Where the carving knife handles roasts at the table, the slicer is built for portioning at the bench — long, lean, and designed to glide through cooked meats and large vegetables in one clean stroke. A slicer's job is to make a single uninterrupted cut across the full width of the food, which keeps the surface clean, the slices even, and the juices where they belong: inside the meat.

At 23cm, the blade is long enough to draw a single slice across a brisket, a side of salmon, or a holiday ham without sawing back and forth. The narrow profile reduces friction through the cut, so the blade tracks straight rather than dragging or tearing. Ideal for slicing a range of meats, and useful for working through larger vegetables like watermelon, pumpkin halves, or whole cabbages.

The Shun Classic line is one of the most recognised Japanese knife ranges in the world, and each knife takes more than 100 handcrafted steps to complete. The blade core is Shun's proprietary VG-MAX steel — high-carbon, high-performance, and engineered to hold a sharper edge for longer than standard stainless. It's clad in 32 layers of Damascus stainless steel, ground and bead-blasted to reveal the flowing pattern of the layered steel down the spine.

The edge is hand-sharpened to a 16° double bevel, considerably sharper than the 20-22° edge typical of European knives. The D-shaped handle is ebony PakkaWood, shaped to settle naturally into the hand. Handcrafted in Seki, Japan.

Presented in a Shun gift box.

Not suitable for cutting through bone or very thick-skinned vegetables. Hand wash only and dry immediately.