Shun Blue Petty Knife

• Japanese san mai construction features carbon steel between two layers of stainless steel, providing the ultra-sharpness of carbon steel with the easier maintenance and added corrosion resistance of stainless steel.
• Blue steel, hardened to 61 Rockwell, is a super-hard, fine-grained carbon steel known for taking and maintaining an extremely sharp edge (“blue” refers to the paper the raw steel comes wrapped in).
• Mirror-polished blade has a bead-blasted edge where the two steels meet, showcasing the layered construction.
• Traditional Japaneseoctagonal handle is made of gray PakkaWood.
• 5 1/2"-long blade, 4 1/2"-long handle. 4 oz.
• Includes a custom Japanese wooden saya, or sheath, for safe storage.
• Knife handcrafted in Japan; sheath made in China.
• Always use caution when handling sharp objects.
• Avoid cutting on hard surfaces such as stone, metal or glass.
• It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.
• Care
• Hand wash with warm water and a mild detergent; rinse and dry immediately.
• Avoid cleaners containing bleach or citrus ingredients.
• Sharpen as needed. With regular use and honing once a week, your knife should not need sharpening more than once or twice a year.
• Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional.
• Store knife in a safe place to protect its edge and prevent injury.
• Shun Blue Steel knives will eventually develop a beautiful dark patina along the cutting edge, which helps protect the carbon-steel cutting core from rust.