Shun Classic 12 Inch Hollow Ground Brisket Knife with Wooden Saya, AUS8A Stainless Steel, Ebony PakkaWood, Made in Japan

The Shun Classic 12 in Hollow Ground Brisket Knife is made for trimming and slicing large cuts of meat, including brisket, ham, turkey and roasts. The long, narrow blade cuts each slice in a single pass, so there is no sawing and more of the juices stay in the meat. Hollow-ground indentations help slices release from the blade, and the rounded tip makes the knife safer and easier to use. A wooden saya (sheath) is included to protect the blade and make it easy to take to a barbecue.

Blade: This knife differs from the rest of Shun Classic. Instead of a VG-MAX core with Damascus cladding, the blade is a single piece of AUS8A, a highly refined Japanese high-carbon, vanadium stainless steel that takes and holds a 16 degree edge on each side.

Handle: The ebony-finished PakkaWood handle is genuine hardwood impregnated with resin for moisture resistance and durability, fixed to a riveted full tang for strength and balance.

Specifications

• Model: DM0778
• Blade length: 12 in (305 mm)
• Overall length: 16.9 in
• Handle length: 4.5 in (114 mm)
• Weight: 10.9 oz (309 g)
• Blade steel: AUS8A high-carbon, vanadium stainless steel, single layer (not Damascus)
• Edge: Fine (non-serrated), 16 degrees per side, hollow-ground indentations, rounded tip
• Handle: Ebony-finished PakkaWood, riveted full tang
• Included: Wooden saya (sheath)
• Care: Hand wash only, not dishwasher safe
• Country of origin: Japan
• Warranty: Limited lifetime

Care: Hand wash only. Wash with mild dish soap, rinse and towel dry right away, then let it air dry out of direct sunlight. Do not put it in the dishwasher. Cut on a wood board; glass, stone, marble, granite, tile and ceramic surfaces can damage the edge. Do not use it on bones, frozen food or fruit pits, and do not pry or twist. Make sure the blade is completely dry before you put it in the saya.

About Shun: Shun knives are made by Kai in Seki City, Japan, a center of Japanese blade-making since the 13th century; Kai has made cutting tools there since 1908. Shun Classic, the original Shun series, introduced Shun to North America in 2002 and has the widest choice of blade shapes of any Shun series. Kai sharpens Shun knives bought in the US, Canada or Mexico free for the life of the owner (you pay shipping).

Key Product Features

• Brisket and roasts: A long, narrow 12 in blade that slices brisket, ham, turkey and roasts in one pass, so more juice stays in the meat.
• AUS8A stainless steel: A single-piece Japanese high-carbon, vanadium stainless blade with a 16 degree edge per side and hollow-ground indentations.
• Wooden saya included: The sheath protects the blade in storage and on the way to a barbecue. Rounded tip for safer handling.
• Ebony PakkaWood handle: Moisture-resistant resin-impregnated hardwood on a riveted full tang for strength and balance.
• Made in Japan: Hand wash only, not dishwasher safe. Limited lifetime warranty, plus free Kai sharpening for the life of the owner.