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Knives
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Shun Premier 6-inch Boning and Fillet Knife (TDM0774)
The Shun Premier 6-inch Boning and Fillet Knife is for cooks who break down their own meat and fish. Its narrow, sharp, curved blade works close to the bone to separate meat cleanly, which leaves more of the cut on the plate and less on the carcass. The same blade trims silver skin from a tenderloin or roast and slices even cutlets. At six inches, it is long enough to fillet fish, removing bones and skin in controlled strokes. The narrow profile reduces drag through the meat, and the contoured handle gives a secure grip when your hands are wet. The hand-hammered tsuchime finish on the Shun Premier blade helps food release as you work.
FeaturesCurved, rigid blade: The stiff blade holds its line for close, controlled cuts around joints and along bones.Narrow profile: The slim blade reduces drag and moves easily between meat and bone.VG-MAX cutting core: Shun’s proprietary steel resists wear and corrosion and holds a fine, keen edge.Damascus cladding: Layered stainless steel supports and protects the core.Hammered tsuchime finish: The hand-hammered surface helps food release from the blade while cutting.Contoured walnut PakkaWood handle: The handle offers comfort and control and resists moisture.Handcrafted in Seki City, Japan: Each Shun knife requires at least 100 individual steps to complete in Seki City, one of Japan’s most important blade-making centers since the 13th century.Free lifetime sharpening: Shun offers free lifetime sharpening, so the edge can be professionally restored whenever it needs it.
Tasks It Handles WellBoning chicken thighs and breaking down whole poultryTrimming silver skin from beef and pork tenderloinRemoving fat caps and trimming roastsSlicing cutletsFilleting and skinning fish
Choosing a Shun Boning KnifeThe same blade shape is available with a D-shaped ebony handle and smooth Damascus finish as the Shun Classic 6-inch Boning and Fillet Knife. For portioning and slicing boneless fish after it is filleted, the straight edge of the Shun Premier 8-inch Kiritsuke is a strong companion. Learn MoreRegular Price: $189.95
Special Price $151.95
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Shun Premier 5.5-inch Nakiri Knife
The Shun Premier 5.5-inch Nakiri is a traditional Japanese vegetable knife designed for clean, efficient, and beautiful vegetable preparation. The name "Nakiri" translates to "leaf cutter," reflecting its purpose. The blade features a straight edge and a squared-off tip, a shape designed to make full contact with the cutting board in a simple push-cut motion, ensuring that vegetables are cut completely through without needing to be pulled or torn apart. This design is ideal for creating extremely thin, uniform slices and makes quick work of everything from leafy greens to root vegetables. The hand-hammered finish reduces drag and helps food release from the blade, while the wide, flat surface is perfect for scooping and transferring chopped ingredients. It is the ultimate tool for anyone who loves preparing vegetables. This knife is particularly well-suited for tasks such as: Slicing: Creating paper-thin slices of cucumber, zucchini, or onions. Chopping: Effortlessly chopping through dense vegetables like carrots, celery, and potatoes. Mincing: Finely mincing garlic and herbs with a simple up-and-down motion. Julienning: Making precise, uniform vegetable strips for salads and stir-fries. Shredding: Quickly shredding lettuce and cabbage. Learn MoreRegular Price: $204.95
Special Price $163.95
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Shun Premier 5.5-inch Santoku Knife
The Shun Premier 5.5-inch Santoku offers the renowned versatility of a Santoku in a more compact and nimble size. Perfect for those with smaller hands or who find a larger chef's knife unwieldy, this knife excels at a wide array of small to medium-sized prep tasks. Like its larger counterparts, "Santoku" translates to "three virtues," signifying its proficiency in slicing, dicing, and mincing. Its shorter blade length provides exceptional control and maneuverability, making it ideal for precise cuts. The hand-hammered finish on the blade creates small air pockets, which help reduce drag and allow food to release more easily during chopping. This is a fantastic all-purpose knife when you don't need the length of a full-sized Santoku or chef's knife. This knife is particularly well-suited for tasks such as: Dicing: Preparing smaller vegetables like shallots, garlic, and mushrooms. Slicing: Making clean cuts through herbs, small fruits, and boneless proteins. Mincing: Finely chopping ginger, herbs, and other aromatics. Precise Cuts: Trimming vegetables or creating fine garnishes where control is key. Learn MoreRegular Price: $199.95
Special Price $159.95
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Shun Premier 6-inch Chef's Knife (TDM0723)
The Shun Premier 6-inch Chef’s Knife is for cooks who prefer a shorter, lighter blade. It handles the usual chef’s knife tasks, slicing, dicing, and rocking through herbs, with quick performance and a high degree of control. The compact length suits smaller hands, smaller cutting boards, and cooks who find an 8-inch blade more than they need. The curved belly supports a rocking cut for mincing, and the hand-hammered tsuchime finish on the Shun Premier blade helps food release as you cut.
