The Shun Classic Knife Series is the original Shun collection, offering the widest variety of blade shapes for all your kitchen tasks. Known for their remarkable sharpness and durability, these knives are crafted with VG-MAX steel for a long-lasting, razor-sharp edge. Whether you're chopping, slicing, or dicing, the Shun Classic knives provide the precision and performance needed for every job, making them an essential tool for both professional chefs and home cooks alike.

Classic 7" Master Serrated Utility Knife: 7 in. (178mm)

Classic 10" Chef's Knife: 10 in. (254mm)

Classic 8" Chef's Knife: 8 in. (203mm)

Classic 8" Hollow Ground Chef's Knife: 8 in. (203mm)

Classic 8" Western Cook's Knife: 8 in. (203mm)

Classic 6" Chef's Knife: 6 in. (152mm)

Classic 8" Kiritsuke: 8 in. (203mm)

Classic 7" Asian Cook's Knife: 7 in. (178mm)

Classic 6" Utility Knife: 6 in. (152mm)

Classic 6" Serrated Utility Knife: 6 in. (152mm)

Classic 4" Paring Knife: 4 in. (102mm)

Classic Paring 3.5": 3.5 in. (89mm)

Classic 2.5" Bird's Beak: 2.5 in. (64mm)

Classic 6.5" Master Utility: 6.5 in. (165mm)

Classic 7" Hollow Ground Santoku: 7 in. (178mm)

Classic Santoku 7": 7 in. (178mm)

Classic 5.5" Santoku: 5.5 in. (140mm)

Classic 6.5" Nakiri: 6.5 in. (165mm)

Classic 7" Vegetable Cleaver: 7 in. (178mm)

Classic 9" Bread Knife: 9 in. (229mm)

Classic 8.25" Offset Bread Knife: 8.25 in. (210mm)

Classic 6" Ultimate Utility: 6 in. (152mm)

Classic 4.75" Steak Knife: 4.75 in. (121mm)

Classic 9" Hollow Ground Slicing Knife: 9 in. (229mm)

Classic 6.5" Carving Fork: 6.5 in. (165mm)

Classic 4.5" Asian Multi–Prep: 4.5 in. (114mm)

Classic 6" Boning & Fillet: 6 in. (152mm)

Classic 12" Hollow Ground Brisket Knife: 12 in. (305mm)

Hand Wash Only: Always hand wash your Shun Classic knives with warm, soapy water. Avoid the dishwasher, as the high heat and harsh detergents can damage the blade and handle. Dry the knives immediately with a soft towel to prevent water spots and rust.

Use the Right Cutting Surface: To maintain the sharp edge, use a wood or plastic cutting board. Avoid cutting on hard surfaces like glass, granite, or ceramic, as these can dull the blade quickly.

Handle Care: The PakkaWood handle is durable but should be kept dry. Avoid submerging it in water for long periods, and periodically apply a small amount of mineral oil to maintain its appearance and prevent cracking.