- Slicing Knife 22.9cm
- Beautifully gift boxed
- 61 (±1) HRC
- Made from 71 layers of VG-10 and VG-2 (VG-10/35 & VG-2/36)
- Grey Pakkawood handles with 2 rivets
- Stainless steel end cap
- Superior cutting edge
- Made in Japan.
- Limited lifetime Australian warranty
Shun Nagare Slicing Knife
Serve your guests even slices of beef with the help of this Shun Nagare Slicing Knife. With its long sharp blade and comfortable handle, you will have no trouble making thin or thick slices of your perfectly cooked meat.
Shun Nagare Series
With Shun Nagare, Kai has created another innovative masterpiece of Japanese blacksmithing.
The sophisticated design, the special properties of the materials used and a technically complex production process mean that this series of knives belongs to the absolute luxury class.
On the highly polished blades, an ornately decorated, radial pattern of Damascus layers is visible. This effect, combined with the mottled grey-black handle, gives the knife an impressive overall appearance.
The blades of the series consist of two different types of steel, which are bonded to a 72-layered piece of Damascus steel. The complex layering of the two types of steel results in a blade with exceptionally sustainable cutting power.
Cleaning and Storage
Shun recommends that you protect your investment by handwashing your blades with gentle dish soap.
Don’t use soaps with citrus extracts or bleach; they can promote corrosion. Do not use scouring pads, steel, or gritty cleanser when cleaning the blades. Rinse and towel dry immediately.
Let the knives air dry for a few minutes before returning them to storage. Never leave your knife sitting in a sink full of soapy water. It does metals no good to be submerged in water for prolonged periods of time, and it’s a danger to you when you reach in.
After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, or sheath. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades as well as your fingers.
Handwashing is also the best way to care for the wood handles of your Shun knives.
The handle color may change slightly over time due to oils in the hand as well as the natural color change of wood from oxidation and/or exposure to light. This is not a defect, but a natural part of the process.
Honing and Sharpening
In order to maximize the life of the blade, regular honing with a Shun steel will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using a whetstone, the Kai electric sharpener (specifically designed to sharpen Shun’s 16° blade angle), or sending the knives to a professional sharpener.