FeaturesCompact chef’s profile: The 6-inch blade keeps full chef’s knife versatility in a nimble size.Curved belly: The rounded edge supports a rocking motion for fine mincing.VG-MAX cutting core: Shun’s proprietary steel resists wear and corrosion and holds a fine, keen edge.Damascus cladding: Layered stainless steel supports and protects the core.Hammered tsuchime finish: The hand-hammered surface helps food release from the blade while cutting.Contoured walnut PakkaWood handle: The handle offers comfort and control and resists moisture.Handcrafted in Seki City, Japan: Each Shun knife requires at least 100 individual steps to complete in Seki City, one of Japan’s most important blade-making centers since the 13th century.Free lifetime sharpening: Shun offers free lifetime sharpening, so the edge can be professionally restored whenever it needs it.
Tasks It Handles WellDicing onions, peppers, and shallotsMincing herbs, garlic, and gingerSlicing boneless chicken, pork, and fishPrep for one or two people on a small board
Choosing a Shun Premier Chef’s KnifeFor larger produce and bigger batches, the Shun Premier 8-inch Chef’s Knife is the everyday standard. For a compact knife with a straighter edge suited to push cuts, consider the Shun Premier 5.5-inch Santoku. Learn MoreRegular Price: $199.95
Special Price $159.95
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Minonokuni Take 150mm Left Handed Deba
For too long, the left-handed chef has been forced to adapt, to compromise, to work against the very design of their tools. The Minonokuni Take 150mm Left-Handed Deba is not an adaptation; it is a declaration. This is the definitive butchery knife, forged from the ground up to move with you, not against you. The Deba is the heavyweight champion of the Japanese kitchen, and its purpose is singular: the powerful, precise dismemberment of fish and poultry. The 150mm blade offers the perfect balance of compact agility and brutal efficiency, allowing you to navigate the delicate anatomy of a sea bream or quail with the same confidence you use to drive its thick, weighted spine through a sturdy fish collar. The heart of this knife is its Aogami #2 (Blue Paper Steel) core—a material chosen for its ferocious, long-lasting edge and its underlying toughness. This isn't just steel; it's the embodiment of resilience, capable of withstanding the demanding work of butchery while retaining the surgical sharpness needed to separate flesh from bone without tearing. The true left-handed, single-bevel grind is its defining feature, providing a level of control that feels like a revelation. The blade steers itself, tracing the bone structure naturally and intuitively, leaving behind pristine fillets. This Minonokuni Take Deba is more than a tool; it is the restoration of balance, an instrument of power finally placed correctly in your hand. Learn More$260.00 -
Minonokuni Take 150mm (5.9 in.) Deba
The Deba (fat knife) is primarily used for breaking down whole fish and poultry. They are thick, heavy and very efficiently cleave fillets from the bone. The choice between 135mm and 150mm sizes really comes down to comfort in controlling the knife and size of fish to be cut. Learn about the Care and Maintenance of Carbon Steel Knives Learn More$190.00 -
Minonokuni Take 135mm (5.3 in.) Ko-Deba
The Deba (fat knife) is primarily used for breaking down whole fish and poultry. This smaller knife commonly referred to as a Ko-Deba is a smaller more lightweight Deba, not so great for cleaving fish heads, use this Deba for filleting. The way the Deba tapers from a thick spine, near the handle, to a thin tip allows the user to often feel the tip of the knife touching the bones making tics at each bone as the knife glides through the fish. Learn More$180.00 -
Shun Kanso Honesuki 5-inch (SWT0729)
