{"title":"Shun Knives","description":"\u003cp data-mce-fragment=\"1\"\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFor more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced “shoon” and rhymes with “moon”) fine knives. Inspired by the blade-making traditions of ancient Japan, today’s highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e","products":[{"product_id":"shun-classic-paring-knife-9cm","title":"Shun Classic Paring Knife - 9cm","description":"\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003eThe Shun Classic Paring Knife has a small pointed blade well suited for precise tasks such as trimming and peeling fruit and vegetables. The Kai Shun Classic Paring Knife  is perfect for any paring task, as well as chopping small foods such as garlic cloves or ginger against a cutting board. The extra length of this knife makes it easy to peel and trim even larger fruits and vegetables, such as extra-large potatoes or apples. The Shun Classic Paring Knife is quite simply a kitchen essential.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eCutting Edge: Hand-sharpened 16degree double-bevel blade\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eSteel: Proprietary VG-MAX cutting core, 34 layers each side (69 total including core) stainless steel Damascus cladding\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eHardness: 60 HRC\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eBlade Length: 9cm\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eHandle: D-shaped ebony PakkaWood\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eOrigin: Handcrafted in Japan\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eAll Shun Classic knife purchases come in a beautifully presented gift box.\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced 'shoon' and rhymes with 'moon') fine knives. Inspired by the blade-making traditions of ancient Japan, todays highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eCutting Surface.\u003c\/strong\u003e\u003cbr\u003eThe cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and  polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCleaning.\u003c\/strong\u003e\u003cbr\u003eAs with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish  soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003cbr\u003e\u003cbr\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eStorage.\u003c\/strong\u003e\u003cbr\u003eAfter you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades  as well as your fingers.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eSharpening.\u003c\/strong\u003e\u003cbr\u003eIn order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":43544474288387,"sku":"DM0700","price":179.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/products\/DM0700.jpg?v=1669261155"},{"product_id":"shun-classic-paring-knife-9cm-white","title":"Shun Classic Paring Knife - 9cm White","description":"\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003eThe beautiful Shun Classic Paring Knife in an ashwood-coloured handle has a small pointed blade well suited for precise tasks such as trimming and peeling fruit and vegetables. The Kai Shun Classic Paring Knife is perfect for any paring task, as well as chopping small foods such as garlic cloves or ginger against a cutting board. The extra length of this knife makes it easy to peel and trim even larger fruits and vegetables, such as extra-large potatoes or apples. The Shun Classic Paring Knife is quite simply a kitchen essential.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eCutting Edge: Hand-sharpened 16degree double-bevel blade\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eSteel: Proprietary VG-MAX cutting core, 34 layers each side (69 total including core) stainless steel Damascus cladding\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eHardness: 60 HRC\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eBlade Length: 9cm\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eHandle: D-shaped ashwood coloured PakkaWood\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eOrigin: Handcrafted in Japan\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eAll Shun Classic knife purchases come in a beautifully presented gift box.\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced 'shoon' and rhymes with 'moon') fine knives. Inspired by the blade-making traditions of ancient Japan, todays highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eCutting Surface.\u003c\/strong\u003e\u003cbr\u003eThe cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and  polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCleaning.\u003c\/strong\u003e\u003cbr\u003eAs with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish  soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003cbr\u003e\u003cbr\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eStorage.\u003c\/strong\u003e\u003cbr\u003eAfter you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades  as well as your fingers.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eSharpening.\u003c\/strong\u003e\u003cbr\u003eIn order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":43544474648835,"sku":"DM0700W","price":209.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/products\/DM0700W.jpg?v=1669261162"},{"product_id":"shun-premier-paring-knife-10cm","title":"Shun Premier Paring Knife - 10cm","description":"\u003cp\u003eThe paring knife is an indispensable kitchen prep knife. For peeling, trimming, making decorative cuts, or even for chopping small foods like shallots or garlic, the small size of the paring knife gives you complete cutting control. Its real beauty comes from how well it performs. A thin lightweight blade and a razor-sharp edge make every paring task a breeze. The contour on the bottom of the handle ensures an excellent grip whether held by the handle or in a pinch grip.\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCutting Edge: Hand-sharpened 16 degree double-bevel blade\u003c\/li\u003e\n\u003cli\u003eSteel: Proprietary VG-MAX cutting core, 34 layers (69 total including core) stainless steel Damascus cladding\u003c\/li\u003e\n\u003cli\u003eHardness: 60 HRC\u003c\/li\u003e\n\u003cli\u003eBlade Length: 10cm\u003c\/li\u003e\n\u003cli\u003eHandle: Contoured, ambidextrous walnut coloured PakkaWood\u003c\/li\u003e\n\u003cli\u003eOrigin: Handcrafted in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced 'shoon' and rhymes with 'moon') fine knives. Inspired by the blade-making traditions of ancient Japan, today's highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eCutting Surface.\u003c\/strong\u003e\u003cbr\u003eThe cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and  polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCleaning.\u003c\/strong\u003e\u003cbr\u003eAs with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish  soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003cbr\u003e\u003cbr\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eStorage.\u003c\/strong\u003e\u003cbr\u003eAfter you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades  as well as your fingers.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eSharpening.\u003c\/strong\u003e\u003cbr\u003eIn order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":43544474779907,"sku":"TDM0700","price":239.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/products\/TDM0700.jpg?v=1669261169"},{"product_id":"shun-classic-utility-knife-15cm","title":"Shun Classic Utility Knife - 15cm","description":"\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003eThe Shun Classic Utility Knife is an extremely handy all purpose knife suited to general food preparation of smaller food items. In size, the Shun Classic Utility Knife is between a chefs knife and a paring knife, but its blade is narrower and straighter. It is perfect for a multitude of small tasks where more precise cuts are needed, such as trimming broccoli, green beans, or other smaller vegetables. Some cooks like to use it in their hand, too -almost like a large paring knife. Others like its smaller size as an alternative to the chef's knife. Its very slightly curved belly enables it to do moderate rocking cuts. It's nimble enough to peel an onion in hand, then slice it up in short order.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eCutting Edge: Hand-sharpened 16degree double-bevel blade\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eSteel: Proprietary VG-MAX cutting core, 34 layers each side (69 total including core) stainless steel Damascus cladding\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eHardness: 60 HRC\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eBlade Length: 15cm\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eHandle: D-shaped ebony PakkaWood\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eOrigin: Handcrafted in Japan\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eAll Shun Classic knife purchases come in a beautifully presented gift box.\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced 'shoon' and rhymes with 'moon') fine knives. Inspired by the blade-making traditions of ancient Japan, todays highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eCutting Surface.\u003c\/strong\u003e\u003cbr\u003eThe cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and  polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCleaning.\u003c\/strong\u003e\u003cbr\u003eAs with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish  soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003cbr\u003e\u003cbr\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eStorage.\u003c\/strong\u003e\u003cbr\u003eAfter you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades  as well as your fingers.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eSharpening.\u003c\/strong\u003e\u003cbr\u003eIn order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":43544475140355,"sku":"DM0701","price":215.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/products\/DM0701.jpg?v=1669261176"},{"product_id":"shun-premier-utility-knife-15cm","title":"Shun Premier Utility Knife - 15cm","description":"\u003cp\u003eThe Shun Premier Utility Knife is an extremely handy, all purpose knife suited to general food prep of smaller food items.\u003cbr\u003e\u003cbr\u003eA good utility knife is the third member of your must-have kitchen knife line up. In size, it’s between a chef’s knife and a paring knife, making it the perfect size for all those in-between tasks. For trimming green beans, broccoli, and other jobs where you need some precision, your utility knife is an excellent choice. Any time a paring knife seems too little and a chef’s knife too much, reach for a utility knife. The Shun Premier Utility Knife offers a razor-sharp 16cm edge that also makes quick work of anything that goes in a sandwich—meats, cheeses, tomato slices, and more. That specialised use is why this style of knife is sometimes called a sandwich knife. You’ll also love the secure grip the ambidextrous Premier contoured handle provides.\u003cbr\u003e\u003cbr\u003eAll Shun Premier knife purchases come in a beautifully presented gift box.\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eCutting Edge: Hand-sharpened 16° double-bevel blade\u003c\/li\u003e\n\u003cli\u003eSteel: Proprietary VG-MAX cutting core, 34 layers (69 total including core) stainless steel Damascus cladding\u003c\/li\u003e\n\u003cli\u003eHardness: 60 HRC\u003c\/li\u003e\n\u003cli\u003eBlade Length: 15cm\u003c\/li\u003e\n\u003cli\u003eHandle: Contoured, ambidextrous walnut coloured PakkaWood®\u003c\/li\u003e\n\u003cli\u003eOrigin: Handcrafted in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced “shoon” and rhymes with “moon”) fine knives. Inspired by the blade-making traditions of ancient Japan, today’s highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eCutting Surface.\u003c\/strong\u003e\u003cbr\u003eThe cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and  polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCleaning.\u003c\/strong\u003e\u003cbr\u003eAs with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish  soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003cbr\u003e\u003cbr\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eStorage.\u003c\/strong\u003e\u003cbr\u003eAfter you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades  as well as your fingers.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eSharpening.\u003c\/strong\u003e\u003cbr\u003eIn order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":43544475828483,"sku":"TDM0701","price":259.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/products\/TDM0701_20_2.jpg?v=1669261192"},{"product_id":"shun-premier-santoku-knife-18cm","title":"Shun Premier Santoku Knife - 18cm","description":"\u003cp\u003eThe Shun Premier Santoku is a traditional Japanese styled, all purpose knife. The straight blade makes this knife perfect for chopping.\u003cbr\u003e\u003cbr\u003eThe Shun Premier 18cm Santoku is a beautiful, Asian-inspired chefs knife that many cooks today have added to their kitchen favourites. The Santoku is as easy to use as a chefs knife and is especially well suited to a down-and-forward cutting motion (push cut). Slightly shorter than the standard chefs knife, the Shun Premier Santoku is light, agile, and very easy to manoeuvre. There's just enough belly curve to enable rocking cuts, which just adds to the Premier Santoku's versatility. Many cooks swear by their Santoku for top performance.\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCutting Edge: Hand-sharpened 16 degree double-bevel blade\u003c\/li\u003e\n\u003cli\u003eSteel: Proprietary VG-MAX cutting core, 34 layers (69 total including core) stainless steel Damascus cladding\u003c\/li\u003e\n\u003cli\u003eHardness: 60 HRC\u003c\/li\u003e\n\u003cli\u003eBlade Length: 18cm\u003c\/li\u003e\n\u003cli\u003eHandle: Contoured, ambidextrous walnut coloured PakkaWood\u003c\/li\u003e\n\u003cli\u003eOrigin: Handcrafted in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced 'shoon' and rhymes with 'moon') fine knives. Inspired by the blade-making traditions of ancient Japan, today's highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eCutting Surface.