The Kershaw Shun, Ken Onion santoku knife is truly the industry standard when it comes to the santoku knifes. This is the most expensive santoku knife on the market today, but with good reason. These knifes can be found for sale in high end kitchen stores and in many online stores. Kershaw knifes have been an icon of the American west for almost a century. The addition of the Shun line of knifes has allowed this great company to enter the high end market for kitchen cutlery. When you hold a Shun santoku knife there is an immediate feeling of complete control and excellence.

Like all Kershaw Shun knifes the quality of the Ken Onion designed santoku is as good as it gets in the marketplace today. Shun hired legendary knife designer Ken Onion to create their line of santoku knifes. What he came up with is pure brilliance. To begin this knife is perfectly balanced. It is heavier than the other santoku knifes on the market giving the knife the ability to handle heavy jobs. However, that is not the innovative feature of this knife. The real innovation comes in the actual blade itself. The Shun santoku designed by Ken Onion has a blade that has a vented texture manufactured right into the blade. This allows the knife to cut through virtually anything without sticking. Unlike other santoku knifes that have a granton edge to reduce sticking; this knife is much more like a traditional chef knife it its style and weight. Like all Shun knifes the santoku is make out of high precision, carbon steel. Like all the great knifes that use high carbon steel, these knifes will remain sharp for a long period of time. The handle is slightly angled allowing the chef easy manipulation of the blade. The end result is a very sharp knife that can handle any job with ease and speed. When I first used this knife, I thought it would be very similar to my Wusthof santoku knife, but I was blown away that the feeling of this knife in my hand and I quickly became a believer.

The Kershaw Shun santoku knife has the trademark Shun symbol engraved on the side of the blade. What I find this knife most useful for is chopping anything. From lettuce to herbs to the all sticky garlic this knife makes quick work of those time consuming jobs. Ken Onion specifically designed this knife to handle big jobs that would normally require a cleaver.

The biggest drawback of this knife is cost of the knife. These blades are often list at a $199 retail. If you are fortune to own this great piece of cutlery in your lifetime, make sure to take proper care of the blade. These knifes are not to be used in the dishwasher. They should be wiped clean immediately after use and always hand washed. In addition, make sure to sharpen your knife by a professional at least once a year and keep the edge in tune with a steel every time you use the knife. However, if you do this the Shun santoku knife will last you a lifetime.

Kershaw Shun is one of the best knife manufacturers in the world today. The Ken Onion designed Shun santoku knife is without question as good if not better than all others on the market. This knife is the Rolls Royce of santoku knifes.

Do you desire to have that set of elite knives but you have a limited budget? You’re finding it hard to choose among the various options of cutlery offered to you. Let this article help you on your quest for the best deal. Here are some tips, starting with:

1.Don’t get too many knives. This is the common mistake of someone who would jump over a 21 piece knife collection. Claiming that he had the best deal since he just bought the set for only $75. But this is not really wise since you will not be able to use all these knives and will just end up regretting why you bought so many pieces.

The solution would be simple. Just go for simple cutlery collection consisting of a paring knife, a chef’s knife, a bread knife and a slicing knife. This will automatically create a fantastic and functional cutlery collection. Keep in my mind that you would not need that huge cutlery collection especially if you’re not an expert chef. A simple yet functional cutlery can give you a lot of savings.

2.Understand your Cutlery. Purchasing kitchen cutlery requires knowing the function of each knife. Next is to consider the steel used for its blade. High quality steel lasts and stays sharper for a longer period of time. Look for those with high hardness ranking. But also remember to wash your high-performance knives and don’t leave that carbon steel cutlery on the dishwasher soaking in liquid.

Another important reminder is to always keep your knives sharp. There are times when you are tempted to buy a new set of knives when the problem is just the sharpness of the cutlery. You don’t really need a new set but just to hone the tools. To lessen your expenses for cutlery, it would be necessary to check on your set and sharpened them once in a while. This simple act will hold you from buying those pricey cutlery.

3. Check on the best set of cutlery available. There are numerous cutlery on the market today and to save you from hassle, I’m providing you with the most popular knives (with prices starting from the most expensive to the least). A. Shun Classic Knives which is a 7-piece classic collection. B.  Global Kitchen Knife set which is a 5-piece collection. This is the first knife manufacturer with the thrill of the super sharp Japanese steel. C.  Messermeister San Moritz Elite with knives at a much better cost. D. Forschner 3-piece Knife Set with great designs. Prices start from as low as $7 to as high as $50.

Aside from this set, there are packages which include some free items. Some includes honing steel, knife storage or cutting board. It may be less costly to buy a set than individually.

4.Get additional information from the internet. Do your comparison shopping over the net. Compare the prices and models and see the ratings of all merchants. This will help you make informed decisions before purchasing. If you’ll buy online, make sure that the company is trusted and credible. Learn a lot from Foodie Forums and Knife Forums. These are sites dedicated to cutlery enthusiasts. There are knowledgeable chefs and experts online who are helpful in addressing the cutlery needs of everyone.

