About Shun
Shun Knives are handcrafted in Japan they are as beautiful as they are functional.
Shun has earned a stellar reputation worldwide for its commitment to excellence. Handcrafted in Japan by skilled artisans, each knife is a testament to the brand's dedication to blending age-old craftsmanship with modern technology. Discover the unparalleled performance, durability, and the beauty of Japanese craftsmanship.
Japanese Blade Shapes
Materials
Damascus Steel
Is in its modern form an alloy consisting of multiple visible layers produced in combination with a core steel. The base material used for the production of modern Damascus steel derives from steels with various contents of accompanying elements. The combination of steel grades with contrasting properties allows the production of particularly hard and at the same time flexible steels.
VG-MAX
61 (±1) HRC
Based on VG 10 steel, its properties have been further optimized. Enriched with higher chromium and vanadium content than VG 10, it offers improved edge retention and corrosion resistance. A higher carbon content also makes it harder than other steel grades.
Care Instructions
Cutting
We recommend using wooden boards or medium-strength plastic cutting boards as a cutting surface. Glass, stone, and granite are unsuitable as cutting surfaces, as they can permanently damage the delicate edges of knives.
Shun knives are generally not suitable for cutting bones and fish bones or frozen foods.
Cleaning
Rinse the knives with hot water before first use. Protect your knives by cleaning them immediately after use (with mild detergent). Then rinse the blade with clean water and dry it thoroughly with a soft cloth. You should rinse your knives immediately, especially after cutting acidic foods.
Knives should never be put in the dishwasher. Always wash knives by hand to protect the material and maintain their sharpness for a long time.
Storage
When storing knives, make sure the cutting edge does not come into contact with other metal objects. This will prevent damage to the blade.
It's best to store knives in a knife block, a wooden drawer insert, a wooden magnetic strip, or a blade protector in the drawer.
Sharpening & Care
Especially with knives with natural wood handles, be careful not to leave them in water for too long. For extra care, oil the handles and blades of your knives from time to time with neutral vegetable or camellia oil.
It is also recommended that you have your knives professionally sharpened from time to time to repair any signs of wear on the edge and ensure lasting sharpness.
Due to the high hardness of our knives, sharpening steels are completely unsuitable. From traditional whetstones to a complete electric system, our range offers the right tool for every one of our knives.