Shun Kitchen Knives on Sale

Showing 107 Kitchen Knives 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 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 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 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 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 Fuji Santoku Knife
Shun Fuji Santoku Knife 

Shun Fuji Santoku Knife Developed for the experienced cook who prefers the lightness and razor sharpness of Eastern-style blades. Blade 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. 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 3/4" santoku: 5 3/4" blade, 5" handle; 6.2 oz. 7" santoku: 7" blade, 5 3/4" handle; 8.5 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 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 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 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 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 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 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 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 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 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 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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Shun Premier Utility Knife
Shun Premier Utility Knife 

Shun Premier 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 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 Kanso Utility Knife, 6"
Shun Kanso Utility Knife, 6" 

Shun Kanso Utility Knife, 6" 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. 6"-long blade; 4 1/2"-long handle; 2 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 Premier Nakiri Knife
Shun Premier Nakiri Knife 

Shun Premier Nakiri 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. 5 1/2" Nakiri: 5 1/2"-long blade; 4 1/2"-long handle 5.76 oz. 6 1/2" Nakiri: 6 1/2"-long blade; 6 1/2"-long handle; 6.72 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, 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 Hollow-Ground Santoku Knife
Shun Kaji Hollow-Ground Santoku Knife 

Shun Kaji Hollow-Ground Santoku Knife 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 supersharp cutting edge. Wide, pointed blade is hollow ground with indentations that minimize sticking. Handle is made of moisture-resistant, resin-infused PakkaWood, shaped for comfort and control. This NSF-certified knife meets the high-level safety standards for professional kitchens. Handcrafted in Japan. A Williams Sonoma exclusive. 5.5" Santoku: 5.5" long blade; 5 1/2"-long handle; 6.5 oz. 7" Santoku: 7" long blade; 5 1/2"-long handle; 8.2 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, 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 Hikari 6" Utility Knife
Shun Hikari 6" Utility Knife 

Shun Hikari 6" Utility Knife 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 endcap adds beauty and balance. Handle offers a superb grip for both left- and right-handed users. Handcrafted in Japan. 6"-long blade; 5"-long handle; 5.6 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 Hikari Santoku Knife
Shun Hikari Santoku Knife 

Shun Hikari Santoku Knife Available in 5" and 7" size. 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 endcap adds beauty and balance. Handle offers a superb grip for both left- and right-handed users. Handcrafted in Japan. 5" Santoku Knife: 5"-long blade, 6"-long handle; 6.1 oz. 7" Santoku Knife: 7"-long blade, 5 1/2"-long handle; 7.68 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 Classic Offset Bread Knife
Shun Classic Offset Bread Knife 

Shun Classic Offset Bread 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. Exceedingly sharp cutting edge is long lasting and easy to maintain. Designed to cut easily through the crusts of breads and rolls without squashing the delicate interiors. 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. 9"-long blade. 5"-long handle. 7 3/4 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 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 Bread Knife
Shun Fuji Bread Knife 

Shun Fuji Bread 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 eachFuji knife. Handcrafted in Japan. A Williams Sonoma exclusive. 9"-long blade. 5 3/4" 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 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 Hollow-Ground Santoku Knife
Shun Classic Hollow-Ground Santoku Knife 

Shun Classic Hollow-Ground Santoku 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 wide, angle-tipped blade combines the best features of a chef's knife and a cleaver. Indentations along the blade reduce friction and keep slices from sticking. 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. 5 1/2" Santoku: 5 1/2"-long blade, 6"-long handle; 4.8 oz. 7" Santoku: 7"-long blade, 6"-long handle; 6.5 oz. 8 1/2" Santoku: 8 1/2"-long blade, 5 1/4"-long handle; 8.2 oz. This NSF-certified knife meets the high-level safety standards for professional kitchens. 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 Blue 9" Slicing Knife
Shun Blue 9" Slicing Knife 

