Shun Classic 7 Piece Block Set

The Shun Classic 7 Piece Block Set is beautifully presented in a solid wooden block with extra open slots so you can continue to expand your Shun collection. Each set contains; Shun Classic Paring Knife 9cm (DM0700), Shun Class Utility Knife 15cm (DM0701), Shun Classic Chefs Knife 20cm (DM0706), Shun Classic Santoku 18cm (DM0702),  Shun Combination Honing Steel (SS0790), Kitchen Scissors (DH3005) and 8 Slot Wooden Block.

The Shun Classic 7 Piece Block Set will raise your slicing, dicing and cutting tasks to a culinary art form.

Included in the set is a 9cm Paring knife that sits well in the hand, with a small pointed blade suited for precise tasks such as trimming and peeling fruit and vegetables. An all purpose Utility 15cm knife nimble enough to peel an onion in hand, then slice it up in short order. A Chefs 20cm knife designed in the traditional European shape and arguably the most versatile of all knives in the kitchen. A traditional Japanese all purpose Santoku 18cm, suitable for slicing and dicing. A a pair of soft handled Kitchen Scissors with blades that easily separate for quick wash up - perfect for a variety of tasks ranging from cutting herbs to butterflying a chicken. And to keep your knives in tip top shape, a Combination Honing Steel featuring two honing surfaces and a handy angle guide incorporated into the bolster.

Each Shun Classic knife has a core of proprietary VG-MAX steel for a solid yet precise cutting edge which is clad each side with 34 layers of Damascus Steel (69 layers total including the core) for increased durability.

D-shaped (best suited for right handers) PakkaWood handles are made from compressed layers of resin impregnated hardwood to provide a moisture resistant, strong, and durable connection with the blade and your hand. As with natural wood, no two pieces of Pakkawood are exactly alike.

Razor sharp out of the box, this beautiful set of premium quality knives and accessories provides you with the complete kit to enjoy many years of food prep and cooking.

All Shun Classic knives:

• Cutting Edge: Hand-sharpened 16° double-bevel blade
• Steel: Proprietary VG-MAX cutting core, 34 layers each side (69 total including core) stainless steel Damascus cladding
• Hardness: 60 HRC
• Handle: D-shaped ebony PakkaWood®
• 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".