I.O. Shen Knives

Master the Crust: The 10-Inch Precision Bread Knife That Never Shreds The Artisan Solution for Serious Bakers If you have ever struggled with a standard 8-inch bread knife while tackling a wide, crusty sourdough or a homemade miche, you know the frustration of 'shredding' rather than 'slicing.' The I.O. Shen 10 in. (250mm) Bread Knife is the professional-grade answer to the artisan loaf. Its extra-long blade allows for a full, sweeping motion that clears the largest loaves in a single pass, ensuring clean, uniform slices every time. The Science of the Steel Unlike many serrated knives that use cheaper, softer alloys, I.O. Shen utilizes a proprietary VG-10 steel blend. This is a high-carbon super steel that offers outstanding edge retention. Because serrated blades are more difficult to sharpen at home, I.O. Shen prioritized the durability of the points. Note: This is the only knife in the I.O. Shen collection that does not feature the signature Triplex steel construction. The reason is intentional: a serrated blade requires the uniform hardness of their specialized VG-10 blend to maintain its aggressive cutting profile without the need for frequent professional servicing. A Versatile Japanese Slicer While designed for bread, the Japanese engineering behind this knife gives it a dual identity. The bow-shaped blade and surgical-grade serrations make it an exceptional choice for slicing through beef, roasts, and large poultry. The points bite into the protein while the 10-inch length allows for the long, clean draws required for thin, catering-style slices. Whether you are a professional chef or a dedicated home cook, the I.O. Shen 1027 is a high-performance tool that replaces two knives with one superior instrument. Learn More

The I.O. Shen 7.9 in. (200mm) Sole knife uses I.O. Shen Triplex Steel Technology making it hard but this sole knife is also made this giving it some flexibility. The flex you get in this thin knife is great on small flat fish like Talbot, fluke and sole fish and can be used to trace the spine and separate the fillets from the fish with ease. Learn More

The I.O. Shen 9 in. (230mm) Sole Knife uses I.O. Shen Triplex Steel Technology giving this knife sturdy edge retention but this knife is thin enough that it has some flex. Use this knife to break down fillets off large halibut the added weight in the handle should make this already tough task a little easier Learn More

The I.O. Shen 6.3 in (160mm) Santoku is well suited to heavy vegetable prep as the flat edge makes near full contact with the cutting board allowing for cleaner chopping and mincing. The flat edge of the Santoku is also beneficial for sharpening on whetstones as the knife will make more contact with the stone as you pass it along the stone. Learn More

The I.O. Shen 6.7 in. (170mm) Oriental Slicer has a smaller handle then other knives in the I.O. Shen line that is to give the user more finger clearance between the cutting board the the handle making this a good knife for prepping onions or mincing garlic. This is not just a good vegetable knife but is naturally a slicing knife and is thin enough to slice fillets of fish or prepare sashimi. Learn More

The I.O. Shen 6.5 in (165mm) Nakiri is a standout vegetable prepping knife. The large, weighted handle allows you to chop and mince for hours with comfort and the Triplex Steel blend has 62 Rockwell hardness that tapers down to a razor edge. Learn More

The I.O. Shen Chinese Cleaver is superior in multiple ways. Coming from Nirey's knife factory in Taiwan made of proprietary Erdon steel with a hardness of 62. This is a hard steel that will not lose an edge easily, Nirey's unique Triplex knife technology allows for a uniquely thin layer of jacket steel this protects the high quality Erdon steel from chipping and damage and Triplex technology means the buyer is getting more of the premium cutting steel almost two credit cards thick, more than the competition. Learn More

This I.O. Shen is longer than most boning knives at 6.7 inches. It can be difficult to find Japanese steel in a Western boning knife shape. The U.S. market tends to use softer steel boning knives requiring regular honing. This is an excellent option for someone who wants better sharpness and edge retention. A unique modified VG10 steel that is tough. I am comfortable recommending this knife for breaking down fish, poultry and meats, removing silver skin, etc. If you are going to be scraping bones for "Frenching" chops and that type of task, go with a softer steel. Learn More

A Michelin-Standard Hybrid That Redefines Precision Slicing When two-Michelin-star chef Daniel Clifford designed the I.O.Shen MSH Ryoba, he wasn't looking for another standard carver. He needed a tool that could handle the intricate work of a 12-hour service—slicing delicate proteins while possessing the structural integrity to clear small bones and cartilage without damaging the primary edge. The result is the MG4200, an 8.25-inch masterpiece that bridges the gap between Japanese surgical sharpness and Western heavy-duty utility. At the heart of this blade is I.O.Shen's signature Triplex Steel Technology. Unlike cheaper stamped blades or even traditional single-alloy forged knives, Triplex features a high-carbon Erdon 6000 core (Rockwell 62) sandwiched between two layers of softer stainless steel. This construction creates a 'self-honing' effect as the outer layers wear, while the core maintains a razor-sharp 15-degree edge through hundreds of cuts. Whether you are portioning 40 lbs of brisket or filleting a delicate sea bass, the edge remains consistent. What truly distinguishes the Ryoba is its 'toothed' heel. Inspired by the Japanese Ryoba saw, this serrated section allows you to initiate cuts through tough skin or small bones that would normally dull a standard carving edge. It gives you the confidence to use the front 80% of the blade for flawless, clean-slice presentation, while relying on the heel for the heavy lifting. The medium-sized handle and balanced weight distribution make it a favorite for chefs who find traditional carvers too cumbersome for fast-paced line work. Learn More