Shun Classic - Asian Multi-Knife - Honesuki 4.5" scoop release for professional results

for professional results

storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw

you'll find recipes for every meal component:

the blade is frozen and hardened at -196°C to improve corrosion resistance

leaving your dough thicker than you want your finished cookie

Shun Classic - Asian Multi-Knife - Honesuki 4.5" scoop release for professional resultsThe Shun Classic Asian Multi Prep Knife features a 5 in. blade with a unique triangular shape that is ideal for maneuvering around bones and between joints. Known as a honesuki in Japan, this knife's smaller size provides complete cutting control as you process poultry and other proteins. Its razor sharp 16 cutting edge makes removing breasts from bone easy and it cuts joint cartilage almost like butter. But that's not all this versatile knife can do.