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Shun Classic In-Drawer Knives, Set of 6

Name: Shun Classic In-Drawer Knives, Set of 6
Price: 769.95 USD
Availability: InStock

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Detail
Summary
Produced by Japan's leading blade manufacturer, Shun cutlery reflects the craftsmanship of a centuries-old tradition of knife making. Each VG-MAX "super steel" blade has an exceptionally sharp edge, and is clad in microthin layers of stainless steel that create a variegated Damascus-style look. The durable PakkaWood handles provide comfort and control for a range of culinary tasks. This collection includes five essential knives and a beech wood tray to keep them neatly organized in a drawer.
- VG-MAX "super steel" blades are clad on each side with 34 microthin layers of stainless steel, creating variegated look that resembles Damascus-style blade.
- Exceptionally sharp cutting edges are long lasting and easy to maintain.
- Durable D-shaped PakkaWood handles provide comfort and control.
- NSF-certified knives meet high-level safety standards for professional kitchens.
- In-drawer storage tray is made of beech wood and safely holds up to 7 knives.
- A Williams Sonoma exclusive.
Set includes:
- 3 1/2" paring knife
- 5 1/2" santoku
- 6" serrated utility knife
- 6 1/2" master utility knife
- 8" chef's knife
- In-drawer storage tray
- Please note: storage tray is counted as individual piece.
Dimensions & More Info
- 3 1/2" Paring Knife: 3 1/2" blade, 4" handle; 3 oz.
- 5 1/2" Santoku: 5 1/2" blade, 4 1/2" handle; 6 oz.
- 6" Serrated Utility Knife: 6" blade, 4 1/4" handle; 3.5 oz.
- 6 1/2" Master Utility Knife: 6 1/2" blade, 4 1/4" handle; 5.5 oz.
- 8" Chef's Knife: 8" blade, 5" handle; 7.5 oz.
- In-Drawer Storage Tray: 5" x 17" x 2 1/2" high; 3 lb. 8 oz.
- Made in Japan.
Use & Care
Use
- Always use caution when handling sharp objects.
- Avoid cutting on hard surfaces such as stone, metal and glass.
- It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.
Care
- Hand-wash with warm water and mild detergent.
- Rinse and dry immediately.
- Avoid using cleaners containing bleach and citrus extracts.
- Sharpen as needed. With regular use and honing, knives should not need sharpening more than once or twice per year.
- Sharpen straight-edged knives using whetstone or knife sharpener designed to sharpen at 16-degree angle, or have them sharpened by a professional.
- Sharpen serrated knife using sharpener specifically designed for serrated blade or have it sharpened by a professional.
- Store knives in safe place to protect edges and prevent injury.
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