Shun Cutlery Classic Steak Knife

No, these knives are not dishwasher safe. The high-carbon steel and Pakkawood handles require hand washing with mild soap and immediate drying to prevent corrosion and handle damage.

The 16-degree edge is significantly sharper than the standard 20-25 degree angle found on most Western-style steak knives. This allows the blade to glide through meat fibers cleanly rather than tearing them, which helps keep juices inside the steak.

Yes, while the handles feature a D-shape design often associated with right-handed ergonomics, they are designed to be comfortable and secure for both left- and right-handed users.

VG-MAX is a high-performance stainless steel that holds an incredibly sharp edge for a long time. It provides the hardness necessary for precision slicing while maintaining enough durability to resist chipping during normal use.

Because of the high hardness rating (60-61 HRC), you should avoid using glass or stone cutting boards, which can dull the edge quickly. We recommend honing the blades regularly with a steel and using a whetstone or professional sharpening service when they eventually lose their bite.