Are shun and Kai the same?

Are shun and Kai the same?

Shun Cutlery is a kitchen knife brand of the KAI Group, headquartered in Tokyo, Japan. In the United States, Shun is sold by Kai USA in Tualatin, Oregon—alongside the Kershaw Knives and Zero Tolerance Knives brands.

What is Kiritsuke Gyuto?

Kiritsuke Double Bevel Edge (kiritsuke Gyuto) All of these types of Kiritsuke have less blade curvature / ‘belly’ than the the typical Gyuto, making them less ideal for ‘rock chopping’, but better suited to ‘push cutting’ and ‘pull cutting’.

What is Kaji knife?

Kaji. 65 layer construction (nickel silver/stainless steel Damascus cladding + SG2 cutting core) for ultra-premium cutting performance, durability, easier food release, and striking beauty. Double-bevel, flat-ground blade glides through food. The Shun-sharp 16° edge (each side) makes food prep fast and easy.

How do you cut a Kiritsuke knife?

Pull up toward yourself and push down and away from yourself. Not as much of a rocking motion as with other knives, unless the blade of your kiritsuke is curved. Tip of the knife cutting. Japanese chefs tend to use the tip of their knives more than traditional western chefs.

What is the difference between Shun knives?

The most notable differences between Shun Classic and Premier knives are the blade finish, handle design, and price: Classic blades feature a subtle Damascus finish, while Premier blades have a swirly Damascus pattern near the edge and a stunning hammered finish on the top half.

Does shun offer free sharpening?

Free Sharpening Service You pay for shipping and processing, and our expert sharpening services are FREE. If you live in the area, you may also bring your Shun knives in for free sharpening. We can sharpen up to two knives while you wait; more than two and they will be ready for you to pick up the next day.

When sharpening a knife do you push or pull?

Apply forces when pushing the knife away while the cutting edge is facing yourself (edge trailing stroke) is recommended. Pulling the knife towards yourself while the cutting edge is facing your side (edge leading stroke) is not recommended because it is generally harder to handle and more dangerous.

Why is Kiritsuke difficult to use?

As a yanagiba, the blade height causes it is to a little more sticky with foods (greater surface area). Also, the extra bulk of the knife makes it a bit more difficult to use effectively. Likewise, some kiritsuke have less curve to them than a yanaigba might, making a smooth slicing motion a bit odd.

How often should you sharpen a Shun knife?

Depending on use, you may wish to hone your knives only once a week or so. Shun Honing Steels also feature a handle with a built-in 16° honing guide to help you hone to the correct angle easily.