Shun Knives

 

Manufacture
Shun uses traditional Japanese methods which are used to make the finest Samuri swords they fall into two main types: Kasumi method and the Honyaki Method.

The Kasumi method pairs two types of metal together, a very hard high carbon steel in the center with a softer metal sheathing the harder metal.

The Honyaki method uses a single type of steel and and "treats"or tempers it and it can be sharpened to a very sharp edge. This process is very labor intensive and is found on the highest quality knives.

The knives made with the Kasumi method use layering known as Suminigashi (sometimes called Damascus) and this does two things: it protects the harder high carbon steel and allows the knife to slide through the food more easily.

Because of the hardness of the blade, the knife can be sharpened to 16º, whereas most German or european style knives are sharpened to 20º to 22º. The knives also hold a very sharp edge for a long time.

Products

Shun Classic: this contemporary design features Damascus style blades and D shaped ebony PakkaWood® handles which uses the pakka hardwood empregnated with resin which makes it moisture resistant, strong and durable. The Classic Line uses VG10 steel and can be sharpened to a razor thin edge which retains it sharpness well.

Shun Classic Ken Onion Series: Ergonomic design using the same standard of quality as the classic series.

Shun Elite: This uses SG2 steel which is an extremely hard powdered steel hardened to 64 Rockwell which gives it an exceptionally sharp long lasting edge. The hard core is clad with a softer stainless steel which adds strength, corrosion protection, and flexiblilty. The handle uses ebony Pakkawood and can be used with either the right of left hand.

Shun Pro: uses a single sided beveled edge and is hollow-ground which means that it cuts through food very easily and it creates an air pocket which reduces the food stuck to the blade.This is a premium knife! (pictured is their Pro Deba available at Amazon)

Shun Pro 2: Similar to the Pro with a symmetrical handle, dual polish on the blade, the handle is accented with brass rings. It has a 61 Rockwell hardness.

Wasabi: A cost effective alternative to the higher end blades with traditional Japanese design. It has single side sharpening, high carbon stainless steel, antibacterial handle, dishwasher safe. (pictured is the Santoku available at Amazon)

 

Shun Kaji: this is truly a premium knife, sold only through Williams-Sonoma. (link)

Kershaw 9900 Series: features a AUS6A high-carbon stainless steel blade. The handles are a soft co-polymer material which provides a good grip even in wet conditions.

Shun Alton Angled: the quality is like the Classic but the handle is angled up by 10º which keeps your fingers well away from the cutting board and is ideal for taller users.

Click on any of the pictures above to see the price or purchase at Amazon

 

So Why should I buy a Shun knife?

If you like a very thin, very sharp knife made in the Japanese tradition which feels great when you use it then Shun knives are an excellent choice. These knives keep their sharp edge very well. If you are right handed, the D shaped handle works great but for left handers, I would recommend the symmetrical handles. Also be aware of the models which have a single bevel such as the Shun Pro which works beautifully for right handers but not leftys.

Do I recommend it? Absolutely!

 

Links:
www.kershawknives.com/
This website includes some excellent catalogues of their complete line

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