Manufactured by KAI in Japan
Since 1908, KAI has been perpetuating their know-how inspired by Japanese samurai swords to produce western-style blades that are perfectly adapted to everyday life.
Specialized in sabers, they stack several layers of stainless steel. The steel block is stretched, twisted and folded over on itself. This process is repeated until 32 layers are formed, sometimes more.
A bit of history…
Historically, knife blades were made of cut stone, bronze and steel. Since the Iron Age, steel has become widely accepted as the primary material used to manufacture knife blades. The main step in the evolution was the introduction of stainless steel in the early twentieth century. Steel is a carbon and iron alloy. The harder the steel is, the higher its carbon content. Steel has many advantages: it sharpens easily and has good cutting power. However, it oxidizes easily and, therefore, requires some maintenance.
Steel is stainless if it contains at least 13% chromium.
The 3 knives selected by MWT will handle of most cutting tasks.
Features of the SHUN chef knives.
- They’ve had unparalleled success with elite chefs and demanding cooks.
- Professional SHUN knives are made of special pattern-welded stainless steel with 32 layers and a V-Gold-10 steel core. This steel is very hard (61 ± 1 HRC, 1.0% carbon, 1.5% cobalt) and particularly resistant to corrosion, making the blade incomparably sharp for a longer period of time.
- This sharp blade, combined with the balanced weight of the knife, enables a fatigue-free work.
- A Mw.T favorite
- The blade looks like wood and it contributes its unique character
- Its is the perfect equilibrium between modern design and ancestral tradition know-how
- Japanese knifes are world references in cutlery.
- The manufacturer works with Michel Bras a great starred chef.
- Clean and wipe knives after each use with lukewarm water and a soft sponge.
- Do not submerge in water.
- Use on wood and avoid cutting on hard surfaces.
- Perfectionist may sharpen their knives after each use.
- Sharpening guarantees an incomparable cutting edge: use a 300/1000 stone, tempered beforehand for 2 hours.
- Does not go in the dishwasher
Lifetime warranty for a normal use compliant with the manufacturer advices. Not suitable for meat with bones.