\u003c\/strong\u003e\u003cbr\u003eThe cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and  polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCleaning.\u003c\/strong\u003e\u003cbr\u003eAs with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish  soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003cbr\u003e\u003cbr\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eStorage.\u003c\/strong\u003e\u003cbr\u003eAfter you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades  as well as your fingers.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eSharpening.\u003c\/strong\u003e\u003cbr\u003eIn order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":43544476352771,"sku":"TDM0702","price":379.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/products\/TDM0702.jpg?v=1669261206"},{"product_id":"shun-premier-slicing-knife-24cm","title":"Shun Premier Slicing Knife - 24cm","description":"\u003cp\u003eThe Shun Premier Slicing Knife's long and extremely sharp blade enables thin slicing of meat, ham and fish with a single slice. Perfect for sashimi.\u003cbr\u003e\u003cbr\u003eThe Shun Premier Slicing Knife enables you to cut thin, even slices. With the Shun Premier Slicing Knife's longer length, narrower blade, and Shun-sharp edge you can make long, even slices without tearing or sawing. This kind of clean cut keeps more of the meat juices -and thus more of the flavour -inside the meat, rather than pooling on the cutting board. The Shun Premier Slicing Knife's 24cm blade means you can cut slices with a single, long stroke. The narrow profile and razor-sharp Shun edge let the blade glide through the meat with less friction so each slice is perfect. Ideal for slicing a wide variety of meats and fish with a single slice.\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCutting Edge: Hand-sharpened 16 degree double-bevel blade\u003c\/li\u003e\n\u003cli\u003eSteel: Proprietary VG-MAX cutting core, 34 layers (69 total including core) stainless steel Damascus cladding\u003c\/li\u003e\n\u003cli\u003eHardness: 60 HRC\u003c\/li\u003e\n\u003cli\u003eBlade Length: 24cm\u003c\/li\u003e\n\u003cli\u003eHandle: Contoured, ambidextrous walnut coloured PakkaWood\u003c\/li\u003e\n\u003cli\u003eOrigin: Handcrafted in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced 'shoon' and rhymes with 'moon') fine knives. Inspired by the blade-making traditions of ancient Japan, today's highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eCutting Surface.\u003c\/strong\u003e\u003cbr\u003eThe cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and  polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCleaning.\u003c\/strong\u003e\u003cbr\u003eAs with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish  soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003cbr\u003e\u003cbr\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eStorage.\u003c\/strong\u003e\u003cbr\u003eAfter you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades  as well as your fingers.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eSharpening.\u003c\/strong\u003e\u003cbr\u003eIn order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":43544477204739,"sku":"TDM0704","price":369.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/products\/TDM0704.jpg?v=1669261210"},{"product_id":"shun-premier-chefs-knife-20cm","title":"Shun Premier Chefs Knife - 20cm","description":"\u003cp\u003eThe Shun Premier Chefs Knife is shaped in the traditional European style and is an all purpose knife suitable for chopping, shredding, cutting, slicing and cubing all meat, fish and vegetables.\u003cbr\u003e\u003cbr\u003eYour chefs knife will probably be the most used knife in your kitchen. If you're like most cooks, you'll want to find the one that feels like an extension of your arm. The beautiful Shun Premier 20cm Chefs Knife could be the one for you. This breath-taking knife is lightweight, agile, and offers an extremely comfortable grip. In fact, Shun Premier's thinner blades makes this chefs knife lighter and less tiring to use than comparable European-style chefs knives. The20cm length and razor-sharp edge are perfect for slicing, dicing, and chopping a full range of fruits, vegetables, and other foods. The wide blade keeps knuckles off the cutting board and comes in extra handy when transferring cut food from board to pan. With its curved belly, the Chefs knife can be gently rocked through fresh herbs or spices to produce a very fine mince.\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCutting Edge: Hand-sharpened 16degree double-bevel blade\u003c\/li\u003e\n\u003cli\u003eSteel: Proprietary VG-MAX cutting core, 34 layers (69 total including core) stainless steel Damascus cladding\u003c\/li\u003e\n\u003cli\u003eHardness: 60 HRC\u003c\/li\u003e\n\u003cli\u003eBlade Length: 20cm\u003c\/li\u003e\n\u003cli\u003eHandle: Contoured, ambidextrous walnut coloured PakkaWood\u003c\/li\u003e\n\u003cli\u003eOrigin: Handcrafted in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced 'shoon' and rhymes with 'moon') fine knives. Inspired by the blade-making traditions of ancient Japan, todays highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eCutting Surface.\u003c\/strong\u003e\u003cbr\u003eThe cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and  polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCleaning.\u003c\/strong\u003e\u003cbr\u003eAs with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish  soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003cbr\u003e\u003cbr\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eStorage.\u003c\/strong\u003e\u003cbr\u003eAfter you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades  as well as your fingers.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eSharpening.\u003c\/strong\u003e\u003cbr\u003eIn order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":43544477827331,"sku":"TDM0706","price":389.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/products\/TDM0706.jpg?v=1669261229"},{"product_id":"shun-premier-chefs-knife-25cm","title":"Shun Premier Chefs Knife - 25cm","description":"\u003cp\u003eThe Shun Premier Chefs Knife is shaped in the traditional European style and is an all purpose knife suitable for chopping, shredding, cutting, slicing and cubing all meat, fish and vegetables.\u003cbr\u003e\u003cbr\u003eIf you are looking for a larger chefs knife then this 25cm Chefs Knife is an excellent choice. Because of Premier?s thinner, lighter blades, you'll find that this larger chefs knife handles just as easily as a smaller one, while still providing the longer cutting edge you want. Professional chefs often choose a longer blade length in order to handle an increased volume of product and improve efficiency in the kitchen. The Shun Premier Chefs Knife 25cm blade handles everything from small to large foods. The wide blade helps keep knuckles off the cutting board and is very handy when transferring cut food from board to pan. The curved belly makes rocking cuts easy, too.\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCutting Edge: Hand-sharpened 16degree double-bevel blade\u003c\/li\u003e\n\u003cli\u003eSteel: Proprietary VG-MAX cutting core, 34 layers (69 total including core) stainless steel Damascus cladding\u003c\/li\u003e\n\u003cli\u003eHardness: 60 HRC\u003c\/li\u003e\n\u003cli\u003eBlade Length: 25cm\u003c\/li\u003e\n\u003cli\u003eHandle: Contoured, ambidextrous walnut coloured PakkaWood\u003c\/li\u003e\n\u003cli\u003eOrigin: Handcrafted in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced 'shoon' and rhymes with 'moon') fine knives. Inspired by the blade-making traditions of ancient Japan, todays highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eCutting Surface.\u003c\/strong\u003e\u003cbr\u003eThe cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and  polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCleaning.\u003c\/strong\u003e\u003cbr\u003eAs with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish  soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003cbr\u003e\u003cbr\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eStorage.\u003c\/strong\u003e\u003cbr\u003eAfter you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades  as well as your fingers.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eSharpening.\u003c\/strong\u003e\u003cbr\u003eIn order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":43544478122243,"sku":"TDM0707","price":449.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/products\/TDM0707.jpg?v=1669261236"},{"product_id":"shun-premier-chefs-knife-15cm","title":"Shun Premier Chefs Knife - 15cm","description":"\u003cp\u003eThe Shun Premier Chefs Knife is shaped in the traditional European style and is an all purpose knife suitable for chopping, shredding, cutting, slicing and cubing all meat, fish and vegetables.\u003cbr\u003e\u003cbr\u003eA chefs knife is a personal choice. That's why Shun offers so many different lines and blade lengths. For instance, in the same way that some cooks prefer a longer chefs knife, others prefer a shorter length. For cooks who enjoy the lightweight nimbleness of a shorter blade, we offer the Shun Premier 15cm Chefs Knife. Of course, it performs all the tasks for which you choose a chefs knife, from slicing, dicing, and chopping to making rocking cuts through herbs. Yet it also offers the quick, agile performance and high degree of control that a slightly smaller knife can provide.\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCutting Edge: Hand-sharpened 16degree double-bevel blade\u003c\/li\u003e\n\u003cli\u003eSteel: Proprietary VG-MAX cutting core, 34 layers (69 total including core) stainless steel Damascus cladding\u003c\/li\u003e\n\u003cli\u003eHardness: 60 HRC\u003c\/li\u003e\n\u003cli\u003eBlade Length: 15cm\u003c\/li\u003e\n\u003cli\u003eHandle: Contoured, ambidextrous walnut coloured PakkaWood\u003c\/li\u003e\n\u003cli\u003eOrigin: Handcrafted in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced 'shoon' and rhymes with 'moon') fine knives. Inspired by the blade-making traditions of ancient Japan, todays highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eCutting Surface.\u003c\/strong\u003e\u003cbr\u003eThe cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and  polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCleaning.\u003c\/strong\u003e\u003cbr\u003eAs with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish  soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003cbr\u003e\u003cbr\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eStorage.\u003c\/strong\u003e\u003cbr\u003eAfter you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades  as well as your fingers.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eSharpening.\u003c\/strong\u003e\u003cbr\u003eIn order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":43544478941443,"sku":"TDM0723","price":345.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/products\/TDM0723.jpg?v=1669261244"},{"product_id":"shun-premier-nakiri-knife-14cm","title":"Shun Premier Nakiri Knife - 14cm","description":"\u003cp\u003eQuite simply, “nakiri” is Japanese for \"\"vegetable knife.\"\" Great for salad or stir-fry preparation.\u003cbr\u003e\u003cbr\u003eIf you haven’t used Japanese-style knives before, the Nakiri is sure to attract your attention due to its interesting shape. Yet this blade shape is quite practical, too. With its blunt tip, the Shun Premier Nakiri is safer to use in the kitchen, but without sacrificing any of the slicing and dicing power you need when processing vegetables. Because of its straight blade, edge, and spine, the Nakiri isn’t rocked like a chefs knife. Instead, use a push cut by moving the knife down and forward while keeping the edge parallel to the cutting surface. If you cut vegetables for salad or stir-fry, you will simply love using the Shun Premier Nakiri.\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eCutting Edge: Hand-sharpened 16° double-bevel blade\u003c\/li\u003e\n\u003cli\u003eSteel: Proprietary VG-MAX cutting core, 34 layers (69 total including core) stainless steel Damascus cladding\u003c\/li\u003e\n\u003cli\u003eHardness: 60 HRC\u003c\/li\u003e\n\u003cli\u003eBlade Length: 14cm\u003c\/li\u003e\n\u003cli\u003eHandle: Contoured, ambidextrous walnut coloured PakkaWood®\u003c\/li\u003e\n\u003cli\u003eOrigin: Handcrafted in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced “shoon” and rhymes with “moon”) fine knives. Inspired by the blade-making traditions of ancient Japan, today’s highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eCutting Surface.\u003c\/strong\u003e\u003cbr\u003eThe cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and  polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCleaning.\u003c\/strong\u003e\u003cbr\u003eAs with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish  soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003cbr\u003e\u003cbr\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eStorage.\u003c\/strong\u003e\u003cbr\u003eAfter you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades  as well as your fingers.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eSharpening.\u003c\/strong\u003e\u003cbr\u003eIn order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":43544479760643,"sku":"TDM0742","price":365.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/products\/TDM0742.jpg?v=1669261261"},{"product_id":"shun-classic-slicing-knife-23cm-white","title":"Shun Classic Slicing Knife - 23cm White","description":"\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003eThe beautiful Shun Classic Slicing Knife in an ashwood-coloured handle has a long and extremely sharp blade which enables thin slicing of meat, ham and fish with a single slice. Perfect for sashimi. The 23cm Shun Classic Slicing Knife enables you to cut thin, even slices. With the knife's longer length, narrower blade, and Shun-sharp edge you can make long, even slices without tearing or sawing. This kind of clean cut keeps more of the meat juices - and thus more of the flavour - inside the meat, rather than pooling on the cutting board. The Shun Classic Slicing Knife's 23cm blade means you can cut slices with a single, long stroke. The narrow profile and razor-sharp Shun edge let the blade glide through the meat with less friction so each slice is perfect. Ideal for slicing a wide variety of meats and fish with a single slice. