Summary
Combining the best of two knife-making traditions, this knife from our Shun Classic line has a thicker blade than traditional Japanese cutlery and a 22-degree cutting edge modeled after European chef’s knives. The thicker, heftier blade allows it be used for heavy-duty cutting tasks while still offering the superb edge retention of the Shun Classic VG-Max "super steel" blade.
- Japanese-made chef’s knife with 22-degree blade-edge angle of Western kitchen cutlery.
- Appropriate for tasks such as cutting through small chicken bones, cracking crab shells (with spine) and preparing melon fruits with thick rinds.
- Thick, strong blade offers more belly curve for rocking cuts.
- Broad blade is useful for transferring chopped foods from cutting board to pot.
- VG-MAX "super steel" blade is clad on each side with 34 microthin layers of stainless steel, creating variegated look reminiscent of Damascus-style blade.
- Durable PakkaWood handle resists moisture and is D-shaped to sit comfortably in the hand.
- Extra weight in stainless-steel bolster balances heavy blade.
- NSF-certified knife meets high-level safety standards for professional kitchens.
- Handcrafted in Japan.
Dimensions & More Info
- 6" Knife: 6" blade, 5" handle; 6.8 oz.
- 8" Knife: 8 1/4" blade, 5" handle; 8 oz.
- Handcrafted in Japan.
Use & Care
Use
- 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 mild detergent; rinse and dry immediately.
- Avoid cleaners containing bleach or citrus extracts.
- Sharpen as needed. With regular use and honing once a week, knife should not need sharpening more than once or twice a year.
- Sharpen knife at home using whetstone or knife sharpener designed to sharpen at 22-degree angle, or have it sharpened by a professional.
- Store in safe place to protect edge and prevent injury.
