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Shun Ken Onion Chef's Knife

by Shun
| 2 answered questions

List Price: $313.00
Price: $252.31 & FREE Shipping. Details
You Save: $60.69 (19%)
Only 13 left in stock.
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8 Inch
  • Patent-pending chef's knife designed by one of the world's top knife designers, Ken Onion
  • Features specially angled curved bolster and specially shaped handle; fits hand perfectly and releases all arm tension
  • Forged from VG-10 stainless-steel; resists corrosion and rust; 8-inch Damascus blade has extra curve for easier motion across cutting board
  • Strong, beautiful Pakkawood handle resists moisture and maneuvers exceptionally well
  • Ideal as a gift for any kitchen enthusiast, includes wooden holder and comes in a handsome gift box; hand wash for best care
5 new from $249.95 1 refurbished from $199.95

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Frequently Bought Together

Ken Onion by Shun DM0500 8-Inch Chef's Knife + Shun DM0750 Honing Steel
Price for both: $292.26

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Customer Rating 4.4 out of 5 stars   (172) 4.5 out of 5 stars   (111) 4.6 out of 5 stars   (24) 4.5 out of 5 stars   (16)
Price $252.31$179.95$179.95$189.95
Shipping FREE ShippingFREE ShippingFree ShippingFree Shipping
Sold By Modern Home GoodsAmazon.comCutlery and MoreCutlery and More
Material Stainless Steel Steel Steel Stainless Steel
Weight 0.02 pounds Information not provided 0.65 pounds 0.84 pounds
Color Black Brown Black Black
Size 8 Inch 8 Inch 8.5 Inch 8 Inch
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Product Details

Size: 8 Inch

Product Description

Size: 8 Inch

Amazon.com

Creating a new trend for knife design, this Shun chef's knife by Kershaw introduces some clever innovations for effortless yet accurate handling. The 8-inch Damascus blade features a generous tip, curved cutting edge, and wide surface area to easily handle any number of food prep tasks. The specially contoured bolster balances the blade while also releasing arm tension, smoothing movements, and maintaining optimal safety--perfect for a busy home chef. With forged VG-10 stainless-steel construction, the knife resists corrosion and rust and maintains an extremely sharp edge for years of use.

Adding strength and beauty, the Pakkawood handle casts a deep, warm glow as it displays a lovely line that invites the home cook to pick it up again and again. The reward is a well-balanced, highly maneuverable tool that feels wonderfully at home in the hand without slipping or rubbing. This versatile knife was created by Ken Onion, one of the world's top knife designers. A wooden holder suspends the knife just above the long base so it won't dull the blade. The set comes in a handsome gift box. --Kara Karll

Product Description

Curved blade
Curved blade belly for versatility when working at a variety of heights.

Ken Onion Series

Why Buy Shun Classic Ken Onion

As part of the Shun Classic line, the Shun Classic Ken Onion Series shares the same materials and Pattern Damascus clad blades as Shun Classic. But the Ken Onion series elevates ergonomics to an art form. Every aspect, from the shape of the blade to the way the handle fits snugly into the user's hand, has been designed for superlative comfort and control. The arc of the sleek Pakkawood handle provides stability, while the rock of the blade's belly enables users of any height to cut with ease and control. The widened bolster guides users to the correct grip and reduces tension during cutting, making this line ideal for users who have large quantities of prep work or those who suffer from arthritis or carpal tunnel syndrome.

NSF certified for use in commercial kitchens.

Detailed Features

Ergonomic handle
Similar to the Shun Classic line, but with a curvier profile.
  • Designed by Ken Onion, one of the most revered custom knife designers in the world. Ken has won more knife design awards than any other single blade designer.
  • Designed by a man with no culinary experience, an advantage because he addressed the needs of chefs from a fresh perspective with no preconceived notions.
  • The handsome, stick-resistant blade is combined with Ken Onion's signature ergonomic handle design and unique blade sweep found only in a Ken Onion knife.
  • The shape of the blade is designed to maximize the glide of the blade across the cutting board, making it easy for chefs of any height to use without shoulder tension.
  • Blunted blade nose, like that of a Santoku, allows the cook to scoop chopped ingredients off of the board.
  • Ambidextrous handle design and stability bump on the lower portion of the handle provide maximum comfort and confidence while cutting.
  • Inner curve on each side of the bolster forms perfect thumb and index finger rests; widened bolster releases tension in forearm.
  • Knife is "zero balanced" at this center point, another distinctive ergonomic feature.
  • Handle is curved downward to more closely match the shape of the palm, eliminating gaps between the hand and the handle.
  • Handles are slightly elevated to allow for full contact between the knife and the cutting surface without the cook's knuckles getting in the way.
  • Many of the 37 steps required to manufacture these truly unique knives utilize extensive hand crafting techniques, requiring trained craftsmen.
  • Hand wash and dry recommended; limited lifetime warranty.
Ken Onion
World-renown knife designer, Ken Onion.

