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Knives
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Shun Classic 6.5-inch Nakiri (DM0728)
The Shun Classic 6.5-inch Nakiri is a traditional Japanese vegetable knife for cooks who process a lot of produce. Its long, straight edge makes full contact with the cutting board on every cut, which makes push cuts and tap chopping fast, clean, and consistent, and its squared-off tip keeps the knife balanced and controlled in hand. It is especially well suited to herbs, green onions, and the celery, onions, and carrots of a mirepoix, and it shines when preparing salads, slicing potatoes for a gratin, or shredding vegetables for stir-fry. It will also slice boneless meat, but despite its appearance it is not a cleaver and should not be used on bone. It shares the construction and handle of the entire Shun Classic line.
FeaturesStraight blade profile: More of the edge meets the board with each stroke, so every cut goes all the way through and slices separate cleanly.Fine, thin blade: The thin blade passes through dense vegetables with a simple push cut and little wedging.VG-MAX cutting core: Shun’s proprietary steel holds an edge extremely well, which matters for a chopping knife, since repeated contact with the board dulls an edge faster than a rocking cut does.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 WellChopping herbs and green onionsDicing celery, onions, and carrots for mirepoixSlicing potatoes for gratinsShredding cabbage and vegetables for stir-fry and saladsSlicing boneless meat
Choosing a Shun Vegetable KnifeFor larger produce such as whole cabbages, the Shun Classic 7-inch Chinese Vegetable Cleaver offers a much taller, heavier blade that also scoops food from the board. Cooks who want one knife for vegetables and proteins alike should consider the Shun Classic 7-inch Hollow Ground Santoku, which keeps a flatter edge but adds a downturned tip and food-release indentations. The Shun Classic 8-inch Kiritsuke combines a long, relatively flat edge with an angled tip for fine vegetable cuts such as julienne and brunoise. Learn More$189.95 -
Shun Classic Blonde Nakiri
Shun Classic Blonde Nakiri: The Ultimate Vegetable Prep Master The razor-sharp edge, forged from Shun's high-performance VG-MAX steel, makes dicing onions, slicing carrots, or mincing herbs feel effortless. Beautifully layered Damascus steel not only gives the blade its signature look but also helps food glide off easily. The elegant "Blonde" PakkaWood® handle provides a comfortable, secure grip for fatigue-free prep. While its specialty is greens, this Nakiri is also ideal for cutting proteins from which the bones have already been removed. Experience the blend of exquisite Japanese craftsmanship and practical performance with the Shun Classic Blonde Nakiri. Learn More$189.95 -
Shun Classic 6-inch Boning and Fillet Knife (DM0743)
The Shun Classic 6-inch Boning and Fillet Knife is for cooks whose diets include meat and fish. Its narrow, curved, rigid blade gets in close to the bone for controlled cuts, so it breaks a whole chicken into its individual parts, trims fat and silver skin from beef and pork, and makes cutlets from larger cuts. For fish, the six-inch length glides through the body of the fish to remove bones and skin. It is also the knife that typically pays for itself, because it allows you to buy less expensive cuts that need a little more preparation before cooking. It shares the construction and handle of the entire Shun Classic line.
FeaturesCurved, rigid blade: The stiff blade holds its line along bone and joints, and the curve follows the shape of the carcass for clean separation.Narrow profile: The narrow blade reduces drag against the meat, so trimming and boning are faster and easier.VG-MAX cutting core: Shun’s proprietary steel takes an extremely sharp edge that passes through fibrous tissue and silver skin with ease.Stainless Damascus cladding: Layered stainless steel supports the core, adds stain resistance, and helps food release from the blade.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 WellBreaking down whole chickens into partsTrimming fat and silver skin from beef and porkRemoving tenderloins and making cutletsFilleting fish and removing skin and pin bonesSeparating meat from bone on roasts and chops
Pairing With Other Shun Classic KnivesOnce a roast or bird is cooked, the Shun Classic 9-inch Hollow Ground Slicing Knife carves it into thin, even slices. For trimming and portioning larger boneless cuts with a longer stroke, the Shun Classic 9-inch Master Prep Knife pairs a long, narrow blade with a kiritsuke-style tip. Learn More$159.95 -
Shun Classic 7-inch Asian Cook's Knife (DM0760)
The Shun Classic 7-inch Asian Cook’s Knife is a gyuto, the Japanese counterpart to the Western chef’s knife. Like any chef’s knife, it is an all-purpose blade: it excels with meat and fish and performs equally well on vegetables. Its profile is narrower than a traditional chef’s knife, which makes it lighter and more nimble, yet it still leaves enough height for knuckle clearance on the board. It suits cooks who find a full-size chef’s knife heavy and want one agile knife for most of their prep.
FeaturesNarrow gyuto profile: The slimmer blade is lighter and quicker in hand than a traditional chef’s knife while still clearing the knuckles.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 WellSlicing and portioning boneless meatsCutting fish fillets into portionsSlicing and dicing vegetablesSlicing fruit and cheese
Choosing a Shun Chef’s KnifeFor a wider blade with a more pronounced curve for rocking cuts, the Shun Classic 8-inch Chef’s Knife is the traditional Western choice. Cooks who want an even more compact chef’s profile should compare the Shun Classic 6-inch Chef’s Knife. Learn More$179.95 -
Shun Classic 8-inch Western Cook's Knife (DM0766)
The Shun Classic 8-inch Western Cook’s Knife is the Classic chef’s knife built for heavier work. Where the rest of the Shun Classic line uses a fine, acute edge, this knife is sharpened to a less acute angle that gives the edge additional strength for dense foods such as winter squash and large heads of cabbage. A taller blade with a pronounced curve suits cooks who rely on a rocking cut, and the knife keeps the thin blade and construction of the rest of the Shun Classic line. It handles a wide range of daily tasks, from slicing and dicing to mincing.
