Shun Kitchen Knives & Cutlery on Sale

Showing 178 Kitchen Knives & Cutlery filtered to 1 brand and 1 discount

Shun Classic Asian Chef's Knife
Shun Classic Asian Chef's Knife 

Shun Classic Asian Chef's Knife All-purpose Asian-style chef's knife with thin, lightweight blade. Excels for a full range of chopping, slicing and dicing tasks. VG-MAX"super steel" blade is clad on each side with 34 microthin layers of stainless steel, creating a variegated look reminiscent of a Damascus-style blade. Exceedingly sharp cutting edge is long-lasting and easy to maintain. Durable PakkaWood handle resists moisture and has a D shape, to sit comfortably in the hand. This NSF-certified knife meets the high-level safety standards for professional kitchens. Handcrafted in Japan. 7"-long blade. Handcrafted in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand-wash with warm water and a mild detergent; rinse and dry immediately. Avoid cleaners containing bleach or citrus extracts. Sharpen as needed. With regular use and honing once a week, you should not need to sharpen your knife more than once or twice a year. Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

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Shun Fuji 7-Piece Knife Block Set
Shun Fuji 7-Piece Knife Block Set 

Shun Fuji 7-Piece Knife Block Set Developed for the experienced cook who prefers the lightness and razor sharpness of Eastern-style blades. The blade's core of SG2 steel is clad on each side with Damascus steel composed of 80 alternating layers of nickel and stainless steel. Resulting 161-layer blade is thin and light yet strong and hard, with a supersharp cutting edge. Handles are dark tagayasan wood, an extremely dense wood traditionally used in Japan to make samurai sword handles. The double chestnut handle shape has finger ridges on both sides for a comfortable, ambidextrous grip. End caps made of polished Damascus steel. Shun Fuji collection won the “Kitchen Knife of the Year Award” at the U.S. 2011 Blade Show for the best in new product quality and design. 160 handcrafted steps to produce each Fuji knife. Handcrafted in Japan. A Williams Sonoma exclusive. 3 1/2" paring knife: 3 1/2"-long blade; 4 3/4"-long handle; 2 3/4 oz. 6" serrated utility knife: 6"-long blade; 5 1/2"-long handle; 4 1/4 oz. 6” Boning/Fillet knife: 6" long blade; 5 1/2" handle; 6 oz. 8 1/2" chef's knife: 8 1/2"-long blade; 5 1/2"-long handle; 9 1/2 oz. 9" slicing knife: 9"-long blade. Ceramic honing steel: 3 1/2"-long rod; 5 1/2"-long handle; 10 3/4 oz. Wood storage block: 5 1/4” x 13 1/4” x 10 1/4” high. Knives are made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand-wash with warm water and a mild detergent; rinse and dry immediately. Avoid cleaners containing bleach or citrus extracts. Sharpen as needed. With regular use and honing once a week, you should not need to sharpen your knife more than once or twice a year. Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

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Shun Classic 6-Piece Knife Set
Shun Classic 6-Piece Knife Set 

Shun Classic 6-Piece Knife Set VG-MAX "super steel" blade is clad on each side with 34 microthin layers of stainless steel, creating a variegated look reminiscent of a Damascus-style blade. Exceedingly sharp cutting edges are long lasting and easy to maintain. Durable PakkaWood handles resist moisture and have a D shape to sit comfortably in hand. Set includes matching honing steel. Bamboo storage block has 6 slots. NSF-certified knives meet high-level safety standards for professional kitchens. Handcrafted in Japan. A Williams Sonoma exclusive. 3 1/2" Paring Knife: 3 1/2" blade; 4" handle; 2.3 oz. 6" Serrated Utility Knife: 6" blade; 4" handle; 4 oz. 8" Hollow-Ground Chef's Knife: 8" blade; 5" handle; 7.8 oz. Kitchen Shears: 9" long; 5 oz. 9" Honing Steel: 9" rod; 4 3/4" handle; 7.5 oz. Storage Block: 8 1/2" x 3" x 8" high. Knives are made in Japan. Block and honing steel are made in China. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand-wash with warm water and a mild detergent; rinse and dry immediately. Avoid cleaners containing bleach or citrus extracts. Sharpen as needed. With regular use and honing once a week, you should not need to sharpen knife more than once or twice a year. Sharpen knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

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Shun Classic 9-Piece Knife Block Set
Shun Classic 9-Piece Knife Block Set 

Shun Classic 9-Piece Knife Block Set VG-MAX"super steel" blade is clad on each side with 34 microthin layers of stainless steel, creating a variegated look reminiscent of a Damascus-style blade. Exceedingly sharp cutting edges are long lasting and easy to maintain. Durable PakkaWood handles resist moisture and have a D shape, to sit comfortably in the hand. NSF-certified knives meet high-level safety standards for professional kitchens. Set includes matching honing steel. Bamboo storage block has 11 slots. Handcrafted in Japan. 3 1/2” paring knife: 3 1/2”-long blade; 4”-long handle; 2.3 oz. 5 1/2” santoku: 5 1/2”-long blade; 4 1/2”-long handle; 5.5 oz. 6” Gokujo boning knife: 6”-long blade; 4 1/2”-long handle; 4 oz. 8” chef's knife: 8”-long blade; 5”-long handle; 9 oz. 9” hollow ground slicing knife: 9”-long blade; 5”-long handle; 6.8 oz. 9” bread knife: 9”-long blade; 5”-long handle; 7.5 oz. Honing steel: 9”-long rod; 4 3/4”-long handle; 7.5 oz. Storage block: 11” x 5” x 9” high. Knives are made in Japan. Block and honing steel made in China. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand-wash with warm water and a mild detergent; rinse and dry immediately. Avoid cleaners containing bleach or citrus extracts. Sharpen as needed. With regular use and honing once a week, you should not need to sharpen your knife more than once or twice a year. Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