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eCutting Edge: Hand-sharpened 1\u003c\/span\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003e6degree double-bevel blade\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eSteel: Proprietary VG-MAX cutting core, 34 layers each side (69 total including core) stainless steel Damascus cladding\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eHardness: 60 HRC\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eBlade Length: 20cm\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eHandle: D-shaped ebony PakkaWood\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eOrigin: Handcrafted in Japan\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eAll Shun Classic knife purchases come in a beautifully presented gift box.\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced 'shoon' and rhymes with 'moon') fine knives. Inspired by the blade-making traditions of ancient Japan, todays highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eCutting Surface.\u003c\/strong\u003e\u003cbr\u003eThe cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and  polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCleaning.\u003c\/strong\u003e\u003cbr\u003eAs with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish  soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003cbr\u003e\u003cbr\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eStorage.\u003c\/strong\u003e\u003cbr\u003eAfter you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades  as well as your fingers.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eSharpening.\u003c\/strong\u003e\u003cbr\u003eIn order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/span\u003e\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":43544480743683,"sku":"DM0704W","price":359.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/products\/DM0704W.jpg?v=1669261280"},{"product_id":"shun-classic-bread-knife-23cm","title":"Shun Classic Bread Knife - 23cm","description":"\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003eThe Shun Classic Bread Knife is designed specifically to tackle bread. Its sharp, serrated blade cuts through the softest (and hardest) breads with ease and without crushing. It's a crime to ruin a fresh loaf of bread by smashing it beneath the blade of a dull knife. The wide, 'low frequency' serrations on the Shun Classic Bread Knife are not only razor-sharp, but they do a much better job slicing any type of bread than a straight-edged knife. The undulating serrations provide the power you need to gently saw through a crusty loaf without tearing the tender interior. And it works equally well on very soft breads and even pastries. Whether your bread is delicately tender or wonderfully crusty, just gently saw back and forth to cut off the perfect slice of bread with nary an unsightly rip or tear. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eCutting Edge: Hand-sharpened 16degree double-bevel blade\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eSteel: Proprietary VG-MAX cutting core, 34 layers each side (69 total including core) stainless steel Damascus cladding\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eHardness: 60 HRC\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eBlade Length: 23cm\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eHandle: D-shaped ebony PakkaWood\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eOrigin: Handcrafted in Japan\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eAll Shun Classic knife purchases come in a beautifully presented gift box.\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced 'shoon' and rhymes with 'moon') fine knives. Inspired by the blade-making traditions of ancient Japan, todays highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eCutting Surface.\u003c\/strong\u003e\u003cbr\u003eThe cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and  polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCleaning.\u003c\/strong\u003e\u003cbr\u003eAs with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish  soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003cbr\u003e\u003cbr\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eStorage.\u003c\/strong\u003e\u003cbr\u003eAfter you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades  as well as your fingers.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eSharpening.\u003c\/strong\u003e\u003cbr\u003eIn order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/span\u003e\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":43544480907523,"sku":"DM0705","price":365.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/products\/DM0705.jpg?v=1669261287"},{"product_id":"shun-classic-bread-knife-23cm-white","title":"Shun Classic Bread Knife - 23cm White","description":"\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003eThe Shun Classic Bread Knife with its ashwood coloured handle is designed specifically to tackle bread. Its sharp, serrated blade cuts through the softest (and hardest) breads with ease and without crushing. It's a crime to ruin a fresh loaf of bread by smashing it beneath the blade of a dull knife. The wide, 'low frequency' serrations on the Shun Classic Bread Knife are not only razor-sharp, but they do a much better job slicing any type of bread than a straight-edged knife. The undulating serrations provide the power you need to gently saw through a crusty loaf without tearing the tender interior. And it works equally well on very soft breads and even pastries. Whether your bread is delicately tender or wonderfully crusty, just gently saw back and forth to cut off the perfect slice of bread with nary an unsightly rip or tear. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eCutting Edge: Hand-sharpened 16degree double-bevel blade\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eSteel: Proprietary VG-MAX cutting core, 34 layers each side (69 total including core) stainless steel Damascus cladding\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eHardness: 60 HRC\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eBlade Length: 23cm\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eHandle: D-shaped ashwood coloured PakkaWood\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eOrigin: Handcrafted in Japan\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eAll Shun Classic knife purchases come in a beautifully presented gift box.\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced 'shoon' and rhymes with 'moon') fine knives. Inspired by the blade-making traditions of ancient Japan, todays highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eCutting Surface.\u003c\/strong\u003e\u003cbr\u003eThe cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and  polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCleaning.\u003c\/strong\u003e\u003cbr\u003eAs with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish  soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003cbr\u003e\u003cbr\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eStorage.\u003c\/strong\u003e\u003cbr\u003eAfter you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades  as well as your fingers.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eSharpening.\u003c\/strong\u003e\u003cbr\u003eIn order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/span\u003e\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":43544481202435,"sku":"DM0705W","price":389.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/products\/DM0705W.jpg?v=1669261294"},{"product_id":"shun-classic-chefs-knife-20cm","title":"Shun Classic Chefs Knife - 20cm","description":"\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003eThe Shun Classic Chefs Knife is shaped in the traditional European style and is an all purpose knife suitable for chopping, shredding, cutting, slicing and cubing all meat, fish and vegetables.  If there is one knife that you simply can't be without, it's this one. The Shun Classic 20cm Chefs Knife is an all-purpose blade ideal for a wide variety of cutting tasks. The length is perfect for preparing fruits, vegetables, proteins, and other foods. The wide blade keeps knuckles off the cutting board and is extra handy when transferring cut food from board to pan. With its curved belly, the Chefs knife can be gently \"rocked\" through fresh herbs or spices to produce a very fine mince. Shun Classic's thinner blades makes it lighter and less tiring to use than comparable European-style Chefs knives.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eCutting Edge: Hand-sharpened 16 degree double-bevel blade\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eSteel: Proprietary VG-MAX cutting core, 34 layers (69 total including core) stainless steel Damascus cladding\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eHardness: 60 HRC\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eBlade Length: 20cm\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eHandle: D-shaped ebony PakkaWood\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eOrigin: Handcrafted in Japan\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced 'shoon' and rhymes with 'moon') fine knives. Inspired by the blade-making traditions of ancient Japan, todays highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eCutting Surface.\u003c\/strong\u003e\u003cbr\u003eThe cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and  polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCleaning.\u003c\/strong\u003e\u003cbr\u003eAs with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish  soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003cbr\u003e\u003cbr\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eStorage.\u003c\/strong\u003e\u003cbr\u003eAfter you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades  as well as your fingers.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eSharpening.\u003c\/strong\u003e\u003cbr\u003eIn order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":43544481497347,"sku":"DM0706","price":349.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/products\/DM0706.jpg?v=1669261301"},{"product_id":"shun-classic-chefs-knife-20cm-white","title":"Shun Classic Chefs Knife - 20cm White","description":"\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003eThe beautiful Shun Classic Chefs Knife in an ashwood-coloured handle is shaped in the traditional European style and is an all purpose knife suitable for chopping, shredding, cutting, slicing and cubing all meat, fish and vegetables. If there is one knife that you simply can't be without, it's this one. The Shun Classic 20cm Chefs Knife is an all-purpose blade ideal for a wide variety of cutting tasks. The length is perfect for preparing fruits, vegetables, proteins, and other foods. The wide blade keeps knuckles off the cutting board and is extra handy when transferring cut food from board to pan. With its curved belly, the Chefs knife can be gently \"rocked\" through fresh herbs or spices to produce a very fine mince. Shun Classic's thinner blades makes it lighter and less tiring to use than comparable European-style Chefs knives.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eCutting Edge: Hand-sharpened 16 degree double-bevel blade\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif;\"\u003eSteel: Proprietary VG-MAX cutting core, 34 layers (69 total including core) stainless steel Damascus cladding\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eHardness: 60 HRC\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eBlade Length: 20cm\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eHandle: D-shaped ashwood coloured PakkaWood\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eOrigin: Handcrafted in Japan\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced 'shoon' and rhymes with 'moon') fine knives. Inspired by the blade-making traditions of ancient Japan, todays highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eCutting Surface.\u003c\/strong\u003e\u003cbr\u003eThe cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and  polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCleaning.\u003c\/strong\u003e\u003cbr\u003eAs with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish  soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003cbr\u003e\u003cbr\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eStorage.\u003c\/strong\u003e\u003cbr\u003eAfter you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades  as well as your fingers.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eSharpening.\u003c\/strong\u003e\u003cbr\u003eIn order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":43544482414851,"sku":"DM0706W","price":369.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/products\/DM0706W.jpg?v=1669261323"},{"product_id":"shun-classic-carving-fork-16cm","title":"Shun Classic Carving Fork - 16cm","description":"\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003eThe Shun Classic Carving Fork is an elegant match for the Shun Classic Carving Knife. This two-pronged fork easily holds food in place while slicing or carving and assists in serving, too. The Shun Classic Carving Fork acts as an extension of the carver's arm, holding the meat in place while your Shun Slicing or Carving Knife glides through, making beautiful slices.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eSteel: The fork is made from 1.4116 German Steel\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eHardness: 53-57 HRC\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eFork Length: 16cm\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eHandle: D-shaped ebony PakkaWood\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003eOrigin: Handcrafted in Japan\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced 'shoon' and rhymes with 'moon') fine knives. Inspired by the blade-making traditions of ancient Japan, todays highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eCutting Surface.