Shun Kaji Chef’s Knives

• 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.

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.