Shun Narukami Utility Knife

Blue II carbon steel is prized for its ability to achieve an exceptionally fine, long-lasting edge. It offers superior sharpness compared to many standard stainless steels, making it ideal for precise, clean cuts.

Yes. Because the core is carbon steel, it is reactive and will develop a patina over time, which is a natural part of the aging process. To prevent rust, you should hand wash and dry the blade immediately after every use and avoid leaving it in contact with acidic foods for extended periods.

This knife is designed for detailed prep work that is too delicate for a large chef's knife but too substantial for a paring knife. It excels at trimming vegetables, slicing smaller fruits, and portioning proteins like chicken breasts or fish fillets.

No. You should always hand wash and dry this knife immediately after use. The high-heat environment and harsh detergents of a dishwasher can damage the handle and cause the carbon steel core to corrode.

The SAN MAI cladding sandwiches the hard carbon steel core between layers of stainless steel. This provides the edge retention of high-carbon steel while adding structural durability and corrosion resistance to the sides of the blade.