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Shun Classic Chef’s Knives
Shun Classic Chef’s Knives 

Shun Classic Chef’s Knives VG-MAX"super steel" blade is clad on each side with 34 microthin layers of stainless steel, creating a variegated look reminiscent of a Damascus-style blade. Long, slightly curved blade is efficient for both slicing and chopping. Exceedingly sharp cutting edge is long lasting and easy to maintain. Durable PakkaWood handle resists moisture and has a D shape, to sit comfortably in the hand. This NSF-certified knife meets the high-level safety standards for professional kitchens. Handcrafted in Japan. 6" chef's knife: 6"-long blade; 6"-long handle; 4.8 oz. 8" chef's knife: 8"-long blade; 6"-long handle; 6.6 oz. 10" chef's knife: 10"-long blade; 6"-long handle; 8.4 oz. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand-wash with warm water and a mild detergent; rinse and dry immediately. Avoid cleaners containing bleach or citrus extracts. Sharpen as needed. With regular use and honing once a week, your knife should not need sharpening more than once or twice a year. Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

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Shun Classic 19-Piece Knife Block Set
Shun Classic 19-Piece Knife Block Set 

Shun Classic 19-Piece Knife Block Set VG-MAX"super steel" blade is clad on each side with 34 microthin layers of stainless steel, creating a variegated look reminiscent of a Damascus-style blade. Exceedingly sharp cutting edges are long lasting and easy to maintain. Durable PakkaWood handles resist moisture and have a D shape, to sit comfortably in the hand. Set includes matching honing steel. Bamboo storage block has 22 slots. NSF-certified knives meet high-level safety standards for professional kitchens. Handcrafted in Japan. 2 1/2" bird's-beak paring knife: 2 1/2"-long blade; 4 1/2"-long handle; 2 oz. 3 1/2" paring knife: 3 1/2"-long blade; 4"-long handle; 2.3 oz. 6" utility knife: 6"-long blade; 4 1/4"-long handle; 2.8 oz. 6 1/2" boning knife: 6 1/2"-long blade; 4 1/2"-long handle; 4 oz. 6" chef's knife: 6"-long blade; 4 1/4"-long handle; 3 oz. 8" chef's knife: 8"-long blade; 5"-long handle; 8 oz. 10" chef's knife: 10"-long blade; 5"-long handle; 8.5 oz. 7" santoku: 7"-long blade; 5"-long handle; 7.5 oz. 7 3/4" Chinese vegetable cleaver: 7 3/4"-long blade; 4 1/2"-long handle; 14.4oz. 9" slicing knife: 9"-long blade; 5"-long handle; 6.8 oz. 9" offset bread knife: 9"-long blade; 5"-long handle; 7.5 oz. 4 1/2" steak knife: 4 1/2"-long blade; 4 1/2"-long handle; 3 oz. Honing steel: 9"-long rod; 4 3/4"-long handle; 7.5 oz. Knives are made in Japan. Block and honing steel made in China. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand-wash with warm water and a mild detergent; rinse and dry immediately. Avoid cleaners containing bleach or citrus extracts. Sharpen as needed. With regular use and honing once a week, your knife should not need sharpening more than once or twice a year. Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

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Shun Fuji Chef's Knife
Shun Fuji Chef's Knife 

Shun Fuji Chef's Knife Developed for the experienced cook who prefers the lightness and razor sharpness of Eastern-style blades. The blade's core of SG2 steel is clad on each side with Damascus steel composed of 80 alternating layers of nickel and stainless steel. Resulting 161-layer blade is thin and light yet strong and hard, with a supersharp cutting edge. Handle is dark tagayasan wood, or “iron sword wood,” an extremely dense wood traditionally used in Japan to make samurai sword handles. The Double Chestnut handle shape has finger ridges on both sides for a comfortable, ambidextrous grip. End cap made of polished Damascus steel. Shun Fuji collection won the “Kitchen Knife of the Year Award” at the U.S. 2011 Blade Show for the best in new product quality and design. Handcrafted in Japan. A Williams Sonoma exclusive. 8 1/2": 8 1/2"-long blade; 5 1/2"-long handle; 9.5 oz. 10": 10"-long blade; 5 3/4"-long handle; 10 oz. Handcrafted in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand-wash with warm water and a mild detergent; rinse and dry immediately. Avoid cleaners containing bleach or citrus extracts. Sharpen as needed. With regular use and honing once a week, you should not need to sharpen your knife more than once or twice a year. Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

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Shun Premier 2-Pc. Carving Set
Shun Premier 2-Pc. Carving Set 

You're ready to do your juicy roast or golden-brown poultry justice with this carving set from Shun. Part of the Premier collection, the knife and fork are in high-quality stainless steel for enduring performance.

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Shun Classic 4-Pc. Bbq Set
Shun Classic 4-Pc. Bbq Set 

A 12" brisket knife with indentations for easy slicing plus two boning knives have you ready to grill with this Shun Classic set. The precision blades feature 34 layers of microsteel, while the handles are created for comfort. The set includes a 12-slot knife roll for easy storage and transport.

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Shun Kanso Brisket Knife
Shun Kanso Brisket Knife 

Perfect your presentation with this brisket knife from Shun, featuring a high-carbon stainless steel blade with indentations for friction-free slicing. A curved handle gives you comfortable control.

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Shun Kanso 4-Pc. Bbq Set
Shun Kanso 4-Pc. Bbq Set 

A performance collection of grilling essentials, this set from Shun includes two boning knifes plus a brisket slicer. Part of the Kanso line, the blades are in high-carbon stainless steel for lasting performance. A knife roll is included for easy transport and storage.

