Kershaw has been dedicated to creating some of the finest Japanese Chef Knives on the market today.
Favoured by many a celebrity chef, Kershaw Kitchen and Chef knives are available in a wide variety of styles and price ranges.
With uncompromising quality in all Kershaw's Chef knives, The right choice is just a click away.
Clad Construction
The
wavy pattern on our blades is called a Damascus look; what gives it
that pattern are 16 layers of SUS410 High Carbon Stainless Steel
pounded to 3/1000th of an inch and then "clad" on each side of the VG10
core. This combination of materials gives the blade strength, stain
resistance, and incredible cutting performance.
| Shun's
cutting edge is ground to an angle of 16 degrees making them extremely
sharp; compare this to the best German knives which are only ground to
only 22 degrees. The exotic Japanese steels used in the cutting core of
our knives allow them to hold these razor sharp edges without the need
for excessive re-sharpening. |
VG10
is a new type of stainless steel that has a higher density. This allows
the steel to be tempered to a Rockwell hardness of 61, and still have
the flexibility and strength to take and keep a perfect edge. VG10's
natural tendency is to remain straight and true, so when it is used,
the edge of the blade naturally straightens out and stays sharper
longer.
| Shun
uses SG-2 as the cutting steel in some of our Elite knives. Our SG-2 is
an exotic powdered steel with incredible edge retention capability and
hardness, resulting in an exceedingly sharp and smooth edge. It has a
much higher density and grain structure with no imperfections or weak
points. |
Kasumi Method
This
is the traditional Japanese style of knife making where you take an
extremely hard carbon steel used for the edge, then clad on each side a
protective layer of stainless steel like our Shun Classic line. This is
actually the process of how samurai swords are made.
| This
style of Japanese knife making is where the blades are made of one
piece of steel, like our Shun pro series. In Japan the most prized and
expensive kitchen knives are made this way. |
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