What's the best tang for a kitchen knife?
Many of us have had it drilled into our heads by one pundit or another that the only good tang is a full tang. But that's not necessarily so. For instance, because samurai swords were meant to be ultra sharp and light, many of them were constructed with a partial tang. That means that the blade stock protrudes part way into the handle rather than all the way to the end. It makes for lighter, quicker, more agile handling. Shun uses a variety of different types of tang on our knives, all used for specific performance reasons.
FULL COMPOSITE TANG. A number of Shun series feature a full-composite tang. This means that metal goes all the way to the end of the handle, but they are two different steels welded together. A full composite tang enables Shun to ensure each knife is perfectly balanced—as well as making these Shun knives lighter for easier handling.
FULL TANG. The Shun Kanso series features simple, full-tang construction. You can see the blade steel, from tip to butt. It provides cutting balance and strength.