Shun Kohen 10 Million Anniversary Special Edition 2 Piece Set
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KAI is celebrating ten million sales of its successful Shun knife series with the limited edition Shun Kohen 10 million Anniversary 2 piece knife set. The set includes two of the most popular blade shapes: the Chef's 20cm and Utility 15cm manufactured from a combination of premium quality dual core VG2 & VG10 stainless steel.
High carbon stainless steel Damascus blades and durable Pakkawood handles provide years of precise and effortless slicing. The alternating VG2 and VG10 stainless steels wear at different rates, creating micro-serrations to provide long-lasting cutting performance. Each knife features a special deep red-black grained pakkawood handle with an embossed stainless steel endcap. With the combination of chef's knife and all-purpose knife, the set ideally supports the versatile cutting challenges in the kitchen.
Includes a beautiful limited edition aluminium metal case and custom-fitted leather sheaths with embossed Shun logo for storage and safe transportation.
- Cutting Edge: Hand-sharpened 16° double-bevel blade
- Steel: 71 layer dual-core Damascus stainless steel
- Hardness: 60(±2) HRC
- Blade Length: Chefs Knife 20cm & Utility 15cm
- Handle: D-shaped red-black grained PakkaWood®
- Custom fitted leather sheaths for protecting each knife
- Custom aluminium metal storage/travel case
- Origin: Handcrafted in Japan
One aspect of caring for your knives is maintaining the edge and, when needed, sharpening the blade. However, it is also important to be aware of how you are using your knives on a daily basis.
Cutting Technique
Shun knives are designed to be used in a smooth, slicing motion - never in an up and down “chopping”, piercing or stabbing motion (unless you are using a Kai knife specifically designed for this action e.g. Seki Magoroku Shoso Deba, heel only).
Imagine cutting wood with a handsaw, then slice through your food with a similar motion, intentionally pushing the knife forward and down as you slice, then pulling it back toward your body.
Please do not use Shun knives on hard materials such as bones, joints, frozen foods or very hard vegetables like pumpkin. Use on these or similar items can damage the cutting edge or cause the blade to fracture and break.
Care must be taken, as with all knives, not to subject the blade edge to sideways forces or twisting as this can result in chipping or cracking.
Cutting Surface.
The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.
Cleaning.
As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.
Never leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.
Storage.
After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades as well as your fingers.
Sharpening.
In order to maximise the life of the blade, regular honing with a Shun Honing Steel will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using a Shun or Seki Magoroku Whetstone, or sending your knives to a professional sharpener.
A Kai Shun retailer can recommend a professional sharpener or may be able to offer a sharpening service directly to you.
Following these simple tips will ensure your Kai knives are always ready to use and will continue to be enjoyed for many years to come. For more detailed information on care for your knife, please head to the "Use & Care".
