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|Price:||$179.99 & FREE Shipping|
|You Save:||$58.01 (24%)|
Created by Ken Onion, one of the world's top knife designers, this multi-purpose utility knife makes a useful addition to any busy kitchen. It features a serrated blade measuring 7 inches in length with a rounded tip. Use it for cutting bagels in half, slicing summer-ripe tomatoes, making sandwiches, and more. Overall, the utility knife measures approximately 11 by 2 by 3/5 inches.
As part of Shun's Ken Onion collection, the knife shares the same high-quality materials as the Shun Classic line, but in a curvier form. Its enticing beauty starts with a VG-10 stainless-steel blade, which features 16 layers of SUS410/SUS431 stainless steel on each side, producing a 33 layered Damascus look, but without the rusting problems associated with Damascus. The Damascus detailing not only enhances the knife's aesthetic appeal, but it also prevents morsels from sticking and helps maintain the integrity of food when slicing. The knife's sleek good looks continue on into its ebony PakkaWood handle, which offers a generously arched, ergonomic shape that fits comfortably in the palm of the hand for enhanced comfort and control. The knife's wide, gently rounded bolster also helps ensure the correct grip, which alleviates hand strain even with large food-prep tasks. Made in Japan, the knife carries a limited lifetime warranty and should be hand washed for best results.
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|
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Wonderful blade quality, sharp. The problem is size, too big for small work, too small for good balance with larger work (onions, shallots). Read morePublished on March 5, 2013 by hockey mom
If you were wanting to become a Ninja in today's market, how would you go about doing that? Well, first there is the years and years of training. Read morePublished on March 10, 2012 by David B. Andrews
It is a VERY nice knife!!! However, I am not sure that it is worth what I paid for it!! I have some other knives that I go to first!Published on February 26, 2012 by bbrown