Shun Classic BBQ Knives, Set of 4

Summary

Barbecue chefs can bring Shun Classic knives along to picnics, tailgates and camping trips with this travel-worthy collection. Included are three key blades proven for boning, slicing and serving grilled meats, along with a nylon knife roll for easy portability. An ideal set for keeping near the outdoor grill – and an excellent gift for Dad.

• Honesuki and Boning/Fillet Knife: VG-MAX "super steel" blades are clad on each side with 34 microthin layers of stainless steel, creating a variegated look reminiscent of a Damascus-style blade.
• Brisket Knife: High-performance Japanese AUS10A steel blade has hollow-ground indentations for smooth slicing.
• Exceedingly sharp cutting edges are long lasting and easy to maintain.
• Durable PakkaWood handles resist moisture and have a D shape, to sit comfortably in the hand.
• Heavy-duty nylon knife roll has 8 slots for knives.
• NSF-certified knives meet high-level safety standards for professional kitchens.
• Knives handcrafted in Japan.

4-piece set includes:

• 4 1/2" honesuki.
• 6" boning/fillet knife.
• 12" brisket knife with beechwood saya (sheath).
• Nylon knife roll

Please note: Knife roll is counted as an individual piece.

Dimensions & More Info

• Honesuki knife: 4 1/2"-long blade, 7 1/2"-long handle; 4.3 oz.
• Boning/fillet knife: 6"-long blade; 7 1/2"-long handle; 4.3 oz.
• Brisket knife: 12"-long blade, 5"-long handle; 6 oz.
• Knife roll: 19 3/4" x 6 1/2" x 2" high.
• Knives handcrafted in Japan.
• Roll made in China.

More Information

• Honesuki has a triangular blade and sharp point ideal for boning poultry and trimming meat and fish.
• Boning/fillet knife (gokujo) has a narrow, curved blade for efficient boning and filleting of meat and fish; also excels for trimming meat and slicing fillets.
• Brisket knife has a long, hollow-ground blade that carves elegant slices in a single pass. Includes a beechwood saya (protective sheath).
• Knife roll includes a top handle and removable shoulder strap.

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 a mild detergent; rinse and dry immediately.
• Avoid cleaners containing bleach or citrus extracts.
• Sharpen as needed. With regular use and honing once a week, you should not need to sharpen your knife more than once or twice a year.
• Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional.
• Store knife in a safe place to protect its edge and prevent injury.