Cheap Shun DM0712 Classic 7-3/4-Inch Chinese Chef's Knife For Sale
Shun DM0712 Classic 7-3/4-Inch Chinese Chef's Knife Feature
- 7-3/4-inch Chinese chef's knife; suitable for cutting meat and poultry bones
- Precision-forged stainless-steel blade; rectangular cleaver shape; razor-sharp edge
- Clad with 16 layers of high-carbon stainless steel to produce a rust-free Damascus look
- Durable D-shaped Pakkawood handle; comfortable offset steel bolster
- lifetime warranty; manufactured in Seki City, Japan
Shun DM0712 Classic 7-3/4-Inch Chinese Chef's Knife Overview
A member of the stylish Shun Classic line, this heavy-duty Chinese chef’s knife comfortably handles hearty kitchen tasks ranging from cutting through poultry bones to chopping vegetables. Essentially a cleaver, this tool features a wide, rectangular blade measuring 7-3/4 by 3-3/8 inches. The slightly curved cutting surface rocks gently and maintains its razor-sharp edge.
Leveraging a 90-year history of superior workmanship, Shun knives are precision-forged in Japan by renowned blade manufacturer KAI. Using technologically advanced processes, a VG-10 "super steel" core is clad with 16 layers of high-carbon stainless steel to produce a rust-free Damascus-look blade. The Damascus detailing not only enhances the knife’s aesthetic appeal, it also prevents morsels from sticking and avoids crushing or damaging foods. Forming a comfortable D-shaped hold, a fused blend of hardwood veneers and resin comprise the unique ebony Pakkawood handle. A traditionally offset stainless-steel bolster protects knuckles while a steel end-cap finishes the piece. Although dishwasher-safe, hand washing is recommended. This product includes a lifetime warranty. -- Amy Arnold
Available at Amazon
- Shun DM0750 Sharpening Steel
- Shun 22-Slot Bamboo Knife Storage Block
- Kitchen - Shears- 1120 MM, Blister Pack with Magnetic Plastic Sheath
- Shun DM0705 Classic 9-Inch Bread Knife
- Shun DM0718 Classic 7-Inch Santoku Hollow Ground Knife
*** Product Information and Prices Stored: Sep 04, 2011 00:45:05
No comments:
Post a Comment