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Shun Kai Michel Bras No 6 Carving Knife 39.5cm
The slightly convex blade allows the knife to glide smoothly through food. It is also ideal for carving up a roast at the dining table to serve your guests.
Features
Blade length 265 mm
Total length 395 mm
Blade thickness 2.5 mm
Weight (without case) 285-305 g
Blade Material: VG10 Stainless steel Core sandwiched between 2 layers of SUS420J2V soft Stainless steel. Coated in Titanium.
Bevel: Double beveled.
Cutting Angle: 16° per side (comprehensive 32°)
Handle Material: black laminated wood, chestnut shaped.
USE & CARE
Use your Shun knives on meats and vegetables only, not on bones or very thick-skinned vegetables. For heavier kitchen work, we advise using the Shun Classic Meat Cleaver (DM0767), or Shun Classic 8” western Chefs Knife (DM0766), which are designed to handle more aggressive work in the kitchen, such as breaking down chicken and preparing think skinned vegetables like butternut pumpkin, squash or melons.
CUTTING SURFACE
The cutting surface you use makes a big difference in keeping your knives sharp.
Appropriate Cutting Surface: A good cutting board will help retain a sharp edge for substantially longer. Soft woods, such as Acacia, Hinoki, Maple or Oak are preferred.
Inappropriate Cutting Surface: Tile, ceramic, synthetic, marble, granite, or any kind of glass cutting boards are not recommended and can be very hard on your knives.
Cutting Edge Jewelry
The ten knives in the set of Michel BRAS embody the optimum of function and beauty. Each has a distinct blade flexibility and subtle handle form. The assembly procedures are all carefully completed by hand. They are more than just cutlery. Indeed these cooking implements are more like precious "jewels" than ordinary kitchen utensils.
A True Knife Never Hurts What It Cuts - Michel BRAS
What Michel Bras expects of a knife is first that it be "sharp and beautiful," and second that it be "well-balanced and fit firmly in the hand." "Cutting herbs with a blunt knife is like wounding them," Michel points out. "If the herbs are wounded," he says, "their blood is lost, along with their beauty and savor. They just wither and die." The act of cutting means finding harmony for Michel Bras. He expresses this using the example of Japanese archery. "In archery, the arrow becomes a part of the archer's body, and if the archer lets go of it just when he feels he has become one with it, he knows he will hit the bull's eye even if he's blind-folded." The same holds true of the chef's relationship to his knife, he believes. "If a knife has become a part of your hand, you can cut and mince the vegetables without thinking about anything and without hurting them. "
Strong and flexible three-layered blade
The blade is produced in three layers: a hard stainless steel sandwiched between two layers of a more flexible stainless steel. A hard stainless core layer of VG10 is sandwiched with soft stainless SUS420J2. This makes for better resistance and durability. Furthermore, a titanium coating has been added to enhance its anti-oxidation properties. The matt satin finish makes for a beautiful and sober appearance.
Oblong-shaped handle spares the hand while cutting
Made of black laminated wood resistant to water and moisture, the handle has a distinct chestnut shape. The apex of the handle naturally accommodates the fingers and the hand does not tire while cutting. Connoisseurs will appreciate the beautiful grain of the wood and its silken feel.
Plain wood sheath embodying the image of nature in Laguiole, the home of Michel BRAS
High-quality hard maple wood fashioned into a simple rectangular shape. The beauty and serenity of the Laguiole knife find their natural expression in the texture and color of this wood, which is unaffected by changes in the weather. A magnet inside the sheath holds the knife snugly in place.
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