Shun Classic Knives

The Shun Classic 2-Piece Starter Set brings together the two knives every kitchen needs, and it is the natural first step into the Shun Classic line. The 8-inch Chef’s Knife is the all-purpose workhorse for slicing, dicing, and chopping fruits, vegetables, and proteins, and the 3.5-inch Paring Knife handles the precision work of peeling, coring, and trimming in hand. Between them, they cover most daily prep. The set arrives in a presentation box suitable for storage or gift-giving, and because every Classic piece shares the same handle and finish, the collection can grow one knife at a time.
FeaturesTwo essential shapes: A full-size chef’s knife for board work and a compact paring knife for in-hand detail work, so nearly every everyday task has the right blade.VG-MAX cutting cores: 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 each core, adds stain resistance, and helps food release from the blade.Hand-sharpened double-bevel edges: The fine, symmetrical edges serve left- and right-handed cooks equally well.D-shaped ebony PakkaWood handles: The handles are comfortable in either hand, durable enough for daily use, and do not harbor bacteria.Full composite tang: The composite construction keeps both knives light and balanced.Gift box: The presentation box makes the set ready to give and doubles as storage.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 both knives can be professionally sharpened by the manufacturer whenever their edges need restoring.
Tasks It Handles WellDicing onions, carrots, and celeryMincing herbs and garlic with a rocking cutSlicing boneless meats and fishPeeling and coring apples, pears, and tomatoesTrimming and segmenting fruit
Choosing Your Next Shun Classic KnifeThe third knife should depend on how you eat. If you bake regularly, or simply enjoy a slice of sourdough with breakfast, the Shun Classic 9-inch Bread Knife is the best addition. If your diet includes meat and fish, the Shun Classic 6-inch Boning and Fillet Knife is the better one, and it typically pays for itself by allowing you to buy less expensive cuts that need a little more preparation. For a three-knife set from the start, the Shun Classic 3-Piece Starter Set adds the 6-inch Utility Knife. Learn More

The Shun Classic 3-Piece Build-a-Block Set is for cooks who want to build a collection of Shun knives at their own pace. It starts with the 8-inch Chef’s Knife, the one kitchen knife you cannot do without, and adds a combination honing steel to keep its edge aligned between sharpenings. Both sit in a 6-slot slimline bamboo block, which leaves four open slots to fill with the Shun Classic knives that suit your own style of cooking. The slimline design takes up less counter space, and because bamboo absorbs very little moisture, the block does not shrink or swell like many hardwoods. As a gift, it also makes future gift-giving easy, since each new Classic knife has a place waiting for it.
FeaturesRoom to grow: Four open slots let the collection expand one knife at a time, in the order you need them.The essential chef’s knife: The 8-inch Chef’s Knife handles slicing, dicing, and chopping across fruits, vegetables, and proteins.Combination honing steel: Regular honing keeps the edge aligned and extends the time between sharpenings.Slimline bamboo block: The narrow block saves counter space, and bamboo resists shrinking and swelling for easy care.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.D-shaped ebony PakkaWood handle: The handle is comfortable in either hand, durable, and does not harbor bacteria.Free lifetime sharpening: Shun offers free lifetime sharpening for the chef’s knife whenever its edge needs restoring.
Tasks It Handles WellEveryday slicing, dicing, and choppingKeeping the edge aligned between sharpeningsStoring a growing knife collection on the counter
Filling the Open SlotsA paring knife is the usual next addition; the Shun Classic 3.5-inch Paring Knife handles peeling, coring, and trimming in hand. After that, choose a Shun Classic 9-inch Bread Knife if you bake regularly or a Shun Classic 6-inch Boning and Fillet Knife if your diet includes meat and fish. Learn More