Shun Blue 9" Slicing Knife Traditional Japanese san mai construction features carbon steel between two layers 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). Stainless steel provides increased resistance to corrosion – ;and makes the knives easier to maintain. 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. 9"-long blade, 5"-long handle. 6.6 oz. Includes a protective sheath. Knife handcrafted in Japan; sheath made in China. These traditional Japanese knives feature a core of blue steel – ;a fine-grained carbon steel favored by professional chefs for its blazing sharpness – ;that is encased between two layers of stainless steel. 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 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 Kanso Brisket Slicer Knife
Shun Kanso Brisket Slicer Knife 

Shun Kanso Brisket Slicer Knife Long, narrow blade enables an elegant slice in a single pass. Rounded tip makes the knife safer and easier to use. 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 , known as "iron sword wood," an extremely dense wood traditionally used to make Samurai sword handles. Includes wooden saya , a protective beechwood sheath. Handcrafted in Japan. 12"-long blade. 5"-long handle. 3.8 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, 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 Santoku Knives
Shun Premier Santoku Knives 

Shun Premier Santoku Knives 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 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 1/2" santoku: 5 1/2"-long blade; 4 1/2"-long handle; 4.96 oz. 7" santoku: 7"-long blade; 4 3/4"-long handle; 7.36 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, 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 Kiritsuke Knife, 8"
Shun Premier Kiritsuke Knife, 8" 

Shun Premier Kiritsuke Knife, 8" Blade features 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 handle has a two-position design, providing a trigger grip for pull cuts and the perfect balance point for a pinch grip. Each knife is handmade by skilled specialists, requiring at least 100 steps to craft. Stainless-steel end cap embossed with the Shun logo adds stability, strength and wide weight distribution from end to end. 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. 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 Kanso 5" Honesuki Knife
Shun Kanso 5" Honesuki Knife 

Shun Kanso 5" Honesuki Knife Blade of highly refined, high-carbon vanadium stainless steel takes and holds a razor-sharp edge. Heritage-finish blade hides scratches and improves with age. Angled handle is made of dark tagayasan , known as "iron sword wood," an extremely dense wood traditionally used to make Samurai sword handles. Handcrafted in Japan. 5"-long blade. 4 3/4"-long handle. 3.3 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, 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 Large Higo Nokami Gentleman’s Knife
Shun Large Higo Nokami Gentleman’s Knife 

Shun Large Higo Nokami Gentleman’s Knife Foldout razor-sharp blade of high-carbon stain-resistant VG-10 steel. Perfectly sized for cutting steak at dinner or slicing fruit and cheese for a picnic. PakkaWood handle is resin-infused for lasting moisture resistance. Handle is inlaid with a silver-and-brass emblem from an ancient samurai family crest. A simple locking mechanism holds the 3 3/4"-long blade firmly in place while in use. Handcrafted in Japan. 3 3/4"-long blade. 7 1/2"-long handle. 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 6" Boning Knife
Shun Kaji 6" Boning Knife 

Shun Kaji 6" Boning Knife 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 supersharp cutting edge. Slim, pointed blade provides excellent control for precision cutting tasks. Handle is made of moisture-resistant, resin-infused PakkaWood, shaped for comfort and control. This NSF-certified knife meets the high-level safety standards for professional kitchens. A Williams Sonoma exclusive. 6"-long blade. 5"-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, 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 Pro Usuba Knife
Shun Classic Pro Usuba Knife 

Shun Classic Pro Usuba Knife The nearly straight edge of the usuba makes effortless contact with a cutting board for precision cutting. The traditional single-bevel, scalpel-like edge is the favored style for preparing Asian cuisine, including sushi and sashimi. The mirror-polished, ultra sharp cutting edge ensures the blade glides through delicate foods without bruising or tearing to retain maximum flavor. Graffiti etching on the blade's sides give this collection an elegant, contemporary look. The blade is constructed of high-carbon VG-10 “super steel” designed for maximum strength and edge retention. Premium D-shaped PakkaWood handles nestle comfortably into the curves of the palm, offering control and a secure grip. An extra-wide “shinogi,” or blade bevel, makes sharpening with whetstone nearly effortless. Shun knives reflect the craftsmanship of a centuries-old tradition of Japanese knifemaking, with an eye towards the latest innovations in cutlery design. Handcrafted in Japan. 6 1/2"-long blade. 5"-long handle. 7.5 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 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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