Shun Narukami Chef's Knife

Yes, because Blue II is a carbon steel, it is susceptible to oxidation if left wet. You should hand wash and dry the blade immediately after every use to prevent rust and patina development.

The 10-inch length provides extra reach, making it excellent for processing large vegetables like cabbage or watermelon. While it offers more cutting surface, it may feel slightly more intimidating than a standard 8-inch knife if you have limited counter space.

The san mai construction sandwiches the hard carbon steel core between two layers of stainless steel, providing the edge retention of carbon steel with the corrosion resistance of stainless. The bead-blasted finish also creates a non-stick surface that helps food release easily from the blade.

Micarta is a high-pressure composite that is both moisture-resistant and exceptionally grippy, even when wet. Its ergonomic design and the knife's full tang construction ensure a secure, balanced hold that reduces hand fatigue during extended use.

Blue II steel is highly regarded for its ability to take a very fine edge and its relative ease of sharpening. While it holds an edge longer than many stainless steels, it responds quickly to honing and whetstone sharpening when maintenance is needed.

While the full tang construction provides great strength, this knife is designed for precision slicing, dicing, and mincing. You should avoid using it on bones or frozen foods to prevent potential chipping of the high-performance carbon steel edge.