Order now and we will post today!

Product Information

Dual purpose knife ideal for boning meat joints, filleting fish and other operations where a thin sharp blade is necessary.

Wild Honey and Arbutus "The blade is exhilarating the way it slices through fruit and vegetables. It is something I haven't experienced so effortlessly before and the handle alone is ground breaking in it's design and feel". - Anthony Demetre, Co-Owner & Chef

For many years, knife manufacturers have been trying to achieve the ultimate cutting edge which is rated using a Rockwell degree scale (liken it to degrees Fahrenheit) - the highest being Rockwell 62° (this is like the boiling point of water). However, the brittleness of the knife has made this impossible to produce commercially without using a Damascus method, which is very expensive. I.O.Shen have overcome this problem by sandwiching 2 softer outer layers of steel with Rockwell 62° to produce the ultimate cutting edge.

Features

• Any sharpening method that does not guide the knife e.g. sharpening steel or plain whetstone, relies on the operator to set and maintain the sharpening angle (bevel angle on the knife edge). In practice, this is virtually impossible and although a sharp cutting edge can be created, the original profile of the cutting edge will be gradually lost, as will the durability of the edge. Both the KE-280 and the KE168 have a guide system to assist the operator.
• John Campbell , Executive Chef - The Vineyard at Stockcross "I.O.Shen knives are exceptional quality and great value. I have found that they are well balanced which makes them easy and a pleasure to use, which is why I choose them over other brands in my kitchen."
• The unique Triplex steel blades have won many admirers – especially in the professional sector.