Utility Knife 6 (15 cm)

From the manufacturer

Shun Classic Damask Series with 28 Blade Shapes

The Shun chef's knife series is one of the most comprehensive damascus knife series in the world and finds great appeal with the cooking elite and ambitious hobby chefs. Shun professional chef's knives are made from a specially developed, rust-proof Damascus steel with 32 layers. The inner layer is made of VG MAX steel. This steel is highly corrosion-resistant, extremely hard (61±1 HRC, 1.0% carbon, 1.5% cobalt) and keeps the blade sharp for a long time with appropriate care. Thanks to the convex cut of the blade and the manual honing of each Shun knife, an incomparable sharpness is created, which allows the knife to glide through even the most difficult cutting. This sharpness, coupled with the balanced weight of the knives, allows fatigue-free work.

Each Shun knife gets a unique and individual character by refining the naturally beautiful Damascus grain. This makes each individual Shun knife a distinctive unique piece - a work of art, combined with craftsmanship, technology and design. The technology created from the Japanese Samurai sword forging for the production of the finest chef's knives, the Shun chef's knife series also adapts to the production of western blade shapes.

Shun Classic Damask Series

32 ply Damascus steel

For cooking elite and ambitious hobby chefs.

Inner layer is made of VG MAX steel, highly corrosion-resistant, extremely hard - 61±1 HRC.

Glides even due to difficult cut materials, fatigue-free work.

The Shun Classic series.

DM-0716, DM-0717, DM-0718, DM-0719, DM-0720, DM-0722, DM-0723, DM-0727, DM-0728, DM-0735, DM-0743, DM-0761, DM-0768 67.
DM-0700, DM-0701, DM-0701L, DM-0702, DM-0702L, DM-0703, DM-0704, DM-0705, DM-0706, DM-0706L, DM-0707, DM-0709, DM-0710 11, DM. 0712, DM-0714, DM-0715.

Japanese blade shapes.

I. SANTOKU

Santoku means: three advantages. The Santoku is the traditional Japanese shape for a utility knife, comparable to the European chef's knife. The name three advantages derives from the universal applications when cutting fish, meat and vegetables.

II. NAKIRI.

Nakiri means: Vegetable Cutter The Nakiri blade shape is a traditional Japanese vegetable knife, which is mainly used for cutting all types of vegetables. Despite its hatchet shape, it is not suitable for cutting bones.

III. YANAGIBA

Yanagiba means: Willow Leaf Blade The Yanagiba is used as a traditional Japanese slicing knife. Thanks to the narrow, long blade, the knife is particularly suitable for wafer-thin cuts, which are specially used in sushi and sashimi kitchen. The knife guarantees an ornate - but above all clean, smooth cut. Length and shape of the cutting edge allow for a long, pulling cutting movement.

IV. DEBA

Deba means: protruding blade. The Deba is traditionally used as a Japanese hatchet. The sturdy, heavy knife has a strong, wide blade and has a one-sided cut. The front part of the blade is mainly used for filleting fish. The rear part of the blade is more powerful and is used, among other things, for cutting smaller chicken bones and bones.

Care instructions:

Kai knives need some care, so that you can enjoy the knife and sharpness permanently.

Before using our knives for the first time, you should rinse them with hot water. After each use of the knives, make sure that the knives are rinsed immediately after use and dried with a soft cloth. For your own protection, always wipe the knife from the back of the blade with a dish cloth or towel. Even aggressive substances such as lemon juice should be rinsed immediately after use.

Never put the knives in the dishwasher. This affects not only the material, but also the sharpness of the blade. Do not use glass or granite plates as a cutting mat. Although they are easy to maintain, they ruin the cutting edge even with the toughest steel. Use only wooden boards (preferably headwood) or medium strength plastic cutting pads.

When cutting, always make sure that the blade does not hit hard materials. The blade can be damaged when cutting bones, frozen foods or similar hard objects.

For knives with a natural wood handle, make sure that they do not stay in the water for too long. Oil the handle with a little neutral vegetable oil from time to time.

When storing the knives, make sure that the blade never comes into contact with other metallic objects. So you can avoid damaging the cutting edge. Store the knives either in a knife block, a wooden drawer insert, on a magnetic wall board or in a wooden sheath with the Japanese blade shapes.

Sanding instructions (English language

Single-sided ground blades.

a. First place the ground side of the blade on the whetstone.

b. Start at the tip of the blade. Pull the knife over the sharpening stone at an angle of 45° by moving the blade back and away from the body with light pressure. Repeat this process until a fine burr is felt.
c. Turn the knife. Now place the hollow ground blade side flat on the whetstone and continue grinding - but only approx. 1/10 as often as you cut the knife on the opposite side.
d. Rinse knife and whetstone carefully with hot water.

Before using the whetstone, it should be completely soaked in water for about 10 minutes. Please make sure that a light film of water is always visible on the surface of the stone during sanding. In this way, sufficient cooling at the knife edge is ensured.

a. Place one side of the blade on the sharpening stone.
b. Start at the tip of the blade. Pull the knife at an angle of approx. 15° above the whetstone by moving the blade back and away from the body with light pressure. Repeat this process until a fine burr is felt.
c. Turn the knife and continue grinding the other side of the blade as described above. Make sure you use the same number of strokes on both sides. It is also important that the angle is always maintained so that a symmetrically ground blade is created.
d. Rinse knife and whetstone carefully with hot water.