Shun Sora Chefs Knife 20cm
This unique 20cm chefs knife has less curve than a typical Western chefs knife, meaning it contacts the cutting board along more of its length making cutting more efficient.
This is the essential kitchen knife. But what you might not know is that the Sora range features traditional Japanese blade and handle shapes, and in Japan, the Sora Chefs Knife would be called a gyuto.
It is used for all the same purposes as a chefs knife for all-around food preparation. However the Sora Chefs has less curve than a Western chefs knife, which means it contacts the cutting board along more of its length, so more food is cut per slice.
The Sora has a gentle roll off the tip compared to the large roll of a Western style knife, so the Sora needs to be lifted less, making cutting more efficient. Once you try the Sora Chefs Knife, you'll wonder what you ever did without it.
All Shun Sora knives are presented in an attractive gift box.
- Cutting Edge: Hand-sharpened 16° double-bevel blade
- Steel: VG10 is clad with one layer of stainless steel on each side to create the san mai edge and provide stain resistance. Mirror-polished Japanese 420J blade upper
- Hardness: 60 HRC
- Blade Length: 20cm
- Handle: Traditional handle design in easy-care textured PP/TPE blend
- Origin: Handcrafted in Japan
One aspect of caring for your knives is maintaining the edge and, when needed, sharpening the blade. However, it is also important to be aware of how you are using your knives on a daily basis.
The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.
As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Shun recommends that you protect your investment by hand-washing your blades with gentle dish soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.
Never leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.
After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades as well as your fingers.
In order to maximise the life of the blade, regular honing with a Shun Honing Steel will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using a Shun Whetstone, the Shun Electric Knife Sharpener (specifically designed to sharpen Shun’s 16° blade angle), or sending your knives to a professional sharpener.
A Shun retailer can recommend a professional sharpener or may be able to offer a sharpening service directly to you.
Following these simple tips will ensure your Shun knives are always ready to use and will continue to be enjoyed for many years to come. For more detailed information on care for your knife, please head to the "Use & Care" tab above.