VG MAX steel with a hardness of 61 (±1) HRC forms the core of the entire blade, extending all the way to its cutting edge. Encased in 32 layers of Damascus steel, the knife showcases a flawless anatomy combined with a resilient blade that is both hard and flexible, thanks to its hybrid composition. Shun Classic blades feature a double-beveled edge.
The slim handle, crafted from durable pakkawood, is shaped in the traditional Japanese chestnut style. Premium resins infused into the wood make the material exceptionally resistant to moisture and wear. Its characteristic chestnut contour ensures a comfortable and secure grip while cutting, aided by a subtle ridge on the right side. The integrated tang enhances overall stability and balance.
✅ Proper Maintenance
Hand-wash the knife with warm water, then dry it with a soft cloth to preserve sharpness and material quality.
For long-lasting precision, use whetstones, while ceramic honing rods are excellent for fine edge adjustments during use.
Always store the knife properly to avoid contact with other utensils and potential damage.
It is recommended to use cutting boards made of wood, plastic, or rubber, as they are gentler on the blade and prolong its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives with high carbon content require special care to prevent oxidation and rust.
After each use, thoroughly wash with warm water and immediately dry with a soft cloth.
It is advisable to occasionally apply a thin layer of mineral or camellia oil on the blade for additional protection against corrosion.
Store knives in a dry place, avoiding prolonged exposure to moisture or aggressive cleaning agents.
? What to Avoid
Do not use the knife on hard surfaces such as glass, ceramics, steel, metal tables, or baking trays.
Do not cut bones or frozen foods, as this can damage the knife edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can compromise the integrity of both blade and handle.
A Japanese knife is a precision tool designed for specific culinary tasks. Do not use it for improper activities such as cutting bones, opening cans, or processing hard materials.
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