\u003c\/strong\u003e\u003cbr\u003eThe cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and  polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCleaning.\u003c\/strong\u003e\u003cbr\u003eAs with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish  soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003cbr\u003e\u003cbr\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eStorage.\u003c\/strong\u003e\u003cbr\u003eAfter you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades  as well as your fingers.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eSharpening.\u003c\/strong\u003e\u003cbr\u003eIn order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":43544483365123,"sku":"DM0709N","price":249.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/products\/DM0709N.jpg?v=1669261342"},{"product_id":"shun-classic-nakiri-16-5cm","title":"Shun Classic Nakiri Knife - 16.5cm","description":"\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003eThe Shun Classic Nakiri is a traditional Japanese vegetable knife. It is a particularly well balanced knife suitable for chopping, mincing, cutting, dicing and peeling vegetables. Nakiri is simply Japanese for \"vegetable knife.\" Once you get the Shun Classic Nakiri in your hands, you'll soon see why both professional chefs and good cooks around the world choose this beautiful and extremely useful tool whenever they have fruits or vegetables to prepare. With its straight blade, edge, and spine, the nakiri isn't rocked like a chefs knife. Instead, use a simple push cut and enjoy the clean, swift work it makes of vegetables of all kinds. For daily salad preparation or slicing vegetables for stir-fry, it can't be beat. Finely dicing onions is fast, easy, and with the Shun Classic Nakiri's blunt end, and safer too.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eCutting Edge: Hand-sharpened 16degree double-bevel blade\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eSteel: Proprietary VG-MAX cutting core, 34 layers (69 total including core) stainless steel Damascus cladding\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eHardness: 60 HRC\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eBlade Length: 16.5cm\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eHandle: D-shaped ebony PakkaWood\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eOrigin: Handcrafted in Japan\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced 'shoon' and rhymes with 'moon') fine knives. Inspired by the blade-making traditions of ancient Japan, todays highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eCutting Surface.\u003c\/strong\u003e\u003cbr\u003eThe cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and  polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCleaning.\u003c\/strong\u003e\u003cbr\u003eAs with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish  soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003cbr\u003e\u003cbr\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eStorage.\u003c\/strong\u003e\u003cbr\u003eAfter you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades  as well as your fingers.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eSharpening.\u003c\/strong\u003e\u003cbr\u003eIn order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":43544483725571,"sku":"DM0728","price":339.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/products\/DM0728.jpg?v=1669261353"},{"product_id":"shun-classic-vegetable-cleaver-18cm","title":"Shun Classic Vegetable Cleaver - 18cm","description":"\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003eThe Shun Classic 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 Classic Vegetable Cleaver feels solid, yet Shun's thinner blade makes it easy to handle so food preparation is a pleasure. The Shun Classic Vegetable Cleaver is not for use on joints or bones.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eCutting Edge: Hand-sharpened 16degree double-bevel blade\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eSteel: Proprietary VG-MAX cutting core, 34 layers (69 total including core) stainless steel Damascus cladding\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eHardness: 60 HRC\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eBlade Length: 18cm\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eHandle: D-shaped ebony PakkaWood\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eOrigin: Handcrafted in Japan\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced 'shoon' and rhymes with 'moon') fine knives. Inspired by the blade-making traditions of ancient Japan, todays highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eCutting Surface.\u003c\/strong\u003e\u003cbr\u003eThe cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and  polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCleaning.\u003c\/strong\u003e\u003cbr\u003eAs with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish  soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003cbr\u003e\u003cbr\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eStorage.\u003c\/strong\u003e\u003cbr\u003eAfter you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades  as well as your fingers.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eSharpening.\u003c\/strong\u003e\u003cbr\u003eIn order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":43544484053251,"sku":"DM0712","price":489.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/products\/DM0712.jpg?v=1669261360"},{"product_id":"shun-classic-granton-slicing-knife-23cm","title":"Shun Classic Granton Slicing Knife - 23cm","description":"\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003eThe Shun Classic Granton Slicing Knife's long and extremely sharp blade enables thin slicing of meat, ham and fish with a single slice. Perfect for sashimi. The granton (or scalloped blade) eases cutting and helps separate food from the blade. \u003cbr\u003eThe Shun Classic Granton Slicing Knife's long, narrow blade allows you to make a cleaner cut, which helps keep more of the juices - and thus more of the flavour - trapped in the meat. The longer blade lets you make precise slices with a single stroke, while the narrower profile and hollow-ground indentations help the blade glide through the meat with even less friction. Producing thin, beautiful, even slices of meat isn't hard - when your have the right knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eCutting Edge: Hand-sharpened 16 degree double-bevel blade\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eSteel: Proprietary VG-MAX cutting core, 34 layers (69 total including core) stainless steel Damascus cladding\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eHardness: 60 HRC\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eBlade Length: 18cm\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eHandle: D-shaped ebony PakkaWood\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eOrigin: Handcrafted in Japan\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced 'shoon' and rhymes with 'moon') fine knives. Inspired by the blade-making traditions of ancient Japan, todays highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eCutting Surface.\u003c\/strong\u003e\u003cbr\u003eThe cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and  polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCleaning.\u003c\/strong\u003e\u003cbr\u003eAs with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish  soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003cbr\u003e\u003cbr\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eStorage.\u003c\/strong\u003e\u003cbr\u003eAfter you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades  as well as your fingers.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003e\u003cstrong\u003eSharpening.\u003c\/strong\u003e\u003cbr\u003eIn order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":43544485167363,"sku":"DM0720","price":349.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/products\/DM0720.jpg?v=1669261377"},{"product_id":"kai-fish-bone-tweezers","title":"Kai Fish Bone Tweezers","description":"\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003eKai Fish Bone Tweezers are made for easily removing those tiny \"pin\" bones from raw fish for the perfect fillet. The tapered, flat tip makes it especially easy to reach in and pull small bones in fish or pinfeathers in poultry. They're also handy for quickly cleaning stems and seeds from fruits and vegetables. All-stainless-steel construction makes them easy to clean.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eStainless Steel construction.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eSize: 105×31×12 mm\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eMade in Japan\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eEnsure your tweezers are dried thoroughly after each use.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun\u003c\/span\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003e (pronounced “shoon” and rhymes with “moon”) fine knives. Inspired by the blade-making traditions of ancient Japan, today’s highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":43546776207619,"sku":"DH7133","price":17.95,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/products\/DH7133.jpg?v=1669320699"},{"product_id":"kai-kitchen-scissors","title":"Kai Kitchen Scissors","description":"\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003ePart of the Seki Magoroku range for Kai, the Kitchen Scissors are great  for various tasks due to the thickness of the stainless steel blades. Serrations also make for safer cutting on some of the more slippery jobs around the kitchen.  These scissors and their stainless steel blades can be easily cared for by pulling apart for cleaning and sharpening.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eStainless Steel construction.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eMade in Japan.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eHand wash only.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eEnsure your scissors are dried thoroughly after each use.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanes\u003c\/span\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003ee cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced “shoon” and rhymes with “moon”) fine knives. Inspired by the blade-making traditions of ancient Japan, today’s highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":43546776830211,"sku":"DH3311","price":53.95,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/products\/DH3311.jpg?v=1669320706"},{"product_id":"kai-kitchen-herb-scissors","title":"Kai Kitchen Herb Scissors","description":"\u003cp\u003e\u003cspan style=\"font-size: 14px; font-family: Arial, Helvetica, sans-serif;\"\u003ePart of the Seki Magoroku range for Kai, the Kitchen Herb Scissors are great for small or delicate jobs in the kitchen. Mushroom roots, broccoli florets, cutting fat off meat as well as snipping fresh herbs. More robust herbs can be separated from their stem by using the herb stripper system applied between the two blades near the handle. These scissors and their stainless steel blades, can be easily cared for by pulling apart for cleaning and sharpening.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eStainless Steel construction.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eMade in Japan.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eHand wash only.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eEnsure your scissors are dried thoroughly after each use.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced “shoon” and rhymes with “moon”) fine knives. Inspired by the blade-making traditions of ancient Japan, today’s highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":43546777583875,"sku":"DH3312","price":53.95,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/products\/DH3312.jpg?v=1669320712"},{"product_id":"shun-combination-honing-steel-23cm","title":"Shun Combination Honing Steel - 23cm","description":"\u003cp\u003e\u003cspan style=\"font-family: Arial, Helvetica, sans-serif; font-size: 14px;\"\u003eAs you use your knife, the razor-sharp edge naturally bends over just a fraction as the edge contacts the cutting board. Eventually, this means the sharp edge is no longer making direct contact with the food and subsequently the knife feels dull. The Shun Combination Honing Steel is the solution. It gently realigns the edge of your blade, bringing the “sharp” back. It offers two honing surfaces: a smooth one for weekly honing and a micro-ribbed one for monthly honing - depending on your usage, of course. A built-in angle  guide makes it easy to hone your Shun knives with ease and precision. The steel-grey handle looks beautiful with the rest of your knives.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eSteel Length: 23cm Honing Steel\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eHandle: Steel\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eOverall length: 34.5cm\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eOrigin: Crafted in Japan\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced “shoon” and rhymes with “moon”) fine knives. Inspired by the blade-making traditions of ancient Japan, today’s highly skilled Shun artisans \u003c\/span\u003e\u003cspan style=\"font-family: Arial,Helvetica,sans-serif;\"\u003eproduce blades of unparalleled quality and beauty.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":43546777878787,"sku":"SS0790","price":103.95,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/products\/SS0790.jpg?v=1669320716"},{"product_id":"shun-seki-magoroku-benifuji-petty-knife-12cm","title":"Seki Magoroku Benifuji Petty Knife - 12cm","description":"\u003cp\u003eThe petty knife is a cross between a paring knife and small utility. Great for tasks like mincing garlic and ginger, with a little extra length this petty knife is a helpful tool in the kitchen. It’s ideal for rounded and thin skinned fruit and vegetables. The small size gives you complete control over the tip and edge of the blade. It can also be used for mincing garlic cloves or ginger.