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The Japanese cutlery manufacturer KAI is celebrating ten million sales of its successful Shun knife series with the "Shun Kohen - Anniversary Luxury Set", limited to 3,000 pieces across Europe. This includes one chef's knife and one utility knife of the highest quality with uniquely patterned blades and special deep red and black grained pakkawood handles.

The exceptional knives are housed in a high-quality aluminum case for safe storage and transport. In addition, the limited knives are marked with a serial number. These characteristics make each set unique.

Shun Kohen

Anniversary Set

TBS-0220

Chef's knife and utility knife
in aluminum case
with leather sheath

EUR 1.100,00

Recommended retail price
of the producer

Find a dealer

Product information

 
Type: Anniversary Set
Series: Shun Kohen
Article no: TBS-0220

Handle material: Pakkawood

Production: Handmade
Rockwell hardness: 60 (±2) HRC
EAN 4260163219954
Category: Limited series

Questions about the product?
Contact us!
 
Type: Anniversary Set
Series: Shun Kohen
Article no: TBS-0220

Handle material: Pakkawood

Production: Handmade
Rockwell hardness: 60 (±2) HRC
EAN 4260163219954
Category: Limited series

Questions about the product?
Contact us!
Cleaning

Rinse the knives in hot water before using them for the first time. After each use, make sure that the knives are washed without delay (with a mild detergen) and dried off with a soft cloth. Acidic foods in particular should be rinsed off immediately after use.

For your own safety, you should always wipe the knife away from your body and away from the cutting edge with a cloth or towel.

Knives do not belong in the dishwasher, under any circumstances. Always wash the knives by hand in order to protect the material and maintain long-lasting sharpness.
Sharpening & Care

Ensure that all knives with natural wooden handles do not remain in water too long. Oil the handle from time to time with a little neutral vegetable or camellia oil.

It is also advisable to have the knives professionally resharpened from time to time to repair signs of wear on the cutting edge and to ensure lasting sharpness.

Due to the high degree of hardness of our knives, sharpening steels are completely unsuitable. From the traditional whetstone to a complete electric system, our range offers the right tool for each of our knives.

For the professional handling of our grinding range we inform you here.
Storing

When storing the knives, make sure that the blade does not come into contact with other metallic objects. This way, common causes of damage and staining can be avoided.

The best way to store the knives is in a knife block, in a wooden drawer insert, on a wooden magnetic knife rack, or in the drawer with a blade guard or sheath.
We are proud to guarantee that each Shun cooking knife manufactured in Japan leaves our factory in absolute faultless condition.

In case a product shows any faults in original material, construction, or workmanship it will either be replaced or repaired at no cost within a 10 years period of time. Normal wear and mistreatment are excluded from this warranty.

Our warranty only applies to products purchased from authorized KAI sales partners.
This guarantee does not restrict the consumer‘s statutory warranty rights. The guarantee is given by KAI Europe GmbH, Kottendorfer Str. 5, 42697 Solingen and only applies to the EU.

The assertion of the guarantee is free of charge for the customer. During the warranty period, the consumer has at least one claim against KAI Europe GmbH for supplementary performance in accordance with Section 439 Paragraphs 2, 3, 5 and 6 Clause 2 and Section 475 Paragraph 3 Clause 1 and Clause 5 of the German Civil Code (BGB).
The effectiveness of the guarantee obligation is not affected by the fact that one of the above requirements is not met.
DANGER of cuts and stab wounds:
Always stay focused when using knives. Handle the knife by the handle, never the blade. Carry knives with the cutting edge pointing downwards and away from your body. Test sharpness on the food, not with your hand. Always use well-sharpened knives and appropriate cutting surfaces.
Maintain a safe distance from other workstations. If necessary, use protective equipment and secure the items to be cut. Store your knives in designated places and never leave them lying around. Do not attempt to catch a falling knife. Store knives in knife bags or holders.
Never run with an unprotected knife. Regularly inspect knives for damage and stop working if defects are found. Sharpening should only be carried out by experienced individuals.

KAI celebrates ten million Shun series knives sold

The Shun Kohen chef's knife with a blade length of 20.0 cm and the Shun Kohen utility knife with a blade length of 15.0 cm combine outstanding features with a unique look. The blades impress with a 72-layer dual-core damascus steel with a hardness of 60 (±2) HRC. In an innovative forging process, this is forged with alternating layers of flexible yet resistant VG2 steel and particularly hard VG10 steel.

With the combination of chef's knife and utility knife, the set ideally supports the versatile cutting challenges in the kitchen. The deep red-black grained pakka wood handle in chestnut shape is extremely comfortable and secure in the hand during use. At the same time, the continuous tang ensures the optimal balance between blade and handle. The treatment with selected resins makes the pakka wood handles permanently extremely resistant to moisture, supple, resilient and durable. The knives are safely stored at all times in the padded aluminum case with Shun logo. In addition, the two leather sheaths included in the set provide additional protection for the sharp blades - even when the knives are stored and transported outside the aluminum case.

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Shun Premier
Tim Mälzer Minamo

To the series

The Shun Premier Tim Mälzer Minamo series forms an exquisitely elegant and individual addition to the premium class of the Shun Premier Series of knives. The series unites Japanese and European elements in an especially artful manner. Tim Mälzer came up with the idea to develop a combination of the typically Japanese Santoku knife and the classic European chef’s knife.

This fusion served as the basis for three distinct blade shapes. The series is distinguished by a very clear form language. The combination of a black handle with a specially designed blade embellished with a fine Damascus grain makes every knife appear like an entirely unique object.

 

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