Product Description
Shun SG0408 Elite Boning Knife: Kitchen & Dining. Shun edges are formed to an unusually keen 16 degree angle, which is one reason they're so prized among chefs who value uniformly thin slices, a necessity in Japanese cuisine. Unlike the narrow S-shaped blade of a Western boning knife, the blade on the Shun Elite boning knife is much wider and angles to a sharp tip. This conventional Japanese silhouette is called honesuki, and is widely used to remove bones from chicken and beef. Like all knives in the fabulous Shun Elite collection, this one features a sleek black PakkaWood handle, made of a hardwood-resin fusion, which showcases an inlaid traditional Japanese emblem and fine rings of copper and brass near the bolster. A distinctive flourish, called a hamon, along the edge of the blade recalls the samurai swords once made in Seki City, Japan, where Shun Elites are handcrafted. Any chef, especially one interested in Asian cuisine, would be honored to receive this exceptional, gift-boxed knife. Shun Elite knives stand out for their incredible sharpness, sharper even than Shun Classics, thanks to the newest powdered steel alloy known as SG-2. The process used to make SG-2 results in a fine-grained, very dense blend of ingredients that creates a smooth-as-silk knife edge. Covered by a lifetime warranty, Shun Elite knives should be washed and dried--carefully--by hand, and stored when possible in a wooden block to protect the blade.
Shipping Weight: 1 pounds
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