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Shun Hikari Knives, Set of 3

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  • Detail

    Summary

    Named Hikari after the Japanese word for "illumination," the masterfully crafted, award-winning knives in this set are distinguished by the stunning birch PakkaWood handles and "hornet's nest" blade pattern. The blade edges are extraordinarily sharp and long-lasting, with microserrations that reduce friction for clean, effortless slicing and chopping. This set of three essential knives is an excellent introduction to the Hikari Collection.

    • Set includes 4" paring knife, 6" utility knife and 8" chef's knife.
    • Dual-core stainless-steel blades are clad on each side with 71 micro layers of high-carbon, high-chromium stainless steel to create "hornet's nest" pattern reminiscent of Damascus-style blade.
    • Exceedingly sharp cutting edges, hand-sharpened to 16-degree angle, are long-lasting and easy to maintain.
    • Polished bolster promotes comfortable chef's grip.
    • Durable birch PakkaWood handle resists moisture and bacteria and has beautiful low-gloss finish.
    • Embossed end cap adds beauty and balance.
    • Handles offer superb grip for both left- and right-handed users.
    • Handcrafted in Japan.
    • A Williams Sonoma exclusive.

    Dimensions & More Info

    • 4" Paring Knife: 4" blade, 5" handle; 3.36 oz.
    • 6" Utility Knife: 6" blade, 5" handle; 5.6 oz.
    • 8" Chef's Knife: 8" blade, 5 1/2" handle; 7.68 oz.
    • Handcrafted in Japan.

    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 or frozen food, 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.
    • Maintain cutting edges by regularly using honing steel.
    • Sharpen as needed. With regular use and honing, knives should not need sharpening more than once or twice per year.
    • Sharpen knives using whetstone or knife sharpener designed to sharpen at 16-degree angle, or have them sharpened by a professional.
    • Store in safe place to protect edges and prevent injury.
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