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.
Got poultry? This is your knife. The Shun Classic Asian Multi-Prep Knife is a Japanese boning knife. The 4.5-in. blade is perfect for maneuvering around bones and between joints. Once you try it, you'll be pleasantly surprised at the complete control you gain as you process your poultry and other proteins. Its razor-sharp blade makes removing breasts from bone easy and it cuts joint cartilage almost like butter. Scoring and trimming is a breeze, too—and you can use the blade's spine for scraping. Once you've used this Japanese boning knife, you may never go back to a European style again.
The Shun Classic Asian Multi-Prep Knife is part of the Shun Classic line of tasteful and contemporary cutlery. 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.