Shun Classic knives are renowned for their razor sharp cutting edge. They are made in Japan where samurai sword making gave rise to crafting these exceptional knives. Shun uses extremely hard VG-MAX steel as its core and layers it in 34 layers of stainless steel on each side of the blade. The layers of stainless steel protect the VG-MAX steel and provide the engaging Damascus finish. Sharpening to a 16° angle on each side allows for paper thin slicing. The cutting edge is hardened to 61 degrees Rockwell so it will rarely need sharpening. These knives have narrower, lighter blades that reduce fatigue when compared with most western knives.
The handles are D shaped for an ergonomic fit. They are extremely durable and moisture resistant. The blonde PakkaWood handles have a classic presence and the metal end cap serves to protect and balance the knives.
Shun knives should be washed by hand with a non scratch cloth or sponge, warm water, and mild dish soap. Rinse thoroughly and dry immediately. Never put these knives in the dishwasher as the chemicals in dishwasher soap can damage the finish. Avoid cutting on glass, ceramic, or stone boards as they will damage the knife edge.
Like a chef's knife, the Japanese santoku is a multipurpose knife used for just about every cutting job in the kitchen. The name means "three virtues." This refers either to the three types of foods it works especially well with—vegetables, proteins, and fruit, or for the three types of cuts at which it excels: slicing, dicing, and chopping. Slightly shorter than the standard chef's knife, a santoku is very easy to maneuver—even in a smaller kitchen. There's just enough belly curve to enable rocking cuts, which enhances the knife's versatility.
