Shun Narukami Chef’s Knife

Yes. Because Blue II carbon steel is not stainless, it is prone to oxidation if left wet. You should hand wash and dry the blade immediately after every use to prevent rust and patina development.

The San Mai cladding sandwiches the hard carbon steel core between layers of stainless steel. This provides the superior edge retention of carbon steel while adding the corrosion resistance and durability of stainless steel to the exterior.

While the 10-inch length offers excellent reach for large tasks like breaking down proteins or slicing large produce, it may feel substantial for those with smaller hands. If you prefer more agility for fine detail work, a shorter blade might be more comfortable.

No, this knife is not dishwasher safe. High heat, harsh detergents, and the physical movement within a dishwasher can damage the Micarta handle and dull the precision-forged edge.

Yes. The handle is designed with an ergonomic, symmetrical shape that provides a secure and comfortable grip for both left- and right-handed chefs.

The bead-blasted finish provides a matte aesthetic that helps hide minor surface scratches and wear that naturally occur during regular kitchen use, keeping the knife looking professional over time.