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| DM0721 - Shun Alton's Angle Classic Vegetable (3 1/2") Knife from KAI USA, PakkaWood Handle
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Most of us know well, Chef Alton Brown from Good Eats and the Iron Chef Series on television. Did you also know that he’s created his own line of chef knives with Shun?
The Food Network’s Alton Brown has created the Alton’s Angled Vegetable Knife along with many other knives in conjunction with Shun knives. The Alton’s angled series includes all of your favorite knives from Shun and KAI except there angled for better ergonomic use well slicing, dicing and chopping. The knife is angled 10° so you can use it on a cutting board without worrying about your knuckles hitting the board as you chop.
These knives are all made with the standard Shun high quality stainless steel blade 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 for your sharpening needs. This super steel contains minerals like Carbon, Chromium, Cobalt, Manganese, Molybdenum, Silicon, and Vanadium.
In addition, you’ll love the black Pakkawood handle which 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 Vegetable 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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