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Shun Blue Kiritsuke Knife
Shun Blue Kiritsuke Knife 

Shun Blue Kiritsuke Knife Japanese san mai construction features carbon steel between two layers of stainless steel, providing the ultra-sharpness of carbon steel with the easier maintenance and added corrosion resistance of stainless steel. Blue steel, hardened to 61 Rockwell, is a super-hard, fine-grained carbon steel known for taking and maintaining an extremely sharp edge (“blue” refers to the paper the raw steel comes wrapped in). Mirror-polished blade has a bead-blasted edge where the two steels meet, showcasing the layered construction. Traditional Japanese octagonal handle is made of gray PakkaWood. 8"-long blade, 4 1/2"-long handle. 0.5lbs. Custom traditional Japanese wooden saya, or sheath, included with the knife for safety and convenience. Knife handcrafted in Japan; sheath made in China. Overall Width - Side to Side: 0.9" Overall Length - End to End: 12.5" Blade Length: 8" Overall Product Weight: 0.5lbs Includes sheath. Knife handcrafted in Japan; sheath made in China. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand wash with warm water and a mild detergent; rinse and dry immediately. Avoid cleaners containing bleach or citrus ingredients. Sharpen as needed. With regular use and honing once a week, your knife should not need sharpening more than once or twice a year. Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury. Shun Blue Steel knives will eventually develop a beautiful dark patina along the cutting edge, which helps protect the carbon-steel cutting core from rust.

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Shun Classic Kiritsuke Knife, 8"
Shun Classic Kiritsuke Knife, 8" 

Shun Classic Kiritsuke Knife, 8" VG-MAX"super steel" blade is clad on each side with 34 microthin layers of stainless steel, creating a variegated look reminiscent of a Damascus-style blade. Exceedingly sharp cutting edge is long lasting and easy to maintain. Durable PakkaWood handle resists moisture and has a D shape, to sit comfortably in the hand. Each knife is handmade by skilled specialists, requiring at least 100 steps to craft. This NSF-certified knife meets the high-level safety standards for professional kitchens. Handcrafted in Japan. Stainless-steel bolster and end cap. Full tang provides strength and balance. Japanese blade angle of 16 degrees. This NSF-certified knife meets the high-level safety standards for professional kitchens. 8"-long blade, 8 1/4"-long handle. 11 oz. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand-wash with warm water and a mild detergent; rinse and dry immediately. Avoid cleaners containing bleach or citrus extracts. Sharpen as needed. With regular use and honing once a week, your knife should not need sharpening more than once or twice a year. Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

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Shun Premier 12-Piece Knife Set
Shun Premier 12-Piece Knife Set 

Shun Premier 12-Piece Knife Set Blades feature a core of VG-MAX "super steel" clad on each side with 69 microthin layers of stainless steel. The striking hand-hammered finish ( tsuchime in Japanese) reduces drag when cutting and helps to quickly release food from the blade. Walnut-finish PakkaWood handles offer a two-position design, providing a trigger grip for pull cuts and the perfect balance point for a pinch grip. Stainless-steel end caps embossed with the Shun logo add stability, strength and wide weight distribution from end to end. 3" Vegetable Knife: 3"-long blade; 5 3/4"-long handle; 2.6 oz. 4" Paring Knife: 4"-long blade; 4 3/4"-long handle; 2.4 oz. 4 1/2" Honesuki: 4 1/2"-long blade; 7"-long handle; 4.64 oz. 5 1/2" Santoku: 5 1/2"-long blade; 6"-long handle; 5.44 oz. 6" Ultimate Utility Knife: 6"-long blade; 6"-long handle; 5.76 oz. 6 1/2" Serrated Utility Knife: 6 "-long blade; 5 1/4"-long handle; 3.2 oz. 6 1/2" Nakiri: 6 1/2"-long blade; 6 1/2"-long handle; 6.72 oz. 8" Chef's Knife: 8"-long blade; 6"-long handle; 7.84 oz. 9" Bread Knife: 9"-long blade; 6 3/4"-long handle; 8.64 oz. Honing Steel: 9"-long rod; 5"-long handle; 10.56 oz. Kitchen Shears: 9" long. 22-slot Bamboo Block: 13" x 6 1/2" x 9 1/2" high. Knives made in Japan. Block and honing steel made in China. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand-wash with warm water and a mild detergent; rinse and dry immediately. Avoid cleaners containing bleach or citrus extracts. Sharpen as needed. With regular use and honing once a week, your knife should not need sharpening more than once or twice a year. Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

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Shun Fuji Boning/Fillet Knife
Shun Fuji Boning/Fillet Knife 

Shun Fuji Boning/Fillet Knife Developed for the experienced cook who prefers the lightness and razor sharpness of Eastern-style blades. The blade's core of SG2 steel is clad on each side with Damascus steel composed of 80 alternating layers of nickel and stainless steel. Resulting 161-layer blade is thin and light yet strong and hard, with a supersharp cutting edge. Handle is dark tagayasan wood, an extremely dense wood traditionally used in Japan to make samurai sword handles. The double chestnut handle shape has finger ridges on both sides for a comfortable, ambidextrous grip. End cap made of polished Damascus steel. Shun Fuji collection won the “Kitchen Knife of the Year Award” at the U.S. 2011 Blade Show for the best in new product quality and design. 160 handcrafted steps to produce each Fuji knife. Handcrafted in Japan. A Williams Sonoma exclusive. 6"-long blade. 5 1/2"-long handle. 6 oz. Handcrafted in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand-wash with warm water and a mild detergent; rinse and dry immediately. Avoid cleaners containing bleach or citrus extracts. Sharpen as needed. With regular use and honing once a week, you should not need to sharpen your knife more than once or twice a year. Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

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Shun Fuji Honesuki Knife
Shun Fuji Honesuki Knife 