FeaturesStronger edge geometry: The less acute edge resists damage when cutting through hard, dense produce.Tall, curved Western profile: Generous blade height gives knuckle clearance, and the curved belly supports a smooth rocking motion.VG-MAX cutting core: Shun’s proprietary steel is strong, fine-grained, and resistant to wear and corrosion, and it holds a long-lasting edge.Stainless Damascus cladding: Layered stainless steel supports the core, adds stain resistance, and helps food release from the blade.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 WellHalving and cubing winter squashBreaking down large heads of cabbageDicing onions and processing mirepoix with a rocking cutMincing herbs and garlicSlicing boneless meats and cheeses
Choosing a Shun Chef’s KnifeFor finer slicing and precise push cuts, the standard Shun Classic 8-inch Chef’s Knife has a more acute edge and a lighter, less curved blade. The Shun Classic 8-inch Hollow Ground Chef’s Knife adds indentations for cooks who struggle with food sticking to the blade. Learn More$204.95 -
Shun Classic 8-inch Kiritsuke (DM0771)
The Shun Classic 8-inch Kiritsuke is the knife Japanese chefs call the master chef’s knife, and it handles every task a chef’s knife would. Its long, relatively flat edge is ideal for slicing and push cuts, so it julienne, dices, and brunoises vegetables with precision, and its angled tip reaches into fine detail work. It is an excellent choice for cleaning and portioning boneless proteins, particularly fish, and it slices cooked proteins cleanly. The edge carries a slight curve as well, so the kiritsuke still accommodates a rocking cut. Cooks who try it often find it becomes their first choice. It shares the construction and handle of the entire Shun Classic line.
FeaturesKiritsuke profile: The long, flatter edge keeps the blade in contact with the board for clean slicing and push cuts, while the angled tip allows controlled detail work.Slightly curved edge: A gentle curve lets the knife rock through herbs when needed, so it adapts to Western technique as well as Japanese.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 WellJulienne, dice, and brunoise cutsCleaning and portioning fishTrimming and portioning boneless meatsSlicing cooked roasts and proteinsSlicing vegetables and fruit with push cuts
Choosing Between the Kiritsuke and Its AlternativesThe Shun Classic 8-inch Chef’s Knife shares this knife’s length but has a more pronounced curved belly and a pointed tip, which favor a rocking cut. For a longer, narrower blade with a kiritsuke-style tip, the Shun Classic 9-inch Master Prep Knife brings the control of a utility knife to trimming and portioning. Cooks whose prep is mostly vegetables may prefer the fully straight edge of the Shun Classic 6.5-inch Nakiri. Learn More$199.95 -
Shun Classic Blonde Kiritsuke
The Kiritsuke is often considered the master chef’s go-to knife, prized for its versatility and high-level cutting performance. The Shun Classic Blonde 8-inch Kiritsuke is a striking and multi-functional blade, perfect for slicing, dicing, and intricate push cuts. Whether you're julienning vegetables, portioning boneless meats, or preparing delicate fish, this knife handles it all with precision. Its slightly curved edge even supports a gentle rocking motion for added cutting flexibility. Once you experience the control and balance of the Shun Classic Blonde Kiritsuke, it’s likely to become your favorite tool in the kitchen. Learn More -
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 -
Shun Classic 6.5-inch Master Utility Knife (DM0782)
The Shun Classic 6.5-inch Master Utility Knife combines the agility of a utility knife with much of the range of a chef’s knife. Compared with a standard utility knife, its blade is slightly longer and significantly wider, which gives the knuckles clearance above the board and lets a compact knife handle full prep work. Extra width at the heel and a slightly curved belly support a rocking cut for mincing herbs and spices, and the downturned tip, similar to a kiritsuke, is designed to be extra durable. It suits cooks who prefer a shorter knife for bulk prep.
FeaturesWide blade with knuckle clearance: The added height keeps fingers off the board, so the knife can chop and dice like a chef’s knife while staying nimble.Curved belly: The slight curve allows a rocking motion for mincing herbs, garlic, and spices.Downturned kiritsuke-style tip: The reinforced tip is built for durability during detail cuts.Larger handle: The D-shaped ebony PakkaWood handle is sized for a secure, comfortable grip, is comfortable in either hand, and does not harbor bacteria.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.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 WellMincing herbs and garlic with a rocking cutTopping bell peppers and cutting out the white membraneSlicing mushrooms and halving cherry tomatoesDicing and shredding vegetablesPortioning meats and cheeses
Choosing a Shun Utility KnifeThe narrower Shun Classic 6-inch Utility Knife is better suited to trimming and close work where a slim blade is an advantage. For the same kiritsuke-style tip on a full-size blade, see the Shun Classic 8-inch Kiritsuke, and for a traditional chef’s profile, the Shun Classic 8-inch Chef’s Knife. Learn More$179.95 -
Shun Classic Blonde 6.5 in Master Utility Knife
A utility knife excels at close-to-hand work. Think of things like topping bell peppers and carving out the white membrane for stuffed bells. Slicing mushrooms, halving cherry tomatoes, mincing garlic, etc. The problem with most utility knives is the small amount of knuckle clearance. The Shun Master Utility is basically a small version of a western style kiritsuke. This design provides plenty of knuckle clearance with a flat, razor-sharp cutting edge. Learn More$179.95
