I.O.Shen Knife Information

A stunning range of Japanese steel knives using Triplex Steel Technology.

The secret is the centre layer of Rockwell stainless steel that provides the ultimate cutting edge, which will retain sharpness for an extraordinarily long time.

The blend of high technology materials and traditional hand finishing skills has produced an exceptional range of knives.
The unique Triplex steel blades have won many admirers - especially in the professional sector.
"... the handle alone is ground breaking in it's design and feel".
- Anthony Demetre - Co Owner Arbutus and Wild Honey

For many years, knife manufacturers have been trying to achieve the ultimate cutting edge which is rated using a Rockwell degree scale (liken it to degrees Fahrenheit) - the highest being Rockwell 62° (this is like the boiling point of water).

However, the brittleness of the knife has made this impossible to produce commercially without using a Damascus method, which is very expensive. I.O.Shen have overcome this problem by sandwiching 2 softer outer layers of steel with Rockwell 62° to produce the ultimate cutting edge.



We call this Triplex Steel Technology.

All the knives in the I.O.Shen range have used the very latest technology to construct a blade that is not only amazingly sharp but will also retain their edge for a phenomenal amount of time. They have also been hand sharpened to a 15° angle, which allows for wonderful slicing and portion control.


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The Tai Tang Handle

The Tai Tang handle is not just an embellishment but it is actually an integral part of the handle frame (the Tang). Since I.O.Shen Mastergrade knives were launched in the UK in September 2004, they have had an impressive impact on this competitive market. "... the handle alone is ground breaking in its design and feel". Anthony Demetre - Co Owner Arbutus and Wild Honey The new handle design distinguishes I.O.Shen from any other knife as well as improving balance and handle stability

Sharpening Solutions

Just as important as the knife you choose, is the method of sharpening. ALL KNIVES will blunt. Even so called ‘Stay Sharp Forever’ knives.

The hardness of the steel determines the length of time before it becomes dull. IO SHEN offer 2 award winning electric knife sharpening machines to suit everyone from the frustrated home cook to the professional chef.


We recommend the following methods to keep your I.O.Shen knives at factory sharpness:


1. A fine whetstone - if you have the time and the skill, this will maintain a keen edge on single or double bevel knife edges.
Knife Wizard recommend the IO Shen Dual Grit Whetstone


2. KE198 Knife Wizard Domestic Electric Sharpener

Quick and simple, this two stage (coarse and fine) electric sharpener will sharpen to a precise 15º angle.
The KE198 Knife Wizard will sharpen I.O.Shen knives but use only the fine abrasive section. ‘Break in’ the fine abrasive wheels with other knives (perhaps 5 or 6) before you use on the I.O.Shen Knives. Some light cutter marks will be visible.


3. KE3000 Professional Electric Sharpener

For the discerning chef, professional or amateur,this machine achieves a razor sharp polished edge.The KE-3000 will sharpen virtually any knife – straight, curved, serrated and exotic Japanese steel knives to as new or better standard and whilst we can’t promise it will make you a better cook, having razor sharp knives for preparation and carving certainly helps.


Use of any other type of knife sharpener with I.O.Shen knives, either manual or electric is not recommended and could cause damage to your blades.

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Knife Care

Always store out of the reach of children. The MB900 strong magnetic knife bar mounted at the back of a kitchen base unit is recommended.

Never leave sharp knives in washing up water.

Wash, dry and immediately store. Dishwasher cleaning is not recommended.

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