Shun Narukami Carbon Steel Paring Knife, 3 1/2"

Summary

Shun's Narukami knives feature the ultimate performance of a Hitachi Blue II carbon steel cutting core complemented with a layer of bead-blasted stainless steel on each side. Known as san mai, this traditional bead blasting technique makes Narukami carbon steel knives easier to maintain and enables food to release more easily from the blade. The paring knife has a small, pointed blade for precision during delicate tasks like peeling fruits and vegetables, mincing herbs and cutting garnishes.

• Hitachi Blue II carbon steel cutting core is ground to scalpel-sharp cutting edge, offering excellent edge retention and toughness, and is easy for home cooks to re-sharpen.
• Full-tang construction gives knife strength, balance and durability.
• Riveted Micarta handles are durable, beautiful, lightweight and offer an extremely comfortable grip.
• Handcrafted in Japan.

Dimensions & More Info

• 3 1/2" blade, 5" handle.
• 2.4 oz.
• Handcrafted in Japan.

Use & Care

Use

• Always use caution when handling sharp objects.
• Avoid cutting on hard surfaces such as stone, metal and glass.
• It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.

Care

• Blue II carbon steel requires additional care: cleaning and drying immediately is key.
• Over time, the edge will darken, developing a patina which, when formed, will also help protect the edge.
• Avoid cleaners containing bleach and citrus extracts.
• In order to maximize the life of the blade, regular honing with a Shun steel is necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen this blade, we recommend using a whetstone or the Kai electric sharpener (specifically designed to sharpen Shun's 16-degree blade angle), taking it to a professional sharpener or sending it to our service center in Tualatin, Oregon, for free sharpening.
• Store in safe place to protect edge and prevent injury.