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| DM0709 - Shun Classic Chef's Fork (6 1/2") from KAI USA, PakkaWood Handle
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Don’t let your kitchen go without the essential tool of a Chef’s Fork. Cooking involves more than just slicing dicing and chopping you’ll need to hold that meat in place. What better way to do so than with this unique and is a specially designed Chef’s Fork?
The Chef’s Fork is 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. It’s composed of is composed of carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium.
In addition, the tang of the fork meets with the handle in a unique but shape making this the most ergonomic Chef’s Fork you ever used. In reality the bolster of this tool is ground out more on the right side allowing for proper finger placement so there’s no fear of dropping anything as you serve as well.
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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 Chef's Fork Specifications:
- Model Number: DM0709
- Country Of Origin: Japan
- Steel: VG-10 cutting core clad with 32 layers of SUS410 stainless
- Handle: "D" shaped Ebony-black PakkaWood
- Blade Length: 6 1/2 in. (16.5 cm)
- Easy to clean
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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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