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|Price:||$179.95 & FREE Shipping. Details|
|You Save:||$45.05 (20%)|
This item: Shun Premier Santoku Knife, 7-Inch
Shun Classic Santoku Knife, 5-1/2-Inch B000QEGFR2
|Price||$ 179.95||$ 129.95||$ 119.95||$ 78.95|
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Amazon.com||Amazon.com||Cutlery Plus||Dynamic deals|
|Blade Material||Stainless Steel||Steel||Stainless Steel||Stainless Steel|
|Dimensions||1.82 inches x 12.25 inches x 0.75 inches||0.63 inches x 10.75 inches x 1.75 inches||2 inches x 16.12 inches x 0.75 inches||2 inches x 13 inches x 0.81 inches|
Styled after the classic Japanese cook's knife, this ultra-convenient Santoku knife features a sharp 7-inch blade that comes in handy when preparing a wide range of cuisine, anything from fine Asian to modern American. Use it to quickly and effortlessly chop, cube, slice, dice, and more. Its wide blade also makes it possible to scoop cut pieces and transfer them from the cutting board to awaiting pots or bowls. Overall, the Santoku knife measures approximately 12-1/5 by 4/5 by 1-4/5 inches.
As part of Shun's Premier line, the knife features a VG10 steel blade, clad with 32 layers of stainless Damascus, then beveled for lateral stability and incredible precision. Its hand-hammered finish not only adds intriguing visual appeal, but it also creates a hollow-ground surface, which reduces knife-drag when cutting and prevents food from sticking to the blade. The knife also comes equipped with a premium Pakkawood handle in a walnut finish, which offers a comfortable, secure grip. As a sleek and stylish finishing touch, Shun embossed its logo on the end cap of the knife's handle. The high-quality knife can safely go in the dishwasher, but for best results, washing it by hand and letting it air dry is recommended. The knife carries a limited lifetime warranty.
Calling to mind the handcrafting techniques of ancient Japan, the Shun Premier possesses the grace and beauty of hand-forged knives of old. Every blade is made of VG10 steel, clad with stainless Damascus, then ground for lateral stability and incredible precision. Where the steels meet, a wavy line called a Hamon is formed--similar to when samurai swords are tempered using a clay-baking technique. The striking hammered finish ("Tsuchime" in Japanese) acts as a series of hollow-ground cavities, reducing drag when cutting as well as quickly releasing food from the blade. The rich walnut PakkaWood handles nestle comfortably in the hand, and the Shun logo embossed on the bottom adds balance and beauty to the knife, whether in the hand or at rest in the block.
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.
In Japanese, Tsuchime (Tsoo-CHEE-may) simply means "hammered". It does two things: gives the knife a look that is reminiscent of the handcrafting techniques of ancient Japan; and creates tiny pockets of air that act as hollow-ground cavities to reduce drag and quickly release food from the blade. Shun's gorgeous new Premier line features a hand-hammered tsuchime blade finish.
Many Shun cutlery lines are characterized by the beautiful Damascus patterning on the blades. In Japan, this is also known as suminigashi, or ink pattern, because of its resemblance to the undulating patterns made by ink in water. To create this style of blade, a cutting core of VG10 is clad on each side with 16 layers of Damascus steel, made up of SUS410 and SUS431 stainless steel. Then the blades are bead-blasted to reveal the elegant, waved pattern.
In addition to its beauty, the Damascus has two purposes. First, it protects and supports the extremely hard cutting core. Second, it helps the blade glide through food even more smoothly. You will find Damascus cladding on knives in our Classic, Ken Onion, and Premier series.
PakkaWood is a premium handle material made of genuine hardwood impregnated with resin. The resin makes it moisture resistant, strong, and durable. Sanding and buffing brings PakkaWood to a beautiful gloss finish. As with natural wood, no two pieces of PakkaWood are exactly alike.
|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 per side (comprehensive angle 32 degrees)|
|Handle Material:||PakkaWood (resin-impregnated hardwood); oblong ambidextrous handles|
|Sharpening recommendations:||Weekly honing to maintain the blade, sharpening as needed with professional sharpener or Asian-style electric sharpener|
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Incredible. The weight is perfectly balanced, the blade is gorgeous, and the wood really finishes the look. Can't recommend enough.Published 19 days ago by Head of the Pede
The knife was a Birthday present and it arrived exactly when I was told it would. My friend was extremely happyPublished 1 month ago by jerome j smith
See my review for the 5" Nakiri. These knives are amazing and worth the investment.Published 1 month ago by Hope to Help
I bought this mainly because it sounded cool. Never owned a japanese knife before. I must say that it works exquisitely. Very ergonomic on the hand and the blade is super sharp.Published 1 month ago by Stanley Eastman
I love the looks, but it is hard to handle, this knife is perfect for large veggies, but does not replace a less wider santoku of chef knife. Read morePublished 2 months ago by Juan Algravez
had a break on the top, not a big deal but not in 100% condition either.Published 2 months ago by Huizhong Gao
I purchased this in late 2012, and I think it's fair to say it has been used very nearly daily since then. Read morePublished 2 months ago by Joe Wood