How to Sharp Your Shun Fillet Knives – Great Tips & Practice

Shun is such a beautiful and demanded knife not only in Japan but in the whole world, many Japanese have spent a lot of time making various changes in their performance and design. If you buy any one of them from these premium blades then it’s important for you to sharpen them properly and take a great of your Shun knife. Now we are here after the complete research of every corner of the internet so we can easily provide you guidelines regarding the shun knives. 

I am going to describe to you how to sharpen a shun knife. Let’s start with basics like some main tools that we should use while sharpening it. These knives are the best knives available in the market not only for professionals as well for flunky people. Shun knives are popular because of their performance, design and other special features and it is such a notable addition in your fillet knife kit. 

Various brands have a wide range of products, in which they enable their users to select best one from them, same as it is we have provided the complete review of shun knives so you can realize that which one is best for you before buy once you satisfied then move to next step. I can give you 100% guarantee that if you properly cared for the knife, it will last for many years with you. 

We are telling this thing after getting reviews from shun’s users, they tell us that these knives have become a part of family legacy and passed down from generation to generation. They further told us that with the passage of time we discover many new ways of carrying the knife. We can see that regular honing and sharpening play an important role in long lasting survival.

Extensive Care

Shun knives are made with quality steel that is highly rust and corrosion resistant. However, like any life time investment, it is important to take care of them. You should wash your knives after every use and avoid various detergents and bleach because these can damage the knife blade. We know that some knives are dishwasher- friendly but still we encourage you to wash them with your hands rigorously.

These knives do react well to moisture, so leaving your knives in water for a long time may cause micro corrosion that brings tiny chips beside the cutting edge.

Once you wash them, dry them faster in order to prevent any type of damage. Use a good cutting board to keep the knife sharp for a long time such as tile, marble, synthetic, ceramic, granite cutting board are not perfect for your shun knives, instead of that use wooden cutting board because it is not as hard on your knife.

How to Hone Your Knives

As compared to others, the shun knives need some extra care for its sharpness. When its blade gets dull then you can say that it’s the time of year and we should sharpen it. Whetstone and some other electric can also be used for their sharpening process, you can do this at home as well as take it to a professional sharpener man.

Sharpening of Shun Knives at Home

It’s important for you to know your whetstones before getting busy sharpening your shun knife. Shun nominates a thin whetstone of almost 300 grit because it can remove waste material from knives easily and quickly. You should depend on the 300 grit for the sake of repairing chips and other deformity.

Normally 1k to 1500 grit is the best thing for sharpening the blade when it is in the worst case of dull condition. And if you want to polish your blade with nice shine then move to 4k to 6k grit whetstone for sharpening. Grind your knife on the wetstone at the angle of 15 degree if you have a double bevel knife, try to take away the knife from your body but don’t apply too much pressure on the knife and do this process on both sides. On the other hand, the single bevel knife is easy to sharpen. 

Simply place the ground side on the whetstone and grind it at the angle of 45 degree and start the away and toward from your body. Turn it for doing this on the other side once you have done its first side. It is necessary to know that shun offers various whetstone and 3 piece sharpening systems which contain high quality steel and bamboo stand angle to 16 degree that is appreciable. 

If you want to use electric sharpener then move to shun electric sharpener and if you want to use manual sharpener then think about ceramic retractable sharpener, both of them are good in their places.

Let Shun Sharpen Your Knives:

You get a free sharpening service when you buy a shun knife, you just have to pack your knife and give it to shun’s tualatin, oregon for free sharpening of shun knife. Just select the right carrier and pay for the shipping.

Honing Versus Sharpening

It is necessary for shun knives to take care in order to maintain their shape and performance. As we say above, don’t use it on hard material, only use it on a wooden chopping board or wood composite when you use it in your kitchen or on the outside like on a picnic. We can simply say that sharpening is the process of taking off the metal from the blade for improving their sharpness.

These things depend on how many times you have used it and how you care for your knife. While in order to increase the life of blade regular honing is important, weekly honing is fine and enhances the time between sharpening effectively. Actually honing is reorganising the blade’s corner to make sure that it remains sharp.

Hold your honing knife vertically and place the tip or edge of your steel on your chopping board. Start at the heel and the top of the steel, pull the steel down the knife and work from the heel of the knife to the tip. Repeat this with your knife on the top of the steel and run your knife down at about an angle of 16. Double beveled blade ensures different sides and joins the entire length of the blade. Just wash with warm water and dry thoroughly after heating.

We always recommend a whetstone or kai electric sharpener because these sharpeners are made to sharpen the blade at 16 angle or you can also send these knives to professional sharpeners.


If you really want to use a shun knife then there is no need to sharpen it more than once a year if you really take care of it but you should properly honing one time in a week to take a gap for sharpening the shun knife and save your knife for a long time.

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