A fine preparation knife specialising in the slicing of delicate raw meat and vegetables.
Whether shredding lettuce and large garnish, dicing julienne-style vegetables for stir fry or cutting up raw meat for stews - this knife will serve well.
All knife measurements are for the blade only, not the handle.
All knives in the I.O.Shen range have used the very latest technology to construct a blade that is not only amazingly sharp but will also retain their edge for a phenomenal amount of time. They have been hand sharpened to a 15° angle, which allows for wonderful slicing and portion control.
Triplex Technology - The harder the stainless steel, the longer it retains a razor sharp edge, but hard stainless steel can be brittle. I.O.Shen have solved this problem by wrapping two reinforced layers of softer, shock-absorbing Rockwell 10° steel around the core of ultra hard Rockwell 62°.
I.O. Shen Handle Design
The unique handle design distinguishes I.O.Shen from any other knife. It is an essential factor in achieving balance and stability. The Tai Tang is not simply an embellishment, it is an integral part of the handle. The handles are produced from a synthetic material, called ebonite, which is both durable and heat resistant.
What the experts say
"The craftsmanship of I.O.Shen knives is truly outstanding. The balance of the knives and the exceptional quality and craftsmanship of the blade makes them the best knives I have ever used. I would highly recommend them for domestic of professional use"
- Adam Gray, Head Chef, Rhodes Twenty Four (Michelin starred)
"I truly believe that I.O.Shen knives are the best, strongest and sharpest knives I have ever used. I am delighted to be associated with them"
- Mike Robinson, TV Chef (Heaven's Kitchen & the Pot Kiln)