In just five brief years, Shun blades have made the jump from unknown to number one in the world of top-of-the-line kitchen knives. Their ascendancy has been no less than incredible and has resulted in continual conversions from traditional stalwarts Henckels and Wusthof.

Their prominence is very deserved. Though Global initially introduced numerous North American kitchen workers to ultra-sharp Asian knives, Shun brought the concept to the home kitchen. Shun proved a lot of doubters incorrect when it proved that America was ready for high quality knives that were shaver sharp and feather-weight. Shun blades were more costly than competitors and required more preventative maintenance but once amateur chef’s got their fingers on them, they didn’t go back.

Kershaw and Shun

Shun knives are produced by Kai Cutlery, a large and very respected Japanese knife firm. Kai bought Kershaw Cutlery in 1978 and founded Kai USA to build and circulate American-made knives. As it became clear that there was a market for high-end cooking knives using age-old Japanese blade-making methods, Kai was perfectly situated to lead the charge.

The Shun Knife was originally produced in 2003. Stores like Williams-Sonoma and Sur La Table have subsequently chosen it as one of their premier cutlery brands.

Shun Classic Knives

Shun Classic blades are the hottest selling of the Shun brand. They are mostly designed for the hobbyist home chef.

They use a Asian alloy called VG-10, which is a lot harder and keener than many European steels. Many people agree that the sharpness, joined with a light feel and a classical Western grip makes for an excellent combination.

It’s important to treat these blades with care as they will become stained and forfeit their sharp edge if left in a sink full of water or cleaned in the dishwasher.

The handles are manufactured of pakka wood, which is a hardwood injected with resin. It is pressed into a teardrop shape that fits into the contour of the human hand.

The cost is a large deterrent for some people. While it may be accurate that Shun’s 8-inch cook’s blade, starting at about $100, isn’t exactly a flea market type of purchase, you receive amazing quality for your money. Kai realizes that you receive what you pay for, and a well constructed knife that outdoes the competition every time is going to be more costly.

Shun Elite Knives

Kai’s next most popular set of kitchen cutlery is the Shun Elite collection. They are analogous to the Classic knives, but with several crucial distinctions. The steel utilized is the biggest and critical difference. Elite Knives feature a blade created of SG-2 steel, which is a premium powdered steel.

A unique procedure distributes the ingredients evenly throughout this powdered steel. The steel created by this technique can be heat-treated to be extremely hard and, thus, sharp.

The handle is created from pakka wood, similar to the Classic series. Care and maintenance is similar as well.

Shun Ken Onion Knives

Ken Onion is regarded as one of the most famous blade creators in the world. His “Speed Safe” mechanism was a radical original way to mechanically open blades. He has additionally designed several innovative blades for Kershaw – most significantly, the Leek, Chive, and Blackout.

Although Ken Onion had never designed a cooking blade before, he enlisted for the undertaking. Ken says that his fresh ideas about kitchen knife design really stem from this novelty, because it made him question some of the inspirations behind usual kitchen knife design.

The result was the Shun Ken Online series, which features a damascus-style VG-10 blade, handles crafted from pakka wood, and its signature ergonomic shape built to take stress off the arm when chopping vegetables and other things.

Not everybody is enthusiastic about the unusual shape of the blades. Some buyers report that the ergonomic handle doesn’t conform to their hand configuration. However, celebrity cooks and expert chefs frequently rave about them, and the instruments have become quite well-liked in the greater public also.

Shun Steel, Pro 2 and Others

The Shun brand is made up of a large range of knives including some more unknown lines. Shun Steel arrives equipped with a stainless steel grip. Shun Pro blades are enhanced with a single-bevel cutting edge which creates a thinner edge and a keener blade. The Shun Pro II is outstanding with an embellished grip and slightly thicker and keener edges.

Kai also offers budget blades, distributed with the Kershaw Wasabi name.

Author: Greg R.

G.K. Roy is a kitchen cutlery connoisseur and longtime journalist. He has evaluated a long list of kitchen cutlery and knows which tools offer you the best value.

Read his renowned article on the Best Kitchen Knives for Your Budget so you can add a little edge to your cooking.

Article Source: http://EzineArticles.com/?expert=Greg_R.

Making Japanese Knives – Knife Forging by Master Blacksmith K …

http://www.chefsarmoury.com Watch in awe – knife forging techniques – Japanese knives by Master Keijiro Doi, produced by Chefs Armoury. Watch Video about Knives,Japanese,Kitchen by Metacafe.com.   Read more…

Kitchen Wizard Tool Box: Chef’s Knife and Large Cutting Board …

It’s a hybrid of Santoku (Japanese style chef’s knife) and serrated knife, so the scalloped side allow you to cut through soft veggies like tomatoes and releases better. A chef’s knife requires a rocking motion, and with Santoku, … Read more…

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In the article below the author speaks about “forged knives” I have indicated elsewhere the difference between forged and stamped knives.  In today’s technology the major differences have more to do with the amount of stainless and other additions to the steel itself and less to do with the process.  The bottom line is that you are looking for a knife that does the cutting job that you want and one that will hold an edge without needing a sharpening every 5 minutes.   JA Henkels makes both kinds of knives and both will hold an edge for a long time but you have to be willing to pay the extra bucks one of these beauties will cost you.

