharpness of carbon steel with the corrosion resistance and easy maintenance of stainless steel, Shun Blue represents a leap forward in knife technology. Each painstakingly crafted blade features a core of blue steel—a fine-grained carbon steel known for taking and retaining an extremely sharp edge—sandwiched between two layers of corrosion-resistant stainless steel. This construction results in a knife that’s easy to care for, yet blazingly sharp.

Click here to read more about this knife's construction.

Free sharpening on all Shun cutlery for as long as you own it. Click for details
  • The 61 Rockwell hardness 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-degree, double-beveled edge
  • Perfectly balanced pakkawood handle features a traditional hexagonal shape that provides a secure grip as well as incredible comfort and control
  • Knife will eventually develop a beautiful, dark patina along the cutting edge. This patina helps protect the carbon-steel core from corrosion
  • Included sheath for safe storage and transport
  • Developed in partnership with award-winning chef Chris Cosentino
  • Manufacturer: Shun
  • Material: Carbon steel, stainless steel, pakkawood
  • Dimensions: 5½" (blade)
  • Warranty: Limited lifetime—click for warranty info
  • Made in Japan. Sheath made in China
  • Hand wash only with mild soap and hot water. Do not use harsh detergents or abrasives
  • Make sure knives are completely dry before storing. In coastal areas or in other environments in which knives receive regular exposure to salt air, oil blades with a light coating of food-grade mineral oil to prevent corrosion
  • Knife
  • Wooden sheath