- 4-inch Japanese paring knife; ideal for peeling, paring, or chopping
- Precision-forged high-carbon stainless-steel blade; holds a razor-sharp edge
- Clad with16 layers of stainless steel to produce a rust-free Damascus look
- Durable D-shaped Pakkawood handle; comfortable offset steel bolster
- Lifetime warranty; manufactured in Seki City, Japan
Product Description
This stunningly beautiful line of cutlery features the look and benefits of Damascus steel, yet without its rusting problems. The Damascus-look blade profile reduces sticking and results in less damage to the food being cut and faster prep times.Amazon.com Review
A member of the stylish Shun Classic line, this durable paring knife deftly handles intricate dicing and trimming tasks alongside its requisite peeling and skin-removal role. The paring knife’s ... More >>
Shun Classic 4-Inch Paring Knife
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Don’t be fooled by”imitations” like Henckels, Kyocera, Wusthor, etc. … they all need to be shapened after a time (as does Shun) . The difference is, that after you sharpen your Shun, you still have the beautiful damascus steel. It’s my opinion that the damascus technique does seem to hold a sharper edge longer than the alloy SS and is comparable and less fussy than the ceramics.
Even this 4″ paring knife is a work of kitchen art for the discerning. Shun provides world class cutlery steel in damascus mode and that’s about all that can be said
Rating: 5 / 5
I bought this knife to complement the rest of my selection that I have been purchasing one knife at a time. I had tried Wustoff, Henckels, and Global before settling with Shun knives. I am a culinary student at the art institute and was turned on to Shun knives by my chef instructor who gave me a lead on certified Shun Dealer. I fell in love with these knives the first time I tried them. I knew I wanted the 2-1/2 inch bird’s beak knife, which is why I decided on the 4″ paring knife instead of the 3-1/2″. If you are not pursuing the bird’s beak knife then the 3-1/2 inch paring knife is great. Also, if you own any Shun knives, make sure you get the Shun Honing Steel with the built in angle. Shun knives retain their sharpness longer than other knifes in this category because they are fabricated with a smaller angle to make the blade than their competition. Most knives form a 45 degree angle to make the blade with two sides at 22.5 degrees each. However, Shun forms their blades with 16 degree angles on both sides to form a 32 degree blade. You should use the steel at least once a week and Shun offers “lifetime” warranty with free “factory-edge” sharpening any time you want. Depending on use, you should send the knives into Shun once a year for sharpening.
Rating: 5 / 5
I recently purchased this Shun 4” paring knife along with Mac 8” chef’s knife and a Global 5-1/4” santoku, and this knife is every bit as sharp as the more expensive Mac and Global brands–scary sharp, in fact. Plus, the Damascus style steel is simply a work of art. I’ve used this knife for everything from apples to mushrooms to green onions, and it moved through all of them effortlessly and without damaging the food. I sharpened it recently–not that it needed it really but just because I wanted it as good as when it came–and it regains its original edge in a just a few swipes across a ceramic steel. Finally, the handle I think is the most comfortable of all the knives I purchased, long enough to fit easily in your hand but not so big that it reduces functionality. While Shun knives are certainly becoming very popular in the U.S., it’s popularity well deserved, and this knife has found a busy role in my kitchen and was worth the extra cost over its inferior competitors. I’m glad I made the investment–there’s simply no comparison between this knife and a Forschner paring knife, which I used previously.
Rating: 5 / 5
Like a previous reviewer, I don’t believe in a huge collection of various knives. I only user a 9″ chef’s knife, a bread knife, a long pairing knife (occasionally), and now – this amazing 4″ Shun utility knife.
It feels great in my hand, is perfectly balanced, and its blade is so sharp it makes me think of a surgical blade. It’s the knife that I reach for most often, and it’s a pleasure every time. I’ve had it for about 6 months so far and don’t feel the need to professionally sharpen it yet.
Rating: 5 / 5
I own three knives: a Shun 8″ bread knife, a German 9″ chef knife, and this one. This is only one of the three I seem to use day in and day out. It’s incredibly sharp, incredibly comfortable to hold, and is the perfect utility piece. I see no need to own a knife block full of specialty blades you’ll never use. If you’re just starting your set, start with this one. Highly recommended.
Rating: 5 / 5