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The shun 2 pc. classic paring knife and cutting board set is sold out or discontinued. We found 680 related products.
Serrated Knives - Any way you slice crusty baguettes to soft brioche bread, the Shun Sora 9 Bread Knife's wide, razor-sharp serrations glide through bread, pastries and cakes without jagged tearing. In Japanese, Sora means sky and the sky's the limit in your kitchen prep with Shun's stunning new Sora line with exceptional handcrafted quality. Sora's innovative Composite Blade Technology blends a VG10 san mai cutting edge with a Japanese mirror-polished 420J stainless-steel upper blade. The laser-cut blade sections are permanently braze welded for a design with an attractive wavy pattern at the joint resembling traditional Japanese sword hamon lines. This puts high-performance material where it's needed -- on the 16-degree, blade edge.Shun designed the Sora bread knife's serrations to provide equal forward and back stroke cutting power. For ultimate slicing ease, the serrations angle forward on the blade's front section and backward near the handle. The textured PP/TPE polymer blend - Specifications Made in Japan Material: Composite of VG10 san mai edge/420J Japanese stainless-steel upper, textured PP/TPE polymer with embossed stainless-steel logo Model: TDMS284 Size: 9 blade (14 1/4L with handle) Weight: 5 oz. Use and Care Your Shun Sora bread knife should be hand washed. Simply wipe clean with a wet cloth and mild dishwashing detergent. Rinse thoroughly and dry immediately. Carefully dry from blade spine to edge, making sure to dry the edge thoroughly. To prevent slight tarnishing, be sure to remove acidic foods (lemon, mustard, ketchup, etc.) from the blades after use. If blades should show some signs of staining, clean with a nonabrasive metal polish. To help your Sora Bread knife retain its edge longer, use an appropriate cutting surface. Wood, polypropylene and nylon boards are all excellent cutting surfaces. Tile, ceramic, marble, granite, any kind of glass, and acrylic cutting boards are hard on your knives. To m
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