Shun Kaji Knife Block, Set of 5

Named for the blacksmith's forge, the Kaji series was developed by Shun's master knife makers exclusively for Williams Sonoma. Kaji knives are handcrafted in Japan, combining ancient Damascus-steel and clad-construction techniques. This five-piece starter set comes with an angled wood block that's ideal for space-efficient storage.

• Each 65-layer blade features premium SG-2 powdered-steel cutting core clad in 64 layers of forged nickel and stainless-steel Damascus.
• Inspired by centuries-old samurai sword–making techniques, each blade's construction creates a supersharp cutting edge.
• Handles are made of moisture-resistant, resin-infused PakkaWood, shaped for comfort and control.
• NSF-certified knives meet high-level safety standards for professional kitchens.
• Dark-finished rubberwood storage block has slots for 6 knives plus honing steel and shears.
• Knives are handcrafted in Japan.

5-piece starter set includes:

• 3 1/2" paring knife
• 6" serrated utility knife
• 8" chef's knife
• 9" honing steel
• 8-slot wood storage block
• Please note: Storage block is counted as an individual piece.

• 3 1/2" paring knife: 3 1/2" blade, 5 1/2" handle; 3.2 oz.
• 6" serrated utility knife: 6" blade, 5" handle; 4.3 oz.
• 8" chef's knife: 8" blade, 6" handle; 9.4 oz.
• 9" honing steel: 9" rod, 5" handle; 10.4 oz.
• Block: 11 1/4" x 3" x 8 1/2" high; 3 lb. 3 oz.
• Knives are handcrafted in Japan.
• Block and honing steel are made in China.

Additional Information

• Double-beveled, flat-ground blades feature 16-degree cutting angle on each side.
• Full-tang handles with riveted scales add heft and balance.
• Contoured ambidextrous handles.
• Steel endcaps are embossed with Shun logo.

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