Shun Ken Onion 11-Piece Knife Block Set

Sugg. Price: $2,336.00 Our Price: $1,549.95

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Use & Care

These versatile knives represent a major innovation in cutlery design. Created by Ken Onion and made in Japan, they have curved blades that facilitate cutting, while the handles provide a professional grip for maximum control.
- Set includes a full range of knives in the most popular and versatile sizes.
- 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.
- Specially shaped handles increase control while decreasing fatigue.
- Handles are made from resin-infused PakkaWood for lasting moisture resistance.
- Kitchen shears pull apart for cleaning.
- Bamboo storage block has 11 slots.
- Handcrafted in Japan by Kershaw, premier cutlery makers for more than 90 years.
11-Piece set includes:
- 3" paring knife.
- 4" chef’s knife.
- 5" serrated utility.
- 5 1/2" boning knife.
- 6" chef’s knife.
- 7" hollow-ground santoku knife.
- 9" bread knife.
- 10" slicing knife.
- Shun kitchen shears.
- Honing steel.
- Storage block.
Please note: Storage block is counted as an individual piece.
- 3" paring knife: 3"-long blade; 4 1/2"-long handle; 2.5 oz.
- 4" chef’s knife: 4"-long blade; 4"-long handle; 4 oz.
- 5" serrated utility knife: 5"-long blade; 4"-long handle; 3.8 oz.
- 5 1/2" boning Knife: 5 1/2"-long blade; 6"-long handle; 3.2 oz.
- 6" chef’s knife: 6"-long blade; 4"-long handle; 7.5 oz.
- 7" hollow-ground santoku: 7"-long blade; 5"-long handle; 5.8 oz.
- 9" bread knife: 9"-long blade; 5 1/4"-long handle; 9 oz.
- Shears: 9" long overall; 5 oz.
- 9" honing steel: 9"-long rod; 4 3/4"-long handle; 7.5 oz.
- 10" slicing knife: 10"-long carving blade; 5"-long handle; 9 oz.
- Storage block: 10 1/2" x 10" x 7 1/2" high.
- 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.
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.