Shun 20th Anniversary Engetsu 20cm Chef’s Knife

This exclusive, limited edition Chefs knife is from the Shun Engetsu range of knives. The Engetsu or "Full Moon" range was specifically crafted for the 20th Anniversary and has Damascus layers in a stunning pattern that are visible on the highly polished blade. Beyond the obviously stunning aesthetic, these knives are state of the art.

The 71 layers of Dual Core is a mixture of VG2 and VG10 steel. The design, toughness and durability of the heel and tip are different than the middle of the blade, in effect giving you different zones of performance where required. The higher density middle section also has the benefit of generating fine micro serrations which leads to food-releasing properties that enable precision slicing (reducing loss of natural juices).

All Shun Engetsu knife purchases come in a beautifully presented wooden gift box, come with a certificate of authenticity, and have a lifetime manufacturers warranty.
 
Engetsu 71-Layer Damascus Steel Blade

The Dual-Core blade of the Shun Engetsu series is manufactured using an innovative forging process. Two types of steel with different properties are forged into a 71-layer Damask steel: a flexible and resistant VG2 steel with a particularly hard VG10 steel. As a result the blades cut symmetrically on both sides and offer excellent sharpness, which stays sharp for a long time.
The blade pattern realises different cutting feelings in the three zones of the blade: the heel, middle and tip. This gives the user different zones of performance where required. The deep and intense pattern in the middle of the blade brings additional food release and enables precise slicing. The tip and heel have superior toughness and durability.

Engetsu Pakka Wood Handle

The ergonomically shaped handle lies comfortable in the hand thanks to a light, rounded line. The forged pliers in the handle give the knife a solid feeling of stability and function as a counterbalance to the blade for optimal control. The knife looks warm and lavish, partly due to the riveted handles of blue/black Pakkawood, a highly resistant wood veneer.
The Engetsu knives are packaged in a luxurious wooden box complete with a certificate of authenticity.

Specifications

Blade: Dual core (VG2,VG10)
Cutting Edge: Double beveled 16° cutting angle each side
Steel: Dual-core construction with 71 alternating micro layers of high-carbon, high-chromium VG10 and VG2 stainless steel that extends all the way to the edge.
Hardness: 62 HRC
Blade Length: 8 inches (20cm)
Handle: Blue/Black Pakka wood
Bolster: Forged Stainless Steel
Endcap: Forged Stainless Steel with "旬" logo
Subhilt: Forged Stainless Steel
Handcrafted in Japan

Key features include:

Zone performance blade technology - 71 layers of Dual Core stainless steel. Design, toughness and durability of the heel and tip are different than the middle part, giving the end user different zones of performance where required.
The middle part of the blade is high density. During use this generates fine micro serration and additional food releasing properties without losing the natural juices when precision slicing.
The heel and spine are rounded, for pinch grip comfort.
The endcap, sub-hilt and bolster together enables precision balancing of the handle.

Use and Care

One aspect of caring for your knives is maintaining the edge and, when needed, sharpening the blade. However, it is also important to be aware of how you are using your knives on a daily basis.

Cutting Surface

The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.

Cleaning

As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Shun recommends that you protect your investment by hand-washing your blades with gentle dish soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.

Never leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.

Storage

After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades as well as your fingers.

Sharpening

In order to maximise the life of the blade, regular honing with a Shun Honing Steel will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using a Shun Whetstone, the Shun Electric Knife Sharpener (specifically designed to sharpen Shun’s 16° blade angle), or sending your knives to a professional sharpener.

A Shun retailer can recommend a professional sharpener or may be able to offer a sharpening service directly to you.

Following these simple tips will ensure your Shun knives are always ready to use and will continue to be enjoyed for many years to come.

Kai Shun Engetsu 20cm Chef's Knife - 20th Anniversary, Limited Edition, Japanese

$999.00Price
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