| The most important thing a chef can do is choose | | | | ultimate marriage between metal technology and |
| a proper set cutlery. They usually have their | | | | traditional Japanese elegance. They offer only the |
| favorite knives that they use most often. It can | | | | best with superior quality stamped on each |
| be an overwhelming task, especially if you're | | | | product. Found on the core of a Shun Elite knife is |
| looking for one that best meets your needs. | | | | the SG-2 exotic powdered steel that has been |
| The world's highest quality of forged knives are | | | | hardened under heat and pressure so that it |
| said to be manufactured in Japan, the land famous | | | | becomes a dense and hard alloy. |
| for the Samurai swords. Every piece of blade | | | | The Rockwell rating (otherwise known as a rating |
| undergoes great time and care during the forging | | | | to test hardness) of Shun Elite is 64. This is |
| process. The Kershaw Shun Company, in | | | | actually very impressive because most kitchen |
| particular are is known for their quality of knives | | | | knives scored ratings between 56 to 58 Rockwell. |
| because each piece carries precision, has a | | | | The SG-2 molecular structure is the finest in use |
| flawless finish, is perfectly balanced, and is | | | | in today's era. If this type of innovation is |
| extremely razor-sharp. | | | | incorporated into the knife, you get an edge that |
| The company applies innovative technology and | | | | lasts longer than its counterparts. The edge is |
| special skills, thus making them the leading cutlery | | | | amazingly smooth and incredibly sharp. It is also |
| maker. Excellent quality and craftsmanship have | | | | able to respond quickly to a honing rod should you |
| become the basis for each design. The Shun Kaji | | | | need it to. |
| Fusion knives have been the product of over 700 | | | | The Shun Elite core is clad between two layers of |
| years of sword making tradition in Japan. The | | | | only the best 410A stainless steel. The outer |
| usability and strength of each blade is unmatched. | | | | layers are there for flexibility, corrosion protection, |
| What makes the product even better are the | | | | strength, and beauty. Aside from all of these |
| special designs so that chefs feel that the knives | | | | elements added to the mix, they have also made |
| are the extension of their arms. | | | | sure that there is an element added for |
| If precision cutting is a priority, check out these | | | | stick-resistance while cutting. The handles, on the |
| knives. They are actually very popular among | | | | other hand, are a mix of ornate beauty and |
| professional chefs because they are much lighter | | | | functionality. |
| than western and European knives. The blades | | | | The durable laminated hardwood called Pakka |
| are sharp and are forged to precision so that | | | | Wood serves as the ergonomic handle so that |
| every kitchen need is met. They hold their edges | | | | not only is the knife sturdy, you can also feel |
| very well and slice evenly. Chop, cut, dice, and | | | | comfortable while you hold it in your hand. The |
| slice with ease as long as you have the Shun | | | | handles are studded with details of thin rings of |
| brand held in your hand. | | | | brass and copper, and an inlay of a traditional |
| The Kershaw Shun's line of Elite knives is the | | | | Japanese symbol. |