Shun Classic Knives

The Shun Classic 6-inch Chef’s Knife is for cooks who want the versatility of a chef’s knife in a lighter, more maneuverable size. It handles the same range of slicing, dicing, and mincing as a full-size chef’s knife and is best suited to small and medium-sized fruits, vegetables, and proteins. Many cooks choose this length for its nimbleness alone, and it suits smaller kitchens, smaller hands, and anyone who prefers a compact blade for daily prep.
FeaturesWide 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 fresh herbs and spices for a very fine mince.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 WellDicing onions, shallots, and peppersMincing herbs, garlic, and spices with a rocking cutSlicing small and medium-sized fruits and vegetablesSlicing cheese and cured meatsTrimming and portioning small proteins
Choosing a Shun Chef’s KnifeFor larger foods and bigger batches, the Shun Classic 8-inch Chef’s Knife adds length and blade height while keeping the same profile. Cooks who want a compact all-purpose knife with a narrower Japanese gyuto profile should consider the Shun Classic 7-inch Asian Cook’s Knife. For precise mid-sized work with a slimmer blade, see the Shun Classic 6-inch Utility Knife. Learn More

The Shun Classic 5.5-inch Santoku is for cooks who want the versatility of a santoku in a smaller, lighter knife. In size it falls between a paring knife and a full-length santoku, which makes it the natural choice for medium-sized work: slicing carrots and shallots, mincing herbs, and cutting chocolate or butter. Cooks with smaller hands often find that it becomes their everyday knife, and some reach for it in place of a paring knife for board work or for cutting fruit at breakfast. Like every santoku, it is an all-purpose Japanese shape; its name means “three virtues,” often taken to mean meat, fish, and vegetables. It shares the construction and handle of the entire Shun Classic line.
FeaturesCompact santoku profile: The shorter blade and downturned tip give precise control on the board and keep the knife easy to handle through small and medium tasks.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 carrots, shallots, and small onionsMincing herbs and garlicCutting chocolate and butterCutting fruit for breakfast or snacksSlicing cheese and small boneless proteins
Choosing a Shun Classic SantokuThe Classic santoku is offered in two lengths. The Shun Classic 7-inch Hollow Ground Santoku is the full-sized choice for larger volumes of prep, and its hollow-ground indentations help wet and starchy foods release from the blade. Cooks who prefer a Western profile in a similarly compact size should consider the Shun Classic 6-inch Chef’s Knife, whose curved belly allows a rocking cut. For in-hand peeling and trimming, the Shun Classic 3.5-inch Paring Knife remains the better tool. Learn More

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