Shun Premier Steak Knife

A straight-edge blade slices through meat cleanly rather than tearing it. By minimizing damage to the muscle fibers, these knives help keep the natural juices and flavor inside the steak instead of on your plate.

Yes, these knives should be hand-washed and dried immediately after use to maintain the integrity of the steel. You should avoid putting them in the dishwasher, as the high heat and harsh detergents can damage the PakkaWood handles and dull the fine edge.

Yes, the knives feature a double-bevel blade and a symmetrical, contoured handle design. This makes them equally effective and comfortable for both right- and left-handed users.

The hammered Tsuchime finish is more than just an aesthetic choice; it creates small air pockets between the blade and the food. This reduces drag and prevents meat from sticking to the knife while you slice.

Thanks to the VG-MAX super steel core and a high Rockwell hardness of 60-61, these knives offer exceptional edge retention. With regular use and proper care, they will stay sharp for a long time, though you may eventually want to use a honing steel or professional sharpening service to maintain the 16-degree angle.

Full-tang construction means the metal of the blade extends through the entire length of the handle. This provides superior balance, stability, and long-term durability compared to knives where the blade is only partially inserted into the handle.