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Shun Classic - 150 mm Chef's Knife
Shun Classic - 150 mm Chef's Knife
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Shun Classic - 200mm Chef's Knife
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Shun Classic 100 mm Herb Knife
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Shun Classic - 60 mm Tourné Knife
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Shun Classic 140mm Santoku
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Shun Classic - 165mm Nakiri
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Shun Classic - 150mm Boning Knife
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Shun Classic - 180 mm Chinese Chef's Knife
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Shun Classic - 200mm Slicer
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Shun Classic 165 mm Gokujo Boning Knife
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Shun Classic - 255mm Chef's Knife
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Shun Classic - 180mm Santoku
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Shun Classic - 300mm Ham Slicer
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Shun Classic - 150mm Bunka
Description & specifications
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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