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Shun Premier Knives, Set of 12

Name: Shun Premier Knives, Set of 12
Price: 96.9 USD
Availability: InStock

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Detail
Summary
The Shun Premier collection is distinguished by hammered blades and walnut PakkaWood handles that evoke the artistry of traditional hand-forged knives. Handcrafted in Japan, the blades are thin and lightweight. This 12-piece set goes beyond the basics with a full complement of cutlery for the home chef, including specialized Japanese knives, a honing steel and sleek wooden storage block.
- Blades feature core of extremely hard VG-MAX "super steel" clad on each side with 34 microthin layers of stainless steel.
- Striking hammered finish (tsuchime in Japanese) reduces drag when cutting and helps to quickly release food from blade.
- Walnut-finish PakkaWood handles offer two-position design, providing trigger grip for pull cuts and perfect balance point for pinch grip.
- Stainless-steel end caps embossed with Shun logo add stability, strength and wide weight distribution from end to end.
12-Piece Set includes:
- 4" paring knife
- 4 1/2" honesuki knife
- 5 1/2" santoku
- 6" ultimate utility knife
- 6" chef's knife
- 6 1/2" serrated utility knife
- 6 1/2" nakiri knife
- 8" chef's knife
- 9" bread knife
- Honing steel
- Kitchen shears
- 22-slot storage block
- Please note: Storage block is counted as an individual piece.
Dimensions & More Info
- 4" Paring Knife: 4" blade, 4 3/4" handle; 2.4 oz.
- 4 1/2" Honesuki: 4 1/2" blade, 7" handle; 4.64 oz.
- 5 1/2" Santoku: 5 1/2" blade, 6" handle; 5.44 oz.
- 6" Ultimate Utility Knife: 6" blade, 6" handle; 5.76 oz.
- 6" Chef's Knife: 6" blade; 4 1/2" handle; 5.28 oz.
- 6 1/2" Serrated Utility Knife: 6" blade, 5 1/4" handle; 3.2 oz.
- 6 1/2" Nakiri: 6 1/2" blade, 6 1/2" handle; 6.72 oz.
- 8" Chef's Knife: 8" blade, 6" handle; 7.84 oz.
- 9" Bread Knife: 9" blade, 6 3/4" handle; 8.64 oz.
- Honing Steel: 9" rod, 5" handle; 10.56 oz.
- Kitchen Shears: 9" long.
- Storage Block: 13" x 6 1/4" x 9" high; 8 lb. 12 oz.
- Knives made in Japan.
- Block and honing steel 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 mild detergent; rinse and dry immediately.
- Avoid cleaners containing bleach or citrus extracts.
- Sharpen as needed. With regular use and honing once a week, knife should not need sharpening more than once or twice a year.
- Sharpen at home using whetstone or knife sharpener designed to sharpen at 16-degree angle, or have sharpened by a professional.
- Store knives in safe place to protect edges and prevent injury.
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