Chef’s knives are great multi-purpose knives in the kitchen. They can vary slightly in the shape of the blade from German to French Chef’s knives but are generally designed with broad blades that curve upwards to form a tip which causes a chef to naturally “rock” the blade forward as they finish their cut. This rocking motion is preferred by some whereas others prefer the absence of a tip, like on a Santoku knife, so that a single downward cut creates a slice as opposed to a rocking motion.
Chef’s knives are great for mincing, slicing and chopping vegetables. They are also designed with thicker spines to add strength and weight which helps with slicing meat and disjointing some cuts. They are not recommended for cleaving meat bones and may be too large for smaller tasks that require precision.
This 6" Chef's Knife from Shun’s Premier line calls to mind the hand-forged knives of ancient Japan. High-performance VG-MAX Steel, which provides incredible, precise edge retention, is clad with layers of Damascus stainless steel. The Damascus cladding supports the core and provides additional stain resistance. Each knife takes at least 100 handcrafted steps to complete.
The Shun Premier line is comfortably balanced and lightweight making it perfect for long hours of usage in the kitchen. It is easy to maintain even with the beautiful tsuchime (hammered) finish. Tiny pockets of air created by the tsuchime finish act like hollow-ground cavities to reduce drag and to help quickly release food from the blade.
The walnut-coloured Pakkawood used in the handle is saturated with resin to make it moisture resistant, strong and durable. The handle has a D-shape to mirror your palm, ensuring both a secure and comfortable grip. This knife is sure to be a joy to use even with long hours in the kitchen. If properly maintained, this knife is sure to last.
Basic Knife Care:
*Not dishwasher safe. Wash and dry the blade by hand immediately after use. Use a soft sponge to wash the blade. Do not use abrasive dish scrubbers and powders as they can damage the blade.
Always use a wooden or plastic cutting board. Never cut on glass, marble, slate, a plate, china or anything harder than steel. Bamboo is not recommended as it is very hard and dulls knives quickly.
Store knives separate from each other in a way that they will not knock into each other.
Use a ceramic honing rod or leather strop for the edge maintenance. Never use a coarse steel sharpening rod or diamond rod. Do not use a wheel sharpener or sharpening tools. Always sharpen by hand on waterstones.
Knife Type: Chef's Knife
Rockwell Hardness: 60:62
Blade Length: 6"
Type of Steel: VG-MAX Steel
Handle Shape: D-Shaped handle
Handle Material: Walnut-coloured Pakkawood saturated with resin
Manufacturer: Kai Corporation
Made in: Seki, Japan
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