Shun Classic Chef’s Knives
- Special Offer
Indispensable for everyday cutting tasks from chopping to slicing, Shun's chef's knives feature supersharp blades and comfortable handles that provide strength and control.
- VG-MAX "super steel" blade is clad on each side with 34 microthin layers of stainless steel, creating a variegated look reminiscent of a Damascus-style blade.
- Long, slightly curved blade is efficient for both slicing and chopping.
- Exceedingly sharp cutting edge is long lasting and easy to maintain.
- Durable PakkaWood handle resists moisture and has a D shape, to sit comfortably in the hand.
- This NSF-certified knife meets the high-level safety standards for professional kitchens.
- Handcrafted in Japan.
- Dimensions & More Info
- 6" chef's knife: 6"-long blade; 6"-long handle; 4.8 oz.
- 8" chef's knife: 8"-long blade; 6"-long handle; 6.6 oz.
- 10" chef's knife: 10"-long blade; 6"-long handle; 8.4 oz.
- Use & Care
- Always use caution when handling sharp objects.
- Avoid cutting on hard surfaces such as stone, metal or glass.
- It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.
- Hand-wash with warm water and a mild detergent; rinse and dry immediately.
- Avoid cleaners containing bleach or citrus extracts.
- Sharpen as needed. With regular use and honing once a week, your knife should not need sharpening more than once or twice a year.
- Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional.
- Store knife in a safe place to protect its edge and prevent injury.
This item is shipped from our warehouse by UPS to arrive within five business days of our receiving your order.
The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.
Next Day Delivery
For an additional charge of $17.50 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.
Orders reciived by 9:00 p.m., Eastern time, Monday through Thursday will arrive the next business day; orders placed Friday thorugh Sunday will arrive on the following Tuesday.
At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.
If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners, and knife storage) please contact us at 888.922.4108 to initiate the return.
We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor, or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.
For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.
- Gift with Purchase
- Warranty Information
Learn more about Care, Sharpening, Warranty Policy and Shipping Instructions. View details
- Free Knife Sharpening in Stores
Working with a sharp knife is safer, more effective and much less tiring than trying to cut and slice with a dull one. To ensure top performance, bring your favorite knife into your local store and one of our cutlery experts will give it a fresh, new edge using our precision equipment. The first knife is free; each additional knife is just $5.
Our stores also offer knife demonstrations to teach you the correct grip, positioning and basic knife techniques and can help you find the perfect cutlery for your needs – just ask a store associate for assistance.
Rated 1 out of 5 by CaliGurl from Too delicate I've had my knives for a couple of years now and I am not at all impressed. They are way too delicate and chip ever so quickly. I put the knife in the wrong part of the block accidentally and the darn thing chipped. This has happened to more than one knife in my set. I am very careful with my knives and I am so surprised when I see a peice chip. I regret getting rid of my Wustoff knives which I had before picking these up. I wish I still had them. Despite the $1000 investment I would take my Wustoff any day! To be fair, they are wonderful and sharp, but being too cautious to the point of fear does not make them worth the investment. I don't recommend these knives.Date published: 2016-04-29Rated 1 out of 5 by Boonie from Incredibly unimpressed I received this knife as a Christmas gift. It is my first "nice" kitchen knife. I collect pocket knives and have quite a few so I am well versed in blade steel. I must say that this knife came very dull and has quite a few spots where the edge has been slightly folded. I am surprised no one noticed this in the store. I cannot comment on the performance of the steel and am undetermined if I will exchange it for the same or choose a different brand all together. Perhaps I have to high of standards as I do not feel the quality is there for the praise these knives seem to receive. I expected more from KAIDate published: 2015-12-26Rated 3 out of 5 by Sheb from Not good for pro cooks Had a 10" classic chefs knife for 9 years, use it professionally in busy kitchens. At first it was very sharp, but once it dulls it doesn't resharpen very well. I know how to sharpen knives, but no luck with my stones, I even took it into a sharpening biz - still wasn't sharp. I even took it into the Kershaw facility here in Portland 3 times and even they couldn't get it sharp! I'm thinking it's this VG Max steel, they make it sound good but it's not very popular. I use the knife less and less, sad to say, and pretty soon it'll be out to pasture in my home kitchen.Date published: 2014-10-12Rated 5 out of 5 by Princess57 from Best knife ever This is the best chefs knife I have ever bought. It is sharp and a great size to chop just about anything. The quality is superior. And the feel of it in my hand is excellentDate published: 2014-09-15Rated 5 out of 5 by smayo from Wonderful knife, well worth the money. I have had my Shun Classic 8" Chef's knife for a year now. I absolutely love it. I also have a Shun Classic paring knife along with a double hollow ground sumo santoku and serrated knife, which I also love. I highly recommend this knife aswell as the other Shun Classics.Date published: 2013-04-29Rated 5 out of 5 by SFChris from Awesome Knife I have one Shun Chef's knife, and it is my life goal to grow the collection to a full block. I love this knife. I take it every 6/12 months or so to a shop to have it sharpened and it's as good as new. I might stop in to one of the sharpening lessons at the local Williams-Sonoma.Date published: 2013-03-02Rated 5 out of 5 by DianeA2 from Buying more I recieved ths knife in November and use it over any knife I own. Sharp edge holds, washes easily and light weight. Replacing all me knives with Shun.Date published: 2013-01-14Rated 1 out of 5 by wslandry7 from Blade Damage I loved how sharp this knife was until last night when I was cutting up a chicken. It has a huge chip in the blade. This knife is only good for veggies. Now I'm back to using my Global but its not as sharp as the shun. Now where is the metal chip? Opps!!!!!Date published: 2012-04-11