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

Chef’s Knife 8″ / 21cm – Such a superbly versatile knife for professional or home cook. Perfectly balanced, confidence building knife for anyone who is cautious of using a chefs knife. My “go to” knife in the kitchen

John Wellington

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

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

Pointed Paring Knife – This is one truly awesome piece of kit! It’s ultra sharp and nimble making it able to make precise cuts. I used it last weekend at a competition serving my ribs to be judged which it made light a excellent work of. It feels great to handle and looks fantastic!

Ian Spaul

Chef’s Knife – 9″ / 24cm – This is the one! Literally will smash any job. Beautifully weighted and stays insanely sharp. If you love your kitchen, but you don’t have this in it, it isn’t a kitchen. Sorry.

Si Toft

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

Oriental Slicer – As an amateur i was using the cheapest knives i could get – i took the plunge and got THE ORIENTAL SLICER and i use it for just about everything i do – this slicer makes you feel like a professional and the team at IO SHEN are incredible nice and friendly and helpful = FORGET THE REST USE THE BEST

Dundons Kitchen

Chef’s Knife 8″ / 21cm – Beautiful looking knife, has a very sharp edge straight out of the box that allows you to cut food like air. It has just enough weight to aid in cutting but is still light, very well balanced knife. It feels great in my hand and has one of the best shaped profiles ive come across, it feels so natural to use. I know go to I.O Shen over any other knife in my collection, wusthof, shun, etc. There is only one fault with this knife which is quite a big one but not enough to put me off the knife. Note this problem is non existent on the larger knifes but there is very little knuckle clearance. My fingers are small and unless I keep the handle infront of the chopping board my knuckles will contact the board. This is quite a decent flaw in an otherwise flawless knife in my opinion.

Sam

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

Si Toft

Oriental Slicer – The one big problem with this knife is that it is SO versatile, SO useful that it’s hard to justify buying more IO Shen knives. It does it all, I’ve had mine for 5-6 years, sharpened it once & it is still razor sharp. The perfect way to start a happy addiction. If you have one you don’t need more knives but you do NEED more (I’ve got 3 others).

Tim Layt

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