Control and confidence at the carving board.
The Kai Shun Classic Carving Fork 16 cm is the perfect companion to a Shun carving or slicing knife, designed to steady meats securely while you carve clean, even slices. Its elegant two-pronged design holds roasts, poultry, and joints firmly in place, acting as a natural extension of the carver’s hand. Just as useful for serving as it is for carving, this fork brings precision and refinement to every step at the table or bench.
The Shun Classic Carving Fork is an elegant match for the Shun Classic Carving Knife.
Handcrafted in Japan, it takes more than 100 steps to make each Shun knife. The Shun Classic series features beautiful Damascus-clad blades and D-shaped ebony PakkaWood handles. Yet behind these handcrafted knives’ beauty is function; razor-sharp blades offer top performance.
Shun Classic’s proprietary high-performance VG-MAX steel, which provides incredible edge retention, is clad with 34 layers of Damascus stainless steel on each side (a total of 69 layers). Ground and bead-blasted, revealing the flowing pattern of the layered steel. The result is a line of knives that are sharp, durable, corrosion-resistant, and beautiful to behold.
Features:
- Crafted from 1.4116 German steel
- Fork hardness 53 to 57 HRC
- Two pronged design for secure carving control
- D shaped ebony coloured PakkaWood handle
- Comfortable, balanced grip
- Fork length 16 cm
- Handcrafted in Japan
- NSF certified for commercial kitchen use
- Presented in an attractive gift box
- Limited manufacturer warranty
Elegant, practical, and beautifully made, this carving fork completes any serious carving setup and pairs seamlessly with Shun slicing and carving knives.
Read through our Shun Blog to find out more information about this top-end brand and the differences between their ranges. See all Chef’s Complements Shun Knives here.
| Material: |
Stainless Steel
|
| Size: |
16cm
|
Use & Care:
Using Your Shun Knife
- Use a smooth slicing or push cutting motion rather than forceful chopping
- Avoid twisting, prying or bending the blade sideways
- Do not cut bones, joints, frozen foods or very hard items
- Allow the fine edge to do the work for the best performance
Cutting Surfaces
- Use wooden boards, wood composites or medium-firm synthetic boards
- Avoid glass, marble, granite, stone or ceramic surfaces
- Hard surfaces will dull or damage the blade edge quickly
Cleaning & Drying
- Hand wash only using warm water and mild dish soap
- Avoid citrus-based soaps, bleach or abrasive cleaners
- Rinse thoroughly after washing
- Dry immediately with a soft towel
- Do not soak or leave the knife in standing water
- Never place in the dishwasher
Storage
- Store in a knife block, magnetic strip, drawer tray or blade guard
- Ensure the blade is fully dry before storage
- Do not store loose items in a drawer without protection
Honing & Sharpening
- Hone regularly to realign the edge and maintain sharpness
- Use a suitable honing steel or guided system
- When dull, sharpen with whetstones or a professional service
- Maintain the original 16° double bevel edge for best results
Proper care will preserve the sharpness, beauty and performance of your Shun Classic knife for many years of confident cooking.
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