Blue Butchery Knife
Although he's not supposed to play favorites, Chef Chris Cosentino says this is the Shun Blue that's nearest and dearest to his protein- (and especially, pig-) loving heart. The six inch length is the precise length needed for efficient butchery—not a quarter inch more, not a quarter of an inch less. It can be used to bone and trim meat as well as to portion it. The six-inch length is also handy for anything you'd do with a utility knife—from trimming vegetables to slicing salami. Cutting is fast and easy with Blue's razor-sharp carbon steel edge and re-sharpening is easy, too.
The Shun Blue Butchery Knife is part of the beautiful Shun Blue series. The series includes traditional Japanese blade shapes that are essential for preparing the proteins, as well as a selection of all-purpose tools every kitchen needs. These exciting knives feature a carbon steel cutting core for a razor-sharp edge and quick re-sharpening. For easier care, the "blue" carbon steel core is sandwiched between two layers of mirror-polished stainless steel. But note that these knives will need additional care to protect the edge from rust. The beautiful grey PakkaWood® handles are a variation on a traditional Japanese design for a secure and comfortable grip.
Designed to meet the demands of the professional chef, Shun Blue line makes this selection of classic Japanese culinary knives available to professionals and avid home cooks alike.
Includes traditional Japanese wooden saya, or sheath.
- Chef Cosentino's favorite butcher knife
- Hand-sharpened 16° double-bevel blade (32° comprehensive)
- Japanese san mai blade
- Steel: "Blue" carbon steel cutting core between two layers of mirror-polished stainless
- Rabbet tang
- Handle: Grey PakkaWood®
- Blade length: 6 in. (15.2 cm)
- The razor-sharp, easy sharpening benefits of carbon steel & easier maintenance
- Includes wooden saya (sheath)
- Handcrafted in Japan