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| DM0711 - Shun Classic Steak (5") Knife from KAI USA, PakkaWood Handle
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Steaks never tasted so good as when they were cut with the Steak Knife by Shun. Everyone deserves a nice set of steak knives so you’ll be more than deserving with these knives.
The Shun Steak Knife is an elegant design with a point that curves upwords allowing for better control when slicing as well as the ability to spear the meat and move it to the plate.
The Steak Knife is made from VG-10 stainless steel and is clad with sixteen layers of SUS410 high carbon steel on either side of the blade thus creating 33 layers of rust resistant ‘super steel.’
This steel is composed of Carbon, Chromium, Cobalt, Manganese, Molybdenum, Silicon, and Vanadium. The handle of the Steak Knife is composed of ebony black Pakkawood which is especially designed for its high quality look and strength. A waterproof resin impregnated into the wood grain grants additional strength making it as durable as plastic while retaining its true 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 Steak 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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