Shun Kai Premier Vegetable Cleaver 17.8cm

$ 92.99

By A Mystery Man Writer
May 18, 2024
4.9(110)

Shun Kai Premier Vegetable Cleaver 17.8cm

Product Description

The Shun Premier Vegetable Cleaver, sometimes known as a Chinese cleaver, is a large, squared knife with a very wide blade. It is a multi-purpose knife—the Chinese answer to a chef's knife..
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Shun Kai Premier Vegetable Cleaver 17.8cm The Shun Premier Vegetable Cleaver, sometimes known as a Chinese cleaver, is a large, squared knife with a very wide blade. It is a multi-purpose knife—the Chinese answer to a chef's knife. It's especially useful for processing vegetables, especially larger ones such as cabbage. Yet this cleaver is nimble enough for almost every kind of cutting and slicing, from fruits and vegetables to a full array of proteins. The Shun Premier Vegetable Cleaver feels solid, yet Shun's thinner blade makes it easy to handle so food preparation is a pleasure. The Shun Premier Vegetable Cleaver isn't for use on joints or bones; a Meat Cleaver is made for that. Features Perfect for preparing vegetables, fruits, and proteins—a favorite of many professional chefs Hammered tsuchime finish helps release food easily when cutting Hand-sharpened 16° double-bevel blade (32° comprehensive) Steel: Proprietary VG-MAX cutting core, 34 layers each side stainless Damascus cladding Handle: Contoured walnut-colored PakkaWood® Handcrafted in Japan Lifetime manufacturer warranty 90 day no-hassle returns Optional: pay in 4 interest-free fortnightly instalments with AfterPay Why Shun? Incredibly sharp edges and unmatched aesthetics set Shun knives apart from every other kitchen knife on the market today. Every day, the legacy of ancient sword smiths serves as inspiration to the artisans in the Kai factories. Kai’s 100-year-old tradition of blade-making excellence, combined with the newest technology and the most advanced materials, makes every Shun knife a functional work of art. Advanced high-performance steels Shun uses advanced, high-performance steel for our blades. The steel is hard so blades can be made thinner, lighter, and sharper. Advanced steel combines with a tradition of excellence to make knives at the peak of perfection. Traditional knifemaking styles KASUMI A hard steel core is clad with a softer steel or steels to support it. Kasumi combines two or more types of steel to take advantage of the key characteristics of each of them SAN MAI A hard steel core is sandwiched between layers of softer steel to support. The exterior steel is often stainless steel and provides stain resistance. 68 layered Damascus 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. 16° angle cutting edge Shun blades are thinner, lighter, sharper. The thinner edges allows you to cut more efficiently. Our 16° cutting angle is extremely sharp, yet lasts a long time. Shun handle materials The contoured walnut-colored PakkaWood® handles nestle comfortably in the hand, while the embossed end cap adds balance and beauty. Cleaning and Storage Handwash only recommended 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. Let the knives air dry for a few minutes before returning them to storage. Store dry knives in a block, knife case, in-drawer tray, or sheath. Note The handle color may change slightly over time due to oils in the hand as well as the natural color change of wood from oxidation and/or exposure to light. This is not a defect, but a natural part of the process. Honing and Sharpening In order to maximize the life of the blade, regular honing with a Shun steel will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using a whetstone or sending the knives to a professional sharpener.