\u003c\/p\u003e\u003cp\u003eBenifuji is part of Kai's Seki Magoroku range of knives. Many celebrated swords were born in the Seki area during the Kamakura era. The master craftsman “Magoroku of Seki” harnessed the original techniques to produce swords of great quality, sharpness, strength and beauty.\u003c\/p\u003e\u003cp\u003eMade in Japan, these knives have a full tang which makes them robust and eases hand fatigue. Constructed from AUS-8A stainless steel, each blade is subjected to a 3 chamfering processes. This special grinding process reduces the friction against food and blade and gives you a knife with an extremely sharp cutting edge.\u003c\/p\u003e\u003cp\u003eLike others in the Kai family, the handle is made from hard wearing PakkaWood which enables durability and comfort, as well as making it an attractive looking knife to have in your collection.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eCutting Edge - Sharpened to 16° double bevel blade\u003c\/li\u003e\n\u003cli\u003eSteel - Full tang, Japanese AUS-8A blade steel\u003c\/li\u003e\n\u003cli\u003eBlade Length - 12cm\u003c\/li\u003e\n\u003cli\u003eHandle - Traditional handle in natural finish PakkaWood\u003c\/li\u003e\n\u003cli\u003eHandcrafted in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced “shoon” and rhymes with “moon”) fine knives. Inspired by the blade-making traditions of ancient Japan, today’s highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCutting Surface - The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003c\/p\u003e\u003cp\u003eCleaning - As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003c\/p\u003e\u003cp\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003c\/p\u003e\u003cp\u003eStorage - After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades as well as your fingers.\u003c\/p\u003e\u003cp\u003eSharpening - In order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":45917110272259,"sku":"AB5445","price":115.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/files\/AB5445.jpg?v=1725840897"},{"product_id":"shun-seki-magoroku-benifuji-utility-knife-15cm","title":"Seki Magoroku Benifuji Utility Knife - 15cm","description":"\u003cp\u003eThe Benifuji Utility Knife is an extremely handy all-purpose knife suited to general food preparation of smaller food items. The utility knife is between a chef's knife and a paring knife, with a narrower and straighter blade. It's perfect for a multitude of small tasks where more precise cuts are needed, such as trimming broccoli, green beans, or other smaller vegetables. Its slightly curved belly enables it to do moderate rocking cuts.\u003c\/p\u003e\n\u003cp\u003eBenifuji is part of Kai's Seki Magoroku range of knives. Many celebrated swords were born in the Seki area during the Kamakura era. The master craftsman 'Magoroku of Seki' harnessed the original techniques to produce swords of great quality, sharpness, strength and beauty.\u003c\/p\u003e\n\u003cp\u003eMade in Japan, these knives have a full tang which makes them robust and eases hand fatigue. Constructed from AUS-8A stainless steel, each blade is subjected to a 3 chamfering processes. This special grinding process reduces the friction against food and blade and gives you a knife with an extremely sharp cutting edge.\u003c\/p\u003e\n\u003cp\u003eLike others in the Kai family, the handle is made from hard wearing PakkaWood which enables durability and comfort, as well as making it an attractive looking knife to have in your collection.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCutting Edge - Sharpened to 16 degree double bevel blade\u003c\/li\u003e\n\u003cli\u003eSteel - Full tang, Japanese AUS-8A blade steel\u003c\/li\u003e\n\u003cli\u003eBlade Length - 15cm\u003c\/li\u003e\n\u003cli\u003eHandle - Traditional handle in natural finish PakkaWood\u003c\/li\u003e\n\u003cli\u003eHandcrafted in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced 'shoon' and rhymes with 'moon') fine knives. Inspired by the blade-making traditions of ancient Japan, today?s highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCutting Surface - The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003c\/p\u003e\n\u003cp\u003eCleaning - As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003c\/p\u003e\n\u003cp\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003c\/p\u003e\n\u003cp\u003eStorage - After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades as well as your fingers.\u003c\/p\u003e\n\u003cp\u003eSharpening - In order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":45917110403331,"sku":"AB5444","price":125.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/files\/AB5444.jpg?v=1725840900"},{"product_id":"shun-seki-magoroku-benifuji-chefs-knife-18cm","title":"Seki Magoroku Benifuji Chefs Knife - 18cm","description":"\u003cp\u003eThe Benifuji Chef's Knife is shaped in the traditional European style and is an all-purpose knife suitable for chopping, shredding, cutting, slicing and cubing all meat, fish and vegetables. The kitchen classic, a chef?s knife is an all-purpose blade ideal for a wide variety of cutting tasks from slicing, dicing and chopping fruits and vegetables as well as many other foods.\u003c\/p\u003e\n\u003cp\u003eBenifuji is part of Kai's Seki Magoroku range of knives. Many celebrated swords were born in the Seki area during the Kamakura era. The master craftsman ?Magoroku of Seki? harnessed the original techniques to produce swords of great quality, sharpness, strength and beauty.\u003c\/p\u003e\n\u003cp\u003eMade in Japan, these knives have a full tang which makes them robust and eases hand fatigue. Constructed from AUS-8A stainless steel, each blade is subjected to a 3 chamfering processes. This special grinding process reduces the friction against food and blade and gives you a knife with an extremely sharp cutting edge.\u003c\/p\u003e\n\u003cp\u003eLike others in the Kai family, the handle is made from hard wearing PakkaWood which enables durability and comfort, as well as making it an attractive looking knife to have in your collection.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCutting Edge - Sharpened to 16? double bevel blade\u003c\/li\u003e\n\u003cli\u003eSteel - Full tang, Japanese AUS-8A blade steel\u003c\/li\u003e\n\u003cli\u003eBlade Length - 18cm\u003c\/li\u003e\n\u003cli\u003eHandle - Traditional handle in natural finish PakkaWood\u003c\/li\u003e\n\u003cli\u003eHandcrafted in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced ?shoon? and rhymes with ?moon?) fine knives. Inspired by the blade-making traditions of ancient Japan, today?s highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCutting Surface - The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003c\/p\u003e\n\u003cp\u003eCleaning - As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003c\/p\u003e\n\u003cp\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003c\/p\u003e\n\u003cp\u003eStorage - After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades as well as your fingers.\u003c\/p\u003e\n\u003cp\u003eSharpening - In order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":45917110665475,"sku":"AB5440","price":145.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/files\/AB5440.jpg?v=1725840909"},{"product_id":"shun-seki-magoroku-benifuji-chefs-knife-21cm","title":"Seki Magoroku Benifuji Chefs Knife - 21cm","description":"\u003cp\u003eThe Benifuji Chef's Knife is shaped in the traditional European style and is an all-purpose knife suitable for chopping, shredding, cutting, slicing and cubing all meat, fish and vegetables. The kitchen classic, a chef?s knife is an all-purpose blade ideal for a wide variety of cutting tasks from slicing, dicing and chopping fruits and vegetables as well as many other foods.\u003c\/p\u003e\n\u003cp\u003eBenifuji is part of Kai's Seki Magoroku range of knives. Many celebrated swords were born in the Seki area during the Kamakura era. The master craftsman ?Magoroku of Seki? harnessed the original techniques to produce swords of great quality, sharpness, strength and beauty.\u003c\/p\u003e\n\u003cp\u003eMade in Japan, these knives have a full tang which makes them robust and eases hand fatigue. Constructed from AUS-8A stainless steel, each blade is subjected to a 3 chamfering processes. This special grinding process reduces the friction against food and blade and gives you a knife with an extremely sharp cutting edge.\u003c\/p\u003e\n\u003cp\u003eLike others in the Kai family, the handle is made from hard wearing PakkaWood which enables durability and comfort, as well as making it an attractive looking knife to have in your collection.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCutting Edge - Sharpened to 16? double bevel blade\u003c\/li\u003e\n\u003cli\u003eSteel - Full tang, Japanese AUS-8A blade steel\u003c\/li\u003e\n\u003cli\u003eBlade Length - 21cm\u003c\/li\u003e\n\u003cli\u003eHandle - Traditional handle in natural finish PakkaWood\u003c\/li\u003e\n\u003cli\u003eHandcrafted in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced ?shoon? and rhymes with ?moon?) fine knives. Inspired by the blade-making traditions of ancient Japan, today?s highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCutting Surface - The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003c\/p\u003e\n\u003cp\u003eCleaning - As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003c\/p\u003e\n\u003cp\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003c\/p\u003e\n\u003cp\u003eStorage - After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades as well as your fingers.\u003c\/p\u003e\n\u003cp\u003eSharpening - In order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":45917110796547,"sku":"AB5441","price":149.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/files\/AB5441.jpg?v=1725840918"},{"product_id":"seki-magoroku-shoso-bread-knife-21cm","title":"Seki Magoroku Shoso Bread Knife - 21cm","description":"\u003cp\u003eWhether you prefer a rustic, crusty bread or a soft and tender loaf, the Shoso bread knife will cut through easily to give you the perfect slice of bread every time. What makes this bread knife special and better is the way Kai has crafted the serrations. These aren't jagged little teeth that chew through your bread. These are razor-sharp wavy serrations. These wider serrations glide through the bread with ease. What's more, cutting is even smoother because Kai has designed the serrations so that there's an equal amount of cutting power on the forward stroke and on the back stroke.\u003c\/p\u003e\u003cp\u003eShoso is part of Kai's Seki Magoroku range of knives. Many celebrated swords were born in the Seki area during the Kamakura era. The master craftsman Magoroku of Seki harnessed the original techniques to produce swords of great quality, sharpness, strength and beauty.\u003c\/p\u003e\u003cp\u003eMade in Japan, Shoso are truly elegant and thoughtfully designed knives made entirely from stainless steel to provide a balanced feel in the hand, and optimum hygiene. Beautifully finished in a matt satin finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eCutting Edge - Convex ground and double bevel sharpened to 16 degrees.\u003c\/li\u003e\n\u003cli\u003eSteel - Forged from Molybdenum Vanadium stainless steel\u003c\/li\u003e\n\u003cli\u003eBlade Length - 21cm\u003c\/li\u003e\n\u003cli\u003eHandle - 18\/8 stainless steel with an integrated diamond pattern for a secure and comfortable symmetrically formed grip\u003c\/li\u003e\n\u003cli\u003eHandcrafted in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced “shoon” and rhymes with “moon”) fine knives. Inspired by the blade-making traditions of ancient Japan, today’s highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCutting Surface - The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003c\/p\u003e\u003cp\u003eCleaning - As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish soap only. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003c\/p\u003e\u003cp\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003c\/p\u003e\u003cp\u003eStorage - After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades as well as your fingers.\u003c\/p\u003e\u003cp\u003eSharpening - In order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":45922515910915,"sku":"AB5167","price":119.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/files\/AB5167.jpg?v=1726001799"},{"product_id":"seki-magoroku-shoso-nakiri-knife-16-5cm","title":"Seki Magoroku Shoso Nakiri Knife - 16.5cm","description":"\u003cp\u003eThe Shoso Nakiri is a traditional Japanese vegetable knife. It is a particularly well balanced knife suitable for chopping, mincing, cutting, dicing and peeling vegetables. Nakiri is simply Japanese for vegetable knife. Once you get the Shoso Nakiri in your hands, you'll soon see why both professional chefs and good cooks around the world choose this beautiful and extremely useful tool whenever they have fruits or vegetables to prepare. \u003c\/p\u003e\u003cp\u003eWith its straight blade, edge, and spine, the Nakiri isn?t rocked like a chefs knife. Instead, use a simple push cut and enjoy the clean, swift work it makes of vegetables of all kinds. For daily salad preparation or slicing vegetables for stir-fry, it can't be beat. Finely dicing onions is fast, easy, and with Shoso Nakiri?s blunt end, safer too.\u003c\/p\u003e\u003cp\u003eShoso is part of Kai's Seki Magoroku range of knives. Many celebrated swords were born in the Seki area during the Kamakura era. The master craftsman Magoroku of Seki harnessed the original techniques to produce swords of great quality, sharpness, strength and beauty.\u003c\/p\u003e\u003cp\u003eMade in Japan, Shoso are truly elegant and thoughtfully designed knives made entirely from stainless steel to provide a balanced feel in the hand, and optimum hygiene. Beautifully finished in a matt satin finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eCutting Edge - Convex ground and double bevel sharpened to 16 degrees.