Premier Utility Knife
$ 163.00 In Stock
Much more than a "sandwich knife"
A good utility knife is the third member of your must-have kitchen knife line up. In size, it’s between a chef’s knife and a paring knife, making it the perfect size for all those in-between tasks. For trimming green beans, broccoli, and other jobs where you need some precision, your utility knife is an excellent choice. Any time a paring knife seems like too little and a chef’s knife too much, reach for a utility knife. The Shun Premier Utility Knife offers a razor-sharp six-inch edge that also makes quick work of anything that goes in a sandwich—meats, cheeses, tomato slices, and more. That specialized use is why this style of knife is sometimes called a sandwich knife. You’ll also love the secure grip the ambidextrous Premier contoured handle provides.
The Shun Premier Utility Knife is part of the beautiful Shun Premier line, which calls to mind the hand-forged knives of ancient Japan. While each knife still takes at least 100 handcrafted steps to complete, the materials Shun uses are among the most advanced in the industry. Each blade has a cutting core of Shun's proprietary VG-MAX “super steel” to take and hold a precision edge. The layered Damascus cladding supports the core and provides additional stain resistance. Near the edge of the blade, where the steels meet, an undulating line is formed—similar to the hamon formed when samurai swords are tempered using a traditional clay-baking technique. The hammered tsuchime finish acts like a series of hollow-ground cavities to reduce drag. The handles nestle comfortably in the hand, while the embossed end cap adds balance and beauty.
- An in-between sized knife for all those in-between sized tasks
- Hammered tsuchime finish helps release food easily when cutting
- Hand-sharpened 16° double-bevel blade (32° comprehensive)
- Steel: Proprietary VG-MAX cutting core, 34 layers each side stainless Damascus cladding
- Handle: Contoured walnut PakkaWood®
- Blade length: 6 in. (15.2 cm)
- Handcrafted in Japan