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.
The hollow-ground indentations on the side of the blade are a preference for some. They create small air pockets that reduce friction when cutting, making it easier to glide through the cut. Use the chef's knife as you would any other chef's knife. The hollow-ground makes no difference in the sharpness of the blade.
The Hollow Ground 8" Chef's Knife from Shun’s Classic line is simple, beautiful and functional, making it the perfect line for beginners and professionals alike. High-performance VG-MAX Steel, which provides incredible edge retention, is clad with layers of Damascus stainless steel. It is then ground and bead-blasted to reveal the beautiful flowing pattern of the layered steel.
The 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.
With the specific materials chosen and at least 100 handcrafted steps to make each knife, the Shun Classic line has sharp blades, is easy to maintain and is corrosion resistant. This knife is sure to be a reliable workhorse in the kitchen if properly maintained.
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, Hollow Ground
Rockwell Hardness: 60:62
Blade Length: 8"
Type of Steel: VG-MAX Steel
Handle Shape: D-Shaped handle
Handle Material: Ebony Pakkawood saturated with resin
Manufacturer: Kai Corporation
Made in: Seki, Japan