Shun Fuji Honesuki Knife Developed for the experienced cook who prefers the lightness and razor sharpness of Eastern-style blades. The blade's core of SG2 steel is clad on each side with 80 alternating layers of nickel and stainless steel. Resulting 161-layer blade is thin and light yet strong and hard, with a supersharp cutting edge. Handle is dark tagayasan wood, an extremely dense wood traditionally used in Japan to make samurai sword handles. The double chestnut handle shape has finger ridges on both sides for a comfortable, ambidextrous grip. End cap made of polished Damascus steel. Shun Fuji collection won the “Kitchen Knife of the Year Award” at the U.S. 2011 Blade Show for the best in new product quality and design. 160 handcrafted steps to produce each Fuji knife. Handcrafted in Japan. 5 1/2" blade 4 3/4" handle. 4.2 oz. Handcrafted in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand-wash with warm water and a mild detergent; rinse and dry immediately. Avoid cleaners containing bleach or citrus extracts. Sharpen as needed. With regular use and honing once a week, you should not need to sharpen your knife more than once or twice a year. Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

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Shun Blue 3-Piece Knife Set
Shun Blue 3-Piece Knife Set 

Shun Blue 3-Piece Knife Set Kiritsuke knife: In Japan, using a kiritsuke is a sign of a master chef. A skilled cook can do just about anything with this long-bladed knife, which functions like a chef's knife for all-purpose chopping, thin slicing and mincing. Utility/butcher knife: Excels at breaking down larger pieces of meat into cuts for cooking, and makes quick work of separating meat from bone. The size and shape also makes it an ideal all-purpose utility knife for the kitchen. Honesuki knife: With its triangular blade, the honesuki is used for boning poultry, but it also excels at other meat-trimming tasks, such as frenching a rack of lamb. Japanese san mai construction features carbon steel between two layers of stainless steel, providing the ultra-sharpness of carbon steel with the easier maintenance and added corrosion resistance of stainless steel. Blue steel, hardened to 61 Rockwell, is a super-hard, fine-grained carbon steel known for taking and maintaining an extremely sharp edge (“blue” refers to the paper the raw steel comes wrapped in). Mirror-polished blades have a bead-blasted edge where the two steels meet, showcasing the layered construction. Traditional Japaneseoctagonal handles are made of gray PakkaWood. Each knife includes a protective sheath. Kiritsuke knife: 10"-long blade, 5 1/4"-long handle. 8.5 oz. Utility/butcher knife: 6"-long blade, 4 3/4"-long handle. 4.5 oz. Honesuki knife: 4 1/2"-long blade, 4 1/2"-long handle. 3.5 oz. Knives handcrafted in Japan; sheaths made in China. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand wash with warm water and a mild detergent; rinse and dry immediately. Avoid cleaners containing bleach or citrus ingredients. Sharpen as needed. With regular use and honing once a week, your knife should not need sharpening more than once or twice a year. Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury. Shun Blue Steel knives will eventually develop a beautiful dark patina along the cutting edge, which helps protect the carbon-steel cutting core from rust.

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Shun Blue 6" Butchery Knife
Shun Blue 6" Butchery Knife 

Shun Blue 6" Butchery Knife Japanese san mai construction features carbon steel between two layers of stainless steel, providing the ultra-sharpness of carbon steel with the easier maintenance and added corrosion resistance of stainless steel. Blue steel, hardened to 61 Rockwell, is a super-hard, fine-grained carbon steel known for taking and maintaining an extremely sharp edge (“blue” refers to the paper the raw steel comes wrapped in). Mirror-polished blade has a bead-blasted edge where the two steels meet, showcasing the layered construction. Traditional Japaneseoctagonal handle is made of gray PakkaWood. Includes a traditional Japanese wooden saya, or sheath, for safe storage. 6"-long blade, 4 3/4"-long handle. 4.5 oz. Knife handcrafted in Japan; sheath made in China. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand wash with warm water and a mild detergent; rinse and dry immediately. Avoid cleaners containing bleach or citrus ingredients. Sharpen as needed. With regular use and honing once a week, your knife should not need sharpening more than once or twice a year. Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury. Shun Blue Steel knives will eventually develop a beautiful dark patina along the cutting edge, which helps protect the carbon-steel cutting core from rust.

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Shun Dual-Core Honesuki Knife, 4 1/2"
Shun Dual-Core Honesuki Knife, 4 1/2" 

Shun Dual-Core Honesuki Knife, 4 1/2" 71 alternating micro layers of high-carbon, high-chromium VG10 and VG2 stainless steels welded together and fold-forged to produce an extremely strong, fine-grained steel. With normal use the two steels will wear at different rates, creating micro serrations along the edge for long-lasting sharpness. Hand-sharpened 16-degree double-bevel blade. Etched laminations in the blade reduce drag, releasing foods more quickly and easily. Traditional Japanese octagonal handle in ebony PakkaWood. 4 1/2"-long blade, 4 1/2"-long handle. 8 oz. Includes wooden sheath. Knife handcrafted in Japan; sheath made in China. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand-wash with warm water and a mild detergent; rinse and dry immediately. Avoid cleaners containing bleach or citrus extracts. Sharpen as needed. With regular use and honing once a week, your knife should not need sharpening more than once or twice a year. Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

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Shun Classic 8-Piece Student Knife Roll Set
Shun Classic 8-Piece Student Knife Roll Set 

Shun Classic 8-Piece Student Knife Roll Set VG-MAX"super steel" blade is clad on each side with 34 microthin layers of stainless steel, creating a variegated look reminiscent of a Damascus-style blade. Exceedingly sharp cutting edges are long lasting and easy to maintain. Durable PakkaWood handles resist moisture and have a D shape, to sit comfortably in the hand. Set includes matching honing steel. 8-slot roll fits all six knives and honing steel and has additional compartments for miscellaneous tools. NSF-certified knives meet high-level safety standards for professional kitchens. Knives handcrafted in Japan. 3 1/2" paring knife: 3 1/2"-long blade; 5 1/4"-long handle; 2.88 oz. 6" utility knife: 6"-long blade; 4 3/4"-long handle; 6" boning/fillet: 6"-long blade; 7 1/2"-long handle; 4.32 oz. 8" chef's knife: 8"-long blade; 5 3/4"-long handle; 9 oz. 9" hollow-ground slicing knife: 9"-long blade; 6 1/4"-long handle; 6.8 oz. 9" bread knife: 9"-long blade; 6"-long handle; 7.5 oz. Honing steel: 9"-long rod; 5 1/8"-long handle; 7.5 oz. Roll: 19 3/4" x 6 1/2". Knives made in Japan. Roll made in China. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand-wash with warm water and a mild detergent; rinse and dry immediately. Avoid cleaners containing bleach or citrus extracts. Sharpen as needed. With regular use and honing once a week, you should not need to sharpen your knife more than once or twice a year. Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