Holds an Edge for a Long Time

Forged Knives, The Tools For The Professional Cook And The Enthusiastic Home Cook

A forged knife is durable tool made for a lifetime use by the serious cook. The blade is precision-forged from one solid piece of steel and perfectly balanced. The edge is skilfully honed by hand and therefore incredibly sharp and easy maintainable.

Cutting different types of food requires different types of knives.

There is no one universal knife that can be used for the multitude of cutting tasks.
The enjoyment of gourmet food begins with the preparation and the right tool.

In order to cut small vegetables and fruit a small blade is to be favoured; for slicing bread, ripe tomatoes or a crispy roast, a knife with a wavy or serrated edge is the right tool.a long and straight edge is ideal for carving; and the Cooks knife, the most important tool in a kitchen is ideal for all food preparations including mincing, dicing and slicing. It is the manual food processor.

There is a specific blade for a specific purpose:

The blade with the straight edge
The straight edge allows a smooth and clean cut. When carving no fibres are torn out of the meat. This edge can be used for firm and soft food like meat, vegetables and fruit.

The blade with the serrated edge
The wavy or serrated edge allows an easy cut through crusty food like a traditional roast and crispy bread.

The blade with the hollow edge
When cutting an air pocket is created between the hollow edge and the slice. This prevents the food from sticking to the blade and allows for finer slices.

The Sharpening Steel With regular use, any knifes edge will lose its “bite”.
Use a sharpening steel to realign the edge and to keep it sharp. This will insure a lifetime of cooking pleasures.
The Diamond Sharpening Steel But also dull knives can easily be sharpened by using a sharpening steel which is coated with industrial diamonds.
Honing / Sharpening Technique Hold the steel with your left and the knife with your right hand (lefties simply do the opposite) and guide the blade with light pressure across the steel. Do this in an arching motion at a 20 degree angle side-to-side. Repeat this process 6 – 8 times. With practice, you will find this becomes an easy motion. Never stroke each side more than once in succession. Thats all. Now your knife should be as sharp as the first time you used it. By the way, please use a steel which is longer than the knife you hone.

With the proper care, one can contribute to the
long life of a knife, and it is not difficult. The construction technique and the materials used to manufacture the forged knives ensure that they are dishwasher safe. If you value your tools we recommend that, after each use, you wash your knives with warm water and a little detergent, rinse carefully and dry with a towel. Corrosive food particles will not affect your blade if washed off directly after use.

For proper storage we recommend the following options:
Knife blocks in a variety of shapes, colors and configurations. The handy knife block provides protection for your blades as well as a visual compliment to your kitchen decor.
Magnet Bars in wood, synthetic material or aluminium. Two extra strong magnet segments provide a safe, easily visible and space saving storage option. Mounting materials are included with each magnet bar.
Cooks cases in rolls and briefcase styles. This is the ideal method for professionals to store and transport their tools safely.

How to choose a knife
Depending on the possibilities and the range of models available, you will choose one or more criteria among the ones below.

Choosing by weight:
Between 2 knifes of the same size and for the same use, go for the heavier one. This will probably mean a forged knife with a fairly thick blade.

Choosing according to your habits:
Everything goes in the dishwasher or not?
If you are used to putting everything into the dishwasher after use, check for the manufacturer’s ‘dishwasher safe’ label and avoid wooden handles.
If you think you are patient enough to rinse and dry your knife after each use then let yourself be guided by other criteria.

Choosing according to important details:
The cutting edge
Check that both sides of the blade have been sharpened.
Go for ’straight’ edges rather than serrated ones, except for special knives (bread, tomato or steak).
Assembly
Check that there is no looseness or space where the blade joins the handle.
Food remnants could build up there and ferment.

Choosing according to look:
If you are still not sure, give preference to a knife that appealed to you straight away. After all, your intuition is a sense that is just as good as sight or touch.

Choosing according to price:
The most expensive is not always the best, but the cheapest is often the worst choice.

Choosing according to brand:
At http://www.KnivesForCooking.com you will find the A-brands of Forged high Quality Knives.
Wusthof, Sabatier, Zwilling (by Henckels) and KAI.

By: Ron Toma

Article Directory: http://www.articledashboard.com

Ron Toma is an enthousiatic home cook, with an extensive experience in the industry. Now focussing on the tools of the trade with his website www.knivesforcooking.com

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