The Technology and Steel Used in Shun Knives Makes Them the Best Available

The type of technology used with the Shun Knives is divided by the varieties of cut required from chefs. The first type is the clad construction. This basically consists of thicker stainless steel used to cut thicker foods and objects. There are also the Cutting Edge and the Super Steel designs in the line. These were both designed with a thicker stainless steel and a specific angle so that you are able to cut your food more effectively. The other designs of the line always hint of Japanese inspired shapes and styles. Because the Japanese are known for making great blades, you know that you can chop, cut, and slice your food easily.

With the different designs and innovations offered, there are endless options for people with a deep interest in cutlery. Whether you are interested in redefining your kitchen or are working towards becoming a talented chef, you can consider this specific brand to meet your needs. This stunning and beautiful new line comes with the latest technology and the finest steel in Damascus clad knifes. The new Ken Onion, in particular, was designed to be a must-have. Featuring the clad VG-10 blade made famous by the Shun line itself was combined with the ergonomic handle design and unique blade sweep. The end result is a chef's knife that looks beautiful and works just as well as it looks.

Additionally, each knife is molded with the finest of steels so that your knife can meet your needs and can last just as long. The Shun knives are made from the VG10 Super Steel. For those not familiar with the term, this is a new type of stainless steel that has a higher density. This particular feature allows the steel to be tempered to a Rockwell hardness of 61. As hard as it is, it still has the flexibility and strength to retain its impressive edge over the other lines. The VG10 has a natural tendency is to remain straight so that when it is used, the edge of the blade straightens itself out and stays sharper longer.

The knives also come with the SG-2 powdered steel. The Elite knives, in particular, come with this. The SG-2 is a kind of unique powdered steel with incredible edge retention capability and hardness. The end product is a smooth-edged knife that is exceedingly sharp. It has a much higher density and grain structure that comes with no imperfections or weaknesses.

The knives are made using the Kasumi method. This is a traditional Japanese style of knife making. It calls for taking an extremely hard carbon steel for the edge. The knives are then clad on each side with a protective layer of stainless steel. This is actually how samurai swords are made, and with that in mind, you can imagine just how sharp the knives are. The other lines also use the Honyaki method. This is where the blades are made of one piece of steel. In Japan, the most expensive blades are created this way.

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To find out more about the features and benefits of using Shun knives please visit www.squidoo.com/ShunKajiFusionKnives and get yours today! Happy Cooking!

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