6½" Serrated Utility Knife, Shun Premier
6½” Serrated Utility Knife
SERRATIONS EASILY HANDLE TOUGH-ON-THE-OUTSIDE, TENDER-ON-THE-INSIDE FOODS LIKE TOMATOES
This style of knife is often called a tomato or sandwich knife, but it’s so much more versatile than that description would imply. Of course, it works beautifully on most anything you would put in a sandwich, from meat to cheese to tomato slices. What’s more, the serrations will handily cut the sandwich in half when it’s done. However, the Premier Serrated Utility offers something others don’t. The blade edge is serrated at the front and back, but has a fine edge in the middle. This means that it’s perfect for cutting foods with a tougher or more resilient exterior and a tender interior. For the initial push or pull cut, the serrations glide through the exterior with ease while the fine edge cuts through the softer interior. The combination of serrated and fine edge means you get the perfect slice no matter what you’re cutting with no tearing or squashing
TSUCHIME—LIKE RIPPLES IN A POOL
The beautiful Shun Premier line calls to mind the hand-forged knives of ancient Japan. While each knife still takes at least 100 handcrafted steps to complete, the materials Shun uses are among the most advanced in the industry This Tsuchime series features a VG10 steel core with “suminigashi” layered steel cladding. All knives are hammered by hand using a technique known as “Tsuchime”. This beautiful finish reduces resistance when cutting, preventing food from sticking to the blade. The ultra-thin blade edges retain a lasting and razor-sharp edge for precision on the cutting board. Each blade has a cutting core of Shun’s proprietary VG-MAX “super steel” to take and hold a precision edge. The layered Damascus cladding supports the core and provides additional stain resistance. Near the edge of the blade, where the steels meet, an undulating line is formed—similar to the hamon formed when samurai swords are tempered using a traditional clay-baking technique. The hammered Tsuchime finish acts like a series of hollow-ground cavities to reduce drag. The handles nestle comfortably in the hand, while the embossed end cap adds balance and beauty.
AT THE PEAK OF PERFECTION
In Japan, “shun” (pronounced shoon) is the word used to describe local, seasonal food at the very peak of its flavor and freshness. Shun is a time—the exact moment—when a fruit has reached its perfect ripeness, when a vegetable is at its very best, when meat is at its most flavorful. Home cooks and professional chefs alike celebrate shun in their kitchens, eagerly awaiting each season’s bounty and serving every ingredient in its proper time. Kai named their fine cutlery Shun to honor this tradition of seasonal, mindful eating and as a mark of their dedication to making kitchen cutlery that is always at the peak of its perfection, too.
So now you know; just say, “Shoon” (rhymes with “moon”) for kitchen cutlery that’s designed to help keep your freshest ingredients at their very best.