Blade: VG-MAX high-carbon stainless-steel, damascus clad
Handle: Contoured walnut-colored PakkaWood®
Japanese chef knives are brittle and are designed for cutting soft tissue foods. Carbon steel chef knives can rust if not kept dry.
The Shun Premier Asian Multi-Prep Knife is a Japanese-style boning knife. The 4.5-in. blade is perfect for maneuvering around bones and between joints. Try it and you'll be thrilled at the complete control you have as you process your poultry and other proteins. The Shun's razor-sharp blade makes removing poultry 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 Premier Asian Multi-Prep Knife is part of the beautiful Shun Premier line, which calls to mind the hand-forged knives of ancient Japan. While each knife still takes at least 100 handcrafted steps to complete, the materials Shun uses are among the most advanced in the industry. Each blade has a cutting core of Shun's proprietary VG-MAX “super steel” to take and hold a precision edge. The layered Damascus cladding supports the core and provides additional stain resistance. Near the edge of the blade, where the steels meet, an undulating line is formed—similar to the hamon formed when samurai swords are tempered using a traditional clay-baking technique. The hammered tsuchime finish acts like a series of hollow-ground cavities to reduce drag. The handles nestle comfortably in the hand, while the embossed end cap adds balance and beauty.