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A must-have for anyone who loves to cook, this all-purpose chef's knife by Shun Premier comes in handy for a variety of food-prepping tasks. Use it to chop, slice, dice, and more--everything from carrots and potatoes for a savory stew, green peppers and onions for a homemade pizza to fruit for a summer salad. The knife features a large 8-inch blade with a dinky curve that facilitates smooth rocking back and forth when cutting, and its large face area allows for scooping and transporting ingredients from the cutting board. Durably constructed from layered Damascus steel, the knife's blade comes with a hand-hammered terminate that not only adds absorbing visual appeal, but that also creates a hollow-ground surface, which reduces knife-drag when cutting and prevents food from sticking to the blade. The knife also comes adequate with a prime Pakkawood deal with in a walnut finish, which offers a comfortable, gain grip. As a sleek and beloved finishing touch, Shun embossed its logo on the endcap of the knife's handle. The high-quality knife can safely go in the dishwasher, but for best results, washing it by hand and letting it air dry is recommended. The 8-inch chef's knife measures 13-1/5 by 4/5 by 1-4/5 inches and carries a dinky lifetime warranty.
Calling to mind the handcrafting techniques of old Japan, the Shun Premier possesses the grace and beauty of hand-forged knives of old. Every blade is made of Vg10 steel, clad with stainless Damascus, then ground for lateral stability and startling precision. Where the steels meet, a wavy line called a Hamon is formed--similar to when samurai swords are tempered using a clay-baking technique. The astonishing hammered terminate ("Tsuchime" in Japanese) acts as a series of hollow-ground cavities, reducing drag when cutting as well as fast releasing food from the blade. The rich walnut PakkaWood handles nestle comfortably in the hand, and the Shun logo embossed on the lowest adds equilibrium and beauty to the knife, either in the hand or at rest in the block.
Kasumi is a customary Japanese style of knifemaking in which an extremely 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 greatest mix of properties: an extremely sharp edge and ease of sharpening. This clad building is similar to how samurai swords are traditionally made.
In Japanese, Tsuchime (Tsoo-Chee-may) plainly means "hammered". It does two things: gives the knife a look that is reminiscent of the handcrafting techniques of old Japan; and creates tiny pockets of air that act as hollow-ground cavities to reduce drag and fast publish food from the blade. Shun's beautiful new Premier line features a hand-hammered tsuchime blade finish.
Many Shun cutlery lines are characterized by the beautiful Damascus patterning on the blades. In Japan, this is also known as suminigashi, or ink pattern, because of its resemblance to the undulating patterns made by ink in water. To generate this style of blade, a cutting core of Vg10 is clad on each side with 16 layers of Damascus steel, made up of Sus410 and Sus431 stainless steel. Then the blades are bead-blasted to spin the elegant, waved pattern.
In increasing to its beauty, the Damascus has two purposes. First, it protects and supports the extremely hard cutting core. Second, it helps the blade glide straight through food even more smoothly. You will find Damascus cladding on knives in our Classic, Ken Onion, and Premier series.
PakkaWood is a prime deal with material made of genuine hardwood impregnated with resin. The resin makes it moisture resistant, strong, and durable. Sanding and buffing brings PakkaWood to a beautiful gloss finish. As with natural wood, no two pieces of PakkaWood are exactly alike.
| Specifications | |
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| 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) |
| Handle Material: | PakkaWood (resin-impregnated hardwood); oblong ambidextrous handles |
| Sharpening recommendations: | Weekly honing to allege the blade, sharpening as needed with pro sharpener or Asian-style electric sharpener |
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 | Models : DM0500 | By : ShunKen Onion by Shun DM0500 8-Inch Chef's Knife Features
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