Why Shun Premier Knives Are Worth It (and On Sale This Month)

If you've ever watched someone glide through a tomato with a knife that barely seems to touch it, there's a good chance it was a Japanese blade. Shun Premier is one of the most popular lines out there, and this month eKitchenWorld has the Shun Premier collection on sale for 20% off through October 31.

Here's what sets it apart, and how to pick the right one for your kitchen.

What makes Shun Premier different

Made in Seki, Japan. Seki has been a center of Japanese blade-making for centuries, and every Shun knife is still made there.
VG-MAX steel core. This is Shun's own high-carbon steel. It's hard enough to hold a very sharp edge for a long time without needing constant sharpening.
68 layers of Damascus cladding. The steel core is wrapped in layers of stainless Damascus, which protects it and gives the blade its rippled pattern. No two look exactly alike.
Hand-hammered "tsuchime" finish. Those little dimples aren't just pretty. They create tiny air pockets so food is less likely to stick to the blade.
A 16° edge. Most Western knives are sharpened to around 20°. A narrower angle means a cleaner, easier cut.
Walnut-finish PakkaWood handle. It's comfortable, moisture-resistant, and shaped to work in either hand.

Which Shun Premier knife should you start with?

If you only buy one, make it the Shun Premier 8-Inch Chef's Knife. It handles chopping, slicing, and dicing for most everyday cooking. Want a smaller or larger chef's knife? There's also a 6-Inch and a 10-Inch version.

If you prefer a shorter, lighter blade, a Santoku is great for vegetables and quick prep. Choose the 7-Inch Santoku or the more compact 5 1/2-Inch Santoku.

For smaller jobs like trimming, peeling, and shallots, add the 4-Inch Paring Knife.

A few more worth a look:

5 1/2-Inch Nakiri Knife for fast, straight-down vegetable chopping.
9-Inch Bread Knife for crusty loaves and soft tomatoes.
6-Inch Boning/Fillet Knife for breaking down chicken and filleting fish.
9.5-Inch Slicing Knife for roasts, brisket, and holiday turkey.

Want the whole set?

If you're building a kitchen from scratch, a set is the easiest way to get everything at once, and the sets are part of the sale too:

How to keep it sharp for years

Hand wash and dry it right away. Never put it in the dishwasher.
Use a wood or plastic cutting board, not glass or stone.
Hone it regularly to keep the edge straight, and sharpen it when it starts to feel dull.
Skip the frozen foods and bones; that's what a cleaver is for.