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.
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