Shun Ken Onion 5-Inch Utility Knife
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Product Feature
- Utility knife with 5-inch blade for chopping, slicing, dicing, and more
- Clad with 16 layers of stainless steel for rust-free Damascus look
- Slight patterning helps keep cut food from sticking to the blade
- Arched PakkaWood handle and angled bolster provides extra clearance
- Measures approximately 9 by 1-1/2 by 1/2 inches; lifetime warranty when purchased directly from Amazon.com
Product Description
Designed by Ken Onion, one of the world's top knife designers, this utility knife has a 5-inch blade for chopping, slicing, dicing, and more. The knife is clad with 16 layers of VG-10 Japanese super steel known for edge retention. It undergoes a special finishing process that leaves the layers exposed, creating a beautiful pattern that not only protects the VG-10 core, but simultaneously creates a blade surface that resists food sticking to it. The patent-pending design features a specially angled curved bolster and specially shaped handle that fits perfectly in the hand, releasing all arm tension in your arm. The unique blade allows for an easier flowing motion across the cutting board. Ken Onion's signature ergonomic handle is made of arched PakkaWood designed for comfort and control. The knife measures approximately 9 by 1-1/2 by 1/2 inches overall. Hand washing is recommended for this and all top-quality cutlery, and it comes backed by a lifetime warranty when purchased directly from Amazon.com.
From the Manufacturer
Ken Onion Series
Why Buy Shun Classic Ken Onion
As part of the Shun Classic line, the Shun Classic Ken Onion Series shares the same materials and Pattern Damascus clad blades as Shun Classic. But the Ken Onion series elevates ergonomics to an art form. Every aspect, from the shape of the blade to the way the handle fits snugly into the user's hand, has been designed for superlative comfort and control. The arc of the sleek Pakkawood handle provides stability, while the rock of the blade's belly enables users of any height to cut with ease and control. The widened bolster guides users to the correct grip and reduces tension during cutting, making this line ideal for users who have large quantities of prep work or those who suffer from arthritis or carpal tunnel syndrome.
NSF certified for use in commercial kitchens.
Detailed Features
- Designed by Ken Onion, one of the most revered custom knife designers in the world. Ken has won more knife design awards than any other single blade designer.
- Designed by a man with no culinary experience, an advantage because he addressed the needs of chefs from a fresh perspective with no preconceived notions.
- The handsome, stick-resistant blade is combined with Ken Onion's signature ergonomic handle design and unique blade sweep found only in a Ken Onion knife.
- The shape of the blade is designed to maximize the glide of the blade across the cutting board, making it easy for chefs of any height to use without shoulder tension.
- Blunted blade nose, like that of a Santoku, allows the cook to scoop chopped ingredients off of the board.
- Ambidextrous handle design and stability bump on the lower portion of the handle provide maximum comfort and confidence while cutting.
- Inner curve on each side of the bolster forms perfect thumb and index finger rests; widened bolster releases tension in forearm.
- Knife is "zero balanced" at this center point, another distinctive ergonomic feature.
- Handle is curved downward to more closely match the shape of the palm, eliminating gaps between the hand and the handle.
- Handles are slightly elevated to allow for full contact between the knife and the cutting surface without the cook's knuckles getting in the way.
- Many of the 37 steps required to manufacture these truly unique knives utilize extensive hand crafting techniques, requiring trained craftsmen.
- Hand wash and dry recommended; limited lifetime warranty.
Ken Onion
Contrary to rumor, Ken Onion knives are not named for the singular task of chopping onions. That's really the designer's last name. Ken is one of the most sought-after custom knife makers in the world. He has won more knife awards for design than any other single designer, and with the partnership of Kershaw he has done more to change the pocket knife industry than any other individual. His custom knives can be found in some of the most prestigious private knife collections as well as in the pockets of his multitude of fans.
Kasumi Method of Knifemaking
Kasumi is a traditional Japanese style of knifemaking in which an extremely hard core of high-carbon steel is clad--that is, sheathed or covered--with an exterior jacket of another steel. The somewhat "softer" exterior cladding protects the inner cutting core. In Japanese, kasumi means "mist" and is so called because the exterior steel can have a lovely misty appearance when compared to the harder cutting core.
Kasumi construction provides an ultimate mix of properties: an extremely sharp edge and ease of sharpening. This clad construction is similar to how samurai swords are traditionally made.
Professional Manufacturing
| Specifications | |
|---|---|
| Blade Material: | VG-10 hardened Japanese steel cutting core, clad with 16 layers of SUS410/SUS431 Pattern Damascus stainless steel on each side, for a total of 33 layers of metal. |
| Bevel: | Double-beveled |
| Cutting angle: | 16 degrees (comprehensive angle 32 degrees) |
| Handle Material: | PakkaWood (resin-impregnated hardwood); ambidextrous handle |
| Sharpening recommendations: | Weekly honing to maintain the blade, sharpening as needed with professional sharpener or Asian-style electric sharpener |
Shun Ken Onion 5-Inch Utility Knife Review
This 5" Utility knife is as outstanding and satisfying as any other Shun Ken Onion knife. I have no doubt that I will use it frequently for a lifetime. Prior to purchase, I was looking for an excellent knife that was slightly longer than my Wustof 3.5" paring knife and was more multi-purpose for small-to-medium size slicing and chopping jobs. Paring knives are appropriate for small slices, but does not facilitate fine dicing jobs. This is because the handle of paring knives are inline with the blade so that finger joints hit the cutting board when the knife is rocked on the down-stroke. (Such a motion might be useful for dicing a small jalapeno pepper.)Since I already own a Shun Ken Onion santoku and was so pleased with its performance, I looked to the same brand for a utility knife. This knife is extremely versatile -- the ergonomic and slightly off-set handle, in combination with the curved blade, promotes a rocking motion that is great for tiny chopping and small-to-medium slicing jobs. The thin but stiff blade allows it to be used for finer jobs like thinly slicing peppers, cutting small fruits, and even deboning fish. Additionally, the blade is extremely sharp and the weighting is superb. So little effort is required to make clean, precise cuts. I highly recommend the 5" utility knife, and I'm confident future owners will be throughly satisfied as well.
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