Narukami means “thunderbolt” in Japanese, and this new line of knives has the sharp, edge-holding performance of carbon steel in a handsome knife. The core of this knife is Blue11 carbon steel that is jacketed with a layer of bead-blasted stainless steel on each side making them easier to maintain. While the stainless steel protects the core, the san mai cladding protects against corrosion, hides scratches, and helps food release. Beautiful riveted Micarta handles are durable with a very comfortable grip.
The 8” Chef’s knife is the workhorse of the kitchen, ideal for a wide variety of tasks. The blade is useful for slicing onions and other vegetables, fruits, cheese and charcuterie, as well as meats. The wide blade helps to keep knuckles off the cutting board.
Hand wash your knives with gentle dish soap, rinse, and towel dry immediately. Do not use products with citrus extracts or bleach as they can promote rust. Never place in a dishwasher.
Store your Shun cutlery in a wooden block, in-drawer knife tray, sheath, or knife case to protect the knives and your fingers.
It is best to use a good cutting board such as a medium-soft wooden one. Tile, ceramic, marble, granite, or glass boards are not recommended and can be very hard on your knives.
Handcrafted in Japan.
