Shun Kai Dual Core Utility Knife 15.2cm
Shun Kai Dual Core Utility Knife 15.2cm

Shun Kai Dual Core Utility Knife 15.2cm

Shun Kai Dual Core Utility Knife 15.2cm

£136.00
£285.00 £136.00
SAVE £149.00
Tax included.

In stock. Only 1 left!

View full details

Description

Shun Kai Dual Core Utility Knife 15.2cm

The Dual Core Utility/Butchery Knife is between a chef's knife and a paring knife in size. The slim, razor-sharp blade is perfect for a full range of butchery tasks as well as all those in-between-sized tasks like trimming vegetables or slicing meats and cheeses.

The Shun Dual Core Utility/Butchery Knife offers a razor-sharp 6-in. edge with amazing edge retention and a handle that stays comfortable in your hand, even during long prep sessions.

  • One of the top 3 must-have knives
  • 71 alternating micro-layers of high-carbon, high-chromium VG10 & VG2 stainless steel extend all the way to the edge to maintain long-lasting high-performance; razor-sharp 16° edge each side
  • Traditional octagon-shaped handle in ebony-finished Pakkawood provides a comfortable, secure grip; beautiful, durable PakkaWood won't harbor bacteria
  • Rabbet tang controls weight and enhances maneuverability; this tang type is how samurai swords were commonly constructed
  • Handcrafted in Japan
  • Blade Length: 6 inch (152mm)
  • Blade Steel: Dual Core VG10 & VG2
  • Blade Steel Layers: 71 layer Dual Core
  • Blade Edge: Non-Serrated
  • Handle Material: Ebony color Pakkawood
  • Does not come with a saya

USE & CARE

Use your Shun knives on meats and vegetables only, not on bones or very thick-skinned vegetables. For heavier kitchen work, we advise using the Shun Classic Meat Cleaver (DM0767), or Shun Classic 8” western Chefs Knife (DM0766), which are designed to handle more aggressive work in the kitchen, such as breaking down chicken and preparing think skinned vegetables like butternut pumpkin, squash or melons.

CUTTING SURFACE

The cutting surface you use makes a big difference in keeping your knives sharp.

Appropriate Cutting Surface: A good cutting board will help retain a sharp edge for substantially longer. Soft woods, such as Acacia, Hinoki, Maple or Oak are preferred.

Inappropriate Cutting Surface: Tile, ceramic, synthetic, marble, granite, or any kind of glass cutting boards are not recommended and can be very hard on your knives.


Shun Dual Core

Simply stunning. Yet it’s not just the incredible look of the blade; the true beauty of Dual Core is in the knife’s advanced cutting performance. The balance is perfect. Dual Core is lightweight, highly maneuverable, and comfortable to use, even with hours of prep. And thanks to the blade’s 71-layer construction, Dual Core maintains its high level of performance longer, so you can sharpen less. Dual Core’s traditional Japanese octagon-shaped handle is secure and comfortable, making it a pleasure to use. Step up to Dual Core and step up to outstanding performance, graceful beauty, and ultra-premium quality. Traditional Japanese octagon-shaped handles in ebony Pakkawood provide a comfortable, secure grip to complete the look of these beautiful knives.

The Shun Dual Core Blade

Shun Dual Core features a Damascus blade made from two premium quality, high-carbon stainless steel. Seventy-one alternating micro-layers of high-carbon, high-chromium VG10, and VG2 stainless steels are roll-forged to produce a finer grain in the steel, enabling it to take and hold an exquisitely sharp edge. Hot forging then creates the blade's herringbone pattern. Hand sharpened to a 16° angle on each side for top performance, the blade is double-bevel, flat ground. During normal use, the two steels will wear at different rates creating micro-serrations on the edge, so that Dual Core maintains its high level of performance even longer.

The Shun Dual Core Handle

Octagon-shaped handles in ebony Pakkawood provide a comfortable, secure grip. PakkaWood is beautiful, durable, and won’t harbor bacteria. Rabbet tang controls weight and enhances maneuverability; this tang type is how samurai swords were commonly constructed.

Knife buying guide

With many different designs, sizes, blade shapes, and brands it can get confusing how to separate each knife apart and understand what each is designed to do.

We have cleared the air by...

