This Classic 2-Piece Set includes 2 knives that are most frequently used in the kitchen; an 8" Chef's knife and a 6" utility knife. If you have only one kitchen knife, the Shun Classic 8" Chef's Knife is the one to have. This one is extra-special because of the hollow-ground indentations on the side of the blade. They create small air pockets that reduce friction when cutting, making it easier to glide through the cut. If you've had problems with sticking, try a hollow-ground blade. In size, the Shun Classic 6" Utility Knife is between a chef's knife and a paring knife, but its blade is narrower and straighter. It's perfect for a multitude of small tasks where more precise cuts are needed, such as trimming broccoli, green beans, or other smaller vegetables.
Yet behind these handcrafted knives' beauty is function: razor-sharp blades offering top performance. Shun's proprietary high-performance VG-MAX steel, which provides incredible edge retention, is clad with Damascus stainless steel, then ground and bead-blasted, revealing the flowing pattern of the layered steel. The result is a line of knives that are sharp, durable, and corrosion resistant, as well as beautiful to behold.
- Multi-purpose, between a chef's and paring in size
- Hand-sharpened 16° double-bevel blade (32° comprehensive)
- Steel: Proprietary VG-MAX cutting core, 34 layers each side (68 total) stainless Damascus cladding
- Handle: D-shaped ebony PakkaWood®
- Handcrafted in Japan
Chef's Knife blade length: 8 in. (20.3 cm)
Utility Knife blade length: 6 in. (15.2 cm)
- Soft woods, such as hinoki, are preferred. Tile, ceramic, synthetic, marble, granite, or any kind of glass cutting boards are not recommended and can be very hard on your knives.
Cleaning and Storage
- Shun recommends that you protect your investment by handwashing your blades with gentle dish soap.
- Don't use soaps with citrus extracts or bleach; they can promote corrosion.
- Do not use scouring pads, steel, or gritty cleanser when cleaning the blades.
- Rinse and towel dry immediately.
- After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, or sheath.