Shun cutlery is designed to be used in a smooth, slicing motion—never in an up-and-down “chopping” manner. Imagine cutting wood with a handsaw, then slice through your food with a similar motion, intentionally pushing the knife forward and down as you slice, then pulling it back toward your body. Always pay attention to where your ﬁngers are in relation to the knife. Your skill and experience level should determine the speed at which you cut. When ﬁrst slicing with a Shun, it’s best to slow down and enjoy the effortless precision and cutting ability of your new knife. The only exception is when using Shun cleaver blades, which can be chopped with.
Please do not use Shun knives on bones, joints, or frozen foods. Shun knives are designed for precision slicing rather than crushing down through hard materials.
When your kitchen tasks call for cutting through hard foods, such as winter squash or produce with thicker, tougher rinds, like pineapple or watermelon, we recommend using the Shun Classic Western Cook’s Knife. This knife has been sharpened to a slightly wider angle, 22° on each side, to take on these heavier, harder foods. When cutting hard foods like these, you may find that the knife sticks in the food on occasion. If this happens, don’t twist the knife to the side to free it; that could damage the blade. Instead, lift the knife straight up and continue cutting. A handy tip for cutting hard vegetables, such as squash, is to heat the vegetable in the microwave briefly to soften it slightly before cutting. For chopping through bones, we recommend the Classic Meat Cleaver (DM0767).
The cutting surface you use makes a big difference in keeping your knives sharp. A good cutting board will help retain a sharp edge substantially longer. Medium-soft woods, such as hinoki, are preferred. Tile, ceramic, synthetic, marble, granite, or any kind of glass cutting boards are not recommended and can be very hard on your knives.