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Shun Classic BBQ Knives, Set of 4

Name: Shun Classic BBQ Knives, Set of 4
Price: 96.9 USD
Availability: InStock
Rating: 4.8 (6 reviews)

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Detail
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.
Customer Reviews

Ma****.

Swiss Eating Knife

I saw this last summer and wondered how much I would enjoy a serious knife at a picnic, barbecue or camping, instead of a plastic knife. I'm here to tell you a whole freaking lot! Folds slim and compact for your pocket and Kai quality and as scary sharp as my Kai kitchen knives. Go ahead and whittle with your Victorinox, save this for your ribeye! A well crafted knife - especially on sale!

Pa****.

Sharp

I didn't expect it to be so sharp. Small and nimble. If the cover had been of better quality, it would have been maximum

An*****us

This is a perfect storage

This is a perfect storage place for my new favorite knives.

An*****us

I have tried them all.

I have tried them all. Shun is the only knife I'll buy. Consistently sharp, easily and quickly honed, and does not wear out after a few short years like Wusthof or Henkels.

MI****.

My first set of professional

My first set of professional chef knives. EXCELLENT. Since this set of 3 knives I have purchased 3 more knives to have a very good variety of high quality knives.

An*****us

knives

I have used the boning knife and it's the best. I had the easiest time trimming and then slicing. I really enjoyed, best cutting experience.

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