A great knife deserves to be held correctly. Understanding the parts of your Shun knife and mastering your grip not only improves your precision, it helps you cook more safely and efficiently.

Knife Anatomy: From Tip to Endcap

Every Shun knife is a study in functional design. Here’s what each part does:

Diagram of a Shun knife labeling parts including tip, spine, bolster, tang, handle, and Damascus cladding.

Damascus Cladding: Layered steel to help protect the cutting core. Sometimes a textured finish is added to further aid food release.
Spine: The top, unsharpened edge, offering rigidity and balance.
Tip: Ideal for delicate tasks like scoring or fine slicing.
Cutting Edge: The sharpened portion of the blade that does most of the cutting.
Core Steel: Steel in the center of the blade that is protected by Damascus cladding. This is the part of the blade that is sharpened for slicing.
Heel: The rear section of the blade, useful for tougher ingredients.
Choil: The area of the blade where the tang leaves the handle and curves toward the cutting edge to allow for a comfortable pinch grip.
Tang: The area of the blade that is received by the handle. Sometimes the tang is visible between two handle scales, other times it is completely hidden.
Endcap/Butt: Adds balance and finishes the knife with signature Shun elegance.
Handle: Shaped for comfort and control.
Bolster: Where blade and handle meet; it aids grip and safety.

Each part is intentionally crafted to optimize performance, from the elegant curve of the belly to the weight of the endcap.

The Chef’s Grip: More Control, Less Effort

The proper grip transforms your cutting experience.

Chef’s Grip

Wrap your last three fingers around the handle, then “pinch” the blade loosely between thumb and curved forefinger. This grip provides cutting power and control.

Hand demonstrating the claw grip technique while holding half an onion on a hinoki cutting board.

The “Claw”

Your other hand secures the food. Curl fingertips under to keep them away from the sharp edge. The “claw” steadies the food and can help you gauge slice thickness for precise, even cutting.

Cutting Surface

A good cutting board will help retain your knife’s sharp edge longer. Soft woods, such as hinoki, are best. Tile, ceramic, synthetic, marble, granite, or any kind of glass cutting boards are not recommended and can lead to chipping.

Easy Does It

Shun cutlery is designed to be used in a smooth, slicing motion—never in a vigorous, up-and-down “chopping” manner. Push the knife forward and
down, then pull it back, nice and easy.

Next Up: Cutting Techniques to Practice Your Skills

Ready to put that grip to use? In our next post, we’ll cover essential cuts like julienne, batonnet, and dice—and how Shun makes each one feel effortless. Read now: Essential Knife Cuts Every Home Chef Should Master.