Shun superior Cutlery
View larger.
Why Buy Shun Classic:
Born of the ancient samurai-sword-making tradition and hand-finished for precision and beauty, Shun superior is an ideal option for whatever buying their first Japanese knife or 50th. The high-quality line of cutlery makes a worthwhile increasing to any chef's arsenal of tools--it's used by expert chefs and home cooks alike. Produced in the widest collection of specialized styles, the superior line features both customary European blade shapes and innovative cutting-edge designs.
Shun Classic's amazingly sharp blade is famed for both edge retention and ease of sharpening. Each blade has a core of Vg-10 "Super Steel" with a Pattern Damascus cladding of 32 layers of high-carbon stainless steel--16 layers on either side. While the wood grain pattern enhances the knife's beauty, it also adds endurance and stain resistance, and reduces conflict when cutting.
Nsf certified for use in commercial kitchens.
Detailed Features
- Blade core consists of high-carbon Vg-10, a Japanese super steel known for its edge retention, allowing the knives to hold their sharp edges for years.
- Blades boast a 16-degree angle, making these the sharpest knives out of the box. This is sharper than customary European blades, which are regularly sharpened to 20-22 degrees.
- Clad with 16 layers of Sus410/Sus431 Pattern Damascus stainless steel on each side for impel and flexibility. This metal is corrosion-resistant and easy to maintain.
- Damascus styling adds to the beauty of the knife while the slight air pockets created by the cladding process reduces conflict while slicing.
- D-shaped cope fits in the palm and provides ease and control, retention the knife's cope get in the hand while use.
- Available appropriate in D-shaped cope styles or by extra order in reverse D-shaped cope styles.
- Pakkawood handles, made of resin-impregnated hardwood, are Nsf Certified for use in commercial kitchens.
- Produced in Seki City, Japan, the capital of samurai sword manufacturing.
- Rockwell hardness rating of 60-61 ensures that it takes and holds its incredibly sharp edge longer.
- Hand wash and dry recommended; slight lifetime warranty.
| Specifications |
|---|
| 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. |
| Bevel: | Double-beveled |
| Cutting angle: | 16 degrees per side (comprehensive angle 32 degrees). This is sharper than European knives, ground to 20-22 degrees per side. |
| Handle Material: | PakkaWood (resin-impregnated hardwood); D-Shaped cope ready in right and (by extra order) left-handed versions. |
| Sharpening recommendations: | Weekly honing to enounce the blade, sharpening as needed with expert sharpener or Asian-style galvanic sharpener. |
No comments:
Post a Comment