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Knives
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Shun Classic 10-inch Chef's Knife (DM0707)
The Shun Classic 10-inch Chef’s Knife is for cooks who prefer a longer blade. The added length provides more cutting leverage, makes larger foods easier to handle, and lets the cook process more product with fewer strokes, such as cutting several carrots at once instead of one. That efficiency is especially valuable in commercial kitchens and for anyone who preps in volume. Even at this length, the thinner Shun Classic blade keeps the knife lighter and less tiring to use than comparable European-style chef’s knives.
FeaturesExtended blade length: More edge per stroke speeds up bulk prep and gives extra leverage through large foods.Wide chef’s profile: The blade height keeps knuckles off the cutting board and makes it easy to carry cut food from board to pan.Curved belly: The gentle curve allows a rocking cut through herbs and spices.VG-MAX cutting core: Shun’s proprietary steel is strong, fine-grained, and resistant to wear and corrosion, and it holds a very keen edge through extended prep.Stainless Damascus cladding: Layered stainless steel supports the core, adds stain resistance, and helps food release from the blade.Hand-sharpened double-bevel edge: The fine, symmetrical edge serves left- and right-handed cooks equally well.D-shaped ebony PakkaWood handle: The handle is comfortable in either hand, durable enough for daily use, and does not harbor bacteria.Full composite tang: The composite construction keeps the knife light and balanced.Handcrafted in Seki City, Japan: Each Shun Classic 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 knife can be professionally sharpened by the manufacturer whenever its edge needs restoring.
Tasks It Handles WellCutting several carrots or celery stalks in a single strokeLarge batches of diced onions and mirepoixHalving melons, cabbages, and other large produceSlicing large boneless roasts and brisketsChiffonade of greens and herbs
Choosing a Shun Chef’s KnifeFor everyday home prep, the Shun Classic 8-inch Chef’s Knife is lighter and easier to handle on a smaller cutting board. Cooks who want a long blade with a kiritsuke-style tip may prefer the Shun Classic 8-inch Kiritsuke. Learn More$219.95 -
Shun Classic 12-inch Hollow Ground Brisket Knife (DM0778)
The Shun Classic 12-inch Hollow Ground Brisket Knife is the tool for a barbecue or a family feast. It is built for trimming and slicing large cuts of meat, including brisket, ham, turkey, and roasts. Its long, narrow blade cuts each slice in a single pass, so more of the juices, and more of the flavor, stay inside the meat, and with no need to saw back and forth, every slice looks clean. Hollow-ground indentations help food release from the blade, and the rounded tip makes the knife safer and easier to use. An included wooden saya protects the blade and makes the knife simple to carry when the barbecue takes place away from home.
FeaturesTwelve-inch blade: The length carries a full brisket or wide roast in one stroke, so slices stay intact rather than shredding.Hollow-ground indentations: The indentations reduce friction and help slices fall away from the steel.Rounded tip: The blunt tip is safer to handle at the table and in a crowded workspace.AUS8A stainless steel: The highly refined, high-carbon, vanadium stainless blade takes and holds a razor-sharp edge. Unlike most Shun Classic knives, it is a single layer of solid steel rather than a clad VG-MAX core.Hand-sharpened double-bevel edge: The fine, symmetrical edge serves left- and right-handed cooks equally well.Riveted full-tang construction: The riveted tang provides durability and balance across the long blade.Ebony PakkaWood handle: The handle is comfortable in either hand, sturdy, and does not harbor bacteria.Wooden saya included: The fitted sheath protects the edge in storage and in transit.Handcrafted in Japan: Each knife is handcrafted in Japan.Free lifetime sharpening: Shun offers free lifetime sharpening, so the knife can be professionally sharpened by the manufacturer whenever its edge needs restoring.
