Shun Blue Honesuki Knife

The Shun Blue Steel series was developed in partnership with award-winning chef Chris Cosentino, known for his "nose to tail" philosophy of using the whole animal. These traditional Japanese knives feature a core of blue steel - a fine-grained carbon steel favored by professional chefs for its blazing sharpness - that is encased between two layers of stainless steel. With its triangular blade, the honesuki is used for boning poultry, but it also excels at other meat-trimming tasks, such as frenching a rack of lamb. Japanese san mai construction features carbon steel between two layers of stainless steel, providing the ultra-sharpness of carbon steel with the easier maintenance and added corrosion resistance of stainless steel. Blue steel, hardened to 61 Rockwell, is a super-hard, fine-grained carbon steel known for taking and maintaining an extremely sharp edge ("blue" refers to the paper the raw steel comes wrapped in). Mirror-polished blade has a bead-blasted edge where the two steels meet, showcasing the layered construction. Traditional Japanese octagonal handle is made of gray PakkaWood. Includes sheath.
Customer Reviews for Shun Blue Honesuki Knife
This product has not yet been reviewed. Click here to continue to the product details page.