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Present the ideal gift for the grill aficionado in your household with the Shun Cutlery Classic 4-Piece BBQ Set. This comprehensive collection features the versatile 4.5-inch Asian Multi-Prep Knife, a precise 6-inch Boning/Fillet Knife, an elegant 12-inch Brisket Knife complemented by a wooden saya, and a practical 8-Slot Knife Roll that doubles as a convenient transport solution.
Crafted with Shun's exclusiveVG-MAX core, these knives boast 68 layers of Damascus steel, ensuring a razor-sharp 16-degree edge that resists corrosion, wear, and stains. The sleek D-shaped Pakkawood handles, finished in rich ebony, offer durability, aesthetics, and comfort, catering to both left- and right-handed users with their细菌-resistant design.
Drawing inspiration from traditional Japanese artisan techniques, Shun knives are lovingly handcrafted by skilled craftsmen, guaranteeing unparalleled quality and beauty in each blade. The Classic 4-Piece BBQ Set is not just a set of knives, but a complete solution for your grilling endeavors, conveniently packaged within the handsome 8-Slot Knife Roll that allows you to bring your BBQ expertise wherever you go.
Included in this professional-grade offering are the Classic 4.5-inch Asian Multi-Prep Knife, the 6-inch Boning/Fillet Knife, and the 12-inch Brisket Knife with its accompanying wooden saya. Embrace the tradition and artistry of Shun Cutlery as you elevate your next backyard BBQ experience.
product information:
Attribute | Value | ||||
---|---|---|---|---|---|
included_components | Knife roll 3 knives | ||||
is_dishwasher_safe | No | ||||
number_of_pieces | 4 | ||||
upc | 087171048994 | ||||
global_trade_identification_number | 00087171048994 | ||||
manufacturer | Kai | ||||
product_dimensions | 20 x 1 x 8 inches | ||||
item_weight | 1 pounds | ||||
item_model_number | DMS0450 | ||||
customer_reviews |
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best_sellers_rank | #482,711 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #810 in Kitchen Knife Sets | ||||
is_discontinued_by_manufacturer | No | ||||
date_first_available | February 8, 2017 |
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