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.
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.
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.
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
Thanks for all your support! Big love – the I.O.Shen team xx
I was surprisingly impressed with the speed and efficiency of ordering on the site and delivery of the goods.
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.
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.
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
Chef’s Knife 8″ / 21cm – An excellent, well balanced and comfortable knife. Versatile enough for day-to-day tasks, and attractive to stand out during presentations and demonstrations. Service from the team sparkles as do the blades.
Extra Long Bread Knife – Once you use on of these no other knife will do!
Chef’s Knife – 12″ / 30cm – Without doubt, the best feeling “big” knife I have ever had the pleasure of using. Perfectly balanced and precise. Tackles any task with ease.
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!
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.
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