The guidelines above are helpful not only to let you save a lot of money but to discover fantastic collections of cutlery as well. You might easily be attracted with TV and online commercials promising best deals but serve otherwise. Be wise on choosing the package, follow the tips above and get the best deal of cutlery set now!

All of us are familiar with the cutlery set that we often use in our daily life, especially for kitchen purpose. It is actually derived from the word “Cutler”, meaning a person expert in making knives. Almost every handy utensil used for preparing, serving and eating food is defined by the word “Cutlery”.

There are a wide range of cutlery sets configurations on the market, but the Cutco brand is the best of all. They were the expertise craftsmen of CUTCO’s factory in Ocean, New York who first manufactured the products of CUTCO in 1949. It’d be nothing better than using the Cutco Knives in your kitchen. There is obviously no turning back after once you try the Cutco knives or other Cutco products.

The ancient tradition of crafting finest kitchen cutlery is still continued by the CUTCO. Cutco knives and utensils arrive with an offer of free sharpening. An enhanced embossed blade technology is used for producing Cutco knives. The Cutco knife’s blade runs smoothly through its handle for the exceptional strength. Since the Cutco knives are embossed rather than being forged, there is absence of bolster. Bolster is actually the broad metal piece nearby the handle. The Cutco knives are outstandingly well-balanced, and the bolster absence is also unnoticeable.

Stain resistant steels are used for producing every single Cutco knife and other Cutco’s products. Since high carbon results in increased sharpness, the amount of carbon is placed extremely high in the Cutco’s products. The entire models of Cutco cutlery sets resist corroding and rusting. The exclusive Double-D edge has been used in Cutco knifes intending to offer clean and smooth cut. The design of Cutco knife is exceptionally superb, “Hand-Perfect”, that’s it. The forefinger and thumb are locked into a safe place for being secured from any unexpected accident. The Cutco knives include the vastly engineered thermo-resin substances, and that is why, it don’t chip, fade, crack or absorb any material. Moreover, Cutco knives also comprise full tang and triple rivet construction. Focusing to achieve additional balance and strength, the full length of the knife is extended by the Tang. Whereas, triple rivets are the ground flush that arrive with the handle of strength, comfort, reliability, and durability.

It is absolutely possible for you to explore out the extensive deals of Cutco knives, as well as other kitchen cutlery at “The Cutlery Set” store. Now you won’t need to seek Cutco sales representatives or visit any Cutco cutlery offering websites in order to acquire your desired Cutco cutlery. It’s because you can now easily find out the entire kitchen items of the Cutco brand according to your requirements and at a cheaper price than any other sellers are offering out there, at “The Cutlery Set” store.

Furthermore, we also offer some best tips better to be considered when purchasing a professional kitchen cutlery set, as well as tips on what to seek in a professional knife.

Often knife sharpeners for sharpening knives and knife honing for maintaining knives are misunderstood. Honing a knife is not the same as sharpening a knife. The sharp edge is still there it has just simply started to roll away from the true cutting edge of the blade. For example, you can hone a knife but that only results in straightening the sharp blade edge called the bevel. Bevels typically have a “V” shape to them. Honing a knife restores the nice “V” shape or bevel to knife blade edge. A honing rod ¼ to ½ inch thick made of steel, ceramic or diamond and about 1 foot long or longer is typically used to hone a knife.

On the other hand sharpening a knife restores the beveled edge back to the correct angle specifications for the cutting utensil. So it is possible to sharpen a knife yet provide some honing characteristics in the process of sharpening as knife sharpening also helps to straighten the edge. Some two-stage manual knife sharpeners provide the ability to sharpen the knife, hone the knife or both. A two-stage sharpener is very convenient because having the ability to hone a knife blade means that the knife will not require sharpening as often.

What determines the angle is what you will use the knife for. The larger the bevels angle the more durable it will be and the longer the knife blade will last between sharpening. The shallower the bevels angle the sharper and more delicate it will be but the knife blade will require sharpening more often. There are many suitable angles for a beveled knife edge to have but not all are suitable for basic kitchen cutlery.

For example, an 11-degree bevel angle is the narrowest and is used to put a razor-sharp edge on fine-cutting tools like X-Acto blades, woodcarving instruments and other specialty tools. This angle will require the most frequent re-sharpening. Usually X-Acto blades are so economically priced you can easily dispose of them and replace the blade when it gets dull. Then there is the 15-degree bevel angle and it is most suitable for fillet, boning and uses that require exceptional sharpness and a bit more durability.

For kitchen cutlery the 19-degree bevel angle is recommended. When selecting a knife sharpener it is important to choose one that will restore the kitchen knife to the correct angle. It is also important to have a knife sharpener that is convenient to use so you feel like sharpening your knives often so that you spend less time on cutting tasks and your knives cut better. It is not important for a kitchen knife sharpener to provide a super polished edge. A super polished edge does not slice and dice best for food processing duties required by the chef.