  • Putting together a grid which clearly lays out what each knife does, it's purpose, and any unique characteristics they have.
  • Including further information as well as example pictures and links of each knife underneath.

Kitchen Knife Buying Guide - Cheat Sheet

The brilliant infographics are thanks to the team at FIX.com

chef-knife

Chef Knife

The bread and butter of any professional chef or cook enthusiast culinary tools would have to be the multi-purpose chef knife.

The chef’s knife is usually designed with a 6 to 14-inch blade length with 8 inch as the most popular length. A multi-purpose knife designed to perform well at a number of tasks as opposed to specialising in any one purpose.

It has a wide, triangular blade and a curved belly for an easy rocking motion when cutting.

They are used for mincing, slicing meat, chopping vegetables and disjointing large cuts. A must-have in any kitchen.   

Tojiro Chef Knife

F. Dick Chef Knife

santoku-knife

Santoku Knife

Typically smaller, thinner and lighter than Chef Knives, the name Santoku is translated to ‘three virtues’ symbolizes the characteristics of this knife – chopping, dicing and mincing.

Sometimes come with (scalloped) Granton edges which add air between the knife blade and the food being cut, preventing any food pieces from getting stuck to the blade. This particularly comes in handy when making thin cuts.

Comes with a slightly curved blade for easy mincing.

The Santoku knife is also a great all-purpose knife and may be more comfortable for people with smaller hands allowing you to chop food with ease.

Tojiro Santoku Knife

F. Dick Santoku  Knife

utility-knife

Utility Knife

Midway in size between a Chef's knife and a Paring knife, they are designed for cutting mid-sized fruits and vegetables, slicing cheese, small cuts of meat and sandwiches not quite large enough for a Chef knife.

They are versatile and have a narrower blade than a cook’s knife. They come with a straight or serrated edge and are typically 5-7 inches in length.

 

Shun Utility Knife

Luke Mangan Utility Knife 


Nakiri (Vegetable) Knife

A Japanese styled knife used for chopping vegetables, it is distinguished by its straight blade edge. This knife allows the user to cut all the way through vegetables with ease without the need of any horizontal push and pull. 

Tojiro Nakiri Knife

Shun Nakiri Knife

paring-knife
Paring Knife

A small knife with a plain edge blade, these knives are perfect for peeling fruits and vegetables or for small delicate work i.e. slicing a single garlic clove, de-veining a shrimp, cutting shapes into dough and so forth.

They are very versatile and one of the most used knives in a chef’s kitchen. Typically ranges from 2-4 inches long.

Tojiro Paring Knife

Zwilling J.A. Henckels Paring Knife

cleaver-knife
Cleaver

Generally used as a kitchen or butcher knife for hacking through meat and bone and for overall heavy-duty cutting. Comes with a large, rectangular blade.

The broad side can be used for crushing when preparing foods such as garlic.

Typically ranges from 6-10 inches long.

 

Shun Classic Cleaver

 

Zwilling J.A. Henckels Cleaver
boning-knife

Boning Knife

With a narrow blade and a sharp point, this knife is designed for removing the bones of poultry, meat, fish.

Usually comes with a flexible blade, the long and narrow profile that curves at the base and up near the tip is designed to follow the contours of bones and cartilage.

 

Tojiro Boning Knife

 

F. Dick Boning Knife

bread-knife
Bread Knife

With a sharp and serrated blade designed for cutting smooth or hard surfaces, examples including tomatoes, salami, bread and the like.

Typically ranges from 8-10 inches long. 

