They have taken the VG-10 steel used in the Shun Classic range (as described here) and added a hand-beaten finish to it to produce the Shun Premier range of knives.

This technique is known in Japanese as Tsuchime and has more than just a decorative appeal. The indentations left on the Shun Premier knives act as in the same way as hollow grinding and, as a result, help to stop food sticking to the blade as you cut.

The Shun Premier range differs in a couple of other aspects from the Shun Classic range. The first is really just cosmetic in that the Shun logo moves to the end-cap of the Premier knives. Some would say that this adds a little extra flair if you are buying a full knife set.

The other difference is in the price, with the premier range being more expensive than the equivalent Shun Classic blade of the same type.

We will be featuring some of the Shun Premier range of knives in the future and this should give you a good guide if you want a Shun Classic vs Shun Premier comparison.

How do I help sustain the life of my Shun Classic knife?

When you make use of your Shun knife in the right way, it ought to last you many years. Utilizing your chef’s knife effectively is not simply about how you can keep the edge straight and how to keep the blade sharp; it is about how you employ the knife each and every day.

You should try not to press straight down on any of your Shun Classic knives, it will not only result in muscle fatigue for you, it is also difficult on your knives. Whenever you cut, it is critical to use a sliding movement, backwards and forwards. Move the knife either in a forward or backward direction. By simply pushing the knife forwards whenever you slice, rather than pushing downwards, the blade will do the work as opposed to having to make use of your muscles to cut. Exactly the same is applicable when pulling backwards on the knife. This kind of slicing movement will certainly help with muscular pain and maintain your knife in top condition.

Is there something Shun kitchen knives should not be used on?

Please try to ensure that you employ the proper tools for the job. If you are chopping through bones and joints, you need to always use a cleaver – for example, the Ken Onion meat cleaver. Other chef’s knives in the Shun Classic collection are created for precision slicing and may be damaged by the hard surface of the bone.

How ought I to store my knives?

Store your chef’s knives in a a knife case, a wooden block, a drawer wood holder, a magnetic strip, or even back inside its original box. If your chef knives are merely thrown in a drawer, they can get chipped, as well as being a possible danger whenever you put your hand into the drawer.

What are suitable cutting surfaces?

One top hint to keeping your Shun Classic (or indeed any other chef’s knife) sharp, is always to use a suitable chopping board. These include things like bamboo, wood and polypropylene, all of which are soft materials and they will give under the knife. If your knife can leave a cut mark in the board, your cutting board is soft enough. You should never slice upon marble, tile, granite, ceramic plates or acrylic. All these materials will dull your knife very rapidly.

How do I hone my Shun Classic chef’s knife?

To retain the life of your knife as well as for optimum overall performance, it is important to keep your knife honed. But don’t forget that there is a big difference between honing and sharpening.

Honing prolongs the life of your blade. It basically realigns the edge of your knife to provide you with the greatest performance possible, right up until your knife really needs re-sharpening. Sharpening actually strips metal from the knife, reestablishing the edge of the knife. If you hone regularly, you’ll lessen the need to sharpen your knife and prolong the life of your blade.

It is possible to very easily hone your Shun Classic kitchen knives with the Shun Honing Steel. This honing steel features a built-in honing guide fixed to the appropriate angle for Shun knives, which is 16°. Line your knife up inside the guide, and then stroke lightly several times on each side of the blade. That is all it takes to preserve the edge. (Don’t use a diamond steel for honing purposes. These steels are designed for sharpening and can take metal off the edge of your chef’s knife before it is required.)

If you follow these simple steps, your Shun Classic knife will work perfectly for many years.