10" Kiritsuke, Shun Blue Steel
26cm (10’’) Kiritsuke [Vegetable Knife]
THE BLADE OF CHOICE FOR THE JAPANESE MASTER CHEF –
The Shun Blue 10 -inch Kiritsuke is one gorgeous knife, yet it takes some practice to be able to use it properly. That’s why it’s known as the Japanese master chef’s knife. The master will be able to use the Kiritsuke for a wide variety of kitchen tasks. For instance, it works extremely well with vegetables; use it to make a beautiful julienne, dice, or brunoise. Shave chives and scallions. It is also an excellent choice for cleaning and portioning boneless proteins, and particularly fish. It slices cooked proteins with grace and ease. In fact, it is so sharp and fine that some cooks even use it in place of a mandolin! It will not rock through cuts like a traditional chef’s knife, but once you work with it, you will find yourself reaching for your Shun Blue Kiritsuke more and more often.
CREATED BY A CHEF FOR CHEFS
The Shun Blue Steel line was created with Shun’s Brand Ambassador and James Beard Award-nominee Chef Chris Cosentino. . Internationally renowned for his “nose-to-tail” cooking philosophy, Chef Cosentino chose traditional Japanese blade shapes that are essential for preparing the proteins for which he is so well known, as well as a selection of all-purpose tools every kitchen needs. The beautiful gray PakkaWood handles are a traditional Japanese design that provides a secure and comfortable grip. The Shun Blue line makes this selection of classic Japanese culinary knives available to professionals and avid home cooks in the West.
The blades utilize traditional Japanese San Mai construction with a Blue Steel carbon steel is sandwiched between two layers of stainless steel for the ultra-sharp benefits of carbon steel without the additional maintenance. Blue steel is produced exclusively by Hitachi Metals using high quality iron-sand to create different grades of steels including white steels and blue steels. The steel itself is not blue or white in color, but the designation refers instead to the color paper the raw steel comes wrapped in when delivered to Hitachi. In Japan its common practice for steels to be named and referred to; based on the color of the packaging the raw steel is delivered in. The blades are mirror polished to not only look beautiful, but to enhance their stain resistance with a light bead blasting along the edge shows off the San Mai construction. Please note that these knives will need additional care to protect the edge from rust. Each knife includes a Japanese-style wooden Saya, or blade cover.
AT THE PEAK OF PERFECTION
In Japan, “shun” (pronounced shoon) is the word used to describe local, seasonal food at the very peak of its flavor and freshness. Shun is a time—the exact moment—when a fruit has reached its perfect ripeness, when a vegetable is at its very best, when meat is at its most flavorful. Home cooks and professional chefs alike celebrate shun in their kitchens, eagerly awaiting each season’s bounty and serving every ingredient in its proper time. Kai named their fine cutlery Shun to honor this tradition of seasonal, mindful eating and as a mark of their dedication to making kitchen cutlery that is always at the peak of its perfection, too.
So now you know; just say, “Shoon” (rhymes with “moon”) for kitchen cutlery that’s designed to help keep your freshest ingredients at their very best.
Discontinued by manufacturer, limited quantities available.