Tojiro Bread Knife

Shun Bread Knife

FAQ: Knife Sharpening

Sharpening vs Honing
  • Sharpening fixes any chips and wear on the blade by removing small amounts of metal from the edge of the blade to return its sharp edge. Depending on how often the knife is used, you should only need to sharpen once ever few weeks or less.
  • Honing on the other hand, realigns the blade to ensure you are cutting with a straight edge and should be done ideally once a week or more to extend the longevity of your knives.
Choosing a Sharpener
Whetstones
  • Is the best way to sharpen a knife, a whetstone acts like sand allowing more blade movement and sheds the least amount of metal.
  • Respects the shape of the blade, important for Japanese knives which have a tapered V-shaped edge. Whetstones which are freestanding allow you to use both hands to press the blade against the stone to determine the exact angle.
  • Keeps your knife in top condition, and ensure it lasts for the longest possible time.
  • Using a whetstone is a process. You’ll need to soak it in water for 10 minutes, then sharpen both sides (unless it is a single bevel), and then honing both sides of the blade can take 30 minutes.
Sharpening Steels
  • As it is much harder/inflexible than a stone, it sheds more metal when sharpening the blade. However, it is much less abrasive than a pull-through sharpener.
  • Quick and convenient to use. No preparation is required.
  • Use on Western knives, it is not recommended on Japanese knives which are typically made of harder steel and have a tapered V shape. The contact of a Japanese blade which is more brittle on a sharpening steel can cause it to chip.
  • It is difficult to get the angle correct when using a steel. One hand is required to hold the handle of the steel, while the other hand holds the knife compared to a whetstone which allows you more control.
Pull-Through Sharpeners
  • Quicker to use than whetstones and more precise than sharpening steels.
  • Sheds the most amount of metal, however, shortening the lifespan of the blade.
  • Pulling a knife through the sharpening slot, grinds the blade to a pre-set shape. This makes it super sharp instantly and re-aligns the blade to its original shape. That’s why it is important to use a pull-through sharpener that is compatible with your knife. Using a pull-through sharpener within the same brand as your knives are your safest bet.
  • For the most part, they cater to Western blades which have straight edges and a pointed tip. Not recommended to use on Japanese knives.
Choosing the right whetstone

Whetstones have been developed to cater for the needs of enthusiastic cooks to professional chefs and are available in a wide range of abrasive grades:

Guide to Whetstone Sharpening

Knife Care Tips

Carbon steel knives
  • Considered to be a superior steel for kitchen knives due to the superior sharpness that can be obtained, edge retention, and ease of re-sharpening.
  • They do however need to be cleaned, dried and oiled after use, to prevent rust.
  • All carbon steel blades will patina (change colour, usually by darkening) over time and with use. Food items such as most fruits, vegetables and meats in particular will cause the formation of patina.
  • Patina will over time help prevent the rusting of the carbon steel.
How to clean your knives
  • Protect your investment by handwashing your blades with gentle dish soap.
  • Don’t use soaps with citrus extracts or bleach; they can promote corrosion. Do not use scouring pads, steel, or gritty cleanser when cleaning the blades. Rinse and towel dry immediately.
  • Let the knives air dry for a few minutes before returning them to storage. Never leave your knife sitting in a sink full of soapy water.
Best way to store your knives
  • After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, or sheath. Make sure they are stored in a dry, moisture-free place to avoid rusting or discolouration
  • 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.
  • Under no circumstances should a finely honed and highly polished blade comes into contact with other hard materials such as metals, ceramic or stone.
Preserving your knives and handles
Camellia oil

Preserve your knives from rust and oxidization, and preserve your wooden handles with camellia oil. It is also good protection for the blade but generally must be removed from the blade before cooking.

Linseed oil

Wood is a living natural material and loves a little care. From time to time rub a few drops of oil onto the wooden handles of your knives. The wooden chopping boards should be cared for with oil too. With the special Swedish linseed oil, the wood keeps its original beauty and individual radiance.

Caution
  • Please do not use the knife in a twisting motion.
  • Select the correct knife for the task to ensure you will get the best cutting results and you are also easy on the blades
  • Please use a soft plastic or wooden cutting board to protect the edge of the blade.
  • Please don't heat or cool rapidly as it may change the structure of the steel.
  • The handle colour may change slightly over time due to oils in the hand as well as the natural colour change of wood from oxidation and/or exposure to light. This is not a defect, but a natural part of the process.

FAQ

GENERAL

Can I visit your store?

We are an online-only store.

How do I use a discount code?

If a promotional discount code is available, insert the coupon code at the checkout page to redeem. Only one code can be applied to your order.

Do you ship internationally?

Yes we ship internationally.  

Multiple courier options will be presented at checkout with approximate delivery estimates attached to each. Delivery fee will vary accordingly depending on the weight of your order and delivery address.

I ordered the wrong item/s, how do I fix this?

If you would like to simply change the item/s in your orde before it has been despatched, email us at support@houseofknives.com.au and we are happy to make any adjustments. 

DELIVERY & RETURNS

When will my items despatch?

