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Shun Kaji Knives, Set of 16

Name: Shun Kaji Knives, Set of 16
Price: 2799.95 USD
Availability: InStock

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Detail
Summary
Named for the blacksmith's forge, the Kaji series was developed by Shun's master knife makers exclusively for Williams Sonoma. The collection blends new technology with centuries-old traditions of handcraftsmanship, combining ancient Damascus-steel and clad-construction techniques. This set includes seven essential kitchen knives, six steak knives, a honing steel, multipurpose shears and a handsome storage block.
- Each 65-layer blade features premium SG-2 powdered steel cutting core clad in 64 layers of forged nickel and Damascus stainless steel.
- Inspired by centuries-old samurai sword–making techniques, the blade construction creates supersharp cutting edge.
- Handles are made of moisture-resistant, resin-infused PakkaWood, shaped for comfort and control.
- NSF-certified knives meet high-level safety standards for professional kitchens.
- Rubber wood storage block has 22 slots.
- Knives and shears are handcrafted in Japan.
- A Williams Sonoma exclusive.
Set includes:
- 3 1/2" paring knife
- 6" serrated utility knife
- 6" chef's knife
- 7" hollow-ground santoku
- 8" chef's knife
- 9" serrated bread knife
- 9 1/2" hollow-ground slicing knife
- Six 5" steak knives
- Honing steel
- Multipurpose shears
- 22-slot storage block
- Please note: Storage block is counted as individual piece.
Dimensions & More Info
- 3 1/2" Paring Knife: 3 1/2" blade, 5" handle; 3.7 oz.
- 6" Serrated Utility Knife: 6" blade, 5" handle; 4.3 oz.
- 6" Chef's Knife: 6" blade, 5 1/2" handle; 6.2 oz.
- 7" Hollow-Ground Santoku: 7" blade, 5 1/2" handle; 8.2 oz.
- 8" Chef's Knife: 8" blade, 6" handle; 9.4 oz.
- 9" Serrated Bread Knife: 9" blade, 5 1/2" handle; 7.8 oz.
- 9" Hollow-Ground Slicing Knife: 9" blade, 5 1/4" handle; 7.8 oz.
- Steak Knives (6): 5" blade, 4 1/2" handle; 3.6 oz.
- Honing Steel: 9" rod, 5" handle; 10.4 oz.
- Multipurpose Shears: 9" long; 7.25 oz.
- Storage Block: 13" x 6 1/4" x 9" high; 8 lb. 12 oz.
- Knives and multipurpose shears are handcrafted in Japan.
- Storage block and honing steel are made in China.
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.
- Avoid using cleaners containing bleach and citrus extracts.
- Rinse and dry immediately.
- Use honing steel regularly to maintain cutting edges of blades.
- Sharpen as needed. With regular use and honing, knives should not need sharpening more than once or twice per year.
- Sharpen straight-edge knives at home using whetstone or knife sharpener designed to sharpen at 16-degree angle, or have them sharpened by a professional.
- Sharpen serrated knives at home using sharpener specifically designed for serrated blade, or have them sharpened by a professional.
- Store knives in safe place to protect edges and prevent injury.
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