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Shun Hikari 4-Piece Knife Set
Shun Hikari 4-Piece Knife Set 

Shun Hikari 4-Piece Knife Set Shares the same award-winning construction as the Hikari chef's knife – named 2016's Kitchen Knife of the Year. Dual-core stainless-steel blades are clad on each side with 71 micro layers of high-carbon, high-chromium stainless steel to create a "hornet's nest" pattern reminiscent of a Damascus-style blade. Exceedingly sharp cutting edges, hand-sharpened to a 16-degree angle, are long-lasting and easy to maintain. Polished bolster promotes a comfortable chef's grip. Durable birch PakkaWood handle resists moisture and bacteria and has a beautiful low-gloss finish. Embossed end cap adds beauty and balance. Handle offers a superb grip for both left- and right-handed users. Handcrafted in Japan. 4" Paring Knife: 4"-long blade, 5"-long handle; 3.36 oz. 6" Utility Knife: 6"-long blade, 5"-long handle; 3.68 oz. 8" Chef's Knife: 8"-long blade, 5 1/2"-long handle; 7.68 oz. Storage Block: 11" x 3" x 8 1/4" high; 4 lb. Knives made in Japan. Block made in China. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand-wash with warm water and a mild detergent; rinse and dry immediately. Avoid cleaners containing bleach or citrus extracts. Sharpen as needed. With regular use and honing once a week, you should not need to sharpen your knife more than once or twice a year. Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

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Shun Classic Dual-Density Utility Knife
Shun Classic Dual-Density Utility Knife 

Shun Classic Dual-Density Utility Knife VG-MAX"super steel" blade is clad on each side with 34 microthin layers of stainless steel, creating a variegated look reminiscent of a Damascus-style blade. The unique combination of low- and high-frequency serrations guarantees unsurpassed performance. Low-frequency serrations help minimize resistance between blade and cutting board. High-frequency serrations reduce tearing when cutting soft-skinned foods (like tomatoes) or slicing through hard crusts. Durable PakkaWood handle resists moisture and has a D shape, to sit comfortably in the hand. This NSF-certified knife meets the high-level safety standards for professional kitchens. Handcrafted in Japan. A Williams Sonoma exclusive. 7"-long blade. Handcrafted in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Avoid cleaners containing bleach or citrus extracts. Sharpen your knife at home using a sharpener designed for a serrated blade, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

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Shun Fuji 6" Chef's Knife with Stand
Shun Fuji 6" Chef's Knife with Stand 

Shun Fuji 6" Chef's Knife with Stand Developed for the experienced cook who prefers the lightness and razor sharpness of Eastern-style blades. The blade's core of SG2 steel is clad on each side with Damascus steel composed of 80 alternating layers of nickel and stainless steel. Resulting 161-layer blade is thin and light yet strong and hard, with a supersharp cutting edge. Handle is dark tagayasan wood, an extremely dense wood traditionally used in Japan to make samurai sword handles. The double chestnut handle shape has finger ridges on both sides for a comfortable, ambidextrous grip. End cap made of polished Damascus steel. Includes a display stand. Shun Fuji collection won the “Kitchen Knife of the Year Award” at the U.S. 2011 Blade Show for the best in new product quality and design. 160 handcrafted steps to produce eachFuji knife. Handcrafted in Japan. A Williams Sonoma exclusive. 6"-long blade. 5 1/2"-long handle. 7.25 oz. Handcrafted in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand-wash with warm water and a mild detergent; rinse and dry immediately. Avoid cleaners containing bleach or citrus extracts. Sharpen as needed. With regular use and honing once a week, you should not need to sharpen your knife more than once or twice a year. Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

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Shun Kaji 11-Piece Knife Block Set
Shun Kaji 11-Piece Knife Block Set 

Shun Kaji 11-Piece Knife Block Set 65-layer blade features a premium SG-2 powdered steel cutting core clad in 64 layers of forged nickel/stainless steel Damascus. Inspired by centuries-old samurai sword–making techniques, the blades' construction creates a supersharp cutting edge. Handles are made of moisture-resistant, resin-infused PakkaWood, shaped for comfort and control. These NSF-certified knives meet the high-level safety standards for professional kitchens. Cherrywood storage block has 22 slots. Handcrafted in Japan. A Williams Sonoma exclusive. 3 1/2” paring knife: 3 1/2”-long blade; 5”-long handle; 3.2 oz. 4 1/2” paring knife: 4 1/2”-long blade; 5”-long handle; 3.5 oz. 6” boning knife: 6”-long blade; 5”-long handle; 6 oz. 6” serrated utility knife: 6”-long blade; 4 3/4”-long handle; 3.8 oz. 6” chef's knife: 6”-long blade; 5 1/2”-long handle; 6.2 oz. 7” hollow-ground santoku: 7”-long blade; 5 1/2”-long handle; 8.2 oz. 8” chef's knife: 8”-long blade; 5 1/2”-long handle; 8.8 oz. 9” bread knife: 9”-long blade; 5 1/2”-long handle; 7.8 oz. 9 1/2” hollow-ground slicing knife: 9 1/2”-long blade; 5”-long handle; 8 oz. 9” honing steel: 9”-long rod; 5”-long handle; 9.5 oz. Knives are made in Japan. Block and honing steel made in China. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand-wash with warm water and a mild detergent; rinse and dry immediately. Avoid cleaners containing bleach or citrus extracts. Sharpen as needed. With regular use and honing once a week, your knife should not need sharpening more than once or twice a year. Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

