Shun Reserve 6-Piece Knife Block Set
- Special Offer
These western-style knives from our Shun Reserve collection are as beautiful to behold as they are a pleasure to use. Striking in their design, the colorful charcoal-and-crimson PakkaWood handles are contoured for comfort and embellished with an inlaid mosaic crest.
- Handcrafted in the style of western cutlery, the knife has a fully forged blade that provides added balance when making precision cuts.
- Inspired by centuries-old samurai sword–making techniques, the blades’ core of SG2 powdered steel has a superfine, even grain capable of being forged into an ultrathin yet extremely strong, exquisitely sharp blade.
- Blades clad in a true 32-layer Damascus of forged nickel and stainless steel help food release from the blade.
- Blades have a Japanese-style 16-degree cutting angle.
- Full-tang construction and a riveted handle made of moisture-resistant, resin-infused polished PakkaWood offer comfort and control.
- These NSF-certified knives meet the high-level standards of professional kitchens.
- Sturdy, bamboo 9-slot knife block is elegantly finished in a dark stain.
- All knives are handcrafted in Japan; block is made in China.
6-Piece Set includes:
- 3 1/2" paring knife.
- 8" chef’s knife.
- 9" bread knife.
- 10" hollow-ground slicing knife.
- Honing steel.
- 9-slot knife block.
- Dimensions & More Info
- Paring knife: 3 1/2"-long blade; 4"-long handle; 3.25 oz.
- Chef’s knife: 8"-long blade; 5 1/2"-long handle; 10 oz.
- Bread knife: 9 1/4"-long blade; 5 1/2"-long handle; 7 oz.
- Hollow-ground slicing knife: 10 1/4"-long blade; 5"-long handle; 7 oz.
- Use & Care
- 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.
- 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.
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