Classic Chefs Knife 15cm

The Shun Classic series features beautiful Damascus-clad blades and D-shaped ebony PakkaWood handles. Yet behind these handcrafted knives' beauty is function: razor-sharp blades offering top performance. Shun Classic's proprietary high-performance VG-MAX steel, which provides incredible edge retention, is clad with Damascus stainless steel, then ground and bead-blasted, revealing the flowing pattern of the layered steel. The result is a line of knives that are sharp, durable, and corrosion resistant, as well as beautiful to behold.

For a chefs knife that is particularly lightweight and highly maneuverable, try the Shun Classic Chefs Knife 15cm. Combining traditional European design with versatility, it excels in shredding, cutting, slicing, and cubing meat, fish, and vegetables. This smaller size is favored by many cooks for its exceptional nimbleness. Compared to its European counterparts, this knife features a thinner blade, reducing user fatigue. The wide blade design ensures knuckles stay clear of the cutting board and is extra handy when transferring cut food from board to pan. With its curved belly, the Chefs knife can be gently "rocked" through fresh herbs or spices to produce a very fine mince with ease.

• Cutting Edge: Hand-sharpened 16° double-bevel blade
• Steel: Proprietary VG-MAX cutting core, 34 layers each side (69 total including core) stainless steel Damascus cladding
• Hardness: 60 HRC
• Blade Length: 15cm
• Handle: D-shaped ebony PakkaWood®
• Origin: Handcrafted in Japan
• All Shun Classic 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.