Shun Narukami Utility Knife

Think of this as a bridge between a paring knife and a chef's knife. Its 6-inch length is perfect for tasks that require more precision than a large chef's knife can offer, such as slicing shallots, trimming meat, or peeling fruits and vegetables.

Yes. Because it uses high-performance carbon steel, the blade is susceptible to rust if left wet. You must hand wash it and dry it immediately after every use, and consider applying a thin layer of food-safe mineral oil if you live in a humid environment or plan to store it for a long period.

No. Dishwashers can damage the edge, dull the blade, and compromise the handle material. Always hand wash this knife with mild soap and dry it thoroughly by hand.

It means the knife combines the best of two worlds: a high-performance Blue II carbon steel core for an incredibly sharp, long-lasting edge, and a more durable steel for the upper section. This construction provides the cutting precision of a traditional Japanese blade with added structural integrity.

Micarta is a composite material that is highly resistant to moisture and heat. It offers a secure, non-slip grip even when your hands are wet, and it is shaped to feel balanced and comfortable during repetitive tasks like dicing or slicing.

That pattern is a result of the San Mai composite construction, where two different types of steel are joined together. It is inspired by traditional Japanese sword-making techniques and serves as a visual indicator of the high-quality craftsmanship used to create the blade.