Shun Premier Steak Knife

VG-MAX is a high-carbon, high-cobalt stainless steel that holds a significantly sharper edge for longer than standard kitchen knife steels. It is specifically formulated to provide the hardness required for thin, precise Japanese-style blades without becoming overly brittle.

Yes, these knives should be hand-washed and dried immediately after use to protect the Damascus steel and Pakkawood handles. Avoid putting them in the dishwasher, as the high heat and harsh detergents can damage the wood and dull the fine edge.

The hammered finish creates small air pockets between the blade and the food, which helps reduce drag and prevents slices from sticking to the knife. This allows for smoother, cleaner cuts through meats without tearing the fibers.

These are plain-edge, fine-edged knives. Unlike serrated blades that saw through meat, these sharp, straight edges slice cleanly, which preserves the texture and juices of high-quality cuts.

Pakkawood is a composite material made of genuine wood veneers and resin, making it highly resistant to moisture, heat, and bacteria. It offers the aesthetic warmth of natural wood with the durability and stability required for professional-grade kitchen tools.

Yes, but because of the 16-degree edge angle and the hardness of the VG-MAX steel, you should use a whetstone or a high-quality manual sharpener designed for Japanese blades. Avoid electric pull-through sharpeners, as they can be too aggressive and may damage the Damascus cladding.