The best knives? Think Shun, Alton Brown says





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Published on Dec 5, 2012

"Shun, I love thee for thine edge," celebrity chef Alton Brown says of these Japanese masterpieces of cutlery, which just may become the best kitchen knives you've ever owned. That's because they have a super fine edge, which is crafted at 16 degrees, sharper than the 22 degrees of German knives, which are the European standard. What does that mean? Well, it means the edge of a Shun knife is brought to a smaller point than others, meaning a sharper blade.

In the past, that sort of knife blade would have been virtually impossible to maintain because the fine edge would have been too small and, therefore, brittle to maintain. But the brilliant craftspeople who created Shun built on generations of Japanese blade making technology that forged multiple layers of super-strong stainless steel, covered in even more layers of another super strong steel, into a single knife blade. That process, which creates something known as Damascus steel, not only gives Shun knives their strength, it also creates that beautiful swirl design Shun is known for.

KaTom offers a wide variety of Shun knives, from chefs knives to paring knives to the best knives for cutting onions. Additionally, we carry Shun knife accessories and sets. See the full lineup on our shop-by-brand page for Shun at http://www.katom.com/vendor/shun.html.

For regular updates on the latest innovations and equipment to help your foodservice operation increase profit, save money, and function more efficiently, we invite you to follow KaTom on these websites.
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