Shun Hikari Knife Block, Set of 7

Named Hikari after the Japanese word for "illumination," the masterfully crafted, award-winning knives in this set are distinguished by their stunning birch PakkaWood handles and "hornet's nest" pattern. Extraordinarily sharp with a long-lasting edge, the blades have microserrations that reduce friction for clean, effortless slices that enhance the flavor of the food. The set includes five essential knives, as well as a dual-textured honing steel and solid birch block for eye-catching display and easy access.

• Shares the same award-winning construction as the Hikari chef's knife – named 2016's Kitchen Knife of the Year.
• Dual-core stainless steel blades are clad on each side with 71 micro layers of high-carbon, high-chromium stainless steel to create a "hornet's nest" pattern reminiscent of a Damascus-style blade.
• Exceedingly sharp cutting edges, hand-sharpened to a 16-degree angle, are long-lasting and easy to maintain.
• Polished bolster promotes a comfortable chef's grip.
• Durable birch PakkaWood handle resists moisture and bacteria and has a beautiful low-gloss finish.
• Embossed endcap adds beauty and balance.
• Handle offers a superb grip for both left- and right-handed users.
• Handcrafted in Japan.

7-Piece Set includes:

• 4" paring knife
• 6" utility knife
• 6" chef's knife
• 8" chef's knife
• 9" bread knife
• 9" honing steel
• 8-slot storage block

• 4" Paring Knife: 4"-long blade, 5"-long handle; 3.36 oz.
• 6" Utility Knife: 6"-long blade, 5"-long handle; 3.68 oz.
• 6" Chef's Knife: 6"-long blade, 5"-long handle; 5.6 oz.
• 8" Chef's Knife: 8"-long blade, 5 1/2"-long handle; 7.68 oz.
• 9" Bread Knife: 9"-long blade, 5 1/2"-long handle; 7.04 oz.
• 9" Honing Steel: 9"-long blade, 5"-long handle; 3.36 oz.
• Storage Block: 9 3/4" x 3" x 10" high; 7 lb.
• Knives 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.