There’s risk either way. Pick your poison…
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Nice knife. It is in the grey area. I would probably try to bend it back. I would put it against a flat surface (possibly two flat surface), and then pound it back to semi-straightness
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Thanks all! There are two knives; the first pictured is a parer with a broken tip.
The ETA photo is of a chef’s knife with a bent tip.
The somewhat urgent need is for the parer, which I am using a lot right now.
Thanks. I didn’t look more closely. Yes, the first one has a broken tip, not just bent. That one you can just grind it up to form a new tip.
Hi @shrinkrap !
Your Shun Premier knives are high enough quality that it would be worthwhile repairing/restoring them.
These are clad knives, with thin, hard steel cores. (Currently, they’re made with VG-Max and hardened to 60-61 HRC.) Like Kaleo, my experience trying to flatten bent tips of this type of steel has been that they break, regardless of which method is used. That’s NOT the end of the world!
I’m happy to help you out, or you can look for a local knife person. Of course, you’d want to be comfortable that they’re familiar with this type of repair before handing them over.
If I were to do the repairs, your 4" paring knife wouldn’t really be any shorter than it is right now with its missing tip. The larger knife looks like it’s the 8" chef’s knife? If the tip were to break when trying to coax it back in line, you’d probably lose about 1/4" off the overall length after reprofiling (judging by your pictures).
Timing might be the biggest issue for you, since you’re making good use of your paring knife right now. You can find some Henkels 4" paring knives for about $11 (look at their Dynamic or Solution lines), and one of those might be a good “fill-in” knife while your Shun is being repaired.
If you want to discuss more details, send me a PM here on HO. 
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It’s okay to love both the instrument and the music…
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FIll-in knife is always a good investment (as long as you can afford it). Not only they are great for filling-in when you are sending the other knives out, they are great for handling some tougher and rougher jobs. For example, I don’t use my best paring/petty knife to open a scallop.
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For a knife you use a lot, it is worth to have two of them. You can either buy a cheaper and simpler version as the second paring knife. Or if you like, this gives you potential opportunity to get a nicer and fancier paring knife.
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Thank you! I would love and appreciate your help. I’ll send a PM shortly.
Also, thank you @Chemicalkinetics ! I am shopping for a back up knife for the time being.
The larger knife looks like it’s the 8" chef’s knife?
Yay! Figured out how to use the "block quote " too! It’s a good day!
These are the other knives in the set. The one nearest the measuring tape is the one with the bent tip.
P.S. What does this imply, and where can I learn more about it?
These are clad knives, with thin, hard steel cores. (Currently, they’re made with VG-Max and hardened to 60-61 HRC.)
Nailed that block quote!
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That Kiwi with the 4" blade looks like a good choice for less than a latte at *$.
Yeah. You mean this knife (or similar), right? The shipping probably will be like 2 X more expensive. 
I was just thinking about a K-Sabatier as a good rotating knife. Something in that $40-70 range.
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Last week a friend brought me a Sab K parer fresh from Dehillerin’s legendary store. Olivewood scales, but otherwise like you pictured.
I really can’t say enough good about this knife.
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Did you friend got you a stainless steel or a carbon steel knife? Traditionally, they are mostly carbon steel, but these days many stainless steel Sabatier knife. Olivewood is definitely nice.
I love Sabatier parers and have three (3!) carbon steel ones. I like the Nogent style best, but all are terrific.
When others are in the kitchen joining in tasks, they invariably grab a parer, putting all three to work at once.
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Here are mine:
I sometimes shy away from using the stainless olive wood one if its a messy job, in fear of possibly staining it. The Nogent is carbon.
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Actually, he brought me 3. The Sab K is stainless, and it looks identical to the one Pertii pictured. The other two are house -branded Dehillerin and are probably high carbon.
Th Sab K is a little strange. In that the handle is somewhst blocky. Nice for big hands, though.
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Monchique:
If it’s a polished cement floor, that sounds OK. (I mean power-polished, by machine. Result is practically grit-free.) Such is often done for super-smooth warehouse floors.) Can also use a granite cobblestone, the back of a porcelain dinner plate (worked great at my last Airbnb) or even the edge of a car window (if it has a gritty edge).
It is thicker than my Zwilling of same shape indeed.
I think I may round the scale edges a little bit. I like that the handle is fat, but those edges bite my hands.
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Yep, I did that too.