Conquer Complex Poultry Prep with Surgical Precision When it comes to breaking down poultry, a standard chef's knife or Western boning knife often lacks the rigid authority needed for precision work. The Shun Kanso 5-inch Honesuki is the surgical answer to that problem. Part of the Kanso series—named after the Zen principle of simplicity—this knife strips away unnecessary ornamentation to focus entirely on high-performance meat fabrication. Unlike traditional Japanese Honesukis that often feature a temperamental single-bevel edge, the Kanso version utilizes a versatile 50/50 bevel. This makes it approachable for both left and right-handed cooks while maintaining the terrifyingly sharp edge required to glide through breast meat and separate joint cartilage without chipping. The aesthetic is 'Heritage' by design; the blade features a rustic finish that intentionally hides scratches from heavy use, meaning this knife looks better the more you work it. For the professional line cook or the dedicated home butcher, the Kanso Honesuki doesn't just cut—it communicates. The stiff blade provides immediate feedback when you hit bone, allowing you to pivot around the carcass with zero wasted movement. Whether you are deboning 40 chickens for a dinner service or precisely jointing a single duck for a home feast, this tool transforms a chore into a masterclass in efficiency. Crafted in Seki City, Japan, the Kanso Honesuki is a testament to the fact that sometimes, less is significantly more. By focusing on the purity of the steel and the ergonomics of the grip, Shun has created a boning tool that feels like a natural extension of the hand. Learn More$114.95 -
Shun Kanso Santoku 5.5-inch (SWT0727)
Heritage Craftsmanship Meets Industrial Utility A compact, maneuverable Santoku designed for effortless vegetable prep and long-term edge retention in demanding kitchens. The Shun Kanso 5.5-inch Santoku is a masterclass in functional minimalism. While larger chef's knives can feel cumbersome during intricate tasks, this 5.5-inch hollow-ground blade offers surgical control for dicing shallots, mincing garlic, and slicing delicate herbs. Forged from highly refined AUS10A Japanese steel, this blade is a high-carbon vanadium stainless alloy that balances extreme sharpness with corrosion resistance. The 16-degree double-bevel edge is hand-sharpened to ensure it glides through produce without bruising. For the professional line cook, the 'Heritage' finish is a massive advantage; it is specifically designed to hide the scratches that naturally occur during high-volume service, maintaining its aesthetic appeal over years of use. The handle is crafted from Tagayasan wood, often called 'Iron Sword Wood' for its incredible density and durability. Riveted to a full tang, it provides a balanced, secure grip that won't fatigue the hand during 40-pound cases of mirepoix. Whether you are a professional needing a quick-action prep tool or a home cook who finds 8-inch blades intimidating, the Kanso Santoku provides a rustic, high-performance solution that outlasts and out-cuts traditional Western alternatives. Learn More$134.95 -
Shun Kanso Utility Knife 6-inch (SWT0701)
Stripped of Excess, Refined for Performance The Shun Kanso 6-inch Utility Knife (SWT0701) is a testament to the Japanese Zen principle of 'Kanso'—the elimination of clutter in favor of essential function. This is not a safe-queen; it is a dedicated workhorse designed for the rigorous demands of daily food prep. Whether you are processing a mountain of shallots, segmenting citrus for a garnish, or trimming silver skin from a tenderloin, this utility knife bridges the gap between a paring knife and a chef's knife. The 6-inch blade provides enough length for clean, single-pass slices through medium-sized fruits and vegetables, while remaining agile enough for detail work. The standout feature is the AUS10A blade. This high-carbon vanadium stainless steel is refined to an incredibly fine grain, allowing it to take and hold a 16-degree edge that rivals specialty cutlery. The 'Heritage' finish provides a distinct, rustic look that is intentionally designed to hide the micro-scratches that occur during heavy use. Over time, the steel will develop a unique patina, telling the story of your kitchen's history. Ergonomically, the Kanso series favors a traditional feel. The Tagayasan wood handle—known as 'Iron Sword Wood'—is incredibly dense and durable. Its contoured shape fits naturally in the hand, providing a secure grip even during high-moisture tasks. The full-tang construction ensures perfect balance, reducing wrist fatigue during extended prep sessions. Learn More$109.95
