What's the correct way to pronounce Shun? Say, “Shoon” (rhymes with moon). Shun is the Japanese concept of eating fresh, local, and in-season—when food is at the peak of perfection. At Kai, we work hard to live up to that tradition every day, making fine kitchen cutlery that is always at the peak of its perfection, too.

What is the Shun Honing Steel made of? Honing steel is used to realign the micro edge of the knife. With Shun knives, the VG-10 cutting core is so hard that it stays sharp longer than other knives. Depending on how often you use your Shuns, you may wish to hone your knives only once a week or so. The Shun Honing Steel has a micro-ridged stainless-steel rod that is used to gently realign the knife’s edge. It features a premium moisture-resistant PakkaWood handle with a built-in 16° honing guide to help you hone to the correct angle easily.

Are the Shun Classic’s D-shaped handles only for right-handed users? No. The D-shape of the Shun Classic handles was designed to tuck into the palm of a right-handed user and provide more control by leaving less space between handle and hand. That said, many left-handers find that the handle works just as well for them. The best way to know whether a knife is right for you is to actually hold the knife in your hands before making your purchase.

Are the Pure Komachi 2 knives ceramic? No, they’re not. Our Pure Komachi 2 blades are made of high-carbon stainless steel with a food-safe, FDA-approved resin coating. This non-stick coating (similar to Teflon) provides the eye-catching color, resists corrosion, makes cleaning simple, and helps the knife glide through food with ease.