Tasks It Handles WellSlicing smoked brisketCarving turkey and hamSlicing prime rib and other large roastsTrimming fat from large cuts before cooking
Choosing a Shun Classic Slicing KnifeFor everyday roasts, poultry, and ham, the Shun Classic 9-inch Hollow Ground Slicing Knife is the shorter, lighter choice, with a VG-MAX core and Damascus cladding that match the rest of the Classic line. Choose the 12-inch brisket knife for whole briskets, very large roasts, and barbecue work away from the kitchen. Learn More$259.95 -
Messermeister Meridian Elite 10-Inch Granton Edge Beef Slicer
Slice brisket, roasts, and large cuts cleanly in a single pass - no tearing, no sawing, no sticking. The Messermeister Meridian Elite 10" Granton Edge Slicer is a purpose-built knife for clean, precise slicing of large cooked proteins. Its long, narrow blade allows you to move through brisket, roast beef, turkey, and other cuts in one smooth stroke, preserving the structure of the meat instead of shredding it. This is not a general-purpose knife - it’s a dedicated slicer designed for presentation-quality results. The 10" blade length, combined with a thin profile and gradual taper, is engineered for long, continuous slicing strokes. This reduces the need for back-and-forth sawing and helps maintain clean edges and consistent thickness, especially when working with delicate or fibrous meats. The Granton (hollow edge) design features alternating scallops along the blade that create small air pockets during slicing. This reduces friction and helps slices release cleanly instead of sticking - a noticeable advantage when working with moist or fatty cuts like brisket or prime rib. Forged in Solingen, Germany from a single piece of 1.4116 (X50CrMoV15) stainless steel, the blade is hardened to 57-58 HRC for a balanced combination of edge retention, toughness, and corrosion resistance. The 15° Elite edge is hand-finished for sharpness, allowing precise, low-effort slicing while maintaining durability over time. Unlike traditional full-bolster German knives, the Meridian Elite features a no-bolster design. This allows for full-length sharpening from heel to tip and provides better control when using a pinch grip. The full-tang, triple-rivet handle is constructed from durable POM, offering a secure, moisture-resistant grip during extended use. Whether you’re carving a holiday roast or slicing smoked brisket, this knife is built to deliver clean, uniform slices with minimal effort.
Who This Is For BBQ enthusiasts slicing brisket, pork shoulder, or smoked meats Home cooks serving roasts, turkey, or large proteins regularly Anyone who values clean, uniform slices over general-purpose versatility Not ideal for: Breaking down raw meat (use a butcher or boning knife) Everyday prep tasks like chopping or dicing Learn MoreRegular Price: $179.95
Special Price $143.96
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Messermeister Meridian Elite 10 in. Chef Knife
Engineered for Leverage: The Solingen-Forged 10-Inch Masterpiece When you grip the Messermeister Meridian Elite 10-inch Chef’s Knife, the first sensation is the strategic weight distribution. Unlike the standard 8-inch models, this 254mm blade provides the physical leverage required for processing large proteins and dense root vegetables with significantly less user fatigue. The hot-drop hammer forging process creates a single-piece tool from the tip to the POM handle, ensuring that every ounce of pressure applied to the spine translates directly into a clean, decisive cut. Our hands-on testing highlights the unique 'camber'—the specific curvature of the cutting edge. This model features the most pronounced rocking motion profile in our entire inventory. For chefs who utilize a traditional Western rocking cut, the blade glides through herbs and aromatics with a fluid, rhythmic feedback that flatter blades cannot replicate. The bolsterless heel is a critical functional choice; it allows your sharpening stones to reach the full length of the edge, preventing the 'bird’s beak' dip that often ruins older, bolstered German knives. Constructed from German 1.4116 stainless carbon alloy, the blade is heat-treated to a Rockwell Hardness of 57-58. This specific metallurgical balance ensures the steel is tough enough to resist chipping when impacting a cutting board, yet soft enough to take a screamingly sharp 15° edge with minimal effort on a ceramic hone. The industrial-grade POM handle is triple-riveted and buffed flush, providing a non-porous, hygenic grip that resists the temperature fluctuations and caustic detergents common in commercial kitchens. Learn MoreRegular Price: $209.95
Special Price $167.96
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Messermeister Meridian Elite 10 in. Granton Edge Carving Knife
Can be used for carving Turkey, Chicken, Ham and other medium to large items with a granton edge to ensure the meat doesn't stick to the blade. Learn MoreRegular Price: $184.95
Special Price $147.96
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Messermeister Oliva Elite 10 in. Chef Knife
