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Product Information
Specialising in the preparation of root vegetables
"These knives are just stunning. They stay sharper and retain their edge longer than any other knife I have used." - Garrey Dawson - Ready Steady Cook
Sharpening
Even the super-hard cutting edge of I.O.Shen knives will eventually blunt with use. The recommended sharpening methods are to use a fine whetstone or our recomended electric knife sharpening machines: A fine whetstone – this requires some skill and will take some time. Rockwell 62° steel is extremely hard.
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
- The new handle design distinguishes I.O.Shen from any other knife as well as improving balance and handle stability
- Since I.O.Shen Mastergrade knives were launched in the UK in September 2004, they have had an impressive impact on this competitive market. The unique Triplex steel blades have won many admirers – especially in the professional sector.
- Anthony Demetre - Co Owner Arbutus and Wild Honey "... the handle alone is ground breaking in it's design and feel".
