ShiranamiSet
Shiranami 6-Piece Block Set
The full wave: chef’s knife, nakiri, utility, paring, honing rod, and a pale birch block.
Check priceThe official home of Shun knives & cutlery
Shun knives,
made for the season.
A Shun begins in Seki City, where steel is layered, ground, and finished by hand. The result is an edge that cuts clean, holds longer, and asks less of the cook.
- Made in
- Seki City, Japan
- Edge
- 16 degrees
- Sharpening
- Free for life
Made in Seki City
More than 100 steps, finished by hand
Free lifetime sharpening
On every Shun knife, for as long as you own it
Limited lifetime warranty
Against defects in materials and workmanship
Order direct
Shipped from Tualatin, Oregon
Sets & statements
Start with a set. Then add the knife you reach for.
Limited editionSet
Kohen Limited Edition 2-Piece Set
An 8-inch chef and 6-inch utility in 71-layer Damascus, with leather sheaths and a metal travel case.
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PremierSet
Premier 8-Piece Professional Block Set
Chef, santoku, bread, utility, paring, two steak knives, honing rod, and a walnut block.
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All sets
ShiranamiSet
Shiranami 4-Piece Steak Set
Four steak knives in 71-layer Damascus, balanced for the table.
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PremierSet
Premier 4-Piece Steak Set
Four hammered steak knives with walnut PakkaWood handles and a dark wood tray.
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ClassicSet
Classic 7-Piece Essential Block Set
Chef, santoku, bread, utility, paring, honing rod, and a dark wood block.
Check priceEvery set ships with free lifetime sharpening. Full specifications and availability are shown at checkout.
Since 2002
A kitchen knife should disappear into the work.
Shun began in 2002 with one aim: make a knife that feels inevitable in the hand. Thin behind the edge. A handle that meets the palm without a seam. A cut that asks nothing of the cook.
We still make every Shun in Seki City, Japan, where our workshop has worked since 1908. More than 100 steps separate a sheet of steel from a finished knife. That sounds like a lot. It is also why a Shun sharpens cleanly after years of daily use.
The Shun workshop, Seki City
- 1908
- Blade work begins in our Seki workshop
- 100+
- Handcrafted steps from steel to edge
- 16°
- The Shun edge, ground thin and even
- 68-71
- Damascus layers across the lines
Most wanted
The knives people come back for.
Six knives that earn the space on the board.
ClassicKnife
Classic 8-Inch Chef’s Knife
The knife that built the collection. VG-MAX, 68 layers, and a 16-degree edge.
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PremierKnife
Premier 8-Inch Chef’s Knife
A hammered tsuchime finish, walnut PakkaWood, and the same VG-MAX core.
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Dual CoreKnife
Dual Core 8-Inch Chef’s Knife
VG10 over VG2, 71 layers, and a long edge that holds through service.
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KansoKnife
Kanso 6.5-Inch Nakiri
A thin, flat blade for vegetables. AUS10A steel and a tagayasan wood handle.
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ClassicKnife
Classic 5.5-Inch Santoku
The three-purpose blade: slice, dice, mince. Light in the hand and easy to steer.
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PremierKnife
Premier 9-Inch Bread Knife
A long serrated edge for crust without crushing the crumb.
Check priceThe six lines
One workshop. Six ways to cut.
Every Shun shares the same 16-degree edge and the same standard of finish. The difference is steel, handle, and how much the blade wants to be looked at. Move through the lines to find yours.
The original
VG-MAX · 68 layers · 16° edge
In use · Reviews
What cooks notice first.
Shun owners talk about the edge, the balance, and the knife they stop reaching past.
“The Classic chef’s knife is the only knife I’ve used for ten years. I hone it on Sundays, send it for sharpening once a year, and it still falls through an onion.”
“I bought the Premier santoku for my partner, then bought myself one a month later. The hammered finish really does keep food from climbing the blade.”
“The Shiranami set is the first set I’ve owned where every knife has a job. The nakiri gets used more than the chef’s knife, which I did not expect.”
Questions
Before you buy a Shun.
The questions we hear most: steel, sets, sharpening, and whether the dishwasher is ever allowed. It is not.
Ask us directlyYes, if you cook often and want one knife that lasts. A Shun blade passes through more than 100 handcrafted steps, takes a 16-degree edge, and comes with free lifetime sharpening and a limited lifetime warranty. You are paying for the steel, the layers, and the hours. If you cook twice a week, one good chef’s knife is a better first buy than a large block.
An 8-inch chef’s knife does the most work in a home kitchen: onions, herbs, chicken, squash. The Classic and Premier 8-inch chef’s knives are the two most direct choices. If your hands are smaller or you cook mostly vegetables, a 5.5-inch santoku is easier to steer and just as capable at the board.
Both use a VG-MAX core, 68 layers of Damascus, and a 16-degree edge. Classic has an ebony PakkaWood handle and a D-shaped profile. Premier adds a hammered tsuchime finish and a walnut PakkaWood handle, with a little more heft at the bolster. The cut is close; the feel and the look are not.
For most homes, a six- or seven-piece set covers nearly everything. The Shiranami 6-Piece Block Set adds the wave Damascus and a nakiri. The Premier 8-Piece Professional Block Set adds steak knives and a walnut block. The Classic 7-Piece Essential Block Set is the simplest complete kit. Avoid a set with slots you will never fill.
No. Heat, detergent, and contact with other utensils dull the edge and can damage the handle. Wash a Shun by hand in warm water with mild soap, rinse, and dry it at once with a soft cloth. Do not soak it. A minute at the sink is cheaper than a new edge.
Wash by hand, dry immediately, and store the knife dry. Use a wood or soft plastic board, not glass or stone. Hone lightly when the edge starts to drag, and sharpen when honing no longer brings it back. Never put a Shun in the dishwasher or leave it wet in a sink.
Yes. Every Shun knife comes with free lifetime sharpening. Contact us at info@shun-cutlery.com or call 1-800-325-2891 for current shipping instructions, turnaround, and the sharpening center address in Tualatin, Oregon. Our sharpening team works Monday to Friday, 8:00-16:30 Pacific.
Shun knives carry a Limited Lifetime Warranty against defects in materials and workmanship. It does not cover normal wear, accidental damage, misuse, or improper care. Registration is encouraged but not required, and you do not need a receipt to ask us a warranty question. Keep your order confirmation if you have it.
Order direct from the official Shun store at shop.shun-cutlery.com/buy. That is the only place we sell Shun knives. Buying from us means the knife ships from our Tualatin warehouse, the warranty is registered to you, and the free lifetime sharpening applies without a detour.
Registration is not required, but it helps us find your order if you need warranty service or sharpening. Email info@shun-cutlery.com with your order number and the knife model, and we will add it to our records. Keep your order confirmation in case you need it later.
The Classic line uses a D-shaped handle designed for right-handed control. Many left-handed cooks still find it comfortable, but handle shape is personal. Hold one before you buy if you can. If you prefer a more neutral feel, the rounder handles on Premier and Kanso are worth trying.
Classic and Premier use a VG-MAX core with 68 layers of Damascus. Dual Core and Shiranami use VG10 over VG2 with 71 layers. Kanso uses AUS10A. Sora uses a VG10 composite edge clad in 420J steel. Every Shun is finished with a 16-degree edge and made in Seki City, Japan.
The long view
The knife you keep.
Start with a chef’s knife, or choose the set that fits your kitchen. Every order ships direct from us, with free lifetime sharpening behind it.
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