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Exclusive to Williams Sonoma: Shun Kaji Knives

Make sure you get your hands on a Shun Kaji as soon as possible. These exclusive knives were crafted by the master cutlers at Japanese knife maker Shun. Made as part of a special partnership with Williams Sonoma, this is the only place you can find and order these knives for yourself or as a gift for your favorite home cook. The Kaji collection is hand-crafted for years of culinary and aesthetic enjoyment.

A Unique Collection from A Legacy Cutler

Many of the knives created by Shun are unique. Look for stamped blades, ultra-sharp edges and the refined cuts of an artisan piece of work.

  • Shun Kaji knives feature a 65-layer blade with a premium SG-2 powdered steel cutting core. The core is clad in 64 layers of forged nickel and stainless steel.
  • These blades are super-sharp. Inspired by centuries-old samurai sword-making techniques, this construction provides an edge that makes quick work of your kitchen tasks.
  • The Kaji's handles are made of PakkaWood. This wood resists moisture because it's infused with resin for an all-natural handle shaped for comfort and control.

The Art of Tsuchime

Shun's Japanese cutlery showcases the art of tsuchime. This knife-making technique focuses on ensuring food doesn't stick to the knife. Plus, it looks great.

  • Tsuchime looks like hollow indentations that run the length of the knife's blade. They may look like oval takes on thumbprint silhouettes.
  • The indentations allow for less contact between the side of the blade and whatever you're slicing, like a cucumber or pepper. Normally, these items might stick to the blade's side, especially if you're slicing really thin slices.
  • Not all knives require tsuchime. For instance, fillet knives release the flesh of the fish fairly easily, because the blade is slim and the flesh is fatty.

Mixing Eastern and Western Knives

Pick up a Shun Kaji knife set even if you already have everyday basics at home. This superior knife set allows you to enter the world of Japanese cutlery--and if you're already an aficionado, build upon your collection with speciality knives.

  • Your Eastern and Western blades work well together, creating a full arsenal for you.
  • For example, you may choose a carving set from a Western line, especially if you plan to cook traditional Sunday roasts or birds frequently.
  • Over time, you may find that your daily go-to knives are quickly being replaced by Japanese versions, like a chef's knife or cleaver.

This mix is natural in the kitchen of someone who truly loves cooking for the experience and the results.

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