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(7.75-in.)
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See Reviews (1)
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IN STOCK
Usually ships in
1 to 2 business days
Item# 198393
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Product Description:
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An Asian chef might find this to be the ultimate kitchen tool, as it's sharp enough to slice through bones and cartilage in one single slice, yet can be used for tenderizing meat or fine dicing as well. The extra-wide blade with a slight curve is a traditional cleaver design, plus it features the one-sided bevel and hollow-ground back side which ensures swift and confident motion.
Made in the ancient city of Seki, Japan, Shun Pro knives rely on extremely sharp 2.5mm blades, made of a single piece of Japanese VG10 steel for strength, called the Honyaki style in Japan. It offers precision slicing, cutting and chopping that is unprecedented by any of its German competitors. Sharper out of the box than other knives, Shun Pro knives feature a traditional Japanese blade, with a one-sided beveled edge and hollow-ground or concave back. Japanese chefs in particular prefer the single bevel because it can be honed backed to its original sharpness, even after hours of slicing, using a whetstone. In addition, the hollow ground divots on the back produce air pockets that remove friction when slicing, so food releases easily without any loss of flavor. The ebony Pakkawood handle, a highly durable combination of layers of white birch wood and resin, is designed in a “D” shape to fit firmly and comfortably in the hand, with the bonus of being dishwasher safe and NSF approved for commercial kitchens. Shun Pro cutlery is suitable for right-handed users only and comes with free lifetime sharpening by the manufacturer.
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Item# 198393
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Cleaning & Care
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Handwash with mild soap and dry thoroughly.
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Construction
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Clad Construction-16 layers of stainless steel
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Handle
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Made of PakkaWood
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Material
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High-Carbon Stainless Steel
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Warranty
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Limited lifetime warranty
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View all 1 reviews
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powered by COOKING.COM
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Rated 1 time(s) by customers who purchased this item
1 out of 1
customers wrote reviews
Recommended by 100% of Reviewers
Value: 100% rated it a good value
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Would purchase again |
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by Andrea
(NEW YORK, NY)
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2/12/2007 |
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| 18 of 29 people found this review helpful |
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What our Kitchen Experts Say
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When you've come back from the market with cuts of meat or poultry, take a minute to divide or cut it into meal-size portions. Whatever you won't use immediately should go in the freezer labeled with contents, portion size, and date frozen. It'll make taking a freezer inventory much easier.
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