Take Shun Classic knives and replace the black PakkaWood handles with shiny stainless steel, and you have Shun Steel. Simply a matter of preference, since the blades are the same, the contemporary all-steel handles form the same tear-drop profile that fits the hand perfectly. Also a knock-out is the ripple-pattern on the blades, formed in a process known as Damascus which creates tiny air pockets that help release food quickly for thinner slicing. Intriguing as they look, the knives really impress when you start to cut--they are incredibly sharp, and seem to melt through everything from a soft tomato to a hard squash. Differing from top-quality German knives, which have a 22 degree angle, Japanese-made Shun knives are formed with an acute 16 degree angle that won't bend or waver due to the hardness of the VG-10 steel core used in their construction. Clad with 16 layers of high-carbon stainless steel on each side, the blades resist rusting and maintain their razor edge for a considerable time. Shun Steel knives should be carefully washed and dried by hand after use, then stored in a wooden block. Shun knives make exceptional gifts for the home chef, and are covered by a lifetime warranty.
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