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Shun Classic 6" Meat Cleaver
Shun Classic 6" Meat Cleaver 

Shun Classic 6" Meat Cleaver VG-MAX"super steel" blade is clad on each side with 34 microthin layers of stainless steel, creating a variegated look reminiscent of a Damascus-style blade. Designed with a hefty blade for portioning larger meat cuts and poultry and cutting through bones and joints. Flatside of blade can be used to tenderize meat. Exceedingly sharp cutting edge is long lasting and easy to maintain. Durable Pakka Wood handle resists moisture and has a D shape, to sit comfortably in the hand. This NSF-certified knife meets the high-level safety standards for professional kitchens. Handcrafted in Japan. 6"-long blade. 3 1/2"-long handle. 13 oz. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. Care Hand-wash with warm water and a mild detergent; rinse and dry immediately. Avoid cleaners containing bleach or citrus extracts. Sharpen as needed. With regular use and honing once a week, you should not need to sharpen your knife more than once or twice a year. Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

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Shun Hiro Serrated Utility Knife
Shun Hiro Serrated Utility Knife 

Shun Hiro Serrated Utility Knife Eastern-inspired design with extremely thin, lightweight blade for fast and agile performance. The blade's core of SG-2 powdered steel is clad on each side with Damascus steel composed of 32 alternating layers of nickel and stainless steel, for a total of 65 layers. SG-2 is an extremely fine-grained, dense and hard steel, which enables it to take and hold an exquisitely fine edge with long-lasting sharpness. The hammered pattern ( tsuchime in Japanese) helps the blade pass easily through food without sticking. Contoured, ambidextrous handle is designed for ultimate comfort and control. Handle is dark charcoal-colored PakkaWood with crimson striations and an inlaid mosaic Samurai family crest. Mirror-polished nickel silver bolster and end cap. 6"-long blade, 4 1/4"-long handle. 2.6 oz. Handcrafted in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Avoid cleaners containing bleach or citrus extracts. Sharpen your knife at home using a sharpener designed for a serrated blade, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

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Shun Classic Gokujo Boning Fillet Knife
Shun Classic Gokujo Boning Fillet Knife 

Shun Classic Gokujo Boning Fillet Knife 6" blade. VG-MAX"super steel" blade is clad on each side with 34 microthin layers of stainless steel, creating a variegated look reminiscent of a Damascus-style blade. This NSF-certified knife meets the high-level safety standards for professional kitchens. Handcrafted in Japan. 6 1/2" long blade. 4 1/2" long handle. 4 oz. Made in Japan Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand-wash with warm water and a mild detergent; rinse and dry immediately. Avoid cleaners containing bleach or citrus extracts. Sharpen as needed. With regular use and honing once a week, your knife should not need sharpening more than once or twice a year. Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

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Shun Hiro 2-Piece Carving Set
Shun Hiro 2-Piece Carving Set 

Shun Hiro 2-Piece Carving Set Set includes 9 1/2" slicing knife, matching carving fork and bamboo storage box. Knife blade's core of SG-2 powdered steel is clad on each side with Damascus steel composed of 32 alternating layers of nickel and stainless steel, for a total of 65 layers. SG-2 is an extremely fine-grained, dense and hard steel, which enables it to take and hold an exquisitely fine edge with long-lasting sharpness. Handles are dark charcoal-colored PakkaWood with crimson striations and an inlaid mosaic Samurai family crest. The hammered pattern ( tsuchime in Japanese) helps the blade pass easily through food without sticking. Contoured, ambidextrous handle is designed for ultimate comfort and control. Mirror-polished nickel silver bolster and end cap. Knife: 9 1/2"-long blade, 4 3/4"-long handle; 6.8 oz. Fork: 11 1/2" long; 4.8 oz. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand-wash with warm water and a mild detergent; rinse and dry immediately. Avoid cleaners containing bleach or citrus extracts. Sharpen as needed. With regular use and honing once a week, you should not need to sharpen your knife more than once or twice a year. Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

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Shun Sora 6" Utility Knife
Shun Sora 6" Utility Knife 

Shun Sora 6" Utility Knife Utility knife is ideal for trimming produce and slicing fruits, vegetables, meats and cheeses. Blade features a VG-10 "super steel" core clad in stainless steel on each side for a san mai edge that is stain-resistant. Cutting edge is braze-welded to a mirror-polished Japanese steel upper, creating a traditional rippled pattern. Handle is a textured polymer blend for a secure grip and easy care. Handcrafted in Japan. 6"-long blade, 5"-long handle. 2.5 oz. Handcrafted in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife except a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand-wash with warm water and a mild detergent; rinse and dry immediately. Avoid cleaners containing bleach or citrus extracts. Sharpen as needed. With regular use and honing once a week, your knife should not need sharpening more than once or twice a year. Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

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Shun Sora 6" Ultimate Utility Knife
Shun Sora 6" Ultimate Utility Knife 

Shun Sora 6" Ultimate Utility Knife Ultimate Utility knife with scalloped blade is ideal for slicing thin-skinned fruits and vegetables, spreading toppings and cutting sandwiches. Blade features a VG-10 "super steel" core clad in stainless steel on each side for a san mai edge that is stain-resistant. Cutting edge is braze-welded to a mirror-polished Japanese steel upper, creating a traditional rippled pattern. Handle is a textured polymer blend for a secure grip and easy care. Handcrafted in Japan. 6"-long blade, 5 1/2"-long handle. 5 oz. Handcrafted in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife except a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Avoid cleaners containing bleach or citrus extracts. Sharpen your knife at home using a sharpener designed for a serrated blade, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

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Shun Hiro 4-Piece Knife Block Set
Shun Hiro 4-Piece Knife Block Set 

