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our favorites : shun kitchen knives

the only knives you will ever need

as a designer and hostess, these shun are must have kitchen tools. they're beautiful, they're sharp, and they will last you a lifetime... maybe even a few lifetimes.


pronounced shoon, like moon

quality and beauty, hand in hand

shun knives are handcrafted in Japan following generations of knife making tradition.

their pakka wooden handles are infused with a resin, making them resilient and water resistant. they are comfortable to hold and easy to manipulate.

their blades are made of a proprietary core that creates a wear resistant razor-sharp edge. the outside of the blade is made up of 68 layers of incredibly beautiful stainless damascus steel. this give the blade that beautiful marbled effect that we love to display on our knife magnet. stainless steel is also a bit softer than other options, which means it's more durable, less likely to get dents and dings. that also means it will need to be sharpened more often.


shun's collection of knives are definitely not inexpensive, but you most definitely get what you pay for. with the expense comes a lifetime warranty with lifetime sharpening. you pay to send them your knives, and they take care of the rest. i'm very appreciative of the quality service i received when i sent our knives back to be sharpened, after having them for two years. it did take a few weeks to get them back, so i would recommend having a few cheaper back-up knives if you're a busy chef.


as you can see, we display our knives on the kitchen wall with a knife magnet. did you know these are also a safe way to store any knives to keep their edges from dulling?

a very important part of knife care is not leaving them in the sink, for your safety and theirs. when you use them, try leave them on the counter until it's dish time, or clean them right away. while the handles are water resistant, they don't like taking baths. definitely do not put them in the dishwasher.

honing your knives will also keep them cutting to their full potential every time. blades don't need to be sharpened often, but if you begin to notice smears of food on your cutting board, it's because your knife is smashing the cells rather than cutting through them. it's time to hone your blade, which realigns the burr [edge] of the blade to straight. this will allow the sharp edge of your blade to make direct contact with the food you're trying to prepare.

where to buy


william sonoma

sur la table


buy some for yourself, you won't regret it!

happy slicing and dicing,


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