The Shun Steel

The Shun knives are made from the VG10 Super Steel. For those not familiar with the term, this is a new type of stainless steel that has a higher density. This particular feature allows the steel to be tempered to a Rockwell hardness of 61. As hard as it is, it still has the flexibility and strength to retain its impressive edge over the other lines. The VG10 has a natural tendency is to remain straight so that when it is used, the edge of the blade straightens itself out and stays sharper longer.

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The knives also come with the SG-2 powdered steel. The Elite knives, in particular, come with this. The SG-2 is a kind of unique powdered steel with incredible edge retention capability and hardness. The end product is a smooth-edged knife that is exceedingly sharp. It has a much higher density and grain structure that comes with no imperfections or weaknesses.

The knives are made using the Kasumi method. This is a traditional Japanese style of knife making. It calls for taking an extremely hard carbon steel for the edge. The knives are then clad on each side with a protective layer of stainless steel. This is actually how samurai swords are made, and with that in mind, you can imagine just how sharp the knives are. The other lines also use the Honyaki method. This is where the blades are made of one piece of steel. In Japan, the most expensive blades are created this way.

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