Shun Premier Knives, Set of 16

Summary

Handcrafted in Japan, the Shun Premier collection is distinguished by hammered blades that evoke the artistry of traditional hand-forged knives. Each one features a thin, lightweight, ultra-durable blade and a walnut-colored PakkaWood handle for comfort and control. This expansive set goes beyond the basics with essential and specialized knives, as well as steak knives, a honing steel and a sleek 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.
• Walnut PakkaWood handle has 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.
• Rubber wood storage block has 22 slots.
• Knives are made in Japan.

Set includes:

• 4" paring knife
• 6 1/2" serrated utility knife
• 6 1/2" nakiri
• 6 1/2" master utility knife
• 7" santoku
• 8" chef's knife
• 9" serrated bread knife
• 6 steak knives
• Honing steel
• Kitchen 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.
• 6 1/2" Serrated Utility Knife: 6 1/2 " blade, 4 1/2" handle; 3 oz.
• 6 1/2" Nakiri: 6 1/2" blade, 4 3/4" handle; 6.72 oz.
• 6 1/2" Master Utility Knife: 6 1/2" blade, 5" handle; 5.3 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.
• Steak Knives (6): 5" blade, 4" handle; 2.56 oz.
• Honing Steel: 9" rod, 5" handle; 15 oz.
• Kitchen 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 knives 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.