![]() ![]() The tang of a knife is a description of how far the steel of the blade reaches into the handle. The expensive Dual Core series blends two top-quality steels in a lengthy forging process, making for the sharpest and most durable blade possible. On the most affordable end, the Sora series uses mainly stainless steel with a sharper VG10 steel edge. You may notice that the price of each Shun knife series is directly related to the quality of steel used in its blade. They’ve been developing proprietary steel blends for decades, resulting in a wide range of sharp and durable blades. BladeĪny knife is only going to be as good as the material used for its blade - and this is one area where Shun’s knives really excel. ![]() They’re the most finely tuned knives for each series, and a great example of what you can expect from each other blade style. What sort of knife are you looking for in your kitchen? If you’re just starting out, focusing on the chef’s knife in each series will help you compare and contrast. Type of KnifeĮach of Shun’s knife series offers a full range of blade shapes, from chef’s knives to paring knives and beyond. Consider this your guided tour to everything you need to know about selecting, comparing, and buying a Shun knife. Once you narrow it down to the best design for your cooking style, you’ll also need to decide exactly which knives from that series to add to your collection.Īnd if you’re comparing Shun’s knives with a competitor, it will pay to know the ins and outs of Japanese-style knife making. What’s the hardest part about buying a Shun knife? Choosing the right series from their offerings. Only a great fit for experienced knife users. Shun Dual CoreĪnd incredibly sharp (and brittle) blade that is a work of art. Overall, this series is a noticeable upgrade from the Sora, but not as long-lasting as the Classic. And if you display your knives in your kitchen, the blond pakkawood handle is a definite eye-catcher. They’re easy to handle, giving you enough dexterity to make intricate cuts with ease. That’s wonderful if you won’t need to sharpen it often - but excessive wear and tear will grind away the cutting potential for the edge.īorrowing its handle shape and blade profile from the Classic series, the Seki Magoroku knives are a joy to use. It’s more affordable because of the stainless steel used for most of the blade, with the more expensive VG-Max steel only on the cutting edge. This is another knife series that I find better for casual home use, and wouldn’t recommend for professional kitchens. Then, the design is refined and streamlined, creating a clean and minimalist look. Shun Seki MagorokuĪ recent addition to Shun’s offerings, the Seki Magoroku series blends the best elements of the Classic and Sora styles. The best example of minimalist style, from the shape of the blade to the streamlined handle design. I enjoy this because it lets you cut with a gentle rocking motion, but it makes it slightly harder to get laser-precise slices of fish and meat. Their blades have a wide belly that’s more similar to Western knives than their Japanese counterparts. Japanese knife purists may not be the biggest fans of the Kanso series’ chef knife, though. Even though they’re made with natural hardwood handles and high carbon stainless steel blades, they still cost less than the Classic series. The Kanso knives hit a sweet spot in the price range of Shun’s knives, too. It doesn’t hurt that it looks great displayed on my magnetic knife block, either. The handle feels just right in my hands, and the gently curved heel of the blade gives plenty of room for gripping high up on the handle. Speaking from personal experience, the Kanso series has my favorite design of all Shun’s knives. It’s the company’s best example of minimalist style, from the shape of the blade to the streamlined handle design. The Kanso series is all about simplicity. ![]()
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