| Shun SG0403 Elite 6-1/2-Inch Santoku |
The ancient traditions of Japanese samurai sword-making, meet today's state-of-the-art steel technology in the new Shun Elite series of knives by Kai. Like the traditional samurai sword blade, Shun Elite is extremely sharp and flexible; ideal for food preparation. But unlike the traditional blade, Shun Elite features a center layer of a new type of "super steel" called SG-2. This new "super steel" starts out in a powdered form. Under heat and pressure it combines to make a much denser alloy which in turn creates the finest molecular structure used in knife making today. The result is an edge that will hold longer than any other steel on the market. Even better for busy chefs. Shun Elite's superior edge will respond quickly and easily to a honing steel when it needs a quick touchup. For added strength and protection, the SG-2 is clade between two outer layers of quality 410A stainless steel for beauty and tireless handling. Shun Elite features an ergonomic handle of handsome PakkaWood®. This premium-quality hardwood laminate combines the beauty and feel of hardwoods with the strength and performance of plastic. Inlaid with a traditional symbol, the handle is also enhanced by thin rings of brass and copper separating it from the bolster. With this kind of beauty and performance, Shun Elite will soon become the knife chefs reach for again and again.
Shun SG0403 Elite 6-1/2-Inch Santoku Product By Shun No customer reviews yet.( customers reviews) Available From 2 Sellers  |
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- 6-1/2-inch santoku knife from the elegant Shun Elite collection
- Handcrafted in Japan of incredibly sharp, strong SG-2 steel
- Beautiful black PakkaWood handle with inlaid design
- Decorative flourishes on handle and blade edge
- Wash by hand; lifetime warranty; gift-boxed
Customer Reviews
- I bought this knife thinking it would slice through meat, seafood, veggies much better than any other knife I have owned. Certainly the most expensive single knife I have ever purchased. I have since used this knife along with my thirty year old nine inch Cutco. Cutting the same meat, seafood and veggies; I compared the two for ease of slicing, dicing and food pieces adhering to the blade (a nuisance for sure)
Here's what I found. The much more expensive Shun slices nor dices any better than my old Cutco. It was slightly better with less sliced pieces adhering the blade, but not much. Bottom line, save your money. Buy a Cutco.
PS I am not a professional chef. Those guys might need a Shun for their self esteem. However, my biggest fan (my spouse) loves most of what I cook so I am doing pretty good in the self esteem department.
- I bought this knife for my wife this last Christmas and she loves it. She is a Macrobiotic trained cook and has taught cooking for many years. When she finally decided to replace her last knife I took a chance and bought this one for her. I know it's a very dicey thing to do, because cooks are very particular about their tools, but this turned out great. This knife is very light and feels great in the hand. She is only 5' 4" or so, but she has no problem using it. Also, the packaging said that you can send the knife in once a year to have it sharpened by the pros!!!
- I think at this price range it goes without saying that this knife is extremely sharp with great edge retention and constructed to last a lifetime. What sets this apart from the shun classic series is the SG-2 steel in the blade, it is a 'powdered steel'. Basically what this means is that the molecular structure of the steel is much more uniform than in regular steel, which allows it to be extremely strong and yet not too brittle.
You can read all about it at this link:
http://www.kershawknives.com/aboutus.php?brand=shun
Aside from the technical details, this santoku has excellent ergonomics and looks simply stunning. When you cut with this knife it feels like you are holding a fine work of art, and rightly so.
There are many who balk at paying this amount of money for a single knife, but personally I would rather have 2 or 3 outstanding knives that I will cherish for many years to come rather than a whole set of knives which are just good or simply average.
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