Shun Premier Chefs Knife – 20cm

The Shun Premier Chefs Knife is shaped in the traditional European style and is an all purpose knife suitable for chopping, shredding, cutting, slicing and cubing all meat, fish and vegetables.

Your chefs knife will probably be the most used knife in your kitchen. If you’re like most cooks, you’ll want to find the one that feels like an extension of your arm. The beautiful Shun Premier 20cm Chefs Knife could be the one for you. This breath-taking knife is lightweight, agile, and offers an extremely comfortable grip. In fact, Shun Premier’s thinner blades makes this chefs knife lighter and less tiring to use than comparable European-style chefs knives. The20cm length and razor-sharp edge are perfect for slicing, dicing, and chopping a full range of fruits, vegetables, and other foods. The wide blade keeps knuckles off the cutting board and comes in extra handy when transferring cut food from board to pan. With its curved belly, the Chefs knife can be gently rocked through fresh herbs or spices to produce a very fine mince.

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: 20cm
• 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.