Shun Premier Bread Knife – 23cm

The Shun Premier Bread Knife is designed specifically to tackle bread. Its sharp, serrated blade cuts through the softest (and hardest) breads with ease and without crushing.

If you bake or buy whole loaves of bread, a bread knife will be one of the most-used knives in your kitchen. Whether you love wonderfully crusty or delicately tender bread, the Shun Premier Bread Knife will be your loaf’s new best friend, no matter what its texture. The key is Shun’s razor-sharp, wide, ‘low frequency’ serrations. Unlike a plain-edged knife, the serrations let you gently saw through the bread without crushing and with much less crumbing. Unlike sawtooth serrations that are spaced closer together, the Shun Premier Bread Knife’s wide serrations will gently glide through the bread without tearing. This keeps the bread’s texture intact and enhances eating pleasure. Cakes and pastries also benefit from the Shun Premier Bread Knife’s smooth cutting capabilities.

Features:

• Cutting Edge: Hand-sharpened 16degree double-bevel blade
• Steel: Proprietary VG-MAX cutting core, 34 layers (69 total including core) stainless steel Damascus cladding
• Hardness: 60 HRC
• Blade Length: 23cm
• Handle: Contoured, ambidextrous walnut coloured 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.