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 Nakiri knife, simply meaning "vegetable knife" in Japanese, stands out with its unique shape. Its practicality shines through with a blunt tip that enhances kitchen safety while maintaining efficient slicing and dicing capabilities for vegetable prep. Unlike a chef's knife, the Nakiri's straight blade and spine make it ideal for a push cut technique, moving the knife down and forward with the edge parallel to the cutting surface. If you frequently prepare salads or stir-fries, you'll love the Shun Premier Nakiri Knife.

  • 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: 14cm
  • 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.