Shun Kitchen on Sale

Showing 213 Kitchen filtered to 1 brand and 1 discount

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Shun Premier Kiritsuke
Shun Premier Kiritsuke 

Handcrafted by expert artisans in Japan, the Shun Premier kiritsuke features a core of proprietary VG-MAX super steel clad on both sides with 34 layers of Damascus stainless steel. All Premier knives are hammered by hand with a technique known as tsuchime to a beautiful finish that reduces drag when cutting and helps keep food from sticking to the blade. Ultra-thin blade edges retain a lasting and razor-sharp edge for precision at the cutting board. Click here to read more about this knife's construction. Free sharpening on all Shun cutlery for as long as you own it.

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Shun Sora Chef's Knife
Shun Sora Chef's Knife 

A multitasking essential that's ideal for chopping, slicing, julienning, dicing and more, this versatile chef's knife offers impeccable Japanese craftsmanship at an amazing value. Shun's Sora collection utilizes a proprietary composite blade technology to fuse a VG10 cutting edge to a Japanese 420J stainless steel blade, delivering a high-performance knife that's easy to clean and maintain. The textured polymer handle is based on a traditional Japanese shape and offers a secure, comfortable grip. Shun Sora knives are exceptionally well balanced for incredible precision and control. Click here to read more about this knife's construction. Free sharpening on all Shun cutlery for as long as you own it.

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Shun Classic Hollow-Edge Chef's Knife
Shun Classic Hollow-Edge Chef's Knife 

This powerful kitchen multi-tasker is perfect for slicing, dicing, and chopping large quantities of fruits, vegetables, meats, and more. The wide blade keeps knuckles off the cutting board and is extra handy when transferring cut food from board to pan. With its curved belly, this chef's knife can be gently rocked through fresh herbs or spices to produce a very fine mince. A thinner blade makes it lighter and less tiring to use than comparable European-style chef's knives. Plus, oval indentions on the sides of blade reduce friction, ensuring clean, uniform cuts with minimal sticking. Shun Classic's tasteful and contemporary design features a beautiful Damascus-clad blade and D-shaped ebony PakkaWood® handle. Behind the knife's beauty is function: a razor-sharp blade offering precision performance. Shun's VG10 steel core-known for its incredible edge retention-is clad with Damascus stainless steel, then bead-blasted, revealing the woodgrain pattern of the steel that allows the blade to slide easily through food. The result is a knife that's sharp, durable, and corrosion resistant, as well as beautiful to behold. NSF-certified knife meets the high-level safety standards for professional kitchens. 8" blade. Dishwasher safe, but hand washing is recommended. Limited lifetime warranty. Handcrafted in Seki City, Japan.

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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 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 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 Kanso 6-Piece Knife Set
Shun Kanso 6-Piece Knife Set 

Shun Kanso 6-Piece Knife Set Blades of highly refined, high-carbon vanadium stainless steel take and hold a razor-sharp edge. Heritage-finish blades provide a rustic look that hides scratches and improves with age. Angled handles are made of dark tagayasan , an extremely dense wood traditionally used to make samurai sword handles. Handcrafted in Japan. 3 1/2" paring knife: 3 1/2"-long blade; 4 1/2"-long handle; 2 1/4 oz. 5 1/2" hollow-ground santoku: 5 1/2"-long blade; 4 3/4"-long handle; 4 1/2 oz. 6" utility knife: 6"-long blade; 4 1/2"-long handle; 2 3/4 oz. 8" chef's knife: 8"-long blade; 5 1/4"-long handle; 6 1/2 oz. Honing steel: 9" steel; 4 3/4"-long handle; 12 oz. Block: 9 3/4" x 3 1/4" x 10" high. 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 3 Piece Starter Set
Shun Premier 3 Piece Starter Set 

A smart approach. A confident kitchen hinges on this beautiful 3-piece set, which includes the most-used, most-wanted essentials for a busy, professional kitchen. Each brilliantly crafted Damascus VG10 steel blade features a standout design with striking hammered accenting that reduces drag and a walnut handle that nestles right in your hand.

