About I.O.Shen Knives

The ultimate steel hardness

All knives are graded for hardness.  The harder the steel in the blade, the longer the knife stays sharp for and the more exquisite the cutting edge feels.

In contrast, the softer the steel, the quicker it blunts and it doesn’t ‘feel’ as sharp, even when it’s brand new out of the box.

For many years, knife manufacturers 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;  Rockwell 62 º (also known as HRC62) being the highest grade commercially available.  However, the brittleness of such hard steel has always been a limiting factor – therefore knife manufacturers have had to stop short of what is considered ‘the ultimate steel hardness for a knife’.

Standard single layer Japanese knives will typically rate at between Rockwell 54 -58 º.  This is the outer limit of steel production as any higher would result in snapping or chipping  of the blade if misused.

Natalie and Crazy Joe
Knife sharpening

The ultimate cutting edge

I.O.Shen Mastergrade knives have overcome this problem by using a layer of extremely hard Japanese steel (Rockwell 62º), which is sandwiched between two layers of softer stainless steel (Rockwell 10º), to produce the ultimate cutting edge. The softer layers add a protective shock absorbing element to the blade, whilst the HRC62 steel which runs through the middle is exposed at the edge of the blade to ensure that your knife is the sharpest blade that can possibly be manufactured.

Click here for an article published in the The Guardian about how I.O.Shen knives came to be……

Click here for Take Stock magazine article on I.O.Shen.

CATRA (The Culinary & Allied Trades Research Association) are word renowned for their steel testing and consultancy services. I.O.Shen knives have been tested and certified as “Excellent” for initial cut and longevity of cutting edge.

Like working with a piece of art

What distinguishes I.O.Shen knives from other Japanese knives (apart from the Triplex Steel Technology) is that the handles have more of a Western influence.

Most, if not all, Japanese knives are very light and have metal, bamboo or wooden handles.  I.O.Shen handles are heavier and have the weight of a traditional German knife with the added benefit of Japanese steel which has been honed to a 15 º angle.

The handles also have a very distinctive Tai Tang pattern in the handle, making them a stylish knife choice.  Chef Felice Tocchini says that using I.O.Shen knives is “…like working with a piece of art”.

Launched in 2004, I.O.Shen Mastergrade knives are now established as a firm favourite with chefs and budding amateurs alike.

Natalie and Crazy Joe
Knife sharpening

A force to be reckoned with!

With some wonderful testimonials and amazing Press and TV coverage – you are sure to find the right knife for the job. We were once hailed in one of the Sunday tabloids for being “The Luke Skywalker light sabre of chef’s knives”.

In 2007, I.O.Shen won the converted Excellence in Housewares Award (equivalent to an industry Oscar!) and we were finalists again in 2011.

The range was voted for by a panel of experts who recognised that the combination of an amazing cutting edge, a uniquely designed handle and astonishing price points could only mean that I.O.Shen was a force to be reckoned with!

Dont just take our word for it either!  Here’s what Soho Knives (Dennys) have to say about I.O.Shen: Click here for I.O.Shen review

We have High Street stockists all over the Great Britain and on-line partners. Also a great big thank you to all our Facebook and Twitter followers.

Thanks for all your support! Big love – the I.O.Shen team xx

Sharp talking

Mai Peng 10th Anniversary Gift Set – I was very pleased with the item. I collect I.O.Shen Knives and this Mai Peng Paring Knife is perfect for precise chopping. It was in a gift box with a pen knife. I was disappointed in the pen knife as it arrived damaged but I sent it back and a replacement was sent. If you buy I.O.Shen, the price is comparable to other elite knives so the pen knife is an added bonus.

Glyn

Oriental Slicer – Fantastic knife, used for every occasion.

Mark

Filleting Knife – The thin, flexible blade of this knife stays razor sharp through the hardest of fish prep at the restaurant. Such a useful knife in my kit.

John Wellington

Extra Long Bread Knife – Once you use on of these no other knife will do!

Craig eaton

Maoui Deba – I had four I. O. Shen knives before trying this one out at the Good Food show in Birmingham today. This knife is just wonderful, the balance is so good it is just effortless to use. Ridiculously sharp out of the box as usual and an absolute pleasure to use for all types of work. Get one, you know it makes sense!

Dave Godbold

Sahm Khom Slicer – It’s just a stunner. An absolute diamond. I love it. Simple as that.

Si Toft

Having the 3 Piece Knife Set in your knife set, is a must! They are very good and reliable to do the task that you have to do and I will recommend them to any up coming Chef that likes a good quality Knife with them in the kitchen.

Daniel Zacks

Sahm Khom Slicer – This knife is simply stunning, I love it and so will you. These are the knives I have been looking for. They are perfect.

Alan Paton

Utility Knife – Just purchased this to compliment my 9″ chef’s knife, also an I.O. Shen. This 5″ knife is ideal for the smaller more delicate preparation, such as fruit and smaller vegetables and has excellent balance and weight. Super sharp out of the box, as expected and a pleasure to use. I have a Global GSF of a similar size, but I wanted a blade with a bit more weight and power, which this little beauty has in spades. Very impressed!

Dave Godbold

Mai Peng 10th Anniversary Gift Set – Was given the set as an anniversary present, and was even more surprised to see that it had been engraved as well.

The Mai Peng has become a firm favourite very quickly, and I’ll reach for it for chills, ginger and onions in preference to the paring or Sahm Kohm.

John Curtin

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