\u003c\/li\u003e\n\u003cli\u003eSteel - Forged from Molybdenum Vanadium stainless steel\u003c\/li\u003e\n\u003cli\u003eBlade Length - 16.5cm\u003c\/li\u003e\n\u003cli\u003eHandle - 18\/8 stainless steel with an integrated diamond pattern for a secure and comfortable symmetrically formed grip\u003c\/li\u003e\n\u003cli\u003eHandcrafted in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced ?shoon? and rhymes with ?moon?) fine knives. Inspired by the blade-making traditions of ancient Japan, today?s highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCutting Surface - The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003c\/p\u003e\u003cp\u003eCleaning - As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish soap only. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003c\/p\u003e\u003cp\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003c\/p\u003e\u003cp\u003eStorage - After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades as well as your fingers.\u003c\/p\u003e\u003cp\u003eSharpening - In order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":45922516336899,"sku":"AB5168","price":119.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/files\/AB5168.jpg?v=1726001807"},{"product_id":"seki-magoroku-imayo-santoku-knife-16-5cm","title":"Seki Magoroku Imayo Santoku Knife - 16.5cm","description":"\u003cp\u003eThe santoku is a Japanese all-purpose kitchen knife. Like a chefs knife, the santoku is used for just about every cutting job in the kitchen. It works well with vegetables, proteins, and fruit and excels at slicing and dicing. The tsuchime, or hammered finish, creates air pockets that help food release from the blade.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCutting Edge: Sharpened to 15 degree double-bevel blade\u003c\/li\u003e\n\u003cli\u003eSteel: Molybdenum vanadum stainless steel with tsuchime finish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 16.5cm\u003c\/li\u003e\n\u003cli\u003eHandle: Traditional handle in black PakkaWood finish\u003c\/li\u003e\n\u003cli\u003eOrigin: Handcrafted in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced shoon and rhymes with moon) fine knives. Inspired by the blade-making traditions of ancient Japan, today's highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCutting Surface - The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and  polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003c\/p\u003e\n\u003cp\u003eCleaning - As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish  soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003c\/p\u003e\n\u003cp\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003c\/p\u003e\n\u003cp\u003eStorage - After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades  as well as your fingers.\u003c\/p\u003e\n\u003cp\u003eSharpening - In order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":45979150418179,"sku":"AB5456","price":125.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/files\/AB5456_20_1.jpg?v=1727402668"},{"product_id":"kai-wasabi-paring-knife-10cm","title":"Kai Wasabi Paring Knife - 10cm","description":"\u003cp\u003eThe Wasabi Paring Knife has a small pointed blade well suited for precise tasks such as trimming and peeling fruit and vegetables. All Wasabi blades are made of corrosion resistant 1K6 high-carbon stainless steel for superior sharpness and edge retention. The blades are graze-finished for a beautiful, brushed-look. The knife is completed with a smooth, water resistant black polypropylene handle impregnated with bamboo powder, providing good grip and giving it a contemporary look and feel.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eCutting Edge: Hand-sharpened double bevelled 16 degree blade.\u003c\/li\u003e\n\u003cli\u003eSteel: High carbon 1K6 stainless steel\u003c\/li\u003e\n\u003cli\u003eBlade Length: 10cm\u003c\/li\u003e\n\u003cli\u003eHandle: Smooth black polypropylene handle\u003c\/li\u003e\n\u003cli\u003eOrigin: Handcrafted in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced shoon and rhymes with moon) fine knives. Inspired by the blade-making traditions of ancient Japan, today’s highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCutting Surface - The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and  polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003c\/p\u003e\u003cp\u003eCleaning - As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish  soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003c\/p\u003e\u003cp\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003c\/p\u003e\u003cp\u003eStorage - After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades  as well as your fingers.\u003c\/p\u003e\u003cp\u003eSharpening - In order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":45979153596675,"sku":"KAI6710P","price":69.99,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/files\/KAI6710P.jpg?v=1727402730"},{"product_id":"kai-wasabi-chefs-knife-15cm","title":"Kai Wasabi Chefs Knife - 15cm","description":"\u003cp\u003eThe Wasabi Chefs Knife is shaped in the traditional European style and is an all purpose knife suitable for shredding, cutting, slicing and cubing all meat, fish and vegetables. The smaller 15cm blade is super manoeuvrable, and suited to smaller hands. All Wasabi blades are made of corrosion resistant 1K6 high-carbon stainless steel for superior sharpness and edge retention. The blades are graze-finished for a beautiful, brushed-look. The knife is completed with a smooth, water resistant black polypropylene handle impregnated with bamboo powder, providing good grip and giving it a contemporary look and feel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCutting Edge: Hand-sharpened double bevelled 16 degree blade.\u003c\/li\u003e\n\u003cli\u003eSteel: High carbon 1K6 stainless steel\u003c\/li\u003e\n\u003cli\u003eBlade Length: 15cm\u003c\/li\u003e\n\u003cli\u003eHandle: Smooth black polypropylene handle\u003c\/li\u003e\n\u003cli\u003eOrigin: Handcrafted in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced shoon and rhymes with moon) fine knives. Inspired by the blade-making traditions of ancient Japan, today's highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCutting Surface - The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and  polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003c\/p\u003e\n\u003cp\u003eCleaning - As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish  soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003c\/p\u003e\n\u003cp\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003c\/p\u003e\n\u003cp\u003eStorage - After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades  as well as your fingers.\u003c\/p\u003e\n\u003cp\u003eSharpening - In order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":45979153727747,"sku":"KAI6715C","price":79.99,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/files\/KAI6715C.jpg?v=1727402742"},{"product_id":"kai-wasabi-chefs-knife-20cm","title":"Kai Wasabi Chefs Knife - 20cm","description":"\u003cp\u003eThe Wasabi Chefs Knife is shaped in the traditional European style and is an all purpose knife suitable for shredding, cutting, slicing and cubing all meat, fish and vegetables. A true workhorse in every kitchen. All Wasabi blades are made of corrosion resistant 1K6 high-carbon stainless steel for superior sharpness and edge retention. The blades are graze-finished for a beautiful, brushed-look. The knife is completed with a smooth, water resistant black polypropylene handle impregnated with bamboo powder, providing good grip and giving it a contemporary look and feel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCutting Edge: Hand-sharpened double bevelled 16 degree blade.\u003c\/li\u003e\n\u003cli\u003eSteel: High carbon 1K6 stainless steel\u003c\/li\u003e\n\u003cli\u003eBlade Length: 20cm\u003c\/li\u003e\n\u003cli\u003eHandle: Smooth black polypropylene handle\u003c\/li\u003e\n\u003cli\u003eOrigin: Handcrafted in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced shoon and rhymes with moon) fine knives. Inspired by the blade-making traditions of ancient Japan, today's highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCutting Surface - The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and  polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003c\/p\u003e\n\u003cp\u003eCleaning - As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish  soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003c\/p\u003e\n\u003cp\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003c\/p\u003e\n\u003cp\u003eStorage - After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades  as well as your fingers.\u003c\/p\u003e\n\u003cp\u003eSharpening - In order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":45979153793283,"sku":"KAI6720C","price":89.99,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/files\/KAI6720C.jpg?v=1727402753"},{"product_id":"kai-wasabi-chefs-knife-23cm","title":"Kai Wasabi Chefs Knife - 23cm","description":"\u003cp\u003eThe Wasabi Chefs Knife is shaped in the traditional European style and is an all purpose knife suitable for shredding, cutting, slicing and cubing all meat, fish and vegetables. A bigger blade for kitchen prep. All Wasabi blades are made of corrosion resistant 1K6 high-carbon stainless steel for superior sharpness and edge retention. The blades are graze-finished for a beautiful, brushed-look. The knife is completed with a smooth, water resistant black polypropylene handle impregnated with bamboo powder, providing good grip and giving it a contemporary look and feel.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eCutting Edge: Hand-sharpened double bevelled 16 degree blade.\u003c\/li\u003e\n\u003cli\u003eSteel: High carbon 1K6 stainless steel\u003c\/li\u003e\n\u003cli\u003eBlade Length: 23cm\u003c\/li\u003e\n\u003cli\u003eHandle: Smooth black polypropylene handle\u003c\/li\u003e\n\u003cli\u003eOrigin: Handcrafted in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced shoon and rhymes with moon) fine knives. Inspired by the blade-making traditions of ancient Japan, today’s highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCutting Surface - The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and  polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003c\/p\u003e\u003cp\u003eCleaning - As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish  soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003c\/p\u003e\u003cp\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003c\/p\u003e\u003cp\u003eStorage - After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades  as well as your fingers.\u003c\/p\u003e\u003cp\u003eSharpening - In order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":45979155038467,"sku":"KAI6723C","price":105.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/files\/KAI6723C.jpg?v=1727402759"},{"product_id":"kai-wasabi-bread-knife-23cm","title":"Kai Wasabi Bread Knife - 23cm","description":"\u003cp\u003eWhether you prefer a rustic, crusty bread or a soft and tender loaf, the Wasabi bread knife will cut through easily to give you the perfect slice of bread every time. All Wasabi blades are made of corrosion resistant 1K6 high-carbon stainless steel for superior sharpness and edge retention. The blades are graze-finished for a beautiful, brushed-look. The knife is completed with a smooth, water resistant black polypropylene handle impregnated with bamboo powder, providing good grip and giving it a contemporary look and feel.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eCutting Edge: Convex ground serrated blade.\u003c\/li\u003e\n\u003cli\u003eSteel: High carbon 1K6 stainless steel\u003c\/li\u003e\n\u003cli\u003eBlade Length: 23cm\u003c\/li\u003e\n\u003cli\u003eHandle: Smooth black polypropylene handle\u003c\/li\u003e\n\u003cli\u003eOrigin: Handcrafted in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced shoon and rhymes with moon) fine knives. Inspired by the blade-making traditions of ancient Japan, today’s highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCutting Surface - The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and  polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003c\/p\u003e\u003cp\u003eCleaning - As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish  soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003c\/p\u003e\u003cp\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003c\/p\u003e\u003cp\u003eStorage - After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades  as well as your fingers.\u003c\/p\u003e\u003cp\u003eSharpening - In order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":45979155202307,"sku":"KAI6723B","price":94.99,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/files\/KAI6723B.jpg?v=1727402771"},{"product_id":"kai-wasabi-slicing-knife-23cm","title":"Kai Wasabi Slicing Knife - 23cm","description":"\u003cp\u003eThe Wasabi Slicing Knife has a long and extremely sharp blade which enables thin slicing of meat, ham and fish with a single slice. All Wasabi blades are made of corrosion resistant 1K6 high-carbon stainless steel for superior sharpness and edge retention. The blades are graze-finished for a beautiful, brushed-look. The knife is completed with a smooth, water resistant black polypropylene handle impregnated with bamboo powder, providing good grip and giving it a contemporary look and feel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCutting Edge: Hand-sharpened double bevelled 16 degree blade.\u003c\/li\u003e\n\u003cli\u003eSteel: High carbon 1K6 stainless steel\u003c\/li\u003e\n\u003cli\u003eBlade Length: 23cm\u003c\/li\u003e\n\u003cli\u003eHandle: Smooth black polypropylene handle\u003c\/li\u003e\n\u003cli\u003eOrigin: Handcrafted in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced shoon and rhymes with moon) fine knives. Inspired by the blade-making traditions of ancient Japan, today's highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCutting Surface - The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and  polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003c\/p\u003e\n\u003cp\u003eCleaning - As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish  soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003c\/p\u003e\n\u003cp\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003c\/p\u003e\n\u003cp\u003eStorage - After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades  as well as your fingers.