Shun Premier Blonde Knives, Set of 15

Summary

Crafted 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 imparts a modern look. This essential set includes eight essential knives, four steak knives, a honing steel, Kai multipurpose shears and a rubberwood 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.

Set includes:

• 4" paring knife
• 5 1/2" nakiri
• 5" steak knife
• 6 1/2" master utility knife
• 6 1/2" serrated utility knife
• 7" santoku
• 8" chef's knife
• 9" serrated bread knife
• Four 5" steak knives
• Honing steel
• Kai multipurpose shears
• 22-slot 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 3/4" handle; 6.7 oz.
• 6 1/2" Master Utility Knife: 6 1/2" blade, 4 3/4" handle; 6 oz.
• 6 1/2" Serrated Utility Knife: 6 1/2" blade, 4 1/2" handle; 3 oz.
• 7" Santoku: 7" blade, 4 3/4" handle; 8 oz.
• 8" Chef's Knife: 8" blade, 4 1/2" handle; 7.3 oz.
• 9" Serrated Bread Knife: 9" blade, 5" handle; 7.8 oz.
• Steak Knife (4): 5" blade, 4 1/2" handle; 3.5 oz.
• Honing Steel: 9" rod, 4 3/4" handle; 10 oz.
• Shears: 8 3/4" long; 5.5 oz.
• Storage Block: 6 1/2" x 13" x 9 1/2" high.
• Knives are made in Japan.
• Honing steel, shears and storage block are imported.

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 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.