This Japanese knife features a gyuto-style blade with a wide, fairly flat heel that’s perfect for push cuts. The front half of the blade has a little bit of belly – perfect for gently “rocking” through fresh herbs and spices to make a very fine mince. 

Constructed with AUS10A high-carbon stainless steel and reinforced with vanadium, this chef’s knife is strong, corrosion resistant, and wear resistant with a razor-sharp 16-degree edge. The full-tang handle is made with beautiful and durable contoured tagayasan wood, known as “iron sword wood,” and offers a secure grip, excellent control, and precision balance. 

In Japan, the blade is more than a tool – it’s a tradition. Housed in Seki City, the heart of the Japanese cutlery industry, Shun Fine Cutlery is dedicated to maintaining this ancient tradition. Each knife is handcrafted by highly skilled artisans to produce blades of unparalleled quality and beauty. We also leverage modern, premium materials and state-of-the-art technology to provide Shun quality to millions of professional chefs and avid home cooks throughout the world.