Shun Kaji 19-Piece Knife Block Set

Sugg. Price: $4,807.00 Our Price: $3,299.95

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Named for the blacksmith’s forge, the Kaji series was developed by Shun’s master knife makers exclusively for Williams-Sonoma. Combining ancient Damascus-steel and clad-construction techniques, this set includes a wide range of superb cutlery in the essential sizes.
- Blades are constructed with a core of SG-2 powdered steel clad in a true Damascus layer of forged nickel and stainless steel.
- Inspired by centuries-old samurai sword–making techniques, the blades’ construction creates a supersharp cutting edge.
- Handles are made of moisture-resistant, resin-infused PakkaWood, shaped for comfort and control.
- These NSF-certified knives meet the high-level safety standards for professional kitchens.
- Bamboo storage block has slots for 20 pieces.
- Handcrafted in Japan.
- A Williams-Sonoma exclusive.
19-Piece Set Includes:
- 3 1/2” and 4 1/2” paring knives.
- 6” serrated utility knife.
- 6” boning knife.
- 6”, 8” and 10” chef’s knives.
- 7” santoku.
- 7” Chinese vegetable cleaver.
- 9” hollow-ground slicing knife.
- 9” bread knife.
- Six 5” steak knives.
- 9” honing steel.
- 20-slot storage block.
Please note: Storage block is counted as an individual piece.
- 3 1/2” paring knife: 3 1/2”-long blade; 5”-long handle; 3.2 oz.
- 4 1/2” paring knife: 4 1/2”-long blade; 5”-long handle; 3.5 oz.
- 6” chef’s knife: 6”-long blade; 5 1/2”-long handle; 6.2 oz.
- 8” chef’s knife: 8”-long blade; 5 1/2”-long handle; 8.8 oz.
- 10” chef’s knife: 10”-long blade; 5 1/2”-long handle; 10.2 oz.
- 6” serrated utility knife: 6”-long blade; 4 3/4”-long handle; 3.8 oz.
- 6” boning knife: 6”-long blade; 5”-long handle; 6 oz.
- 7” santoku: 7” -long blade; 5 1/2”-long handle; 8.2 oz.
- 7” cleaver: 7 3/4”-long blade; 3 1/2”-long handle; 12 oz.
- 9 hollow-ground slicing knife: 9 1/2”-long blade; 5”-long handle; 8 oz.
- 9” bread knife: 9”-long blade; 5 1/2”-long handle; 7.8 oz.
- Six 5” steak knives: 5”-long blade;4 1/2”-long handle; 3.6 oz.
- 9” honing steel: 9”-long rod; 5”-long handle; 9.5 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.