Shun Classic 3 Piece Knife Set with Gift Box

The Shun Classic 3 Piece Knife set is beautifully presented in a special Kai Shun gift box. Each set contains; Shun Classic Paring Knife 9cm (DM0700), Shun Classic Utility Knife 15cm (DM0701), Shun Classic Chefs Knife 20cm (DM0706).

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

Features:

• Cutting Edge: Hand-sharpened 16 double-bevel blade
• Steel: Proprietary VG-MAX cutting core, 34 layers each side (69 total including core) stainless steel Damascus cladding
• Hardness: 60 HRC
• Handle: D-shaped ebony PakkaWood
• 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.