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Care & Handling

Your high-quality knives need a certain amount of care to make sure that you can enjoy the knife and its sharpness for a long time. 

Rinse the knives in hot water before using them for the first time. After each use, make sure that the knives are washed straight away (with a mild detergent) and dried with a soft cloth. Acidic foods in particular should be rinsed off immediately after use.

For your own safety you should always wipe the knife away from you along the back of the cutting edge with a cloth or towel.

Always wash the knives by hand in order to protect the material and maintain long-lasting sharpness.

Never clean the knives in a dishwasher. This will not only affect the material but also the edge’s sharpness and will cause pitting in the knife. Hand washing is recommended with gentle soap. Do not soak knives with handles of natural wood for too long. Apply a little neutral vegetable oil from time to time.

We recommend that you cut onto wooden boards or plastic bases of medium strength. Glass, stone and granite are not suitable as a cutting surface, as they can cause permanent damage to the knives' delicate blades.

Don't push straight down on your blades; this will result in arm fatigue for the user and can be hard on your blades. When you cut, it's important to use a "locomotive" motion. By pushing the blade forward when you slice, rather than pushing straight down, the blade does the work rather than using your muscles to cut. This motion will cut down on muscle pain and keep your blade in excellent condition.

Do not use the point of the knife to lift or lever open objects.

The blades are absolutely not suitable for cutting bones (including of fish) or frozen foods.The cutting edge of Shun is thinner than normal knives. Therefore do not use to cut through bone as this will cause the knife to chip. It is not designed to chop through bone – meat, chicken, fish or pumpkin. For this purpose you will need to use a cleaver. Don't use Shun knives on bones or joints. These knives are designed for precision slicing, not for chopping through bones. 

It's very important to the life of your blade to keep your knife honed regularly. First and most importantly, you must understand that there is a difference between honing and sharpening your knives. Honing is the act of maintaining your blade. It helps put your blade back into alignment to give you the: best performance possible: until such time as your knife needs sharpening.

Sharpening your Shun knives you can take your knives to a professional sharpener or use an Electric Sharpener but remember that sharpeni ng is NOT something that should be one on a weekly or even monthly basis. Sharpening does remove some of the metal of the blade so sharpening too often may reduce the life of the blade.

When storing the knives, make sure that the blade does not come into contact with other metal objects. This way the knifes will avoid objects that frequently cause damage.

The best way to store the knives is in a knife block, a wooden drawer insert, on a magnetic wall board made of wood or with a blade guard (or sheath) in the drawer.

You should ensure that all knives with natural wood handles do not remain in water too long. Oil the handle from time to time with a little neutral vegetable or camellia oil.