Shun Classic Knife Block, Set of 9

Produced by Japan’s leading blade manufacturer, Shun knives reflect the craftsmanship of a centuries-old tradition of Japanese knife making. This nine-piece collection includes the knife styles most used by professional chefs and home cooks alike.

• VG-MAX"super steel" blade is clad on each side with 34 microthin layers of stainless steel, creating a variegated look reminiscent of a Damascus-style blade.
• Exceedingly sharp cutting edges are long lasting and easy to maintain.
• Durable PakkaWood handles resist moisture and have a D shape, to sit comfortably in the hand.
• NSF-certified knives meet high-level safety standards for professional kitchens.
• Set includes matching honing steel.
• Bamboo storage block has 11 slots.
• Handcrafted in Japan.

9-Piece Set includes:

• 3 1/2” paring knife.
• 5 1/2” santoku.
• 6" Gokujo boning knife.
• 8” chef’s knife.
• 9” hollow-ground slicing knife.
• 9” bread knife.
• Kitchen shears.
• 9” honing steel.
• 11-slot storage block.

Please note: Storage block is counted as an individual piece.

• 3 1/2” paring knife: 3 1/2”-long blade; 4”-long handle; 2.3 oz.
• 5 1/2” santoku: 5 1/2”-long blade; 4 1/2”-long handle; 5.5 oz.
• 6” Gokujo boning knife: 6”-long blade; 4 1/2”-long handle; 4 oz.
• 8” chef’s knife: 8”-long blade; 5”-long handle; 9 oz.
• 9” hollow ground slicing knife: 9”-long blade; 5”-long handle; 6.8 oz.
• 9” bread knife: 9”-long blade; 5”-long handle; 7.5 oz.
• Honing steel: 9”-long rod; 4 3/4”-long handle; 7.5 oz.
• Storage block: 11” x 5” x 9” high.
• Knives are made in Japan.
• Block and honing steel made in China.

Use

• Always use caution when handling sharp objects.
• Avoid cutting on hard surfaces such as stone, metal or glass.
• It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.

Care

• Hand-wash with warm water and a mild detergent; rinse and dry immediately.
• Avoid cleaners containing bleach or citrus extracts.
• Sharpen as needed. With regular use and honing once a week, you should not need to sharpen your knife more than once or twice a year.
• Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional.
• Store knife in a safe place to protect its edge and prevent injury.