Shun Sora 3 Piece Set

Beautifully presented, the Shun Sora 3 Piece Set includes the Shun Sora Paring Knife 9cm , Shun Sora Utility Knife 15cm , and Shun Sora Chefs Knife 20cm .

The Shun Sora 3 Piece Set includes three key pieces of cutlery that no kitchen should be without. It starts with the Shun Sora 20cm Chefs Knife, the do-it-all knife that you’ll use any time you cook. The set also includes the 9cm Paring Knife to handle all your smaller peeling, coring, and trimming tasks and the 15cm Utility Knife, the perfect in between knife for trimming and slicing.

This set is presented in a beautiful box, useful for storage and gifting.

Features:

• Cutting Edge: Hand-sharpened 16 degree double-bevel blade
• Steel: VG10 is clad with one layer of stainless steel on each side to create the san mai edge and provide stain resistance. Mirror-polished Japanese 420J blade upper
• Hardness: 60 HRC
• Handle: Traditional handle design in easy-care textured PP/TPE blend
• Origin: Handcrafted in Japan.

From the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced shoon and rhymes with moon) fine knives. Inspired by the blade-making traditions of ancient Japan, todays highly skilled Shun artisans produce blades of unparalleled quality and beauty.

Use and Care:

Cutting Surface – The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.

Cleaning – As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.

Never leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.

Storage – After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades as well as your fingers.

Sharpening – In order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.