|
Blade Feature
|
Info
|
Sora
|
Kanso
|
Classic
|
Premier
|
Blue
|
Dual Core
|
| VG2/VG10 cutting core |
Made of two premium high-carbon stainless steels in alternating micro layers; produces a finer grain in the steel for strength and beauty
|
No
|
No
|
No
|
No
|
No
|
Yes
|
| VG-MAX cutting core |
Shun’s proprietary VG-MAX is the latest in the VG line of “super steels;” wear and corrosion resistant, holds a fine, sharp edge
|
No
|
No
|
Yes
|
Yes
|
No
|
No
|
| VG10 cutting core |
This high-performance high-carbon stainless steel is tough, stain resistant, and takes/hold a fine edge
|
Yes
|
No
|
No
|
No
|
No
|
No
|
| Solid VG10 |
This high-performance high-carbon stainless steel is tough, stain resistant, and takes/hold a fine edge
|
No
|
No
|
No
|
No
|
No
|
No
|
| Solid AUS10A |
A high-carbon stainless steel with high strength, as well as good corrosion resistance, hardness, and wear resistance. Added vanadium refines the grain of the steel so that it takes a fine edge
|
No
|
Yes
|
No
|
No
|
No
|
No
|
| “Blue” carbon steel cutting core |
This fine-grained high-carbon steel offers incredible sharpness, edge retention—and yet is easy to resharpen
|
No
|
No
|
No
|
No
|
Yes
|
No
|
| Composite Blade Technology |
Proprietary Shun technology that joins two steels in one blade and enables Shun to put high-performance steel where it belongs-on the cutting edge
|
Yes
|
No
|
No
|
No
|
No
|
No
|
| Stainless steel layered Damascus |
Supports the cutting core; offers enhanced stain resistance
|
2 layers plus core
|
No
|
68 layers plus core
|
68 layers plus core
|
2 layers plus core
|
71 layers total
|
| San mai stainless steel Damascus cladding |
3 layer construction; single outer layer on each side protects and supports cutting core
|
Yes
|
No
|
No
|
No
|
Yes
|
No
|
| Grafitti-etched |
Traditionally found on custom Japanese knives, this style of etching is used to identify the maker, the distinctive pattern incorporates the Shun logo and is different on each style of knife
|
No
|
No
|
No
|
No
|
No
|
No
|
| Tsuchime (“hammered”) |
Hammering creates tiny pockets of air that act as hollow-ground cavities to reduce drag and quickly release food from the blade
|
No
|
No
|
No
|
Yes
|
No
|
No
|
| Double bevel; 16° cutting angle each side |
Edge is sharpened on both sides of the blade, provides control and ease of cutting
|
Yes
|
Yes
|
Yes
|
Yes
|
Yes
|
Yes
|
| Single bevel; 16° cutting angle |
The traditional Japanese single-bevel blade offers an exceptionally strong, sharp edge that is easy to resharpen
|
No
|
No
|
No
|
No
|
No
|
No
|
| Full(F)/Composite(C) tang |
Enables the knife handle to attach to the blade, provides strength and balance
|
No
|
Yes (F)
|
Yes (C)
|
Yes (C)
|
No
|
No
|
| Rabbet tang |
The tang extends into the handle, but not all the way to the end; this is the way samurai swords were commonly made
|
Yes
|
Yes (F)
|
Yes (C)
|
Yes (C)
|
No
|
No
|
|
Handle Material
|
Info
|
Sora
|
Kanso
|
Classic
|
Premier
|
Blue
|
Dual Core
|
| PakkaWood® |
Premium, resin-impregnated hardwood resists moisture, is strong and durable
|
No
|
No
|
Yes
|
Yes
|
Yes
|
Yes
|
| Tagayasan |
Known as “iron sword wood,” tagayasan is notable for its denseness, durability, and simple beauty
|
No
|
Yes
|
Yes
|
No
|
No
|
No
|
| Textured PP/TPE |
Provides excellent grip, balance, and easy maintenance
|
Yes
|
No
|
No
|
No
|
No
|
No
|
|
Handle Grip
|
Info
|
Sora
|
Kanso
|
Classic
|
Premier
|
Blue
|
Dual Core
|
| Symmetrical (ambidextrous) |
Handle is shaped the same on both sides enabling left- or right-handed use
|
Yes
|
Yes
|
No
|
Yes
|
Yes
|
Yes
|
| Asymmetrical |
Traditional Japanese D-shaped handle nestles into the curve of the right hand; yet some left-handed users prefer it
|
No
|
No
|
Yes
|
No
|
No
|
No
|
In Japanese, “Shun” (pronounced “shoon” and rhymes with “moon”) is the precise moment during the year when any particular food is at the peak of its perfection. Shun is when fruit is at its sweetest, when vegetables are perfectly ripe, perfectly fresh, and perfectly delicious. Shun is in harmony with the natural rhythms of the seasons. 
