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Shun Premier Knives, Set of 10

Name: Shun Premier Knives, Set of 10
Price: 1269.95 USD
Availability: InStock

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Detail
Summary
The Shun Premier collection is distinguished by hammered tsuchime blades and walnut-hued PakkaWood handles that evoke the artistry of traditional hand-forged knives. Handcrafted in Japan, the razor-sharp blades are expertly sharpened for superior performance and agile handling. This 10-piece set includes seven essential knives, a honing steel, kitchen shears and a sleek bamboo storage block.
- Blades feature core of extremely hard VG-MAX "super steel" clad on each side with 34 micro-thin layers of stainless steel.
- Striking hammered finish (tsuchime in Japanese) reduces drag when cutting and helps quickly release food from blade.
- Walnut-finish PakkaWood handles offer two-position design, providing trigger grip for pull cuts and perfect balance point for pinch grip.
- Stainless-steel end caps embossed with Shun logo add stability, strength and wide weight distribution from end to end.
10-piece set includes:
- 4" paring knife
- 6" boning/fillet knife
- 6" utility knife
- 6 1/2" serrated utility knife
- 7" santoku knife
- 8" chef's knife
- 9" bread knife
- Honing steel
- Kitchen shears
- 11-slot bamboo block
- Please note: Storage block is counted as an individual piece.
Dimensions & More Info
- 4" Paring Knife: 4" blade, 5" handle; 1.6 oz.
- 6" Boning/Fillet Knife: 6" blade, 6" handle; 3.2 oz.
- 6" Utility Knife: 6" blade, 5" handle; 3.2 oz.
- 6 1/2" Serrated Utility Knife: 6 1/2" blade, 5" handle; 3.2 oz.
- 7" Santoku: 7" blade, 6 3/4" handle; 8 oz.
- 8" Chef's Knife: 8" blade, 5" handle; 8 oz.
- 9" Bread Knife: 9" blade, 6 3/4" handle; 8 oz.
- Honing Steel: 9" rod, 6" handle; 10.4 oz.
- Kitchen Shears: 9" long; 7.25 oz.
- 11-Slot Bamboo Block: 13 1/2" x 8 3/4" x 5 1/4" high.
- Knives are made in Japan.
- Honing steel, kitchen shears and 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.
- Maintain cutting edges of straight-edge knives by regularly using honing steel.
- Sharpen as needed. With regular use and honing, knives should not need sharpening more than once or twice a year.
- Sharpen straight-edge knives at home using whetstone or knife sharpener, or have them sharpened by a professional.
- Sharpen serrated knives at home using sharpener specifically designed for serrated blades, or have them sharpened by a professional.
- Store knives in safe place to protect edges and prevent injury.
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