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| DM0715 - Shun Classic Bird's Beak (2 1/2") Knife from KAI USA, PakkaWood Handle
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More than just an unusual name, the Bird’s Beak Knife from Shun is also a great tool to have in the kitchen. Excellent for cutting and peeling for its vegetables and some meats this little knife is more than handy to have around.
The handle of this knife which is made of ebony black Pakkawood is just as strong as it is beautiful. A waterproof resin impregnated into the wood grain granting additional strength making it as durable as plastic while retaining its true beauty.
The steel blade of the Bird’s Beak Knife is composed of Carbon, Chromium, Cobalt, Manganese, Molybdenum, Silicon, and Vanadium. These minerals combine to create a ’super steel’ knife that’s rust resistant and clad in sixteen layers of SUS410 high-carbon steel.
In addition, the ‘D’ shaped handle makes this an ergonomically designed knife. The ‘D’ shape rests easily and precisely in the curve of the fingers as they curl around the handle. This allows you better control of the knife and a better grip.
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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 Classic Bird's Beak 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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