Shun Premier 8 Chef's Knife Open Box Preview
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By A Mystery Man Writer
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4.9(663)
Product Description
Shun Premier 8 Inch Chef's Knife
Shun Classic 8 Chefs Knife - DM0706 This stunningly beautiful line of classic cutlery features the look and benefits of Damascus steel, yet without its rusting problems. The Damascus-look blade profile reduces sticking and results in less damage to the food being cut and faster prep times. In addition to their clad VG-10 blades, The Shun Classics also feature our uniquely stable D shape handle design. The D shape rests precisely in the curve of the fingers as they curl around the handle.
Shun Classic Chef's Knife 8-in
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Your chef’s knife is the most-used knife in your kitchen, so it is important to find the right one. The right one is the one that feels good in your hand, offers a razor-sharp edge, and makes food preparation easier and more satisfying. And if your chef’s knife is beautiful, too? Win-win. The new Premier Grey 8-inch Chef’s Knife just might be the one for you. This breathtaking knife is lightweight, agile, and offers an extremely comfortable grip.
Shun Premier Grey Chef&s Knife, 8-in.
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Shun Classic Chef's Knife
Shun Premiere knives combine a number of advanced elements to truly stand apart from the crowd. The core of the Premier blade is VG-Max steel which is supported by 34 layers of stainless steel on each side of the blade. The layering of steel on the blade creates a Damascus finish which is hammered for a breath taking finish The VG-Max steel hardened to 61 degrees Rockwell creates the cutting edge of the blade. It is designed to handle being sharpened to a very narrow angle.
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Shun 8 Premier Kiritsuke Knife - TDM0771 In Japan, the kiritsuke is used for all the tasks for which you'd use a chef's knife. Known as the master chef's knife, it offers top cutting performance and versatility. With its straighter edge, the Shun Premier 8-inch Kiritsuke is ideal for slicing and push cuts. Julienne, dice, or brunoise vegetables with ease. It's also an excellent choice for cleaning and portioning boneless proteins, and particularly fish.