The Shun Classic 9-inch Master Prep Knife is for cooks who want the control of a utility knife with the reach and power of a chef’s blade. Its long, narrow blade and kiritsuke-style precision tip bring agility to a wide range of prep: trimming proteins, portioning vegetables, and slicing fruit. The slightly curved edge glides through ingredients, while the tip handles detail work and controlled cuts. The knife is light for its length, which makes it the one many cooks reach for every day. It shares the construction and handle of the entire Shun Classic line.
FeaturesLong, narrow blade: The nine-inch length completes long slices in fewer strokes, and the narrow profile reduces drag through proteins and produce.Kiritsuke-style tip: The angled tip gives precise control for trimming, scoring, and detail cuts.Slightly curved edge: The gentle curve supports both slicing strokes and controlled cuts on the board.VG-MAX cutting core: Shun’s proprietary steel is resistant to wear and corrosion and holds a long-lasting edge.Stainless Damascus cladding: Layered stainless steel adds stain resistance and reduces drag as the blade passes through food.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.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 WellTrimming fat and silver skin from meatsPortioning vegetables and large fruits such as melonsPrecision slicing of proteins and produceDetail work with the tipSlicing fruit and cheese
Choosing a Shun Prep KnifeThe Shun Classic 6.5-inch Master Utility Knife shares the kiritsuke-style tip in a compact length with a taller heel for knuckle clearance. For a full-height blade at a similar length, the Shun Classic 8-inch Kiritsuke is built for chef’s-knife tasks such as dicing and push cuts. The Shun Classic 6-inch Utility Knife is the shorter, straighter choice for trimming and slicing smaller items. Learn More

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

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

The Shun Classic 9-inch Hollow Ground Slicing Knife is for cooks who carve roasts, poultry, and ham and want thin, even, presentation-quality slices. Its long, narrow blade completes each slice in a single stroke, so there is no sawing back and forth, and the cleaner cut keeps more of the juices, and more of the flavor, inside the meat. The narrow profile and a row of hollow-ground indentations along each side reduce friction so the blade glides through with even less drag and slices release from the steel. It shares the construction and handle of the entire Shun Classic line.
FeaturesLong, narrow blade: Nine inches of edge carves wide roasts in a single stroke, and the narrow profile reduces drag through the meat.Hollow-ground indentations: The indentations reduce friction and help slices release from the blade rather than clinging to it.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 carving.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 WellCarving roast beef, pork loin, and lambCarving turkey and roast chickenSlicing hamSlicing smoked meats and salmonPortioning large boneless roasts
Choosing a Shun Classic Slicing KnifeFor whole briskets and very large roasts, the Shun Classic 12-inch Hollow Ground Brisket Knife adds three inches of length for single-pass slices through wider cuts, and it includes a wooden saya for transport. To pair this knife with a matching fork for the table, the Shun Classic 2-Piece Carving Set is the complete carving solution. Learn More

The Shun Classic 8-inch Hollow Ground Chef’s Knife is the Classic chef’s knife for cooks whose food tends to cling to the blade. A row of hollow-ground indentations along each side creates small air pockets that reduce friction, so slices of potato, cucumber, and other wet or starchy foods fall away instead of sticking. In every other respect it is used like any chef’s knife, for slicing and dicing small to medium-sized fruits, vegetables, and other foods, and it is a strong choice for a kitchen that will own only one knife.
FeaturesHollow-ground indentations: Air pockets along the blade reduce drag and help food release, which keeps the cut moving cleanly.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 fresh 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 further assists food release.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 potatoes, cucumbers, and zucchiniDicing onions and other vegetablesSlicing boneless meats and fishSlicing soft cheesesMincing herbs with a rocking cut
Choosing a Shun Chef’s KnifeThe hollow-ground model shares its length, height, and handle with the standard Shun Classic 8-inch Chef’s Knife, which is slightly lighter and has a smooth blade face. Cooks who often cut dense foods such as winter squash should consider the Shun Classic 8-inch Western Cook’s Knife, which has a stronger, less acute edge. Learn More

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

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