\u003c\/p\u003e\n\u003cp\u003eSharpening - In order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":45979155267843,"sku":"KAI6723L","price":89.99,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/files\/KAI6723L.jpg?v=1727402779"},{"product_id":"kai-wasabi-yanagiba-21cm","title":"Kai Wasabi Yanagiba - 21cm","description":"\u003cp\u003eYanagiba means, willow blade. The long, thin, willowy blade with the traditional Japanese single-bevel edge is pulled through the food, reducing loss of the natural juices and creating the cleanest cuts imaginable. A yanagiba is most often used for preparing sashimi, or sliced raw fish, and is excellent for slicing meats and other moist foods as well. The yanagiba is, quite simply, the ideal slicing knife.\u003c\/p\u003e\n\u003cp\u003eAll Wasabi blades are made of corrosion resistant 1K6 high-carbon stainless steel for superior sharpness and edge retention. The blades are graze-finished for a beautiful, brushed-look. The knife is completed with a smooth, water resistant black polypropylene handle impregnated with bamboo powder, providing good grip and giving it a contemporary look and feel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCutting Edge: Hand-sharpened single bevelled 16 degree blade.\u003c\/li\u003e\n\u003cli\u003eSteel: High carbon 1K6 stainless steel\u003c\/li\u003e\n\u003cli\u003eBlade Length: 21cm\u003c\/li\u003e\n\u003cli\u003eHandle: Smooth black polypropylene handle\u003c\/li\u003e\n\u003cli\u003eOrigin: Handcrafted in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced shoon and rhymes with moon) fine knives. Inspired by the blade-making traditions of ancient Japan, today's highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCutting Surface - The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and  polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003c\/p\u003e\n\u003cp\u003eCleaning - As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish  soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003c\/p\u003e\n\u003cp\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003c\/p\u003e\n\u003cp\u003eStorage - After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades  as well as your fingers.\u003c\/p\u003e\n\u003cp\u003eSharpening - In order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":45979155693827,"sku":"KAI6721Y","price":89.99,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/files\/KAI6721Y_20_2.jpg?v=1727402800"},{"product_id":"kai-wasabi-yanagiba-24cm","title":"Kai Wasabi Yanagiba - 24cm","description":"\u003cp\u003eYanagiba means, willow blade. The long, thin, willowy blade with the traditional Japanese single-bevel edge is pulled through the food, reducing loss of the natural juices and creating the cleanest cuts imaginable. A yanagiba is most often used for preparing sashimi, or sliced raw fish, and is excellent for slicing meats and other moist foods as well. The yanagiba is, quite simply, the ideal slicing knife.\u003c\/p\u003e\u003cp\u003eAll Wasabi blades are made of corrosion resistant 1K6 high-carbon stainless steel for superior sharpness and edge retention. The blades are graze-finished for a beautiful, brushed-look. The knife is completed with a smooth, water resistant black polypropylene handle impregnated with bamboo powder, providing good grip and giving it a contemporary look and feel.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eCutting Edge: Hand-sharpened 16 degree blade. Single bevelled, perfect for slicing\u003c\/li\u003e\n\u003cli\u003eSteel: High carbon 1K6 stainless steel\u003c\/li\u003e\n\u003cli\u003eBlade Length: 24cm\u003c\/li\u003e\n\u003cli\u003eHandle: Smooth black polypropylene handle\u003c\/li\u003e\n\u003cli\u003eOrigin: Handcrafted in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced shoon and rhymes with moon) fine knives. Inspired by the blade-making traditions of ancient Japan, today’s highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCutting Surface - The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and  polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003c\/p\u003e\u003cp\u003eCleaning - As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish  soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003c\/p\u003e\u003cp\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003c\/p\u003e\u003cp\u003eStorage - After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades  as well as your fingers.\u003c\/p\u003e\u003cp\u003eSharpening - In order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":45979155857667,"sku":"KAI6724Y","price":92.5,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/files\/KAI6721Y.jpg?v=1727402808"},{"product_id":"kai-wasabi-steak-knife-set-of-2","title":"Kai Wasabi Steak Knife Set of 2","description":"\u003cp\u003eAll Wasabi blades are made of corrosion resistant 1K6 high-carbon stainless steel for superior sharpness and edge retention. The blades are graze-finished for a beautiful, brushed-look. The knife is completed with a smooth, water resistant black polypropylene handle impregnated with bamboo powder, providing good grip and giving it a contemporary look and feel.\u003c\/p\u003e\u003cp\u003eEach 2 piece set of Wasabi Steak Knives is presented in its own gift box.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eCutting Edge: Hand-sharpened double bevelled 16 degree blade.\u003c\/li\u003e\n\u003cli\u003eSteel: High carbon 1K6 stainless steel\u003c\/li\u003e\n\u003cli\u003eBlade Length: 16.5cm\u003c\/li\u003e\n\u003cli\u003eHandle: Smooth black polypropylene handle\u003c\/li\u003e\n\u003cli\u003eOrigin: Handcrafted in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced shoon and rhymes with moon) fine knives. Inspired by the blade-making traditions of ancient Japan, today’s highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCutting Surface - The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and  polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003c\/p\u003e\u003cp\u003eCleaning - As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish  soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003c\/p\u003e\u003cp\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003c\/p\u003e\u003cp\u003eStorage - After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades  as well as your fingers.\u003c\/p\u003e\u003cp\u003eSharpening - In order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":45979155955971,"sku":"KAI67S400","price":109.99,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/files\/KAI6724Y_20_1.jpg?v=1727402814"},{"product_id":"kai-fruit-knife","title":"Kai Fruit Knife","description":"\u003cp\u003eA beautiful little fruit or paring knife made with a cherry wood handle and high carbon content stainless steel blade, which makes it a strong and useful blade around the kitchen. The Kai Fruit Knife is sharpened at a 15 degree angle, making it an extra sharp blade, much like all the Kai Japanese knives.\u003c\/p\u003e\u003cp\u003eDue to the beautiful natural wood handle and the high quality stainless steel, this knife should not be placed in the dishwasher, but instead washed and dried shortly after use. To ensure the knife stays sharp, be careful not to run the cutting edge over the sheath each time you put away.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eCutting Edge: Double-bevel sharpened blade to a 15 degree angle\u003c\/li\u003e\n\u003cli\u003eSteel: High carbon content SUS420J2 stainless steel\u003c\/li\u003e\n\u003cli\u003eHandle: natural cherry wood\u003c\/li\u003e\n\u003cli\u003eBlade length: 9.5cm\u003c\/li\u003e\n\u003cli\u003eOrigin: Made in Japan.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced shoon and rhymes with moon) fine knives. Inspired by the blade-making traditions of ancient Japan, today’s highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCutting Surface - The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and  polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003c\/p\u003e\u003cp\u003eCleaning - As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish  soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003c\/p\u003e\u003cp\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003c\/p\u003e\u003cp\u003eStorage - After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades  as well as your fingers.\u003c\/p\u003e\u003cp\u003eSharpening - In order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":45979155988739,"sku":"DH8018","price":22.5,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/files\/DH7173.jpg?v=1727402826"},{"product_id":"seki-hocho-kitchen-knife-11cm","title":"Seki Hocho Kitchen Knife - 11cm","description":"\u003cp\u003eAffordable knives for a multitude of kitchen tasks. These great little knives have a food grade polypropylene handle with texture to give the user a non-slip gripping surface and curved design for comfortable use. The blade is stainless steel which makes it durable and corrosion resistant suitable for regular household detergents. Available in four bright colourways, which makes them easy to find in kitchen drawers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e420 J2 stainless steel blade,\u003c\/li\u003e\n\u003cli\u003ePolypropylene handle with non-slip surface,\u003c\/li\u003e\n\u003cli\u003eMade in India.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced shoon and rhymes with moon) fine knives. Inspired by the blade-making traditions of ancient Japan, today's highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse and Care:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCutting Surface - The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and  polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.\u003c\/p\u003e\n\u003cp\u003eCleaning - As with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Kai recommends that you protect your investment by hand-washing your blades with gentle dish  soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.\u003c\/p\u003e\n\u003cp\u003eNever leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.\u003c\/p\u003e\n\u003cp\u003eStorage - After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades  as well as your fingers.\u003c\/p\u003e\n\u003cp\u003eSharpening - In order to maximise the life of the blade, regular honing will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using Whetstone, or sending your knives to a professional sharpener which we offer as a service, call us today.\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":45979156775171,"sku":"041BE0542single","price":7.99,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/files\/041BE0542.jpg?v=1727402839"},{"product_id":"seki-magoroku-whetstone-combo-1000-4000-grit","title":"Seki Magoroku Whetstone Combo 1000\/4000 Grit","description":"\u003cp\u003eCombination of the most commonly used grits, #1000 and #4000, for restoring blade sharpness and polishing to a fine finish.\u003c\/p\u003e\u003cp\u003eIncludes a multifunctional storage case. The lid is designed to hold water for soaking the whetstone prior to use, and the base has non-slip feet to provide a steady platform for sharpening. Suitable for sharpening and maintaining all knives, including high spec blades.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eCombination Whetstone\u003c\/li\u003e\n\u003cli\u003eDual sided grit for sharpening and polishing:\u003c\/li\u003e\n\u003cli\u003e184 x 64 x 25mm (L\/W\/H)\u003c\/li\u003e\n\u003cli\u003eMade in Japan.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eWhat grit whetstone is best?\u003c\/strong\u003e Typically a coarse whetstone, 220 to 400 grit, will remove material quickly. This is useful for repairing chips or other imperfections.\u003c\/p\u003e\u003cp\u003eA medium grit whetstone, typically 1000 to 2000, is suitable for sharpening most knives that have a blade in reasonable but dull condition.\u003c\/p\u003e\u003cp\u003eA fine to very fine whetstone, around 4,000 to 8,000 grit is used for finely sharpening, finishing, and polishing your blade to a mirror like finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eUsing your whetstone:\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSoak your whetstone\u003c\/p\u003e\u003cp\u003eThe whetstone should first be soaked in water for about 10 minutes before using it. Thereafter place on a slip free surface and ensure the stone is kept slightly wet during the grinding process by dribbling some water on the surface.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to sharpen with your whetstone:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eDouble bevel blades (e.g. Shun Classic, Premier)\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003eGrind the knife with a 15 degree angle to the whetstone, moving the blade with light pressure toward and away from your body. Repeat this process until you can feel a fine burr.\u003c\/p\u003e\u003cp\u003eThis should be repeated proportionally on all parts of the blade. It is important to grind both sides of the blade equally to regain a symmetrically sharpened knife.\u003c\/p\u003e\u003cp\u003eTo remove the burr formed along the blade as a result of sharpening, place a piece of newspaper on a flat surface and holding the knife at a similiar angle used on the whetstone, swipe the blade sideways left and right across newspaper.  Once the burr is removed, you will feel a smooth edge along the blade.\u003c\/p\u003e\u003cp\u003eAfter sharpening carefully wash, dry, and safely store your knife.\u003c\/p\u003e\u003cul\u003e\u003cli\u003eSingle bevel blades (e.g. Kai Wasabi)\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003ePlace the ground side first on the whetstone. Make sure that you use the angle recommended by the manufacturer. Grind the knife with a 45 degree angle to the whetstone, moving the blade with light pressure away from and toward your body. Repeat this process until you feel a fine burr.\u003c\/p\u003e\u003cp\u003eOnce the ground side is done, turnover the knife and repeat the process as described above on the hollow-ground side but less often – 1\/10 will do.