Home / Brands—Shun / Shun Classic Student Knife Roll, Set of 8

Shun Classic Student Knife Roll, Set of 8

Name: Shun Classic Student Knife Roll, Set of 8
Price: 869.95 USD
Availability: InStock

Quantity

ADD TO CART

BUY IT NOW

Detail
Summary
Produced by Japan's leading blade manufacturer, Shun knives reflect the craftsmanship of a centuries-old tradition of Japanese knife making. Perfect for chefs on-the-go or culinary school students, this eight-piece set includes the knife styles most used by professional chefs and home cooks alike. A sturdy roll case makes it easy to transport to class, barbecues or mealtime gatherings.
- VG-MAX "super steel" blade is clad on each side with 34 microthin layers of stainless steel, creating a variegated look reminiscent of a Damascus-style blade.
- Exceedingly sharp cutting edges are long lasting and easy to maintain.
- Durable PakkaWood handles resist moisture and have a D shape, to sit comfortably in the hand.
- Set includes matching honing steel.
- 8-slot roll fits all six knives and honing steel and has additional compartments for miscellaneous tools.
- NSF-certified knives meet high-level safety standards for professional kitchens.
- Knives handcrafted in Japan.
8-Piece Set includes:
- Honing steel
- 9" hollow-ground slicing knife
- 8" chef's knife
- 6" boning knife
- 6" utility knife
- 9" bread knife
- 3 1/2" paring knife
- Knife roll
Please note: Knife roll is counted as an individual piece.
Dimensions & More Info
- 3 1/2" paring knife: 3 1/2"-long blade; 5 1/4"-long handle; 2.88 oz.
- 6" utility knife: 6"-long blade; 4 3/4"-long handle;
- 6" boning/fillet: 6"-long blade; 7 1/2"-long handle; 4.32 oz.
- 8" chef's knife: 8"-long blade; 5 3/4"-long handle; 9 oz.
- 9" hollow-ground slicing knife: 9"-long blade; 6 1/4"-long handle; 6.8 oz.
- 9" bread knife: 9"-long blade; 6"-long handle; 7.5 oz.
- Honing steel: 9"-long rod; 5 1/8"-long handle; 7.5 oz.
- Roll: 19 3/4" x 6 1/2".
- Knives made in Japan.
- Roll made in China.
Use & Care
Use
- Always use caution when handling sharp objects.
- Avoid cutting on hard surfaces such as stone, metal or 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 a mild detergent; rinse and dry immediately.
- Avoid cleaners containing bleach or citrus extracts.
- Sharpen as needed. With regular use and honing once a week, you should not need to sharpen your knife more than once or twice a year.
- Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional.
- Store knife in a safe place to protect its edge and prevent injury.
Customer Reviews

No comments

SEE ALL