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Shun Blue Petty Knife

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  • The Shun Blue Steel series was developed in partnership with award-winning chef Chris Cosentino, known for his “nose to tail” philosophy of using the whole animal. These traditional Japanese knives feature a core of blue steel—a fine-grained carbon steel favored by professional chefs for its blazing sharpness—encased between two layers of stainless steel. Larger than a paring knife and smaller than a chef's knife, this petty knife is ideal for medium-size tasks such as sectioning citrus, peeling and slicing potatoes, seeding peppers or portioning boneless meats.

    • 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 Japanese octagonal handle is made of gray PakkaWood.