Unique Original Articles » Shun Knives - The Japanese Method

There are numerous reasons why Shun knives are believed by many to be some of the very best knives in the industry. The Japanese have been making some of the best knives in the world for many decades and Shun knives are no different - here's why ...

Shun knives tend to keep their fine edge a bit longer than different knives and are also recognised for a unique V shape. This is due to the angle at which the blades are sharpened. Contrasting to German knife blades that are ground down to 22 degrees on both sides, the knife blades by Shun are ground on both sides at 16 degrees. The reason that Shun is able to grind their blades at such a fine angle is that they use some of the best quality (VG10) stainless steel. This steel has an extremely high density and results in a knife blade that is strong, and stays sharper; longer.

The handles from Shun are manufactured with Paka Wood - a hardwood composite. The shape from the end resembles a teardrop making it easy to grasp and also preventing twisting or turning of the handle.

The makers of Shun knives use two main different knife-making methods.

KASUMI

The Kasumi method is the method used to create the range of Shun classic knives. This famous style of knife-making has been used for many years - in particular to make Samurai swords. Using the top quality of VG10 carbon steel the Shun Knife blades are developed at the core with 16 layers on each side (32 in total) of steel that is a little softer. Resulting in a unique, high quality core that is layered by a much easier surface steel more conducive to sharpening. 'Mist' in Japanese means 'Kasumi' which was the name given to this tradition of knife-manufacturing as after the blades had been done the exterior coating had an appearance of mist. The whole range of Shun Classic Knives use this method.

HONYAKU

The Honyaku method is a little different. Knives made using the Honyaku method are made using one piece of high grade VG10 high carbon steel as opposed to using many layers of steel as in the Kasumi method. Another contrasting factor is effort used in the Honyaku method, a little more intensive the Honyaku style of knife is usually of a better quality and the price reflects this. The Shun Pro Line are the knives that are usually produced from the Honyaku method

If you are serious about your food, and serious about cooking; - then you should be serious about your knives. Shun knives are the real deal. Shun knives are made for chefs who love knives.
Comprehensive Kitchen Knife Set Reviews are key to purchasing the right Kitchen Knife Set for your house. Head to Kitchen Knife Set Reviews for a detailed review of the Shun Knives and access to the best online deals, reliable shipping options and competitive pricing schemes.


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