$429.00 NZD

Shun Premier knives combine the artistry of ancient Japanese craftsmanship with cutting-edge technology. These blades are expertly crafted from VG-MAX steel, featuring a striking hamon line where the steels meet. They boast a sleek and lightweight design for nimble handling, and their tapered edges effortlessly guide food away. The hand-hammered tsuchime finish not only adds beauty but also enhances food release. The two-position handle, in rich walnut PakkaWood, offers a trigger grip for pull cuts as well as the perfect balance point for a pinch grip.

The Shun Premier Chefs Knife combines traditional European design with versatility for various kitchen tasks like shredding, cutting, slicing, and cubing meat, fish, and vegetables. If you are looking for a larger chefs knife then this 25cm Chefs Knife is an excellent choice. Because of Premier’s thinner, lighter blades, you'll find that this larger chefs knife handles just as easily as a smaller one, while still providing the longer cutting edge you want. Professional chefs often choose a longer blade length in order to handle an increased volume of product and improve efficiency in the kitchen. Its wide blade design prevents knuckles from touching the cutting board and aids in transferring ingredients from the board to the pan. The curved belly allows for a gentle rocking motion when chopping fresh herbs or spices, achieving a fine mince with ease.

  • Cutting Edge: Hand-sharpened 16° double-bevel blade
  • Steel: Proprietary VG-MAX cutting core, 34 layers (69 total including core) stainless steel Damascus cladding
  • Hardness: 60 HRC
  • Blade Length: 25cm
  • Handle: Contoured, ambidextrous walnut coloured PakkaWood®
  • Origin: Handcrafted in Japan
  • All Shun Premier knife purchases come in a beautifully presented gift box.

Use & Care:

  • Shun knives should be used in a smooth, slicing motion, not in a chopping, piercing or stabbing motion.
  • Do not use Shun knives on hard materials like bones, joints, frozen foods, or hard vegetables like pumpkin.
  • Use a good cutting board made of wood, wood composite, or polyethylene to retain a sharp edge for longer.
  • Hand-wash knives with gentle dish soap and do not leave them submerged in soapy water.
  • Store knives in a block, case, or magnetic holder to protect the blade and ensure safety.
  • Regular honing with a Shun Honing Steel is necessary to prolong the life of the blade, and sharpening should only be done when necessary using a Shun or Seki Magoroku Whetstone or by a professional sharpener.