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Shun Premier Knives, Set of 8

Name: Shun Premier Knives, Set of 8
Price: 1099.95 USD
Availability: InStock

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Detail
Summary
The Shun Premier collection is distinguished by hammered blades and walnut-colored PakkaWood handles that evoke the artistry of traditional hand-forged knives. Handcrafted in Japan, the blades are thin and lightweight. This professional-quality set comes complete with six essential knives plus a honing steel and bamboo block for maintenance and storage.
- Blades feature a core of extremely hard VG-MAX "super steel" clad on each side with 34 microthin 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 have 2-position design, providing a trigger grip for pull cuts and the perfect balance point for a pinch grip.
- Stainless-steel end caps embossed with the Shun logo add stability, strength and wide weight distribution from end to end.
8-Piece Set includes:
- 4" paring knife
- 5 1/2" santoku knife
- 6 1/2" utility knife
- 8" chef's knife
- 9" bread knife
- 9 1/2" slicing knife
- Combination honing steel
- 11-slot bamboo block
- Please note: Storage block is counted as an individual piece.
Dimensions & More Info
- 4" paring knife: 4" blade, 4 3/4" handle; 2.4 oz.
- 5 1/2" santoku knife: 5 1/2" blade, 6" handle; 5.4 oz.
- 6 1/2" utility knife: 6 1/2" blade, 5 1/4" handle; 3.2 oz.
- 8" chef's knife: 8" blade, 6" handle; 7.8 oz.
- 9" bread knife: 9" blade, 6 3/4" handle; 8.6 oz.
- 9 1/2" slicing knife: 9 1/2" blade, 6 1/4" handle; 10.4 oz.
- Honing steel: 9" rod, 5" handle; 10.5 oz.
- 11-slot bamboo block: 13 1/2" x 5 1/4" x 8 1/2" high.
- Knives made in Japan.
- Bamboo block and honing steel 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 mild detergent; rinse and dry immediately.
- Avoid cleaners containing bleach or citrus extracts.
- In order to maximize the life of the blade, regular honing with a honing steel will be necessary. Weekly honing will extend the time between sharpening significantly.
- With regular use and honing once a week, knives should not need sharpening more than once or twice a year.
- Sharpen knives at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have them sharpened by a professional.
- Store knives in a safe place to protect edges and prevent injury.
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