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Traditional Japanese Knife

  • Sugg. Price: $175 Our Price: $99.95
    The honesuki is the traditional Japanese boning knife used for poultry, but you'll find it excels for trimming all meats and fish. Its short, triangular blade maneuvers easily around bones and between joints, and the blazing-sharp edge cuts through meat and cartilage like butter. Named for the blacksmith's forge, the premium Kaji series was developed by Shun's master knife makers exclusively for Williams-Sonoma. Short, triangular blade bones meats, poultry and fish with accuracy and ease.
  • Sugg. Price: $313 Our Price: $249.95
    The Shun Blue Steel series was developed in partnership with award-winning chef Chris Cosentino, known for his nose to tail philosophy of using the whole animal. These traditional Japanese knives feature a core of blue steel a fine-grained carbon steel favored by professional chefs for its blazing sharpness that is encased between two layers of stainless steel.
  • Sugg. Price: $215 Our Price: $149.95
    Ideal for precision tasks like mincing and paper-thin slicing, this santoku combines classic German craftsmanship and traditional Japanese styling. Oval-shaped hollows on the blade allow the knife to glide through foods without sticking. To keep your knife in top condition, weve included a Wsthof sharpener, specially designed for use on Asian-style blades. Set includes Wsthof Classic Ikon santoku knife with free Wsthof Asian Edge knife sharpener.
  • Sugg. Price: $325 Our Price: $259.95
    From our premium Kaji line by Shun, this knife has a thicker blade than traditional Japanese cutlery and a 22-degree cutting edge modeled after European chefs knives. The thicker, heftier blade allows it be used for heavy-duty cutting tasks. Crafted in Japan, their strong, razor-sharp blades merge new technology and centuries-old handcrafting traditions. Blades are constructed with a core of SG-2 powdered steel clad in a true Damascus layer of forged nickel and stainless steel.
  • Sugg. Price: $159 Our Price: $122
    Global's award-winning knives are made to the exacting standards of Japanese professional chefs. The deba is a traditional Japanese fish knife used to prepare fish, including the tasks of severing the head and tail, cutting through fish bones and chopping the filets. This Global deba knife also excels for precision cutting of meats and poultry, and safely cuts through small bones (though it is not intended for use as a cleaver).
  • Sugg. Price: $313 Our Price: $249.95
    The Shun Blue Steel series was developed in partnership with award-winning chef Chris Cosentino, known for his nose to tail philosophy of using the whole animal. These traditional Japanese knives feature a core of blue steel a fine-grained carbon steel favored by professional chefs for its blazing sharpness that is encased between two layers of stainless steel. In Japan, using a kiritsuke is a sign of a master chef.
  • Sugg. Price: $225 Our Price: $179.95
    Staying true to its Asian origins, the Shun Pro collection features the classic single-bevel blades and styling that define traditional Japanese cutlery. Designed primarily for the preparation of vegetables, the usuba is thin and light for quick chopping with less fatigue. The nearly straight edge of the usuba makes effortless contact with a cutting board for precision cutting. The traditional single-bevel, scalpel-like edge is the favored style for preparing Asian cuisine, including sushi and sashimi.
  • Sugg. Price: $169$188 Our Price: $134.95$149.95
    Combining the best of two knife-making traditions, this knife from our Shun Classic line has a thicker blade than traditional Japanese cutlery and a 22-degree cutting edge modeled after European chefs knives. The thicker, heftier blade allows it be used for heavy-duty cutting tasks while still offering the superb edge retention of the Shun Classic VG-Max super steel blade. Japanese-made chefs knife with the 22-degree blade-edge angle of Western kitchen cutlery.
  • Sugg. Price: $225 Our Price: $179.95
    The Shun Blue Steel series was developed in partnership with award-winning chef Chris Cosentino, known for his nose to tail philosophy of using the whole animal. These traditional Japanese knives feature a core of blue steel a fine-grained carbon steel favored by professional chefs for its blazing sharpness that is encased between two layers of stainless steel.
  • Sugg. Price: $263$269 Our Price: $209.95$214.95
    Staying true to its Asian origins, the Shun Pro collection features the classic single-bevel blades and distinct styling that define traditional Japanese cutlery. Originally known as a fish knife, the deba is equally adept at performing precision cuts on chicken, beef and other meats. The traditional single-bevel, scalpel-like edge is the favored style for preparing Asian cuisine, including sushi and sashimi.
  • Sugg. Price: $746 Our Price: $435
    World-renowned French chef Michel Bras believes cooking, like any art, requires the finest tools. Created in Japan in collaboration with Kai, the producer of Shun knives, this knife makes a beautifully clean cut through all textures of breads, leaving few traces of crumbs. Uniquely shaped waves on the blade allow for the ideal push/pull cutting motion through all textures of breads. Hand assembled to exacting specifications.
  • Sugg. Price: $213$225 Our Price: $169.95$179.95
    Staying true to its Asian origins, the Shun Pro collection features the classic single-bevel blades and styling that define traditional Japanese cutlery. Designed to cut paper-thin slices of fish and meat, this knife is a necessity for preparing sushi and sashimi. The traditional single-bevel, scalpel-like edge is the favored style for preparing Asian cuisine, including sushi and sashimi.
  • Sugg. Price: $175$190 Our Price: $79.95$149.95
    Combining German craftsmanship and traditional Japanese styling, this santoku is deftly proportioned for precision tasks like mincing and paper-thin slicing. The high-carbon-steel blade has shallow oval-shaped depressions to keep foods from adhering to it. Knife is precision forged from a single piece of sturdy high-carbon steel that resists stains and corrosion. Blade has hollow-ground depressions to reduce friction and minimize sticking.
  • Sugg. Price: $376 Our Price: $325
    World-renowned French chef Michel Bras believes cooking, like any art, requires the finest tools. Created in Japan in collaboration with Kai, the producer of Shun knives, this versatile knife is specially designed for delicate tasks like preparing fish.The razor-sharp blade is rigid enough for general slicing and cutting yet pliable enough for careful work.Hand assembled to exacting specifications.
  • Sugg. Price: $513 Our Price: $440
    World-renowned French chef Michel Bras believes cooking, like any art, requires the finest tools. Created in Japan in collaboration with Kai, the producer of Shun knives, this knife has oval indentations along the blade that keep slices from sticking.Designed for slicing foods from salmon to ham, with a scalloped blade that minimizes sticking.Hand assembled to exacting specifications.
  • Sugg. Price: $210$249 Our Price: $99$199
    Legendary industrial designer Komin Yamada brings a new age of innovation to Global cutlery with Saiindividually hand-hammered knives with one-of-a-kind character. Unifying function and design, this distinctive Japanese santoku combines an ergonomic handle with a triple-layered steel blade that combines characteristics of a Western chefs knife and a cleaver.
  • Sugg. Price: $249 Our Price: $189
    Legendary industrial designer Komin Yamada brings a new age of innovation to Global cutlery with Saiindividually hand-hammered knives with one-of-a-kind character.
  • Sugg. Price: $85$95 Our Price: $39.95$74.95
    Combining German craftsmanship and traditional Japanese styling, this santoku is deftly proportioned for precision tasks like mincing and paper-thin slicing. The high-carbon-steel blade has shallow oval-shaped depressions that keep foods from adhering to it. Knife is precision forged from a single piece of sturdy high-carbon steel that resists stains and corrosion. Wusthof's Precision Edge Technology (PEtec) creates an extraordinarily sharp blade that retains its edge 30% longer.