Shun Classic In-Drawer Knives, Set of 6

Produced by Japan's leading blade manufacturer, Shun cutlery reflects the craftsmanship of a centuries-old tradition of knife making. Each VG-MAX "super steel" blade has an exceptionally sharp edge, and is clad in microthin layers of stainless steel that create a variegated Damascus-style look. The durable PakkaWood handles provide comfort and control for a range of culinary tasks. This collection includes five essential knives and a beech wood tray to keep them neatly organized in a drawer.

• VG-MAX "super steel" blades are clad on each side with 34 microthin layers of stainless steel, creating variegated look that resembles Damascus-style blade.
• Exceptionally sharp cutting edges are long lasting and easy to maintain.
• Durable D-shaped PakkaWood handles provide comfort and control.
• NSF-certified knives meet high-level safety standards for professional kitchens.
• In-drawer storage tray is made of beech wood and safely holds up to 7 knives.
• A Williams Sonoma exclusive.

Set includes:

• 3 1/2" paring knife
• 5 1/2" santoku
• 6" serrated utility knife
• 6 1/2" master utility knife
• 8" chef's knife
• In-drawer storage tray
• Please note: storage tray is counted as individual piece.

• 3 1/2" Paring Knife: 3 1/2" blade, 4" handle; 3 oz.
• 5 1/2" Santoku: 5 1/2" blade, 4 1/2" handle; 6 oz.
• 6" Serrated Utility Knife: 6" blade, 4 1/4" handle; 3.5 oz.
• 6 1/2" Master Utility Knife: 6 1/2" blade, 4 1/4" handle; 5.5 oz.
• 8" Chef's Knife: 8" blade, 5" handle; 7.5 oz.
• In-Drawer Storage Tray: 5" x 17" x 2 1/2" high; 3 lb. 8 oz.
• Made in Japan.

Use

• Always use caution when handling sharp objects.
• Avoid cutting on hard surfaces such as stone, metal and 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 mild detergent.
• Rinse and dry immediately.
• Avoid using cleaners containing bleach and citrus extracts.
• Sharpen as needed. With regular use and honing, knives should not need sharpening more than once or twice per year.
• Sharpen straight-edged knives using whetstone or knife sharpener designed to sharpen at 16-degree angle, or have them sharpened by a professional.
• Sharpen serrated knife using sharpener specifically designed for serrated blade or have it sharpened by a professional.
• Store knives in safe place to protect edges and prevent injury.