Shun VG0014 Blue 8" Kiritsuke

• A multi-purpose knife treasured by Japanese master chefs
• 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: 8 in. (20.3 cm)
• The razor-sharp, easy sharpening benefits of carbon steel & easier maintenance
• Includes wooden saya (sheath)
• Handcrafted in Japan

The high-performance Shun Blue Kiritsuke—now in 8-in. length

The Shun Blue 8-in. Kiritsuke offers all the cutting performance and versatility of our 10-inch Kiritsuke, but in the classic 8-in. blade length. In Japan, the kiritsuke is known as the master chef's knife. Use it for all the tasks for which you'd use a chef's knife. It works extremely well with vegetables; julienne, dice, or brunoise with ease. It's also an excellent choice for cleaning and portioning boneless proteins, and particularly fish. It slices cooked proteins with grace and ease. With its straighter edge, it's ideal for slicing and push cuts. Once you try it, you'll find yourself reaching for your Shun Blue Kiritsuke more and more often.

The Shun Blue Kiritsuke is part of the Shun Blue line, developed in partnership with award-winning 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. 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 The beautiful grey PakkaWood® handles are a variation on a traditional Japanese design modified to meet the chef's demands for 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.

Includes traditional Japanese wooden saya, or sheath.