- Uniquely angled 4-inch paring knife with seamless one-piece stainless steel bolster, handle, and end cap
- Designed with Food Network's Alton Brown, handles add 10-degree angle for better grasp, saving of knuckles from the cutting board
- Blade made of high-carbon VG-10 steel for long-lasting durability of razor sharp edges
- Stainless steel handle with unique D-shape provides better control
- Hand washing recommended, dishwasher safe; lifetime warranty; made in Japan
Product Description
Seamless stainless steel construction produces this stunning collection. Features the look and benefits of Damascus steel, yet without it's rusting problems.... More >>
Shun Steel Angled 4-Inch Paring Knife
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This is very very sharp and Dangerous. 4 people have cut themselves on my knife. No one believes me when I tell them how sharp it is. It Really Really Sharp! which is great if you know how to use it. My Veggies are scared when I take it out knowing they will meet their demise in a few short seconds.
Rating: 5 / 5
This Shun paring knife, like all Shun knives, is simply amazing. It’s ridiculously sharp, to the point where it pretty much just cuts by itself with no force applied. The angle is really nice too.
Rating: 5 / 5
Great knife. I took a cooking class in a Chicago restaurant, and the chef used this knife. A month later it was a Lightning Deal. I bought it, and my wife and I love it. It’s super sharp and easy to handle.
Great design, great look, great feel, great cuts.
Rating: 5 / 5
Since I never was one who “found that his knuckles kept hitting the cutting board”, I was skeptical of the angled handle. Plus the angle was in the opposite direction of what basic ergonomics would call for. However, when I picked up the knife, I discovered that it — the angle and handle shape — changed how the knife rested in my hand, for the better. Rather than the handle crossing my palm at a moderate angle, its butt now sat in heel of my palm, resulting in the blade aligning somewhere between my thumb and forefinger. This seemed much more natural for small quick slicing moves (the “push” stroke).
Experience: I am not a serious cook but do make routine use of knives in preparing food. I do appreciate good tools (I am an engineer). I have Wustof knives and a few Henckels dating back to the late 1970 and early 1980s, but am new to Shun.
Rating: 5 / 5
So sharp, makes everything easy to cut. Now I have to save money for the whole set of knives.
Rating: 5 / 5