Shun Blue Kiritsuke 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. In Japan, using a kiritsuke is a sign of a master chef. A skilled cook can do just about anything with this long-bladed knife, which functions like a chef's knife for all-purpose chopping, thin slicing and mincing. 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. 8"-long blade, 4 1/2"-long handle. 0.5lbs. Custom traditional Japanese wooden saya, or sheath, included with the knife for safety and convenience. Knife handcrafted in Japan; sheath made in China.
Average Customer Rating:
5 out of 5
5
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Shun Blue Kiritsuke Knife
Review 1 for Shun Blue Kiritsuke Knife
5 out of 5
5 out of 5
,Chicago
,IL
January 5, 2015
Ability level:Advanced
Has owned product for:1 - 4 weeks
Uses product:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Great, solid knife
January 5, 2015
I received the 8 inch version of this knife as a gift about a week ago. I have very much enjoyed using the knife, and its edge retention is quite exceptional after a week of moderate use. I have not yet put a honing steel to it as I would have had to with any other Shun knife I own.
The only caveats I will offer are the following: as many have noted, this knife requires added care. I have many other Shun knives (Edo, Premier, Classic, and Kaji), and this one is wiped off much more than the others. Within the first use, it developed the blue patina. This does not bother me in the least, but my dad said he would not like to have the markings on the blade so quickly. This is simply a matter of preference, and the patina is unavoidable with the Shun Blue line.
Second, several people who asked to hold and use the knife found it heavy. This is not the case for me, but as three people commented on its heft to me, I figured it was worth noting.
Pros: Easy to Use, Quality, Balance, Sharpness
Cons: High-Maintenance