Home Shop Cutlery & Knife Accessories Shun Classic Blonde 8” Chef’s Knife, Blonde PakkaWood Handle, Full Tang VG-MAX...

Shun Classic Blonde 8” Chef’s Knife, Blonde PakkaWood Handle, Full Tang VG-MAX Blade

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Price: $149.95
(as of Nov 13,2020 16:47:35 UTC – Details)



The Shun Classic Blonde 8-inch Chef’s Knife will become the staple prep tool in your kitchen, combining premium agility and finesse with high utility and professional versatility. The wide blade keeps knuckles off the cutting board and is exceptionally handy when transferring sliced food from board to pan. With its curved belly, this chef’s knife can be gently “rocked” through fresh herbs or spices to produce a very fine mince. Shun Classic Blonde’s thin, sharp blade makes it lighter and less tiring to use than comparable European-style chef’s knives. Best for meat, fish, or vegetables, the refined and accurate cuts enabled by Shun knives may lead to some of the best cooking (and eating) experiences you and your guests will ever have. Crafted from our proprietary VG-MAX cutting steel with Damascus cladding that resists corrosion and holds an edge. As with all Shun cutlery, you receive free sharpening for life at our office in Tualatin, Oregon – see packaging for more details. Hand wash only.

With a high-carbon VG-MAX steel cutting core and 34 layers of Damascus cladding, the do-it-all Shun Classic Blonde Chef’s Knife is a cut above typical French kitchen knives.
The beautifully modern, D-shaped, blonde PakkaWood handle encases the full composite tang blade for balance, reducing unwanted rotation and improving grip for right and left-handed chefs alike.
The shape of a traditional Western chef knife with the profile and lightweight design of a Japanese knife provides added endurance, exquisite cutting power, and easy rocking, mincing, slicing and dicing.
Handcrafted in Japan, this kitchen knife is ground and honed to a razor sharp 16-degree edge out of the box. It’s balanced immediately forward of the bolster like most Shun knives for superior handling.
Santoku, nakiri, boning, slicing, or steak – Shun blades glide through food when used in a back-and-forth or rocking motion that applies some force parallel to what’s being cut, letting the edge do the work.

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