Cheap Shun SG0419 Elite Ken Onion 7-Inch Santoku Knife for

Rating : Models : SG0419 By : Shun N/A Price :

Shun SG0419 Elite Ken Onion 7-Inch Santoku Knife Features

• Shun Elite Ken Onion 7 inch Santoku knife meaning, "three virtues", perfect for mincing, chopping and slicing vegetables
• Incredibly sharp and strong, Sg2 powdered steel cutting core; clad with matte terminate Sus410 stainless steel
• 16-degree convex ground blades handcrafted in Japan
• Lightweight oblong black PakkaWood® handles
• Wash by hand; lifetime limited warranty; gift-boxed.

Shun SG0419 Elite Ken Onion 7-Inch Santoku Knife Overviews

Santoku, or “ three virtues “ is a blade style perfect for chopping, mincing and dicing vegetables. Combining the drive and charm of our Elite knives, and the ergonomic genius of our Ken Onion knives, and you have what may the most staggering knife you’ll ever use! This Santoku knife follows the same establish and elements of our Elite line. Shun Elite knives are very sharp and flexible; ideal for food preparation. But unlike the original blade, Shun Elite features a center layer of "super steel" called Sg-2. This steel starts out in a powdered form. Under heat and pressure it combines to make a much denser alloy which in turn creates the finest molecular buildings used in knife making today. The effect is an edge that will hold longer than any other steel on the market. Made in the tradition of samurai sword making, Shun uses a 16 degree blade edge, making for a sharper, flexible blade. Shun Elite's excellent edge will respond speedily and certainly to a honing steel when it needs a quick touchup. For added drive and protection, the Sg-2 is clad in the middle of two outer layers of ability 410A stainless steel for charm and tireless handling. The cope is made in the Ken Onion style, one of the world’s top knife designers. This patent pending establish features a extra angled curved bolster and specially shaped cope that fits perfectly in the hand, releasing all tension in your arm. The extra curve on the blade allows for an easier flowing request for retrial across the cutting board, and the tip allows for easier scooping. Couple all of this with the sharpest Japanese edge available, and you have perfection.