The Messermeister Oliva Elite 10 inch Chef's Knife is immaculately finished with phenomenal attention to detail. The shoulders of the spine have been carefully smoothed to ensure comfort during use which is especially important when using a proper pinch grip. The blade is precisely tapered and mirror polished. This knife is perfect for those who like the feel of a quality German chef knife, but prefer a lighter blade. Features a beautiful Olive Wood handle that is smooth and comfortable to hold. This knife is also available in an 8 inch and 9 inch lengths. The 10 inch length is the best choice for anyone looking to maximize efficiency; the larger blade cuts more food with each slice. It is also better equiped to handle the cutting of larger vegetables like melons, marrows pineapples, and crucifers. Traditionally professional chefs use 10 inch chef's knives, but as kitchens have become smaller many cooks now use a smaller blade. If you decide to opt for the 10 inch length make sure your cutting board is at least 10 inches wide. Made in Solingen, Germany Lifetime Warranty Learn More$239.95 -
MAC Japanese Series 11.5-inch (290mm) Yanagi
The MAC 290mm Yanagi is an excellent choice for the working sushi chef or home enthusiast. The stainless steel blade is easier to care for than most traditional carbon steel yanagis, so you can work quickly without worrying about whether your knife will rust (it wont). This blade shape is ideal for creating thin slices of fish, prosciutto, carpaccio, or any other protein. It can also be used to fillet, create garnishes and so much more. This is an excellent introduction into traditional Urasuki Chisel ground knives and would make an excellent gift for any culinary creative. Learn More$214.95 -
Mac Japanese Series 10 1/4 in. Yanagiba
Unleash Culinary Artistry: Mac Japanese Series 10.25 in. Yanagiba Slicer Discover the pinnacle of slicing precision with the Mac Japanese Series 10.25-inch Yanagiba, a knife celebrated by professional chefs and gourmet enthusiasts alike. Designed with a traditional single-bevel edge, this razor-sharp blade is engineered to glide through ingredients with unparalleled ease, creating visually stunning, paper-thin slices. The Yanagiba excels across a remarkable range of delicate tasks: from expertly slicing and filleting fresh fish for sushi and sashimi, to crafting translucent cuts of prosciutto and carpaccio, elegant roast beef, tender chicken, and even achieving perfect tomato slices. Its extended length and specialized grind also make it ideal for preparing intricate garnishes and cleanly slicing through crusty breads and baguettes. This knife is an investment in flawless presentation and superior texture. Embrace the precision of Japanese craftsmanship and elevate every dish you create. (Enhance protection and safety with the optional custom-fit wooden saya/scabbard, available separately). Learn More -
Mac Japanese Series Left Handed 10 1/4 in. Yanagiba
Unleash Left-Handed Culinary Artistry: Mac Japanese Series 10.25 in. Yanagiba Slicer Discover the pinnacle of slicing precision, tailored specifically for left-handed culinary artists, with the Mac Japanese Series 10.25-inch Left-Handed Yanagiba. This exceptional knife is celebrated by professionals who demand flawless performance with their dominant hand. Designed with a traditional single-bevel edge, ground for left-handed use, this razor-sharp blade is engineered to glide through ingredients with unparalleled ease and control, creating visually stunning, paper-thin slices. The Left-Handed Yanagiba excels across a remarkable range of delicate tasks: from expertly slicing and filleting fresh fish for sushi and sashimi, to crafting translucent cuts of prosciutto and carpaccio, elegant roast beef, tender chicken, and even achieving perfect tomato slices. Its extended length and specialized left-handed grind also make it ideal for preparing intricate garnishes and cleanly slicing through crusty breads and baguettes. This knife is an investment in flawless presentation, superior texture, and ergonomic comfort for left-handed users. Embrace the precision of Japanese craftsmanship and elevate every dish you create with a tool perfectly suited to your style. (Enhance protection and safety with the optional custom-fit wooden saya/scabbard, available separately). Learn More$214.95 -
Global Classic Yanagiba Sashimi Knife 300mm G-14R
Precision Geometry Meets Modern Metallurgy: The Global G-14R 300mm Yanagiba In the world of high-end sushi and precision protein fabrication, the Global G-14R 11.8-inch (300mm) Yanagiba stands as a bridge between ancient Japanese tradition and contemporary kitchen performance. While many knives claim versatility, the Yanagiba is a specialist, designed with a singular purpose: to glide through raw fish with zero resistance, preserving the delicate cellular structure of the protein and ensuring a mirror-like finish on every slice. This is not a standard slicer. The G-14R utilizes a traditional single-sided chisel grind (Urasuki). The back of the blade is slightly concave, creating a pocket of air that prevents the fish from sticking to the steel. This geometry allows the chef to produce tissue-thin slices of Hamachi or Maguro that practically fall away from the blade. At 300mm, the length is optimized for the 'long pull' technique—one continuous motion from heel to tip—eliminating the jagged edges caused by the back-and-forth sawing motion of shorter, inferior blades. Constructed from Global’s proprietary Cromova 18 Stainless Steel, this knife offers a significant advantage over traditional high-carbon Yanagibas: it is exceptionally stain-resistant. For a professional in a high-volume environment, this means you can focus on your craft rather than constant blade wiping and oxidation management. The ice-tempering process brings the steel to a Rockwell Hardness of 56-58, striking the perfect balance between a razor-sharp edge and the toughness required to resist chipping during a demanding 12-hour shift. Learn More$229.95
