Shun
Shun is the kitchen knife line of Japan's Kai Group, founded in Seki City in 1908; the Shun brand dates to 2002. Blades are made in Seki, where each knife passes at least a hundred handworked steps. Cutting cores use hard stainless steels such as VG-MAX, SG2 and AUS10A, ground to roughly 16 degrees per side, thinner than the usual European bevel. Kai USA in Tualatin, Oregon serves the American market. Lines differ mainly in steel and finish, from the plain Sora to the Damascus-clad Classic, Premier and Kaji.
A sensible pick for a cook who does plenty of vegetable work and accepts the upkeep: hand washing, drying at once, honing on a whetstone. Wrong tool for bones, frozen food or the dishwasher, because thin hard edges chip. Kai USA covers defects with a limited lifetime warranty and sharpens Shun knives free at its Oregon plant, though the owner pays shipping and waits several weeks.
Address: Tualatin, Oregon, 18600 SW Teton Avenue
Pros
- Blades made in Seki, Japan, not outsourced
- Hard cutting cores: VG-MAX, SG2, AUS10A
- About 16 degree edge per side, thin slices
- Limited lifetime warranty on defects
- Free sharpening at the Oregon facility
- Range from entry-level Sora to premium Kaji
Cons
- Thin edges chip on bones and frozen food
- Hand wash only, dishwasher voids warranty
- Sharpening round trip takes several weeks
- D-shaped handles suit right-handers better
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