Product Description
Shun Premier Honing Steel, 9-Inch: Kitchen & Dining. In Japanese, kasumi means mist inch and is so called because the exterior steel can have a lovely misty appearance when compared to the harder cutting core. Kasumi construction provides an ultimate mix of properties: an extremely sharp edge and ease of sharpening. Over time, knives become dull and naturally unaligned. Quickly realign the cutting edge with this 9-inch honing steel by Shun. The handy tool features a built-in angle on the handle that makes it easy to hone knives to the correct 16-degree Shun angle. Thanks to the hard steel used in making Shun knives, they only require honing every week or so, depending on use. As part of Shun's Premier line, the honing steel comes equipped with a premium Pakkawood handle in a walnut finish, which offers a comfortable, secure grip. The honing steel measures 13-4/5 by 1-1/5 by 1-1/5 inches and carries a limited lifetime warranty. From the Manufacturer Gorgeous hammered-finish blade with PakkaWood handle. Premier Series Why Buy Shun Premier Calling to mind the handcrafting techniques of ancient Japan, the Shun Premier possesses the grace and beauty of hand-forged knives of old. Every blade is made of VG10 steel, clad with stainless Damascus, then ground for lateral stability and incredible precision. Where the steels meet, a wavy line called a Hamon is formed--similar to when samurai swords are tempered using a clay-baking technique. The striking hammered finish (Tsuchime inch in Japanese) acts as a series of hollow-ground cavities, reducing drag when cutting as well as quickly releasing food from the blade. The rich walnut PakkaWood handles nestle comfortably in the hand, and the Shun logo embossed on the bottom adds balance and beauty to the knife, whether in the hand or at rest in the block. NSF certified for use in commercial kitchens. Highlights Blade core consists of high carbon VG-10, a Japanese super steel known for its edge retention, allowing the knives to hold their sharp edges for years Blades boast a 16-degree angle, making these the sharpest knives out of the box; this is sharper than traditional European blades, which are usually sharpened to 20 to 22 degrees Clad with 16 layers of SUS410/SUS431 Pattern Damascus stainless steel on each side for strength and flexibility; this metal is corrosion-resistant and easy to maintain Damascus styling adds to the beauty of the knife while the microscopic air pockets created by the cladding process reduces friction during slicing Hammered finish, or Tsuchime, acts as hollow ground cavities, reducing drag when cutting Comfortable oblong handle nestles in the palm and provides control, keeping the knife secure in the hand during use Pakkawood handles, made of resin-impregnated hardwood, are NSF certified for use in commercial kitchens Produced in Seki City, Japan, the capital of samurai sword manufacturing Rockwell hardness rating of 60-61 ensures that it takes and holds its incredibly sharp edge longer Hand wash and dry recommended; limited lifetime warranty Detailed Features Kasumi Method of Knifemaking Kasumi is a traditional Japanese style of knifemaking in which an extremely hard core of high-carbon steel is clad--that is, sheathed or covered--with an exterior jacket of another steel. The somewhat softer inch exterior cladding protects the inner cutting core. This clad construction is similar to how samurai swords are traditionally made. Hammered Tsuchime Finish In Japanese, Tsuchime (Tsoo-CHEE-may) simply means hammered.
Shipping Weight: 1 pounds
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