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Shun Blue Honesuki, 4½"

Shun Blue Honesuki, 4½"

| SKU 1372499
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https://www.surlatable.com/shun-blue-honesuki-4/1372499.html
Sale $129.99
$225.00
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Shun Blue Honesuki, 4½"
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Shun Blue Honesuki, 4½"
Additional Information
The triangular blade of this honesuki offers incredible control—precisely maneuver this deft knife around a shoulder joint while sectioning poultry or easily french a rack of lamb, and you’ll never go back to a western-style boning knife. 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.



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
  • 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
  • Manufacturer: Shun
  • Material: Carbon steel, stainless steel, pakkawood
  • Dimensions: 4½" blade with 4½" handle
  • Weight: 3½ oz.
  • Warranty: Limited lifetime—click for warranty info
  • Knife handcrafted in Japan; sheath made in China
  • 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
  • Knife
  • Sheath