#Shun sora vs kanso full#
making sure to do alternate sides for a double-beveled blade and to hone the full length of the blade. Repeat this at the top of the steel with your knifeand run your knife in downward motions at about a 16 ° angle. Starting at the heel and at the top of the steel, draw the knife down the steel, running from the knife heel to the tip. Simply hold your honing steel vertically, placing the tip of your steel on your chopping board. Honing is the process of realigning the blade's edge to ensure it remains sharp. However, weekly honing is wise and will extend the time between sharpening significantly. Sharpening is the act of taking metal off the blade in order to improve the sharpness, this should only need to be done occasionally depending on how often you use and how you care for your knives. In order to maximize the life of the blade, regular honing with a Shun steel will be necessary. Store knives either in a knife block, a wooden drawer insert or on a wall mounted magnet board Japanese blades are best kept in a wooden sheath. When storing a knife make sure that the edge never comes in contact with other metallic objects. Occasionally oil the handle with neutral vegetable oil. Knives with handles of natural wood should not remain in water too long. The blade can be damaged when cutting around bones, frozen foods, thick skinned vegetables like butternut squash or other hard objects. When using, always ensure the blade does not strike hard materials. Use only wooden boards, wood composite or synthetic cutting boards of medium firmness. These may be easy to clean but will ruin the edge of even the hardest steel. Never cut on glass or granite cutting boards. This may impair not only the material, but also the sharpness of the edge.
Rinse off aggressive agents like lemon juice directly after use. For your own safety you should always wipe the knife with a towel or cloth from the blade’s back towards the edge. After each use clean them under running water and dry them with a soft cloth do not use aggressive detergents.
#Shun sora vs kanso professional#
Each knife in the Shun Kanso collection boasts all of the essential features that make Shun a top choice of professional chefs.Shun quality knives need a certain amount of care so that you can enjoy your sharp knife for years to come.īefore using Shun knives for the first time clean them with hot water. Kanso refers to a Japanese design principle meaning simplicity, and this line of cutlery simply performs. The comfortable, contoured handle is made from tagayasan wood, which is dense, durable, and traditionally used in Samurai sword handles. The rustic Heritage finish hides scratches and looks even better as it ages. Vanadium also increases wear resistance, so the blade stays sharper longer. The addition of vanadium makes steel harder, tougher, and more easily sharpened to a finer edge. This high-carbon, vanadium stainless steel is hand-sharpened to a razor-sharp 16-degree cutting angle. The high performance blade is made from AUS10A Japanese steel. Extra slots allow for expansion of your collection, including space for kitchen shears.
The honing steel realigns knife blades between sharpenings. The chef's knife is an all-purpose knife that can mince herbs, dice vegetables, and slice through thick rinds and large cuts of meat. This 6-slot slimline bamboo block comes with the Shun Kanso 8-inch Chef's Knife and Shun Honing Steel.
The Shun Kanso 3-Piece Build-a-Block Set offers both space and inspiration to start your Shun Kanso cutlery collection.
#Shun sora vs kanso pro#
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