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| DM0731 - Shun Alton's Angle Classic Santoku (5 1/2") Knife from KAI USA, PakkaWood Handle
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Enjoy the quality of Japanese style and culture of the ease of an ergonomic design with the Alton’s Angled Santoku knife from Shun and Alton Brown. Did you also know that Alton Brown has created his own line of professional knives with Shun? Most of us know Chef Alton Brown from his shows Good Eats and the Iron Chef Series on television.
These Angled knives are so designed because Alton Brown loved the Shun knives, but had trouble using them because his knuckles would keep hitting the cutting board. Ouch! So, Alton asked Kershaw to ‘alter’ the shape just a bit by placing a 10° angle on the blade, making these wonderful knives even more ergonomic for the user.
These knives remain everything you would want from a Shun knife. The blade is made of VG-10 stainless steel and which is clad in sixteen layers of SUS410 high carbon steel on either side producing 32 layers of high quality steel. You can tell these are Shuns because of the beautiful wavy effect you’ll see on the side of the knives as they catch the light.
Plus, the black Pakkawood handle is impregnated with a resin that makes it a strong and preserves the wood’s natural beauty.
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VG-10 stainless steel is clad with 16 layers of SUS410 high-carbon steel on each side, producing a 33-layer rust-free Damascus look
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VG-10 "super steel" is composed of Carbon, Chromium, Cobalt, Manganese, Molybdenum, Silicon, and Vanadium
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Shun Classics feature Ebony-black PakkaWood® handles specifically designed for premium applications
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Stainless-steel bolsters and end caps
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NSF approved
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Shun Alton's Angle Classic Santoku Knife Specifications:
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Shun Knives In A Nutshell  | |
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The Knife Features:
Clad Construction: The wavy pattern on the blade is called a Damascus look; what gives it that pattern are 16 layers of SUS410 High Carbon Stainless Steel pounded to 3/1000th of an inch and then "clad" on each side of the VG10 core. This combination of materials gives the blade strength, stain resistance, and incredible cutting performance.
The Cutting Edge: Shun's cutting edge is ground to an angle of 16 degrees making them extremely sharp; compare this to the best German knives which are only ground to only 22 degrees. The exotic Japanese steels used in the cutting core of the knives allow them to hold these razor sharp edges without the need for excessive re-sharpening.
VG10 Super Steel: G10 is a new type of stainless steel that has a higher density. This allows the steel to be tempered to a Rockwell hardness of 61, and still have the flexibility and strength to take and keep a perfect edge. VG10's natural tendency is to remain straight and true, so when it is used, the edge of the blade naturally straightens out and stays sharper longer.
Kasumi Method: This is the traditional Japanese style of knife making where you take an extremely hard carbon steel used for the edge, then clad on each side a protective layer of stainless steel. This is actually the process of how samurai swords are made.
Dishwasher Note: Shun’s knives, due to the revolutionary nature of their Pakkawood handles, are dishwasher safe. HOWEVER, as with any lifetime investment, it’s important to take the best care possible in order to prolong the life of your knife. For multiple reasons, it is NOT advised you put your knives in the dishwasher.
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