Shun Hiro 4-Piece Knife Block Set Eastern-inspired design with extremely thin, lightweight blade for fast and agile performance. The blade's core of SG-2 powdered steel is clad on each side with Damascus steel composed of 32 alternating layers of nickel and stainless steel, for a total of 65 layers. SG-2 is an extremely fine-grained, dense and hard steel, which enables it to take and hold an exquisitely fine edge with long-lasting sharpness. The blade's hammered pattern ( tsuchime in Japanese) helps it pass easily through food without sticking. Handle is dark charcoal-colored Pakkawood with crimson striations and an inlaid mosaic Samurai family crest. 3 1/2" Paring Knife: 3 1/2"-long blade, 5 1/4"-long handle; 3.2 oz. 6" Serrated Utility Knife: 6"-long blade, 4 1/4"-long handle; 3 oz. 8" Chef's Knife: 8"-long blade, 6"-long handle; 8.5 oz. 4-Slot Bamboo Block: 5 1/2" x 3 3/4" x 8 1/2" high. Knives handcrafted in Japan. Block made in China. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand-wash with warm water and a mild detergent; rinse and dry immediately. Avoid cleaners containing bleach or citrus extracts. Sharpen as needed. With regular use and honing once a week, your knives should not need sharpening more than once or twice a year. Sharpen knives at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have them sharpened by a professional. Store knives in a safe place to protect edges and prevent injury.

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Shun Kaji Carving Knife Set
Shun Kaji Carving Knife Set 

Shun Kaji Carving Knife Set Two-piece set includes a carving knife and matching fork. 65-layer blade features a premium SG-2 powdered steel cutting core clad in 64 layers of forged nickel/stainless steel Damascus. Blade has an ultrasharp edge and will not rust. Durable stainless-steel fork has sharp tines to easily pierce meat. Handles are made of moisture-resistant, resin-infused PakkaWood, shaped for comfort and control. A Williams Sonoma exclusive. Knife: 8" blade, 13 1/4" overall. Fork: 6 1/2" tines, 11 3/4" long overall. Made in Japan. Always use caution when handling sharp objects. Hand wash with warm water and a mild detergent. Rinse and dry immediately. Regular use of the Shun honing steel maintains cutting edge. Sharpen knives as needed. This can be done by a professional or at home, using a whetstone or a knife sharpener. Avoid cutting on hard surfaces such as stone, metal or glass. Store knives in a safe place to protect edge and prevent injury.

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Shun Fuji Slicing Knife
Shun Fuji Slicing Knife 

Shun Fuji Slicing Knife Developed for the experienced cook who prefers the lightness and razor sharpness of Eastern-style blades. Handcrafted with 161-layer Damascus construction. The blade's core of SG2 steel is clad on each side with 80 alternating layers of nickel and stainless steel. Handle is dark tagayasan wood, an extremely dense wood traditionally used in Japan to make samurai sword handles. The double chestnut handle shape has finger ridges on both sides for a comfortable, ambidextrous grip. End cap made of polished Damascus steel. Shun Fuji collection won the “Kitchen Knife of the Year Award” at the U.S. 2011 Blade Show for the best in new product quality and design. 160 handcrafted steps to produce each Fuji knife. Handcrafted in Japan. A Williams Sonoma exclusive. 9"-long blade. 5 1/4"-long handle. 5 1/2" oz. Handcrafted in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand-wash with warm water and a mild detergent; rinse and dry immediately. Avoid cleaners containing bleach or citrus extracts. Sharpen as needed. With regular use and honing once a week, you should not need to sharpen your knife more than once or twice a year. Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

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Shun Kaji Kiritsuke Knife
Shun Kaji Kiritsuke Knife 

Shun Kaji Kiritsuke Knife Long blade is ideal for cleaning and portioning boneless meats – ;as well as dicing, slicing or julienning vegetables. 65-layer blade features a premium SG-2 powdered steel cutting core clad in 64 layers of forged nickel/stainless steel Damascus. Inspired by centuries-old samurai sword–;making techniques, the blade's construction creates a super sharp cutting edge. Handle is made of moisture-resistant, resin-infused PakkaWood, shaped for comfort and control. This NSF-certified knife meets the high-level hygiene standards for professional kitchens. Handcrafted in Japan. 8" knife: 8"-long blade; 4 1/2"-long handle; 14.6 oz. 6" knife: 6 1/4"-long blade; 4 1/2"-long handle; 9.6 oz. Made in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Avoid cleaners containing bleach or citrus extracts. Maintain the knife's cutting edge by regularly using a honing steel. Sharpen as needed. With regular use and honing, your knife should not need sharpening more than once or twice a year. Sharpen knife at home using a whetstone or knife sharpener, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

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Shun Kanso Asian Utility Knife, 7"
Shun Kanso Asian Utility Knife, 7" 

Shun Kanso Asian Utility Knife, 7" Blade of highly refined, high-carbon vanadium stainless steel takes and holds a razor-sharp edge. Heritage-finish blade provides a rustic look that hides scratches and improves with age. Angled handle is made of dark tagayasan , an extremely dense wood traditionally used to make samurai sword handles. Handcrafted in Japan. 7"-long blade; 5 1/4"-long handle; 8 3/4 oz. Full-tang construction for balance and strength. Bolsterless design. Handcrafted in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand-wash with warm water and a mild detergent; rinse and dry immediately. Avoid cleaners containing bleach or citrus extracts. Sharpen as needed. With regular use and honing once a week, your knife should not need sharpening more than once or twice a year. Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

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Shun Kaji 23-Piece Knife Block Set
Shun Kaji 23-Piece Knife Block Set 

