Shun Classic Knife Block

VG-MAX is a high-performance, proprietary Japanese steel that holds an incredibly sharp edge longer than standard stainless steel. It is specifically designed to be hard and corrosion-resistant, allowing for the thin, precise geometry required for Japanese-style cutting.

The 16-degree double-bevel edge is significantly sharper than the 20- to 25-degree angles found on most Western-style knives. This allows the blade to glide through ingredients with less resistance, resulting in cleaner cuts and less bruising of delicate produce.

Yes, PakkaWood is a premium material made by impregnating genuine hardwood with resin, making it highly water-resistant and durable. It provides the natural look and feel of wood while standing up to the moisture and temperature fluctuations of a busy kitchen.

Because these blades are harder and thinner than standard knives, you should avoid using pull-through sharpeners, which can damage the edge. We recommend using a whetstone or having them professionally sharpened to maintain the integrity of the 16-degree angle.

Yes, the honing steel is essential for maintaining the blade's alignment between sharpenings. Using it regularly helps straighten the microscopic edge of the steel, keeping your knives feeling sharp and performing at their best for longer periods.

No, these knives should always be hand-washed and dried immediately. The dishwasher's high heat, harsh detergents, and the physical movement of the blades against other items can damage the sharp edge and degrade the PakkaWood handles.