Shun Classic Set 7 Piece with Block

The Shun Classic 7 Piece Block Set is beautifully presented in a solid wooden with extra open slots so you can continue to expand your Shun collection.

Each set contains; Shun Classic Paring Knife 9cm , Shun Class Utility Knife 15cm , Shun Classic Chef’s Knife 20cm , Shun Classic Santoku 18cm , Shun Combination Honing Steel, Kitchen Scissors and an 8 Slot Wooden Block.

The Shun Classic 7 Piece Block Set includes all the must-have pieces of kitchen cutlery required for day to day food prep and cooking mastery. In addition to important pieces like the Classic Paring, Utility, Santoku and Chef’s knives, the set also includes handy kitchen scissors and a Combination Honing Steel to maintain your knives sharp edges.

Features:

• Cutting Edge: Hand-sharpened 16 degree double-bevel blade
• Steel: Proprietary VG-MAX cutting core, 34 layers each side (69 total including core) stainless steel Damascus cladding
• Hardness: 60 HRC
• Blade Length: Paring Knife 9cm, Utility Knife 15cm, Chefs Knife 20cm, Santoku 18cm
• Handle: D-shaped ebony Pakka Wood
• 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