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Shun Classic Blonde Knives, Set of 11

Name: Shun Classic Blonde Knives, Set of 11
Price: 1399.95 USD
Availability: InStock

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Detail
Summary
The high-performance Shun Classic Blonde knives combine "super steel" Damascus-style blades with expertly balanced PakkaWood® handles that feel especially comfortable in hand. Crafted by master metalsmiths in Japan, the blades feature 34 microthin layers of stainless steel and cutting edges that remain razor-sharp even with regular use. This collection includes eight essential knives for any kitchen, as well as a honing steel, shears and a handsome bamboo kickstand block for storage.
- Each VG-MAX super-steel blade is clad on each side with 34 microthin layers of stainless steel, creating variegated look reminiscent of Damascus-style blade.
- Exceptionally sharp cutting edges are long-lasting and easy to maintain.
- PakkaWood handle is durable and naturally antimicrobial.
- Handle has D-shape that is comfortable for both left- and right-handed grips.
- Full-tang construction provides strength and balance.
Set includes:
- 3 1/2" paring knife
- 5 1/2" santoku knife
- 6" utility knife
- 6 1/2" master utility knife
- 6 1/2" nakiri knife
- 7" santoku knife
- 8" chef's knife
- 9" bread knife
- 9" combination honing steel
- Kai shears
- 11-slot storage block
- Please note: Storage block is counted as an individual piece.
Dimensions & More Info
- 3 1/2" Paring Knife: 3 1/2" blade, 3 1/2" handle; 2.8 oz.
- 5 1/2" Santoku Knife: 5 1/2" blade, 4 1/4" handle; 6 oz.
- 6 1/2" Master Utility Knife: 6 1/2" blade, 4 1/2" handle; 5.5 oz.
- 6" Utility Knife: 6" blade, 3 3/4" handle; 4 oz.
- 6 1/2" Nakiri Knife: 6 1/2" blade, 4 1/4" handle; 6.3 oz.
- 7" Santoku Knife: 7" blade, 4 1/4" handle; 8 oz.
- 8" Chef's Knife: 8" blade, 4 3/4" handle; 7.8 oz.
- 9" Bread Knife: 9" blade, 4 1/2" handle; 7.9 oz.
- 9" Combination Honing Steel: 9" rod, 4 3/4" handle; 9.5 oz.
- Kai Shears: 8 3/4" long; 5.5 oz.
- 11-Slot Storage Block: 11 1/2" x 5" x 9 1/4" high.
- Knives are crafted in Japan.
- Block, shears and honing steel are imported.
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 or frozen food, 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.
- Maintain cutting edges by regularly using honing steel.
- Sharpen as needed. With regular use and honing, knives should not need sharpening more than once or twice per year.
- Sharpen straight-edge 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 in safe place to protect edges and prevent injury.
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