Shun Classic Vegetable Cleaver

No, this knife is designed specifically for vegetables and herbs. The blade is precision-ground for fine slicing and chopping, so using it on bones or frozen foods could chip or damage the delicate VG-MAX steel edge.

Hand wash the knife with warm water and mild soap, then dry it immediately with a soft towel. It is not dishwasher safe, as the high heat and harsh detergents can damage the PakkaWood handle and dull the blade.

The wide, flat profile of the blade allows you to easily scoop up large amounts of chopped vegetables from your cutting board to the pan. It also provides a stable surface for crushing ingredients like garlic or ginger.

PakkaWood is a resin-infused material that is highly water-resistant and durable, so it does not require oiling or special maintenance. Simply keep it clean and dry to ensure it remains comfortable and secure in your hand.

Because of the high-performance VG-MAX steel, this knife holds an exceptionally sharp edge for a long time. Depending on your frequency of use, we recommend honing it regularly and professional sharpening or using a whetstone once or twice a year.

Yes, the full tang provides excellent balance and structural integrity, making the 12-ounce knife feel substantial yet controlled. This weight distribution helps the blade do the work for you, reducing fatigue during repetitive chopping tasks.