Shun Classic Steak Knife

Unlike serrated knives that tear through meat fibers, these Shun knives feature a razor-sharp, fine-edge blade. This allows for clean, precise slicing that preserves the meat's natural juices, resulting in a more tender bite.

Yes. While the handles feature a traditional Japanese D-shape, they are designed to be comfortable and ergonomic for both left- and right-handed users.

Because these knives use high-quality VG-MAX steel, they hold an edge exceptionally well. When they eventually need sharpening, you can use a whetstone or a professional-grade honing tool designed for fine-edge Japanese blades.

No, these knives should be hand-washed and dried immediately after use. Dishwashers can damage the Pakkawood handles and dull the precision-ground edges over time.

The 68-layer Damascus cladding provides structural support to the VG-MAX cutting core. This adds significant durability and stain resistance to the blade while helping food release more easily during slicing.