8" Chef’s Knife - Shun Narukami
8″ Chef’s Knife
THE ONE KNIFE YOU’LL REACH FOR AGAIN AND AGAIN
Your chef’s knife will probably be the most-used knife in your kitchen. If you’re like most cooks, you’ll want to find the one that feels like an extension of your arm. The beautiful Shun Narukami 8 -inch Chef’s Knife could be the one for you. This breathtaking knife is lightweight, agile, and offers an extremely comfortable grip. In fact, Shun Narukami’s thinner blades makes this chef’s knife lighter and less tiring to use than comparable European-style chef’s knives. The eight -inch length and razor-sharp edge are perfect for slicing, dicing, and chopping a full range of fruits, vegetables, and other foods. The wide blade keeps knuckles off the cutting board and comes in extra handy when transferring cut food from board to pan. With its curved belly, the Chef’s knife can be gently rocked through fresh herbs or spices to produce a very fine mince.
Shun Narukami looks sharp and sharpens easily. Created for the love of carbon steel with the realization that carbon steel requires special care, Kai added a layer of stainless steel on each side of the blade, making care for Narukami easier. Tough with a keen edge even after hours of food prep, resharpening is a breeze, when it needs it. This is why professional chefs prefer carbon steel. If you love carbon steel, you’re going to love Narukami. Hitachi Blue II is a simple carbon steel alloy that provides excellent edge retention and toughness and can be re-sharpened easily. Yet, like all carbon steels, Blue II requires additional care. Cleaning and drying immediately is key. Over time, the edge will darken, developing a patina which, when formed, will also help protect the edge. The bead-blasted stainless steel cladding helps prevent corrosion on the carbon steel core, hides scratches, and helps with food release. Shun Narukami are built to last. With full tang construction, and micarta handles, this line will become your go-to for many culinary creations.
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.
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