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From slicing to chiffonade
but without sacrificing any of the slicing and dicing power you need when processing vegetables and other foods
versatile knife with slim blade and plain edge: this paring knife is the second most important knife to have in the kitchen
searing and griddling outdoors
The ultimate performance of a carbon steel cutting core meets the beauty and benefits of san mai stainless steel cladding in the Shun Narukami Chef’s Knife
Classic 8" Carving Knife (#58) storage From slicing to chiffonadeThe Classic 8" Carving Knife has a longer and narrower blade than a chef's knife, allowing the knife to cleanly cut through meats. The pointed tip is designed to help guide meat away from the bone.