Lastly, there is the 22-degree bevel angle that provides a wider, more durable edge suitable for pocket knives, fixed-blade hunting knives and serrated-blade knives. The 25-degree bevel angle is the widest, producing the longest lasting edge for utility knives, like carpet, linoleum and electricians knives.

After visiting a local Hibachi grill and watching the chef perform, my first thought was, that looks a little dangerous but secondly I thought he must really have some well balanced top quality cutlery. I am sure he didn’t get his knives at the local “Big Mart” so I started doing a little research.

I went to Amazon, one of my favorite on line stops and started looking around. I was surprised to see they had over 11,000 items listed under kitchen cutlery and actually had a section entitled “Asian Knives” with over 900 items listed. Talk about selection and confusion! Under the listing for Asian Knife there was 7 categories. The two most popular were Santoku knives with 500 plus and Deba knives with 70 plus listings. Next stop, Wikipedia.

So what type of Asian knife is a Santoku knife? A Santoku knife is a blade between 5-8 inches in length and has a flat edge and a blade that curves in an angle approaching 60 degrees at the point. The Santoku has less “rocking” travel in comparison to a Western-style Chef’s knife so the chopping action is a little different than what you may be used to. There is much more you can read at Wikipedia but I think the real difference needs to be noted with a hands on experience.

As for a Deba knife, another knife I didn’t know existed, Wikipedia says Deba or Deba Bocho literally translated means pointed carving knife. This type of knife is used in many cases for beheading fish and then to fillet the fish. They run in size up to about 12″ in length and actually come in right hand left hand and center cut versions. Also used for other meats and carving.

And if you are looking for an Asian knife the list goes on including sushi knives, vegetable choppers, sashimi knives and more.

So as you can see if you are looking for an Asian knife, you will have to do a little more research and be more specific as I found out. Oh yes, I did find the famous Ginsu knife collection, but at bout $30 for a full set, I thought I would do just a little more shopping for my Asian knife.

Image : flickr.com

Owning a set of kitchen knives, regardless of their type, requires certain use and maintenance in order to keep them sharp and working correctly. whether you invested in quality kitchen knives or own a set of discount knives, you will want to keep them sharp and handling well.

The first rule of use for your kitchen knife is to be sure that your blade lands on a soft surface, such as wood or plastic, instead of a hard surface like ceramic or metal. Striking your kitchen cutlery against hard surfaces will rapidly dull the blade and hinder the performance of your kitchen knife, even if you are using high quality ceramic or stainless steel cutlery.

It’s sometimes tempting to use the kitchen knife to pry something, use it as a screwdriver or chisel and many other actions for which the kitchen cutlery is not intended. even using the handle of your knife as a hammer is not recommended, unless it is specifically built for that task. the pins, springs and handle can loosen or break, rendering your kitchen knife useless.

You should keep your kitchen cutlery away from sand and gritty materials. Be especially aware when you are using your knives outside, for instance if you are camping, fishing or just barbequing outdoors. Be aware of your kitchen knife and if it gets wet, you should immediately dry it. when you are washing your kitchen cutlery, do so in mild, soapy water and then dry it completely with a towel, instead of allowing it to drip dry. You should always wash your kitchen cutlery by hand and dry it immediately after.

Wood tends to swell, so it you have wooden handled knives, it is best not to immerse them in water for any period of time. You can rub mineral oil on wooden knife handles to help them keep their luster. You can also increase the lifetime of your wooden handled kitchen knives by rubbing lemon oil or furniture polish into the wood handle occasionally.

Stainless steel cutlery should not rust in the humidity and it can withstand acids that it is exposed to in daily use. however, stainless steel does not mean 100 percent rust proof. the coarser the stainless steel surface is, the more likely it is to corrode. to ensure your stainless steel cutlery is corrosion resistant, you want to purchase knives with finely ground or polished surfaces.

Another option for kitchen cutlery is ceramic knives which are durable and long lasting. however, ceramic knives should also not be put in the dishwasher. They are very easy to clean; a wipe and a rinse is all that is needed to keep them in great condition for years to come.

When storing your knives, it is best to choose a knife block to protect the blades. never put your knife into the wooden knife block wet – wood absorbs water and you could introduce mold and mildew into your knife block which could effectually ruin your kitchen knives. If you are going to keep them in a drawer, be sure that they are not tossed around too much. Jostling against other knives or instruments could cause your knife blades to chip or dull unnecessarily. It is fine to keep them in a drawer, but they should be sleeved or in compartments to avoid colliding with other utensils or inadvertently cutting you as you search in the drawer for the knife you need. Forged cutlery or stainless steel cutlery should be properly stored to ensure it lasts a long time.

Taking care of your kitchen knives is quite easy if you follow the steps outlined above:

- Keep knives out of the dishwasher

- Wash kitchen knives right after use and dry them immediately after washing

- Store them in a wooden knife block, in sleeves or in a compartmentalized drawer

Taking good care of your knives and using them properly will ensure that you will have great kitchen knives for years to come.

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Tags: Caring, Kitchen, knives, sharpening

this entry was posted on Sunday, February 21st, 2010 at 1:42 pm and is filed under Cutlery Articles. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.