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Shun Premier Blonde Knives, Set of 10

Name: Shun Premier Blonde Knives, Set of 10
Price: 1399.95 USD
Availability: InStock

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Detail
Summary
Handcrafted in Japan, the Shun Premier Blonde collection is distinguished by hammered blades that evoke the artistry of traditional hand-forged knives. Each one features a blonde-hued PakkaWood handle that provides a modern look. This essential set includes seven knives, a honing steel, Kai multipurpose shears and a sleek bamboo storage block.
- Blade features core of exceptionally hard VG-MAX "super steel" clad on each side with 34 microthin layers of stainless steel.
- Striking hammered finish (tsuchime in Japanese) of blade reduces drag when cutting and helps quickly release food.
- Blonde-finished PakkaWood handles have two-position design, providing trigger grip for pull cuts and perfect balance point for pinch grip.
- Stainless-steel endcap embossed with Shun logo enhances stability, strength and weight distribution.
- Knives are made in Japan.
Set includes:
- 4" paring knife
- 5 1/2" nakiri
- 6" chef's knife
- 6 1/2" utility knife
- 7" santoku
- 8" chef's knife
- 9" serrated bread knife
- Honing steel
- Kai multipurpose shears
- Storage block
- Please note: Storage block is counted as individual piece.
Dimensions & More Info
- 4" Paring Knife: 4" blade, 4 1/2" handle; 2.5 oz.
- 5 1/2" Nakiri: 5 1/2" blade, 4 1/2" handle; 5.76 oz.
- 6" Chef's Knife: 6" blade, 4 1/2" handle; 5.28 oz.
- 6 1/2" Utility Knife: 6 1/2" blade, 4 1/2" handle; 3 oz.
- 7" Santoku: 7" blade, 4 3/4" handle; 7.36 oz.
- 8" Chef's Knife: 8" blade, 4 1/2" handle; 7.3 oz.
- 9" Serrated Bread Knife: 9" blade, 5" handle; 7.84 oz.
- Honing Steel: 9" rod, 5" handle; 15 oz.
- Kai Multipurpose Shears: 9" long.
- Storage Block: 6 1/2" x 13" x 9 1/2" high.
- Knives are made in Japan.
- Honing steel, shears and storage block 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.
- 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-edge knives using whetstone or knife sharpener designed to sharpen at a 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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