Shun Narukami Paring Knife

Blue II carbon steel is prized for its ability to achieve an incredibly sharp edge and maintain it through heavy use. It offers a level of responsiveness and precision that is difficult to replicate with standard stainless steel blades.

While the Blue II core is carbon steel, it is protected by SAN MAI stainless steel cladding, which significantly improves corrosion resistance. However, because it is not fully stainless, you should hand wash and dry the knife immediately after use to prevent oxidation.

A patina is a natural, dark oxidation layer that forms on carbon steel over time as it reacts with the acids in food. It is not rust; rather, it acts as a protective barrier that helps prevent further corrosion and gives the knife a unique, lived-in character.

No, this knife is not dishwasher safe. The harsh detergents and high heat of a dishwasher can damage the handle and dull the fine edge of the blade, so it should always be washed by hand and dried promptly.

The 4-inch size is ideal for intricate work that requires high control, such as peeling fruits, trimming vegetables, deveining shrimp, or creating decorative garnishes. Its compact profile makes it much more maneuverable than a standard chef's knife for these detailed tasks.