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Shun Hikari Knives, Set of 4

Name: Shun Hikari Knives, Set of 4
Price: 96.9 USD
Availability: InStock

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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 their 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 starter set includes three essential knives – paring, utility and chef's – plus a storage block with extra slots to grow your collection.
- Shares the same award-winning construction as the Hikari chef's knife – named 2016's Kitchen Knife of the Year.
- Dual-core stainless-steel blades are clad on each side with 71 micro layers of high-carbon, high-chromium stainless steel to create a "hornet's nest" pattern reminiscent of a Damascus-style blade.
- Exceedingly sharp cutting edges, hand-sharpened to a 16-degree angle, are long-lasting and easy to maintain.
- Polished bolster promotes a comfortable chef's grip.
- Durable birch PakkaWood handle resists moisture and bacteria and has a beautiful low-gloss finish.
- Embossed end cap adds beauty and balance.
- Handle offers a superb grip for both left- and right-handed users.
- Handcrafted in Japan.
4-Piece Set includes:
- 4" paring knife
- 6" utility knife
- 8" chef's knife
- 6-slot storage block
Dimensions & More Info
- 4" Paring Knife: 4" blade, 5" handle; 3.36 oz.
- 6" Utility Knife: 6" blade, 5" handle; 3.68 oz.
- 8" Chef's Knife: 8" blade, 5 1/2" handle; 7.68 oz.
- Storage Block: 11" x 3" x 8 1/4" high; 4 lb.
- Knives made in Japan.
- Block 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 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.
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