Shun Classic 19-Piece Knife Block Set

Sugg. Price: $3,013.00 Our Price: $1,999.95

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Use & Care

Produced by Japan’s leading blade manufacturer, Shun knives reflect the craftsmanship of a centuries-old tradition of Japanese knife making. This master collection offers the home cook a top-quality tool for every kitchen task.
- VG-10 “super steel” blades are clad on each side with 16 microthin layers of high-carbon 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.
- These NSF-certified knives meet the high-level safety standards for professional kitchens.
- Set includes matching honing steel.
- Bamboo storage block has 22 slots.
- Handcrafted in Japan.
19-Piece Set includes:
- 2 1/2” bird’s-beak paring knife.
- 3 1/2” paring knife.
- 6” utility knife
- 6” boning knife.
- 6”, 8” and 10” chef’s knives.
- 7” santoku.
- 7 3/4” Chinese vegetable cleaver.
- 9” slicing knife.
- 9” offset bread knife.
- Six 4 1/2” steak knives.
- 9” honing steel.
- 22-slot storage block.
Please note: Storage block is counted as an individual piece.
- 2 1/2” bird’s-beak paring knife: 2 1/2”-long blade; 4 1/2”-long handle; 2 oz.
- 3 1/2” paring knife: 3 1/2”-long blade; 4”-long handle; 2.3 oz.
- 6” utility knife: 6”-long blade; 4 1/4”-long handle; 2.8 oz.
- 6 1/2” boning knife: 6 1/2”-long blade; 4 1/2”-long handle; 4 oz.
- 6” chef’s knife: 6”-long blade; 4 1/4”-long handle; 3 oz.
- 8” chef’s knife: 8”-long blade; 5”-long handle; 8 oz.
- 10” chef’s knife: 10”-long blade; 5”-long handle; 8.5 oz.
- 7” santoku: 7”-long blade; 5”-long handle; 7.5 oz.
- 7 3/4” Chinese vegetable cleaver: 7 3/4”-long blade; 4 1/2”-long handle; 14.4oz.
- 9” slicing knife: 9”-long blade; 5”-long handle; 6.8 oz.
- 9” offset bread knife: 9”-long blade; 5”-long handle; 7.5 oz.
- 4 1/2” steak knife: 4 1/2”-long blade; 4 1/2”-long handle; 3 oz.
- Honing steel: 9”-long rod; 4 3/4”-long handle; 7.5 oz.
- 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, your knife should not need sharpening 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.