Your order should despatch within 1-2 business days, and you will receive a tracking number via email as soon as it leaves our warehouse.

What is the delivery fee?

Australia:

Standard Delivery via Australia Post will be...

FREE for orders $99+ / $4.95 for orders under $99

Outside of Australia:

Multiple courier options will be presented at checkout with approximate delivery estimates attached to each. Delivery fee will vary accordingly depending on the weight of your order and delivery address.

How long will it take for my items to arrive?

Australia:

Estimated delivery times within Australia are approximately 2 to 12 working days for standard rate of delivery.

Outside of Australia:

An approximate delivery time will show at Checkout dependent on your delivery address and the courier of your choice.

Same Day Delivery (GoPeople) - Sydney only

For customers in the Sydney metropolitan area we offer Same Day Delivery (GoPeople) for orders placed by 11am on a business day.

The cost for same day delivery service is a flat $9.95 fee.

GoPeople is Australia’s smartest same-day delivery solution, offering Senders and Recipients live GPS tracking, showing drop-off and pick-up status, and the locations of the drivers.

Intuitive Proof of Delivery captures recipients signature, or, if authorised to leave, a photo to show where and how the delivery was completed - all shared in real time on the tracking page.

To view the list of postcodes that qualify for Same Day Delivery, click here.

EXPRESS AUSTRALIA POST

Need it faster? We offer Express Post Australia wide with Australia Post. The express delivery charge is dependent on the total weight of your order and the price will appear at checkout once you enter your shipping address details.

Express delivery usually takes up to 1-4 business days for the majority of metropolitan locations across Australia.

If I'm not happy with my item/s, can I return them?

All purchases in our store come with a guaranteed 90-day full refund money-back from the date of purchase.

To be eligible for a return, your item must be unused and in the same condition that you received it. It must also be in the original packaging.

To complete your return, please contact us at support@houseofknives.com.au. Please do not send your purchase back to the manufacturer. Your refund will be processed and a credit will automatically be applied to your credit card or original method of payment within a certain amount of days.

My item/s arrived faulty or are missing, what can I do?

As of 12th Sept 2024, House of Knives will replace any good/s that were damaged, lost or stolen in transit. Australia Post must confirm that item/s were lost or stolen in transit in order for House of Knives to replace or refund these items.

To confirm any damaged item/s we require photographic evidence. Once received, we will arrange for a replacement to be sent out free of charge.

In most cases, we will not require the damaged item returned to us, however, we do request that you keep the damaged item until we can confirm that we do not require it to be returned. If we do require the damaged item to be returned, this will be via Australia Post (standard shipping), and we will cover the cost of its return. Customers are not charged for returning a damaged item to us.

Note: only the return shipping delivery is covered by us. You may reuse the packaging that you received to send it back. If packaging is purchased by the customer to return the items, this will not be covered.

About us

Welcome to House of Knives - Australia's favourite family-owned kitchen knife store!

We have handpicked the best brands to ensure you are receiving premium, top quality knives, sharpeners, cutting boards and everything else kitchen knife related. 

All our products come with full manufacturer warranty and if for any reason you are not satisfied with your product, we will refund or exchange your item no questions asked. 

With our range of premium knives, whetstones, knife accessories matched with our team’s passion and emphasis on the customer experience, you are bound to leave with a smile on your face.


Why Buy From Us

  • Customer service is our #1 priority. Our dedicated and experienced team are here to help answer any questions that you may have.  
  • If you have any questions simply give us a call at 1300-518-069 or you can email us at help@houseofknives.com.au.
  • All orders will be accompanied with a tracked shipping number so you know exactly where your item is at every step until it arrives at your doorstep. 
  • We thoroughly check the quality of all our goods to guarantee you only receive the best quality product. 
  • If for whatever reason you are not happy or satisfied with your item we will refund your money no questions asked. 

We Are Here To Help:

If you have any questions, comments or feedback we would love to hear from you.

Hours: 10am-4pm AEST (Mon-Fri)

Phone: 1800-062-348 

Email: support@houseofknives.com.au

Address: H1/46 - 62 Maddox St, Alexandria NSW 2015, Australia
Shun Kai Dual Core Utility Knife 15.2cm

Shun Kai Dual Core Utility Knife 15.2cm