\u003c\/p\u003e\u003cp\u003eTo remove the burr formed along the blade as a result of sharpening, place a piece of newspaper on a flat surface and holding the knife at a similiar angle used on the whetstone, swipe the blade sideways left and right across newspaper.  Once the burr is removed, you will only feel a smooth edge along the blade.\u003c\/p\u003e\u003cp\u003eAfter sharpening carefully wash, dry, and safely store your knife.\u003c\/p\u003e\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced shoon and rhymes with moon) fine knives. Inspired by the blade-making traditions of ancient Japan, today’s highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":45979156906243,"sku":"41AP0334","price":139.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/files\/41AP0334.jpg?v=1727402861"},{"product_id":"seki-magoroku-whetstone-coarse-220-grit","title":"Seki Magoroku Whetstone Coarse 220 Grit","description":"\u003cp\u003eUse a coarse whetstone to remove large chips or repair the blade shape significantly. As it has the strongest grinding power, it is suitable for higher hardness knives and Japanese style knives. It can be used to remove rust. Includes a multifunctional storage case. The lid is designed to hold water for soaking the whetstone prior to use, and the base has non-slip feet to provide a steady platform for sharpening. Suitable for sharpening and maintaining all knives, including high spec blade\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCoarse Whetstone\u003c\/li\u003e\n\u003cli\u003eRepairing chips or cracks and straightening the blade edge\u003c\/li\u003e\n\u003cli\u003e184 x 64 x 15mm (L\/W\/H)\u003c\/li\u003e\n\u003cli\u003eMade in Japan.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat grit whetstone is best?\u003c\/strong\u003e Typically a coarse whetstone, 220 to 400 grit, will remove material quickly. This is useful for repairing chips or other imperfections.\u003c\/p\u003e\n\u003cp\u003eA medium grit whetstone, typically 1000 to 2000, is suitable for sharpening most knives that have a blade in reasonable but dull condition.\u003c\/p\u003e\n\u003cp\u003eA fine to very fine whetstone, around 4,000 to 8,000 grit is used for finely sharpening, finishing, and polishing your blade to a mirror like finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUsing your whetstone:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSoak your whetstone\u003c\/p\u003e\n\u003cp\u003eThe whetstone should first be soaked in water for about 10 minutes before using it. Thereafter place on a slip free surface and ensure the stone is kept slightly wet during the grinding process by dribbling some water on the surface.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to sharpen with your whetstone:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDouble bevel blades (e.g. Shun Classic, Premier)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eGrind the knife with a 15 degree angle to the whetstone, moving the blade with light pressure toward and away from your body. Repeat this process until you can feel a fine burr.\u003c\/p\u003e\n\u003cp\u003eThis should be repeated proportionally on all parts of the blade. It is important to grind both sides of the blade equally to regain a symmetrically sharpened knife.\u003c\/p\u003e\n\u003cp\u003eTo remove the burr formed along the blade as a result of sharpening, place a piece of newspaper on a flat surface and holding the knife at a similiar angle used on the whetstone, swipe the blade sideways left and right across newspaper.  Once the burr is removed, you will feel a smooth edge along the blade.\u003c\/p\u003e\n\u003cp\u003eAfter sharpening carefully wash, dry, and safely store your knife.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSingle bevel blades (e.g. Kai Wasabi)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePlace the ground side first on the whetstone. Make sure that you use the angle recommended by the manufacturer. Grind the knife with a 45 degree angle to the whetstone, moving the blade with light pressure away from and toward your body. Repeat this process until you feel a fine burr.\u003c\/p\u003e\n\u003cp\u003eOnce the ground side is done, turnover the knife and repeat the process as described above on the hollow-ground side but less often – 1\/10 will do.\u003c\/p\u003e\n\u003cp\u003eTo remove the burr formed along the blade as a result of sharpening, place a piece of newspaper on a flat surface and holding the knife at a similiar angle used on the whetstone, swipe the blade sideways left and right across newspaper.  Once the burr is removed, you will only feel a smooth edge along the blade.\u003c\/p\u003e\n\u003cp\u003eAfter sharpening carefully wash, dry, and safely store your knife.\u003c\/p\u003e\n\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced shoon and rhymes with moon) fine knives. Inspired by the blade-making traditions of ancient Japan, today’s highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":45979157463299,"sku":"AP0328","price":99.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/files\/AP0328.jpg?v=1727402873"},{"product_id":"seki-magoroku-whetstone-medium-1000-grit","title":"Seki Magoroku Whetstone Medium 1000 Grit","description":"\u003cp\u003eThe most common grit to sharpen knives. The grinding power allows you to fix small parts such as the tip. Because of its versatility, it can be used for daily maintenance. Includes a multifunctional storage case. The lid is designed to hold water for soaking the whetstone prior to use, and the base has non-slip feet to provide a steady platform for sharpening. Suitable for sharpening and maintaining all knives, including high spec blades.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eMedium Grit Whetstone\u003c\/li\u003e\n\u003cli\u003eRestoring blade sharpness.\u003c\/li\u003e\n\u003cli\u003e184 x 64 x 15mm (L\/W\/H)\u003c\/li\u003e\n\u003cli\u003eMade in Japan.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eWhat grit whetstone is best?\u003c\/strong\u003e Typically a coarse whetstone, 220 to 400 grit, will remove material quickly. This is useful for repairing chips or other imperfections.\u003c\/p\u003e\u003cp\u003eA medium grit whetstone, typically 1000 to 2000, is suitable for sharpening most knives that have a blade in reasonable but dull condition.\u003c\/p\u003e\u003cp\u003eA fine to very fine whetstone, around 4,000 to 8,000 grit is used for finely sharpening, finishing, and polishing your blade to a mirror like finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eUsing your whetstone:\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSoak your whetstone\u003c\/p\u003e\u003cp\u003eThe whetstone should first be soaked in water for about 10 minutes before using it. Thereafter place on a slip free surface and ensure the stone is kept slightly wet during the grinding process by dribbling some water on the surface.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to sharpen with your whetstone:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eDouble bevel blades (e.g. Shun Classic, Premier)\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003eGrind the knife with a 15 degree angle to the whetstone, moving the blade with light pressure toward and away from your body. Repeat this process until you can feel a fine burr.\u003c\/p\u003e\u003cp\u003eThis should be repeated proportionally on all parts of the blade. It is important to grind both sides of the blade equally to regain a symmetrically sharpened knife.\u003c\/p\u003e\u003cp\u003eTo remove the burr formed along the blade as a result of sharpening, place a piece of newspaper on a flat surface and holding the knife at a similiar angle used on the whetstone, swipe the blade sideways left and right across newspaper.  Once the burr is removed, you will feel a smooth edge along the blade.\u003c\/p\u003e\u003cp\u003eAfter sharpening carefully wash, dry, and safely store your knife.\u003c\/p\u003e\u003cul\u003e\u003cli\u003eSingle bevel blades (e.g. Kai Wasabi)\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003ePlace the ground side first on the whetstone. Make sure that you use the angle recommended by the manufacturer. Grind the knife with a 45 degree angle to the whetstone, moving the blade with light pressure away from and toward your body. Repeat this process until you feel a fine burr.\u003c\/p\u003e\u003cp\u003eOnce the ground side is done, turnover the knife and repeat the process as described above on the hollow-ground side but less often – 1\/10 will do.\u003c\/p\u003e\u003cp\u003eTo remove the burr formed along the blade as a result of sharpening, place a piece of newspaper on a flat surface and holding the knife at a similiar angle used on the whetstone, swipe the blade sideways left and right across newspaper.  Once the burr is removed, you will only feel a smooth edge along the blade.\u003c\/p\u003e\u003cp\u003eAfter sharpening carefully wash, dry, and safely store your knife.\u003c\/p\u003e\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced shoon and rhymes with moon) fine knives. Inspired by the blade-making traditions of ancient Japan, today’s highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":45979157922051,"sku":"AP0330","price":119.99,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/files\/AP0330.jpg?v=1727402898"},{"product_id":"seki-magoroku-whetstone-finishing-8000-grit","title":"Seki Magoroku Whetstone Finishing 8000 Grit","description":"\u003cp\u003eUsed after a fine grit stone, #8000 is a very fine grit stone used for finishing and creating a very sharp and mirror like polish to the knife edge. Includes a multifunctional storage case. The lid is designed to hold water for soaking the whetstone prior to use, and the base has non-slip feet to provide a steady platform for sharpening. Suitable for sharpening and maintaining all knives, including high spec blades.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFeatures:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFinishing Whetstone\u003c\/li\u003e\n\u003cli\u003eFinely sharpening and finishing blade edges.\u003c\/li\u003e\n\u003cli\u003e184 x 64 x 15mm (L\/W\/H)\u003c\/li\u003e\n\u003cli\u003eMade in Japan.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eWhat grit whetstone is best?\u003c\/strong\u003e Typically a coarse whetstone, 220 to 400 grit, will remove material quickly. This is useful for repairing chips or other imperfections.\u003c\/p\u003e\u003cp\u003eA medium grit whetstone, typically 1000 to 2000, is suitable for sharpening most knives that have a blade in reasonable but dull condition.\u003c\/p\u003e\u003cp\u003eA fine to very fine whetstone, around 4,000 to 8,000 grit is used for finely sharpening, finishing, and polishing your blade to a mirror like finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eUsing your whetstone:\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSoak your whetstone\u003c\/p\u003e\u003cp\u003eThe whetstone should first be soaked in water for about 10 minutes before using it. Thereafter place on a slip free surface and ensure the stone is kept slightly wet during the grinding process by dribbling some water on the surface.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to sharpen with your whetstone:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eDouble bevel blades (e.g. Shun Classic, Premier)\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003eGrind the knife with a 15 degree angle to the whetstone, moving the blade with light pressure toward and away from your body. Repeat this process until you can feel a fine burr.\u003c\/p\u003e\u003cp\u003eThis should be repeated proportionally on all parts of the blade. It is important to grind both sides of the blade equally to regain a symmetrically sharpened knife.\u003c\/p\u003e\u003cp\u003eTo remove the burr formed along the blade as a result of sharpening, place a piece of newspaper on a flat surface and holding the knife at a similiar angle used on the whetstone, swipe the blade sideways left and right across newspaper.  Once the burr is removed, you will feel a smooth edge along the blade.\u003c\/p\u003e\u003cp\u003eAfter sharpening carefully wash, dry, and safely store your knife.\u003c\/p\u003e\u003cul\u003e\u003cli\u003eSingle bevel blades (e.g. Kai Wasabi)\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003ePlace the ground side first on the whetstone. Make sure that you use the angle recommended by the manufacturer. Grind the knife with a 45 degree angle to the whetstone, moving the blade with light pressure away from and toward your body. Repeat this process until you feel a fine burr.\u003c\/p\u003e\u003cp\u003eOnce the ground side is done, turnover the knife and repeat the process as described above on the hollow-ground side but less often – 1\/10 will do.\u003c\/p\u003e\u003cp\u003eTo remove the burr formed along the blade as a result of sharpening, place a piece of newspaper on a flat surface and holding the knife at a similiar angle used on the whetstone, swipe the blade sideways left and right across newspaper.  Once the burr is removed, you will only feel a smooth edge along the blade.\u003c\/p\u003e\u003cp\u003eAfter sharpening carefully wash, dry, and safely store your knife.\u003c\/p\u003e\u003cp\u003eFrom the legendary samurai swords, said to contain the soul of the warrior who wielded them, to the handcrafted kitchen knives of today the exquisite craftsmanship of Japanese blades is admired worldwide. Since the13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the makers of Kai Shun (pronounced shoon and rhymes with moon) fine knives. Inspired by the blade-making traditions of ancient Japan, today’s highly skilled Shun artisans produce blades of unparalleled quality and beauty.\u003c\/p\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":45979158151427,"sku":"AP0333","price":149.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/files\/AP0333.jpg?v=1727402936"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/5334\/1699\/collections\/shunbrand.jpg?v=1669261889","url":"https:\/\/cold-coffee-retail-cookware.myshopify.com\/collections\/shun-knives.oembed","provider":"Cookware","version":"1.0","type":"link"}