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
Chef's knife and utility knife
in aluminum case
with leather sheath
EUR 1.100,00
Recommended retail price
of the producer
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.
Copyright © 2024. KAI EUROPE GmbH. All rights reserved.
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Copyright © 2023. KAI Europe GmbH. All rights reserved.