Prominent Features of Shun Fuji Knives
Mount Fuji is the highest mountain in Japan. Like this mountain, Shun Fuji knives are the highest point of creative knife design in Shun Global Ltd. With their attention to detail, exquisite workmanship, and creative style, Shun has outdone themselves with this line of knives. Here are some of their top features.
Knives are often exposed to liquids, acidic ingredients, and heat, which weakens the metal surface and makes it prone to corrosion. A good knife blade is resistant to corrosion and staining, as corroded metal could get into food and contaminate it. In addition to this, stained blades are unsightly and not very appetizing.
Shun Fuji knives feature a core of SG2 steel, which is highly resistant to corrosion and staining. This core is sandwiched between 80 layers of Damascus steel on both sides, which gives the knives a stunning swirling pattern and increases the blade strength and durability.
As is typical with Japanese blades, Shun Fuji knife blades are light and thin, yet durable. Your hand will go flying as you cut ingredients and you won't even feel the effort.
What makes a knife sharp is the angle the cutting edge has been sharpened to. Most knives are sharpened to an angle of 17-20 degrees. Japanese knives in particular have a reputation of attaining very small angles to produce insanely sharp edges. Shun Fuji knives don't disappoint. They are sharpened to a jaw-dropping angle of 16-730. They're so sharp they can sing for you.
The edge of a knife is the sharp part that actually cuts into ingredients. The bevel is the surface of the blade that is ground down to form the edge of the blade. We've seen how important the angle of the blade is in determining how sharp a knife can be. The bevel also plays a part in how a knife will work.
Knives can either be double or single beveled.
A single beveled knife has an angle on one side of the blade only while the other side remains flat. Since they have a very small angle, single beveled knives are remarkably sharp and are used for delicate, precise tasks. Japanese knives were traditionally single-beveled as this favors the Japanese style of cooking.
Although Shun Fuji knives are Japanese, they're double beveled. This is because Shun Global makes knives for both eastern and western markets, and single beveled knives require certain skills to use.
Double beveled knives aren't as sharp as single beveled knives, but Shun knives are still sharper than most knives. Because they're thicker and more robust, double-beveled knives can be used for a wider variety of tasks that don't require so much precision.
The Damascus pattern, sharp edge, and double-beveled blade is a joy to use, gliding effortlessly through food and making short work of ingredients.
A knife needs more than a tough, durable blade to be strong. How the blade relates with the handle also determines how strong and balanced it will be, and what kind of pressure you can exert on it.
A strong knife has the blade running through the entire handle to the end. This is called a full tang. It allows you to apply pressure on the knife without worrying about the blade flying off and also provides better control and balance. Shun Fuji knives have a full, composite tang to guarantee balance and strength.
There's just something about wooden handles. They're warm and fuzzy and have that homey, safe feel. Shun Fuji knife handles feature a special type of traditional Japanese wood known as Tagayasan, which means iron sword wood.
It's an extremely hard type of wood that was traditionally used to make handles of samurai swords. This type of wood is particularly hard and impervious to water, which makes it ideal for a knife handle. This is because it won't absorb water and other fluids and get contaminated with germs due to dampness.
A knife handle also needs to feel comfortable in the hand. Cutting up many ingredients with an uncomfortable knife is enough to make you hate cooking forever. Nobody needs that. Shun knives feature a double-D handle shape with finger ridges on both sides of the handle. This ensures that both right-handed and left-handed people can use the knives comfortably.
Easy Food Release
Sometimes food sticks onto the blade while you're cutting and you have to keep stopping to pull the food off the blade. This can be annoying if you have to cut up a lot of ingredients and you don't have much time.
With Shun Fuji knives, you don't have to worry about this. The Damascus cladding on the blade isn't just for beauty and strength. It also helps with sticking. The swirling patterns create an uneven surface on the blade, which traps air in between the blade and the meat. This helps food to slide off more easily and prevents sticking.
Care for Shun Fuji Knives
Like all other Shun Global knives, the Shun Fuji line needs proper care for it to last long. Good quality knives come highly-priced, so you shouldn't have to keep replacing them. Here are some things you can do to keep your knives in good condition.
- Avoid dishwashing the knives, as dishwashers usually have very high-temperature settings which can damage the knife. Wash knives using soapy water with the edge facing away from you.
- Don't soak knives in a sink full of water. Not only would it damage the knives, but it could also be hazardous to you as well.
- Wipe knives down immediately after washing to prevent corrosion due to long contact with water.
- Use a proper wooden or plastic cutting board when cutting ingredients up. Avoid cutting on a marble countertop, a glass plate, or a ceramic plate. These surfaces are extremely hard and will dull the knife before its time.
With their eye-catching designs and high-quality features, Shun Fuji knives are the best thing you can get for your kitchen. Check out the features discussed in this post and decide if it's for you.
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