Kai USA Shun Scalloped Slicing Knife

Damascus Stainless Steel 9 Inch Cutlery

Posted by JT Hats

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Kai USA Shun Scalloped Slicing Knife If you understand a few technical things about steel, when you look at this Damascus stainless steel carving knife with 9" blade from Shun it's hard to even imagine anything about it could be less than perfect. The blend of modern materials and traditional design is so good, this knife would wind up on a display shelf--except that it works so well in actual use.

Damascus steel was the material used to produce the finest samurai swords in older times, and those ancient techniques have been adapted to modern materials in this 33 layer stainless steel blade. The central layer provides a hard cutting edge of VG-10 stainless, ground to an acute angle that's thinner than western style knife edges. To give that hard edge strength and durability, sixteen layers of tougher but softer stainless steel are forged to each side.

Other benefits go with that special construction. The subtle rippling of the layered steel reduces friction as the blade cuts and causes sliced food to separate more easily from the blade. Cooked meats fall away as they are cut, without distortion. The multiple hollow grinds on this particular model increase that effect, collecting juices that lubricate the cut.

The few drawbacks to this type of knife as so small in comparison to the benefits that it's sad to even mention them. The cutting edge may chip on hard surfaces, frozen food, or if you should try to use this knife for chopping through bone. Shun's VG-10 knives are not intended for prying or twisting--knives of softer steel should be chosen for those chores. Flat stones or one of Shun's special grinding systems should be used to sharpen the blade, not a honing steel.

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