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Shun knives are arguably the best looking, best built production kitchen knives on the planet. Ever hear that the meat was sliced so thin it only had one side? If it were true, it was cut with a Shun. Every one is made in Seki City, Japan, the old sword making town, by KAI, the same company behind Kershaw, and each blade takes at least 100 handcrafted steps.
The Shun Classic chef knife is the flagship, a VG-MAX core clad in 34 layers of Damascus on each side under a D-shaped ebony Pakkawood handle, and Classic Blonde swaps in a light Pakkawood. The Shun Premier keeps the same VG-MAX core and adds a hand-hammered tsuchime finish that cuts drag and helps food release, in walnut-toned, Blonde, and Grey Pakkawood.
A Shun knife set is the easiest way to outfit a kitchen in one move. Three piece Build-a-Block sets start the collection, starter and essential blocks cover daily cooking, and full kits like the Classic Blonde 7 piece block set and the Premier 8 piece professional block fill the counter. The Shima steak knife set handles the table, and any of them can become a gift through our engraved kitchen knives service.
The Sora puts a VG10 edge on a 420J upper for Shun performance at an entry price, and the Kanso strips down to solid AUS10A under a rustic heritage finish and tagayasan handle. Dual Core layers VG2 and VG10 all the way to the edge. The Narukami brings black linen Micarta handles, the Kazahana runs a full lineup from paring to bread, the limited Kohen set is pure collector bait, and the Higo Nokami is Shun's traditional Japanese folding knife.
Every Shun leaves Seki at 16 degrees per side, several degrees finer than Western kitchen knives. Keep it that way with a wood board, no bones, hand washing, and a block or guard. The Shun honing steel has a 16 degree guide built into the hand guard, and Shun sharpens any Shun free for the life of the owner. Our kitchen knife buying and care guide covers the rest.
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