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Shun Narukami looks sharp and sharpens easily. Carbon steel requires special care so we added a layer of stainless steel on each side, making care for Narukami easier. Even after hours of food prep, resharpening is a breeze, if it needs it. This is why professional chefs prefer carbon steel.
- Blue II carbon steel cutting core for edge holding, easy re-sharpening
- Stainless steel SAN MAI cladding, one layer each side, makes maintenance easier, supports the core; bead-blasting hides scratches, helps food release
- Riveted Micarta handles are durable and comfortable
- Full-tang construction for strength and balance
- Handcrafted in Japan