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Shun Ken Onion 7-Inch Santoku Knife Overviews
Created by Ken Onion, one of the world's top knife designers, this super-convenient Santoku knife--styled after the excellent Japanese cook's knife--features a sharp 7-inch blade that comes in handy when establishment a wide range of cuisine, whatever from fine Asian to modern American. Use it to fast and readily chop, cube, slice, dice, and more. Its wide blade also makes it possible to scoop cut pieces and exchange them from a cutting board to awaiting pots or bowls. Overall, the Santoku knife measures almost 11 by 1 by 3 inches.
As part of Shun's Ken Onion collection, the knife shares the same high-quality materials as the Shun excellent line, but in a curvier form. Its enticing charm starts with a Vg-10 stainless-steel blade, which features 16 layers of Sus410/Sus431 stainless steel on each side, producing a 33 layered Damascus look, but without the rusting problems associated with Damascus. The Damascus detailing not only enhances the knife's aesthetic appeal, but it also prevents morsels from sticking and helps claim the integrity of food when slicing. The knife's sleek good looks continue on into its ebony PakkaWood handle, which offers a generously arched, ergonomic shape that fits favorably in the palm of the hand for enhanced relax and control. The knife's wide, gently rounded bolster also helps ensure the correct grip, which alleviates hand strain even with large food-prep tasks. Made in Japan, the knife carries a little lifetime warranty and should be hand washed for best results.
From the Manufacturer
Ken Onion Series
Why Buy Shun excellent Ken Onion
As part of the Shun excellent line, the Shun excellent Ken Onion Series shares the same materials and Pattern Damascus clad blades as Shun Classic. But the Ken Onion series elevates ergonomics to an art form. Every aspect, from the shape of the blade to the way the deal with fits snugly into the user's hand, has been designed for superlative relax and control. The arc of the sleek Pakkawood deal with provides stability, while the rock of the blade's belly enables users of any height to cut with ease and control. The widened bolster guides users to the correct grip and reduces tension while cutting, making this line ideal for users who have large quantities of prep work or those who suffer from arthritis or carpal tunnel syndrome.
Nsf certified for use in market kitchens.
Detailed Features
- Designed by Ken Onion, one of the most revered custom knife designers in the world. Ken has won more knife build awards than any other singular blade designer.
- Designed by a man with no culinary experience, an benefit because he addressed the needs of chefs from a fresh perspective with no preconceived notions.
- The handsome, stick-resistant blade is combined with Ken Onion's signature ergonomic deal with build and unique blade sweep found only in a Ken Onion knife.
- The shape of the blade is designed to maximize the glide of the blade over the cutting board, making it easy for chefs of any height to use without shoulder tension.
- Blunted blade nose, like that of a Santoku, allows the cook to scoop chopped ingredients off of the board.
- Ambidextrous deal with build and stability bump on the lower measure of the deal with provide maximum relax and belief while cutting.
- Inner curve on each side of the bolster forms perfect thumb and index finger rests; widened bolster releases tension in forearm.
- Knife is "zero balanced" at this town point, someone else distinctive ergonomic feature.
- Handle is curved downward to more closely match the shape of the palm, eliminating gaps in the middle of the hand and the handle.
- Handles are slightly elevated to allow for full perceive in the middle of the knife and the cutting face without the cook's knuckles getting in the way.
- Many of the 37 steps required to build these truly unique knives utilize thorough hand crafting techniques, requiring trained craftsmen.
- Hand wash and dry recommended; little lifetime warranty.
Ken Onion
Contrary to rumor, Ken Onion knives are not named for the singular task of chopping onions. That's certainly the designer's last name. Ken is one of the most sought-after custom knife makers in the world. He has won more knife awards for build than any other singular designer, and with the partnership of Kershaw he has done more to convert the pocket knife business than any other individual. His custom knives can be found in some of the most prestigious hidden knife collections as well as in the pockets of his multitude of fans.
Kasumi method of Knifemaking
Kasumi is a original Japanese style of knifemaking in which an highly hard core of high-carbon steel is clad--that is, sheathed or covered--with an face jacket of someone else steel. The somewhat "softer" face cladding protects the inner cutting core. In Japanese, kasumi means "mist" and is so called because the face steel can have a lovely misty appearance when compared to the harder cutting core.
Kasumi building provides an extreme mix of properties: an highly sharp edge and ease of sharpening. This clad building is similar to how samurai swords are traditionally made.
Professional Manufacturing
| 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 (comprehensive angle 32 degrees) |
| Handle Material: | PakkaWood (resin-impregnated hardwood); ambidextrous deal with |
| Sharpening recommendations: | Weekly honing to claim the blade, sharpening as needed with pro sharpener or Asian-style electric sharpener |
Shun Ken Onion 7-Inch Santoku Knife Features
- 7-inch Santoku knife for chopping, slicing, dicing, and more
- Vg-10 stainless-steel blade with 33 layered Damascus detailing
- Ergonomic ebony PakkaWood cope for relieve and control
- Wide, gradually rounded bolster; made in Japan; washing by hand recommended
- Measures almost 8 by 1 by 1/2 inches; tiny lifetime warranty
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