The perfect knife to slice ham and salmon. The flexibility of the blade offers precision slicing around the bone.  

Great for boning and skinning smaller meats and fish. The soft bend of the flexible blade makes it easier to cut around bones. It's also used for slicing through delicate fruit. The GS series is a classic collection of small to medium-sized knives for general and special preparation.      

Similar to the flexible boning knives, the fillet knife is used to prepare fish. The flexibility of the blade easily slices along the backbone and under the skin of fish.  

Similar to the flexible boning knives, the fillet knife is used to prepare fish. The flexibility of the blade easily slices along the backbone and under the skin of fish.  

Similar to the flexible boning knives, the fillet knife is used to prepare fish. The flexibility of the blade easily slices along the backbone and under the skin of fish.  

The Yanagi knife has a long and very thin blade especially designed to prepare sashimi, sushi, sliced raw fish and seafood. The blade is purposely angled from one side and flat on the other. This allows sharper and more precision cutting and slicing from one side of the blade.  

Specialty knife with a rectangular knife tip designed for preparing and slicing octopus, squid and seafood for sashimi and sushi.  

Similar to the flexible boning knives, the fillet knife is used to prepare fish. The flexibility of the blade easily slices along the backbone and under the skin of fish.  

The chef's knife is the multipurpose workhorse of the kitchen. Perfect for mincing, cutting, chopping, slicing and prep work. The "workhorse" of the kitchen is perfect for cutting, chopping, slicing and prep work.  

ClassicAfter a chef's knife and a paring knife, some cooks say that the knife they most can't live without is their bread knife. It's a crime to ruin a fresh loaf of bread by smashing it beneath the blade of a dull knife. The wide, “low frequency" serrations on the Shun Classic Bread Knife are not only razor-sharp, but they do a much better job slicing any type of bread than a straight-edged knife. The undulating serrations provide the power you need to gently saw through a crusty loaf without tearing the tender interior. And it works equally well on very soft breads and even pastries. Slice tender or crusty breads with no ripping, squashing, or tearing Proprietary VG-MAX cutting core is wear and corrosion resistant, strong, and very fine-grained to enable a razor-sharp, long-lasting, single-bevel 16° edge 34 layers of stainless Damascus cladding each side (68 total); support the core, add stain resistance, and help food release from the blade D-shaped ebony-finished Pakkawood handles are comfortable for both left- and right-handed users; durable, beautiful, and won't harbor bacteria Full composite tang for light weight and perfect balance Handcrafted in Japan