Blade: VG-MAX high-carbon stainless-steel, damascus clad
Handle: D-shaped pakka-wood.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. Carbon steel chef knives can rust if not kept dry.
This high-performance Japanese blade style is used for all the tasks for which you'd use a chef's knife. It's ideal for slicing and push cuts. Julienne, dice, or brunoise vegetables with ease. It's also an excellent choice for cleaning and portioning boneless proteins, and particularly fish. It slices cooked proteins easily and gracefully. This 6-in. size features a slightly shorter blade for easy maneuverability and versatility. It also has a slightly curved edge so that it even works well with rocking cuts. Once you try it, you'll find yourself reaching for your Shun Classic 6-in. Kiritsuke more and more often. As with the rest of the Classic series, the D-shaped handle provides both comfort and control.
The Shun Classic line features beautiful Damascus-clad blades and D-shaped ebony PakkaWood handles. Yet behind these handcrafted knives' beauty is function: razor-sharp blades offering top performance. Shun's proprietary high-performance VG-MAX steel, which provides incredible edge retention, is clad with Damascus stainless steel, then ground and bead-blasted, revealing the flowing pattern of the layered steel. The result is a line of knives that are sharp, durable, and corrosion resistant, as well as beautiful to behold. The Shun Classic line also offers you the widest assortment of both traditional culinary blade shapes and cutting-edge designs, so you can always find the right knife for the task.