Shun composite blade technology

[RonB]

I just received an email from Shun about this and thought some might find it interesting:

https://shun.kaiusa.com/composite-blade-technology

[rickgregory]

This general thing isn't new, at least in Japanese knives. I have several that are stainless clad with a carbon (white or blue steel) core. Sounds like they've developed a way to scale this to the volumes they'd need, though which is interesting. Not a fan of VG10 though.

[RonB]

I'm not a fan of that steel either, but it is not a traditional san mai. The hc steel only goes part way through the blade.

[Histrix]

Interesting.
This certainly isn't traditional Japanese san mai construction. The only thing "san mai" is the cutting edge section on one side of the braze weld. The rest/bulk of the blade is a single solid layer of stainless steel.
Curious if the "jigsaw" edges of the two sections are mainly decorative or structural. I'm guessing a bit of both.
For the vast majority of home cooks VG10 is an excellent steel.

[bbqLuv]

Nope, I will stick with Victorinox knives. But thanks for the post.