Shun Kaji 23-Piece Knife Block Set 65-layer blade features a premium SG-2 powdered steel cutting core clad in 64 layers of forged nickel/stainless steel Damascus. Inspired by centuries-old samurai sword–making techniques, the blades' construction creates a super sharp cutting edge. Handles are made of moisture-resistant, resin-infused PakkaWood, shaped for comfort and control. These NSF-certified knives meet the high-level safety standards for professional kitchens. Cherry wood storage block has slots for 23 pieces. Handcrafted in Japan. A Williams Sonoma exclusive. 3 1/2" Paring Knife: 3 1/2"-long blade; 5 1/2"-long handle; 5.3 oz. 4 1/2" Paring Knife: 4 1/2"-long blade; 6 1/2"-long handle; 4 oz. 4 1/2" Honesuki Knife: 4 1/2"-long blade; 6 1/2"-long handle; 8.5 oz. 5 1/2" Santoku: 5 1/2"-long blade; 5 3/4"-long handle; 6.6 oz. 6" Chef's Knife: 6"-long blade; 5 1/2"-long handle; 6.2 oz. 6" Ultimate Utility Knife: 6"-long blade; 5 1/4"-long handle; 5.8 oz. 6" Serrated Utility Knife: 6"-long blade; 5"-long handle; 4.3 oz. 6" Boning Knife: 6"-long blade; 7 1/2"-long handle; 5.3 oz. 6 1/2" Nakiri Knife: 6 1/2"-long blade; 6 1/2"-long handle; 10 oz. 7" Santoku: 7"-long blade; 6 1/2"-long handle; 9.3 oz. 7" Vegetable Cleaver: 7"-long blade; 6"-long handle; 14.2 oz. 8" Chef's Knife: 8"-long blade; 6 1/4"-long handle; 9.4 oz. 10" Chef's Knife: 10"-long blade; 6"-long handle; 11 oz. 9 Slicing Knife: 9"-long blade; 6 1/2"-long handle; 8.5 oz. 9" Bread Knife: 9"-long blade; 6 1/4"-long handle; 8.5 oz. Steak Knife (6): 5"-long blade; 6"-long handle; 3.8 oz. 9" Honing Steel: 9"-long rod; 5"-long handle; 10.6 oz. 23-Slot Storage Block: 16 1/4" x 4 3/4" x 10 1/4" high. 17 lb. 7 oz. Knives handcrafted in Japan. Block and honing steel made in China. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand-wash with warm water and a mild detergent; rinse and dry immediately. Avoid cleaners containing bleach or citrus extracts. Sharpen as needed. With regular use and honing once a week, your knife should not need sharpening more than once or twice a year. Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

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Shun Classic Ultimate Utility Knife
Shun Classic Ultimate Utility Knife 

Shun Classic Ultimate Utility Knife VG-MAX"super steel" blade is clad on each side with 34 microthin layers of stainless steel, creating a variegated look reminiscent of a Damascus-style blade. Sharp scalloped blade cuts cleanly and efficiently through a multitude of foods. Wide rounded tip is handy for spreading condiments. Durable PakkaWood handle resists moisture and has a D shape, to sit comfortably in the hand. This NSF-certified knife meets the high-level safety standards for professional kitchens. Handcrafted in Japan. 6"-long blade. 5"-long handle. 6.5 oz. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Avoid cleaners containing bleach or citrus extracts. Sharpen your knife at home using a sharpener designed for a serrated blade, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

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Shun Classic Flexible Fillet Knife, 7"
Shun Classic Flexible Fillet Knife, 7" 

Shun Classic Flexible Fillet Knife, 7" Blades are crafted of AUS8A, a high-carbon stainless steel offering strength, hardness and resistance to wear as well as the ideal amount of flex. Exceedingly sharp cutting edge is long lasting and easy to maintain. Durable PakkaWood handle resist moisture and have a D shape, to sit comfortably in the hand. This NSF-certified knife meets the high-level safety standards for professional kitchens. Handcrafted in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand-wash with warm water and a mild detergent; rinse and dry immediately. Avoid cleaners containing bleach or citrus extracts. Sharpen as needed. With regular use and honing once a week, you should not need to sharpen your knife more than once or twice a year. Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

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Shun Premier 4-Piece Steak Knife Set
Shun Premier 4-Piece Steak Knife Set 

Shun Premier 4-Piece Steak Knife Set Set includes four steak knives. Blades feature a core of VG-10 "super steel" clad on each side with 69 microthin layers of stainless-steel. The striking hand-hammered finish ( tsuchime in Japanese) reduces drag when cutting and helps to quickly release food from the blade. Walnut-finish PakkaWood handles have a two-position design, providing a trigger grip for pull cuts and the perfect balance point for a pinch grip. Stainless-steel end caps embossed with the Shun logo add stability, strength and wide weight distribution from end to end. 5"-long blades. 4"-long handles. 2.56 oz. Handcrafted in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Avoid cleaners containing bleach or citrus extracts. Sharpen your knife at home using a sharpener designed for a serrated blade, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

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Shun Premier Serrated Utility Knife
Shun Premier Serrated Utility Knife 

Shun Premier Serrated Utility Knife Blades feature a core of VG-10 "super steel" clad on each side with 69 microthin layers of stainless-steel. The striking hand-hammered finish ( tsuchime in Japanese) reduces drag when cutting and helps to quickly release food from the blade. Walnut-finish PakkaWood handles have a two-position design, providing a trigger grip for pull cuts and the perfect balance point for a pinch grip. Stainless-steel end caps embossed with the Shun logo add stability, strength and wide weight distribution from end to end. 6 1/2"-long blade. 4 1/8"-long handle. 3 oz. Handcrafted in Japan. Always use caution when handling sharp objects. Avoid cutting on hard surfaces such as stone, metal or glass. It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged. Care Hand-wash with warm water and a mild detergent. Rinse and dry immediately. Avoid cleaners containing bleach or citrus extracts. Sharpen your knife at home using a sharpener designed for a serrated blade, or have it sharpened by a professional. Store knife in a safe place to protect its edge and prevent injury.

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