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Shun Premier 7" Santoku
Shun Premier 7" Santoku 

Sheer excellence. The classic santoku blade with a down-turned tip and a slightly curved belly allows for slight rocking of this precision knife for a down-and-forward cutting motion that chefs swear by. Crafted from Vg-max steel, this blade holds a precision edge and features layered Damascus cladding for core support, a hammered finish that reduces drag and a striking walnut handle.

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Shun Premier 8" Chef's Knife
Shun Premier 8" Chef's Knife 

Exceptionally agile and razor sharp, this 8" Shun Premier chef's knife gives you the precision and performance you want for prep work. Its gorgeous design includes a comfortable handle for the confident control that lets you speed through.

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Shun Kanso 6-Pc. Cutlery Set
Shun Kanso 6-Pc. Cutlery Set 

Equip your kitchen with an outstanding collection of the tools you use most with this 6-piece Shun cutlery set. Part of the Kanso line of knives made from quality Japanese steel and honed to razor sharpness, the collection includes a knife block with room to grown.

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Shun Classic 3 Piece Starter Set
Shun Classic 3 Piece Starter Set 

Start a cutting edge kitchen! Crafted from stainless steel with an impenetrable steel core, these traditional Japanese blades feature precision angling on each side, full tangs for incredible strength and balance and D-shaped ebony handles that feel just right in your hand. Lifetime warranty.

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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 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 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 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 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 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 Knife Care Kit
Shun Knife Care Kit 

Shun Knife Care Kit Includes polishing cloths, polishing sticks, food-grade oil, talc ball, bamboo storage box and instruction booklet ( Polishing Cloths (3): 5" x 6"; made of superfine cotton. Polishing Sticks (5): 3/4" x 7" long. Food-Grade Oil: 2 oz. Talc Ball: 4 1/2" x 2". Bamboo Box: 7 1/3" x 2 1/2" x 2 3/4" high. Made in China. Shun blades are extremely sharp and should be handled with caution at all times. Always wash blades that have been oiled prior to use. Care Preventative maintenance is the best maintenance. Keep knives in top condition with simple daily care: use proper cutting techniques, cut on appropriate surfaces, hand wash in mild detergent, dry thoroughly with an absorbent towel and allow to air-dry before storage.

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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 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 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 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 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 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 Classic Chefs Knife, 8"
Shun Classic Chefs Knife, 8" 

The chef's right hand-this on-point tool keeps the kitchen on task by conquering a world of cutting tasks. Crafted from stainless steel with an impenetrable steel core, this traditional Japanese blade features precision angling on each side, a full tang for incredible strength and balance and a D-shaped ebony handle that feels just right in your hand. Lifetime warranty.

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Shun Premier 6-Piece Cutlery Set
Shun Premier 6-Piece Cutlery Set 

Step up to any task at hand. Including the building blocks of any kitchen, this professional set boasts VG10 super steel cores encased in 32 Damascus-clad layers of quality stainless steel for incredible precision & long-lasting durability. The handsome bamboo block fits right in to your countertop lineup & provides a safe place to store your favorite tools.

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Shun Classic 6" Boning/Fillet Knife
Shun Classic 6" Boning/Fillet Knife 

The 6" blade of this Shun Classic boning knife is designed to provide the precision you need to neatly fillet fish or chicken every time. The stainless steel blade provides the sharpness, while a well-constructed handle gives you the control you need.

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Shun Premier 9" Honing Steel
Shun Premier 9" Honing Steel 

Keep your edge with this Shun Premier honing steel, designed for both daily use and weekly maintenance that helps keep your knives at their peak between sharpenings.

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Shun Classic 6" Utility Knife
Shun Classic 6" Utility Knife 

A dream to handle, this Shun utility knife is part of the Classic line created for lasting razor-sharpness and enduring corrosion-resistant performance.

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Shun Kanso H.g. 7" Santoku Knife
Shun Kanso H.g. 7" Santoku Knife 

Designed for precision sharpness and masterful control, this 7" Santoku knife from Shun quickly will become your go-to for the prep work you do most. Part of the Kanso series, the stainless steel blade gives you durable reliability for years of slicing, dicing and mincing.

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Shun Premier 5.5" Santoku Knife
Shun Premier 5.5" Santoku Knife 

Smaller and lighter, this Shun Premier santoku knife features a finely honed blade and smooth performance that will make it your go-to for the prep work you do the most, from slicing carrots to chopping shallots.

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