I.O. Shen Knives

The I.O. Shen three piece knife set includes the I.O. Shen 8.3 in. (210mm) Chef Knife, 6.3 in. (160mm)Santoku and the 4.1 in. (104mm) Pointed Paring Knife. I.O. Shen uses Triplex Steel technology to give these knives the best possible balance of toughness and hardness to handle tough kitchen tasks. Learn More

The I.O. Shen 10.5 in. (270mm)Gyuto brings out the best in the I.O. Shen knife technology as most Japanese knives are blade heavy this I.O. Shen is much more balanced. While this large Gyuto will still have more weight in the blade the added weight in the handle greatly increases blade balance. The good balance the I.O. Shen provides will translate to comfort and ease of use. Learn More

The I.O. Shen two piece knife set includes the 6.3 in. (160mm)Santoku and the 4.1 in. (104mm) Pointed Paring Knife. I.O. Shen uses Triplex Steel technology to give these knives the best possible balance of toughness and hardness to handle tough kitchen tasks. Learn More

The Professional’s Heavyweight: Precision Slicing with I.O. Shen’s Proprietary Triplex Technology In the high-pressure environment of a professional kitchen, your chef knife isn't just a tool—it is an extension of your hand. The I.O. Shen 9.4-inch (240mm) Chef Knife is engineered specifically for those who demand more from their cutlery. This isn't a standard stamped blade; it is a product of advanced metallurgical engineering designed to solve the age-old conflict between hardness and brittleness. At the heart of this knife is I.O. Shen's signature Triplex Steel Technology. By sandwiching an ultra-hard VG10 steel core (Rockwell 62°) between two layers of softer, more flexible stainless steel (Rockwell 10°), I.O. Shen has created a blade that holds a razor-sharp edge significantly longer than Western counterparts while maintaining the structural integrity to resist chipping. The 240mm length provides the necessary 'heft' and blade real estate for heavy-duty prep work—from breaking down large proteins to julienning dense root vegetables. Unlike the standard 8-inch (210mm) models, this 9.4-inch version offers increased blade depth. This provides critical knuckle clearance and a more substantial feel for chefs with larger hands, ensuring comfort during grueling double shifts. The weight distribution is meticulously calibrated to provide a 'rocking' motion that feels effortless, reducing wrist fatigue and increasing precision. Learn More

To mark its 20th anniversary, I.O. Shen has released a new knife that merges design features from the Japanese Gyuto and Bunka knives. A key feature of the blade is its clip-point. This design involves the front section of the spine being shaped with a straight cut, which repositions the tip. This lower tip position allows for detailed and precise work without needing to raise the handle to a high angle. The clip-point is designed to offer greater control for such tip work where you may be using a tip-down pull stroke, or simply doing fine work like mincing shallots. The blade features a cambered edge towards the front, for rocking motion cuts, and a generous flat section of the blade toward the heel for tap-chop and push cuts. This hybrid knife seeks to combine the versatility of two popular Japanese knife types.  The proprietary Erdon steel is tempered to a 62 Rockwell hardness and is clad in soft jacket steel of the same material. Exceptional edge retention and durability with an ebonite handle that is waterproof as well as heat and chemical resistant.  The beautiful silver scrimshaw design is constructed of steel that is welded to the tang of this blade.  It's not just painted on.  Learn More

The I.O. Shen Suraisu Slicer, developed by Cotswold’s Chef Wayne Sullivan, features an extended curve to its blade to mimic natural arm movement when slicing. It has a mid-sized handle which balances perfectly in the hand and is equipped with an Oriental tanto tip for precision. Learn More

The I.O. Shen 8 in. (210mm) Gyuto is the all purpose knife in the I.O. Shen collection. This Gyuto has less camber or curve to the edge then most knives making it great for a cook who slices through their food rather then rocking and chopping. The flat edge on this Gyuto allows for more of the edge to make contact when sharpening on stones. Learn More

The I.O. Shen 6.7 in.(170mm) Maoui Deba is not a traditional Japanese Deba design as the edge is on both sides of the blade. With this style get the great benefits of a knife that can handle work on fish like filleting, gutting, and gill removal with a more durable edge and premium stainless steel. Note that the steel that forms the scrimshaw design on I.O. Shen knives is welded to the tang and not just some type of silver paint. Tri-Ply steel with VG-12 core 1.7 mm spine thickness 12.13 inch overall length 8.5 ounces (240 grams) Made In Tai Wan 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