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Japanese Stainless Steel Kitchen Equipment
Break apart ice cubes, or take a chip off the whole block, with our sleek Japanese-made pick. Inspired by a mountaineering pick, it’s crafted of stainless steel to provide years of rust-free performance. Sharp tip efficiently breaks up cubes or blocks. Classic design coordinates with any other bar tools. Made of stainless steel for rust-free durability. Wooden handle. Made in Japan.
Break apart ice cubes, or take a chip off the whole block, with our sleek Japanese-made pick. Inspired by a mountaineering pick, it’s crafted of stainless steel to provide years of rust-free performance. Sharp tip efficiently breaks up cubes or blocks. Classic design coordinates with any other bar tools. Made of stainless steel for rust-free durability. Wooden handle. Made in Japan.
More than 25 years ago, Global forever changed the rules of cutlery design by introducing the first ever one-piece stainless-steel kitchen knife. To celebrate that achievement, Global has created their anniversary-edition utility knife, complete with its own special storage box and commemorative lapel pin. Made to the exacting standards of Japanese professional chefs, Global's award-winning knives are an excellent choice for the discerning home cook.
More than 25 years ago, Global forever changed the rules of cutlery design by introducing the first ever one-piece stainless-steel kitchen knife. To celebrate that achievement, Global has created their anniversary-edition utility knife, complete with its own special storage box and commemorative lapel pin. Made to the exacting standards of Japanese professional chefs, Global's award-winning knives are an excellent choice for the discerning home cook.
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— that is encased between two layers of stainless steel.
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— that is encased between two layers of stainless steel.
From our premium Kaji line by Shun, this knife has a thicker blade than traditional Japanese cutlery and a 22-degree cutting edge modeled after European chef’s knives. The thicker, heftier blade allows it be used for heavy-duty cutting tasks. Crafted in Japan, their strong, razor-sharp blades merge new technology and centuries-old handcrafting traditions. Blades are constructed with a core of SG-2 powdered steel clad in a true Damascus layer of forged nickel and stainless steel.
From our premium Kaji line by Shun, this knife has a thicker blade than traditional Japanese cutlery and a 22-degree cutting edge modeled after European chef’s knives. The thicker, heftier blade allows it be used for heavy-duty cutting tasks. Crafted in Japan, their strong, razor-sharp blades merge new technology and centuries-old handcrafting traditions. Blades are constructed with a core of SG-2 powdered steel clad in a true Damascus layer of forged nickel and stainless steel.
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 – that is encased between two layers of stainless steel. In Japan, using a kiritsuke is a sign of a master chef.
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 – that is encased between two layers of stainless steel. In Japan, using a kiritsuke is a sign of a master chef.
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 – that is encased between two layers of stainless steel.
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 – that is encased between two layers of stainless steel.
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 – that is encased between two layers of stainless steel.
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 – that is encased between two layers of stainless steel.
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 – that is encased between two layers of stainless steel.
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 – that is encased between two layers of stainless steel.
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