Spotlight on Shun Knives: About Shun by Kershaw

Raves for Shun by Kershaw

"These knives make me feel like a kitchen Samurai. Their beauty is matched only by their performance." —Alton Brown, TV celebrity chef and James Beard Award-winning author

"A new kind of steel makes these knives hard, flexible, and durable—they rarely need sharpening." —Bon Appetit, March 2004

"Kershaw's sharp and flexible 'Shun Classic' stainless-steel and wood carving set will have you maneuvering around joints like a pro." —Gourmet, November 2003

"Cadillac of the group, this [Santoku] knife felt 'sturdy' and 'solid.' Curvature of the blade made it good at rocking while mincing, and tip was sharp and decisive." —Cook's Illustrated, August 2004

"Kershaw's Shun Classic series of knives are beautiful, super sharp, and well balanced. Keep them on your kitchen counter and your dinner guests will assume you are a culinary genius." —Playboy, September 2003

About Shun by Kershaw
Performance, precision, and cutting-edge design—you can expect this and more from Shun knives. Forged in the samurai sword-making center of Seki City, Japan, Shun features centuries-old craftsmanship updated for the modern Western kitchen.

The Main Ingredients
The heart of a Shun blade is VG-10 “super steel,” a recipe of Carbon, Chromium, Cobalt, Manganese, Molybdenum, Silicon, and Vanadium. Sixteen layers of SUS410 high-carbon stainless steel are then folded and hammered together onto each side of this core to form a supportive Damascus-style pattern reminiscent of samurai swords, but without their rusting problems. The result: a blade of unmatched toughness with a razor-sharp edge that rarely needs sharpening. The textured pattern is more than just beautiful; it also reduces food sticking to the knife, which means shorter prep times and less damage to food.

The Blade
Shun knives, like samurai swords, feature thinner blades and sharper edges than Western cutlery. They can be thinner and sharpened at more acute angles because they’re made of such hard steel. The payoff is a lighter knife that slides more readily through food and allows for incredibly precise cutting. (Shun Classic knives are beveled, or sharpened, on both sides. Shun also manufactures a Pro line with a one-sided beveled edge and a hollow-ground back; these knives are designed with Japanese cooking in mind.)

The Bolster
Shun’s offset bolster of stainless steel balances the weight of the handle against the blade. That means your hand won’t slide toward the blade as it can with many heavier German knives. A Shun knife rocks smoothly and effortlessly on its pivot point as you chop, resulting in less hand fatigue. The bottom line: a perfectly balanced knife with the highest level of safety and control.

The Handle
The ergonomic “D” shaped handle locks into your hand, ensuring exceptional comfort and control. Shun Classic handles are made of ebony Pakkawood®, hardwood veneers impregnated with a waterproof resin, which provides strength and moisture resistance. These glossy handles offer the beauty of wood but are as durable as plastic and dishwasher safe. The Shun Steel line features a seamless, one-piece stainless-steel bolster, handle, and end cap.

The Look
Designed for performance and comfort, Shun knives are also jaw-dropping gorgeous. From the stainless-steel end cap to the distinctive moiré blade pattern, these knives are works of art. They’re sure to impress the most discerning home chef.

Shun Classic Knives by Kershaw

View all Shun Classic Knives »

Shun Classic
7-in. Hollow Ground Santoku Knife
#DM0718

Shun Classic
7 3/4-in. Chinese Chef's knife
#DM0712

Shun Steel Knives by Kershaw

View all Shun Steel Knives »

Shun Steel
8-in. Chef's Knife
#MH0706

Shun Steel
6-in. Tomato Knife
#MH0722

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