Shun Shun Pro 3-Piece Boxed Asian Chef Set
A thoughtful gift idea, this three-piece Asian chef set by Shun provides an array of everyday essentials. The collection includes a 6-1/2-inch Deba knife, a 6-1/2-inch Usuba knife, and a 9-1/2-inch Yanabiga knife. Use the Deba knife for ...filleting fish, beef, poultry, or for chopping vegetables. The Usuba knife works well for slicing and peeling vegetables or garnishes, and the Yanabiga slices through meat and other food with ease. All three knives arrive in a beautiful bamboo box that measures approximately 17-4/5 by 8-1/5 by 2-1/5 inches.
Like other knives in the Shun Pro line, each knife features a marvelous graffiti-etched blade made of pure high-carbon VG10 steel, which holds a razor-sharp edge longer than other premium steels. The blade's acid-etched design is slightly different with each style of knife, while consistently and cleverly incorporating the Shun logo neatly into the overall arrangement for a distinct and professional look. The knives also come equipped with a D-shaped PakkaWood handle for a comfortable, secure grip. Though dishwasher-safe, Shun recommends washing the knives by hand for best results. The knife set carries a limited lifetime warranty.
From the Manufacturer
Why Buy Shun Pro
For the true Japanese food aficionado, nothing compares to the scalpel-like precision of a single bevel blade. The newly updated Shun Pro line features the same incredibly sharp chisel edges as in the past, combined with D-shaped PakkaWood handles, which lend a secure and comfortable grip. The beautiful graffiti-etched blade is made with high carbon VG10 steel, which takes and holds an edge longer than comparable knives. The blade backs are gently hollow ground, creating an air pocket between the knife and the food being cut, so the knife glides through food with quick precision. For those chefs who are truly into the Japanese method of cooking, the wide Shinogi (or blade bevel) makes sharpening these knives on a whetstone practically effortless. Knife styles in this line include the Deba (a multi-purpose prep knife), the Yanagiba (a long slicing knife perfect for sashimi), and the Nakiri (a vegetable chopping knife). These knives are essential for cooks who are seeking to prepare true Asian cuisine.
NSF certified for use in commercial kitchens.
- These knives feature a 1/2-inch wide Shinogi and single-bevel blade design preferred by Japanese chefs, to maintain cutting consistency, a critical element in Japanese cooking
- Traditional Japanese blade design for the ultimate knife connoisseur--single-beveled edge with a hollow ground (or concave ground) back; this means only the cutting edge of the blade touches the food for superior stick resistance and the cleanest cuts
- Constructed of 2.5 mm of pure, high-carbon VG-10 stainless-steel "super steel", composed of carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium
- Single bevel edge, designed for precision cuts, slices efficiently and stays sharp over time
- These knives can easily be maintained by sharpening on a fine-grit whetstone or through professional sharpening
- Honyaki-style knife construction, consisting of one piece of steel
- Due to the single sided bevel design, Shun Pro knives are best suited for right-handed cooks
- D-shaped Pakkawood handles
- Sharpened using 1000 grit whetstone
- Hand wash and dry recommended; limited lifetime warranty
Honyaki Method of Knifemaking
Whereas a knife made by the kasumi method has a cutting core jacketed with another steel, honyaki knives are made from a single piece of steel--usually very hard, high-carbon steel. Honyaki-method knives can be sharpened to an exquisitely sharp edge and retain that edge for a longer period of time.
Because of the hardness of the steel and the precision of the processes needed to "treat" the steel properly, honyaki knives are more difficult to make and more labor-intensive than kasumi knives. As you might expect, this degree of difficulty makes honyaki knives the most prized and most expensive. The Shun Pro line, which features traditional single-beveled Japanese blade styles, is made by this method.
PakkaWood is a premium handle material made of genuine hardwood impregnated with resin. The resin makes it moisture resistant, strong, and durable. Sanding and buffing brings PakkaWood to a beautiful gloss finish. As with natural wood, no two pieces of PakkaWood are exactly alike.
|Blade Material:||VG-10 hardened Japanese steel, made with 2.5 mm blade stock, brushed for a matte finish.|
|Bevel:||Single-beveled with hollow-ground back.|
|Cutting angle:||16 degrees (comprehensive angle 16 degrees).|
|Handle Material:||Pakkawood (resin-impregnated hardwood); D-shaped handle, only available in right-handed version.|
|Sharpening recommendations:||Regular sharpening (as needed) with a whetstone. Soak the whetstone for about 20 minutes, set on a damp cloth for stability, and pull the knife's edge across the whetstone at a 16 degree angle. The wide Shinogi (bevel) on the knife can be used as a guide, making it easy to maintain the knife's sharpness.|
Free Shipping on all orders! This Japanese 'oroshigane' grater from Shun is made with the same care and attention to detail as the... rest of the Shun line. Traditional Japanese graters are not perforated, like European graters -- the grated material is not pressed through holes in the cutting face, but remains on the surface of the grater, making it very easy to make fine pastes of garlic, ginger, radish and many other roots and vegetables by hand. Its large, two-sided grating surface and carbon-steel blades provide for comfortable work -- you can grate vegetables fine or very fine, witout bruising or tearing. Use the fine side for making fresh wasabi or horseradish, and for grinding spices like cinnamon and nutmeg. The coarse side is ideal for processing vegetables and hard cheeses, or making fresh sauces from apples or tomatoes. Won't introduce air or heat during grinding, preserving the flavor and texture of ingredients. Raised sides channel ingredients into the work bowl. As the steel teeth cut read more
at Kitchen Universe
The Shun Premier 7-in. Santoku is a beautiful, Asian-inspired chef's knife. ?Santoku? means ?three virtues.? Depending on who you ...ask, this relates either to the three types of food with which it works exceptionally well?vegetables, poultry, and fish?or to the three types of cuts at which it excels: chopping, slicing, and mincing. In truth, a santoku is a knife of many talents. Some cooks prefer a santoku to a chef?s knife. Your choice depends on how the knife feels in your hand and how it works for you. The slight belly curve enables the cook to rock the blade slightly and makes this santoku as easy to use as a chef's knife. It is especially well suited to a down-and-forward cutting motion (push cut) and many cooks swear by their santoku for top performanceLightweight, agile, and offers an extremely comfortable grip. In fact, Shun Premier's thinner blades makes this chef?s knife lighter and less tiring to use than comparable European-style chef's knives. Razor-sharp edge are perfect for slicing, di read more
at Kitchen Universe
Set includes: ??? (01) 8-inch Chef's knife ??? (01) 3-inch Vegetable knife ??? (01) 9-1/2-inch Slicing knife ??? (01) 6-1/2-inch U...tility knife ??? (01) 4-inch Paring knife ??? (01) 9-inch Bread knife ??? (01) Kitchen shears ??? (01) Honing steel ??? (01) 11-Slot bamboo blockVG-10 Cutting Core with a Pattern Damascus clad with 16 layers of high quality stainless steel and 16 degree convex ground bladesVG-10 ?super steel? is composed of Carbon, Chromium, Cobalt, Manganese, Molybdenum, Silicon and Vanadium. VG-10 holds an incredible sharp edge longer for easier edge maintenance Handles are made with Oblong PakkaWood and the knives also feature a hand hammered finishStainless-steel bolsters and end caps, offset design enhances ergonomic qualities for the highest level of safety and control Dishwasher safe NSF approved Made in JapanLimited Lifetime warranty read more
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