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| DM0710 - Shun Classic Boning (6") Kitchen Knife from KAI USA, PakkaWood Handle
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You’ll never feel flummoxed when deboning chicken again if you have the Boning Knife on hand. This knife is perfectly designed to help you remove the bones and cartilage from the meet you cook and the kitchen. Just like the professional.
This night from Shun perfectly matches the other blades in the series with its ebony black Pakkawood handles specifically designed for high quality knives. In addition, the 'D' shaped handle rests easily in the curve of the fingers as they curl around this straight backed Boning Knife.
The blade is made with made with VG-10 stainless steel clad in sixteen layers of SUS410 carbon steel on each side, thus creating 33 layers of hardened stainless steel, which is composed of carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium. A unique combination making for a, super steel, knife.
The handle has waterproof resin impregnated into it making it as durable as plastic but retaining its wooden 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 Classic Boning 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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