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|Price:||$159.95 & FREE Shipping|
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This item: Shun Ken Onion 6-Inch Chef's Knife
Shun DM0500W 8-Inch Ken Onion Chef's Knife
Shun Edo BB1503 8-1/2-Inch Chef's Knife
Shun Premier Chef's Knife, 8-Inch
|Shipping||Free Shipping||Free Shipping||Free Shipping||Free Shipping|
|Sold By||Cutlery and More||Cutlery and More||Cutlery and More||JL Hufford Coffee & Tea Company|
|Material||Stainless Steel||Stainless Steel||Steel||Steel|
|Weight||1 pounds||0.84 pounds||0.65 pounds||Information not provided|
|Size||6 Inch||8 Inch||8.5 Inch||8 Inch|
| ||Add to Cart||Add to Cart||Add to Cart||Add to Cart|
Size: 6 Inch
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Shun knives, made in Japan by KAI (Kershaw Cutlery), are quite possibly the sharpest knives on the market. A Shun edge, formed to an acute 16-degree angle, won't bend or waver due to the hardness of the VG-10 steel core used in its construction. Clad with 32 layers of high-carbon stainless steel (16 on each side), the blade resists rusting and maintain its razor edge for a considerable time. Prized among chefs who value uniformly thin slices, a necessity in Japanese cuisine, Shun knives are covered by a lifetime warranty and should be washed and dried-carefully-by hand, then stored in a wooden block. --Ann Bieri
As part of the Shun Classic line, the Shun Classic Ken Onion Series shares the same materials and Pattern Damascus clad blades as Shun Classic. But the Ken Onion series elevates ergonomics to an art form. Every aspect, from the shape of the blade to the way the handle fits snugly into the user's hand, has been designed for superlative comfort and control. The arc of the sleek Pakkawood handle provides stability, while the rock of the blade's belly enables users of any height to cut with ease and control. The widened bolster guides users to the correct grip and reduces tension during cutting, making this line ideal for users who have large quantities of prep work or those who suffer from arthritis or carpal tunnel syndrome.
Contrary to rumor, Ken Onion knives are not named for the singular task of chopping onions. That's really the designer's last name. Ken is one of the most sought-after custom knife makers in the world. He has won more knife awards for design than any other single designer, and with the partnership of Kershaw he has done more to change the pocket knife industry than any other individual. His custom knives can be found in some of the most prestigious private knife collections as well as in the pockets of his multitude of fans.
Kasumi is a traditional Japanese style of knifemaking in which an extremely hard core of high-carbon steel is clad--that is, sheathed or covered--with an exterior jacket of another steel. The somewhat "softer" exterior cladding protects the inner cutting core. In Japanese, kasumi means "mist" and is so called because the exterior steel can have a lovely misty appearance when compared to the harder cutting core.
Kasumi construction provides an ultimate mix of properties: an extremely sharp edge and ease of sharpening. This clad construction is similar to how samurai swords are traditionally made.
|Blade Material:||VG-10 hardened Japanese steel cutting core, clad with 16 layers of SUS410/SUS431 Pattern Damascus stainless steel on each side, for a total of 33 layers of metal.|
|Cutting angle:||16 degrees (comprehensive angle 32 degrees)|
|Handle Material:||PakkaWood (resin-impregnated hardwood); ambidextrous handle|
|Sharpening recommendations:||Weekly honing to maintain the blade, sharpening as needed with professional sharpener or Asian-style electric sharpener|
Love at the first sight. It's still very good after two years, we treat it carefully and dry it every time after wash.Published 2 months ago by Kyle Jaquess
I have a collection of Ken Onion Shun knives that I use daily. Great knives that hold an great edge and the signature Ken Onion ergonomic design makes them easy on the wrist and... Read morePublished 2 months ago by John H. Mielke
This holder is not good for this knife since it protrudes out the bottom on to the granite counter and damages the cutting edge.The wood base is not wide enough. Read morePublished 3 months ago by robert sprague
Should have bought somewhere where I could count on a warrenty....
Very disappointed with longevity.... And YES we do only hand wash it.... Read more
There is seldom a real reason to use a 10 inch chef's knife. Maybe when slicing a truly giant papaya or a medium sized pumpkin. Usually I use an 8 inch chef's knife or santoku. Read morePublished 5 months ago by Professor