The Chef's knife is one of the most used kitchen knives and can be used for everything from chopping to slicing fruits and vegetables. This I.O.Shen 16.5cm size blade is the smallest in the Chef’s Knife range.
You have all the functions you could want with a chef’s knife with this smaller blade. The blade is long enough to tackle small joints whilst the depth is useful for all kinds of food preparation including vegetables, fish and meat. Most chef's knives have a broad blade that curves upward towards the tip to allow the knife to rock for fine mincing. This shorter blade allows for greater control, and is generally suited to chefs with small hands.
Key Feature – Tai Tang Handle:
All the Knives in the I.O.Shen Mastergrade range have used the very latest technology to construct a blade that is not only amazingly sharp but will retain their edge for a long period of time. They have been sharpened to a 15° angle, which allows for wonderful slicing and portion control.
The unique handle design distinguishes I.O.Shen Mastergrade Knives 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. Injection moulding means that the handle will not fall apart over time (as associated with riveted handles).
The handles are produced from a material called ebonite which is both durable and heat resistant. It is not recommended to wash these knives in a dishwasher.
For many years, knife manufactures have been trying to use increasingly harder steel in order to achieve the ultimate cutting edge. The hardness of stainless steel is measured on a scale called Rockwell; 62° being the highest grade commercially available. However, the brittleness of such hard steel has always been a limiting factor.
I.O.Shen has overcome this problem by using a layer of super hard steel (Rockwell 62°) sandwiched between two layers of softer stainless steel (Rockwell 10°) to produce the ultimate cutting edge. This is called Triplex Steel Technology.