Shun Narukami Chef's Knife

Hitachi Blue II is a high-carbon steel prized for its ability to achieve an incredibly sharp edge and maintain it through heavy use. Because it is a carbon steel, it is harder and holds an edge longer than many standard stainless steels, though it requires more careful maintenance to prevent oxidation.

The patina is a natural, protective layer that forms on the carbon steel edge as it reacts with the acids in food. It is not a defect; rather, it is a desired characteristic that helps protect the steel from rust and improves the blade's non-stick properties over time.

No, this knife should be hand washed and dried immediately after use. The high-carbon steel core is susceptible to rust, and the harsh detergents and high heat of a dishwasher can damage the micarta handle and dull the blade's edge.

San-mai is a traditional Japanese lamination technique where a hard, high-performance steel core is sandwiched between two layers of softer, more durable stainless steel. This provides the cutting precision of carbon steel while the outer cladding adds structural integrity and easier maintenance.

The 10-inch blade offers a longer cutting surface, which is ideal for slicing larger proteins, dicing bulk vegetables, or making long, clean cuts in a single motion. It provides more reach than a standard 8-inch chef's knife, though it may feel slightly more substantial in the hand.

Micarta is a high-pressure composite material that is exceptionally durable, moisture-resistant, and non-slip. It provides a secure, comfortable grip even when your hands are wet, making it a practical choice for a professional-grade kitchen tool.