A carving knife earns its place at the table on the days that matter — the Christmas roast, the Sunday leg of lamb, the whole side of salmon. The Shun Classic Carving Knife is built specifically for that job, with a long, narrow blade that lets you draw clean slices in a single stroke rather than sawing back and forth. The cleaner the cut, the more juice stays in the meat, which means more flavour on the plate.

At 20.3cm, the blade is long enough to slice across a whole roast in one motion, and the narrow, pointed tip works in close around bone — useful for carving turkey, leg of lamb, or trimming a rib roast off the rack.

The Shun Classic line is one of the most recognised Japanese knife ranges in the world. 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.

Pairs beautifully with the Shun Classic Carving Fork for a complete carving set — a strong gift for a serious cook, or a worthwhile addition for anyone who takes their roasts seriously.

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