Ken Onion

Contrary to rumor, Ken Onion knives are not named for the singular task of chopping onions. That's really the designer's last name. Ken is one of the most sought-after custom knife makers in the world. He has won more knife awards for design than any other single designer, and with the partnership of Kershaw he has done more to change the pocket knife industry than any other individual. His custom knives can be found in some of the most prestigious private knife collections as well as in the pockets of his multitude of fans.

Kasumi Method of Knifemaking

Kasumi is a traditional Japanese style of knifemaking in which an extremely hard core of high-carbon steel is clad--that is, sheathed or covered--with an exterior jacket of another steel. The somewhat "softer" exterior cladding protects the inner cutting core. In Japanese, kasumi means "mist" and is so called because the exterior steel can have a lovely misty appearance when compared to the harder cutting core.

Kasumi construction provides an ultimate mix of properties: an extremely sharp edge and ease of sharpening. This clad construction is similar to how samurai swords are traditionally made.

Specifications
Blade Material: VG-10 hardened Japanese steel cutting core, clad with 16 layers of SUS410/SUS431 Pattern Damascus stainless steel on each side, for a total of 33 layers of metal.
Bevel: Double-beveled
Cutting angle: 16 degrees (comprehensive angle 32 degrees)
Handle Material: PakkaWood (resin-impregnated hardwood); ambidextrous handle
Sharpening recommendations: Weekly honing to maintain the blade, sharpening as needed with professional sharpener or Asian-style electric sharpener


Customer Questions & Answers

Customer Reviews

All in all, these are the best knives I've ever owned.
tealady1
I can dice ripe cherry tomatoes and debone meat all with the ease of cutting butter.
dcf
It is very sharp, holds an edge well and is a dream to handle.
Timothy B. Riley

Most Helpful Customer Reviews

111 of 113 people found the following review helpful By Manish Laxmikant on February 26, 2007
Size Name: 8 Inch
I got this knife as a kind of impulsive indulgence, I think it looked cool in its own holder and I had heard good things about Shun knives. However, all those good things are true. It is by far the sharpest knife I've owned, and I've got Henckel Zwillings (not the cheapo kind you get at Target) that have been sharpened to what I USED to think was the sharpest blade around.

I'm not dissing the Henckels - if I had not indulged in the Shun I would have been very happy with their performance. But I did get a chance to make some observations on how the Shun shone (no, it's not the same "u" as in "Sun" but it's a borderline pun):

- Ripe tomato: The Shun needed no sawing action whatsoever. It cut the initial waxy and soft skin like it was being dipped in water. All my other knives need to break the skin either with pressure, angle, or a teensy bit of sawing motion

- Dish brush: While cleaning the blade side with a circular motion in sudsy water (safe for sharp knives) I found bits of the brush bristles in the water. Anything that touched the sharp edge was cut, and that has never happened with the best knife I'd had prior to that. I can normally touch a sharp blade without cutting myself, I am not going to try that with the Shun.

- Tortilla stack: I make chips out of 8" flour tortillas by taking a thick stack and chopping it into diamonds or strips, then frying. I've always had to get over the knife and press it in because the multiple layers (20) would slow down the blade. Or I'd work in batches of 6-8. With this knife, I cut the whole 20-thick stack with less pressure than I've used for half that many.

- Potato - while hardly a test for a knife (anything cuts potato) the slicing was awesome.
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87 of 88 people found the following review helpful By Alan Fry on May 14, 2006
Size Name: 8 Inch
I own more than 100 knives made by most well known manufacturers of fine cutlery. I have a masters degree in food science and I worked my way through grad school as a butcher and instructor of meat cutting and meat processing at a major University. This is the finest knife I have ever owned. It is so fun to use I think up things to do with it as entertainment. Take it from an "expert" this knife cannot be beat. Read the other positive reviews. I have given this knife to my brother and my son (both are gourmet cooks) and they love it as well. Spend the money and have a ball. I have no use for a reviewer who holds a knife in a store and writes a negative one star review.
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112 of 121 people found the following review helpful By Vyshtia VINE VOICE on November 27, 2005
Size Name: 8 Inch
I have a whole set of these blades, so I'm breaking down my review to two parts: Review of the Shun Classic Blades, and the portion as it pertains to this knife in particular.

I absolutely love this knife and it's my main work horse knife. The 8" blade is perfect size for everyday uses for chopping, dicing, smashing garlic, etc.. In my daily cooking, I reach for this knife first, and may pair it up with the Paring Knife for smaller tasks. I love the look and feel of this knife, I love that it's so unique and beautiful, I love that it comes with it's own bamboo stand for disply when not in use. I don't hold this knife only by the handle though, I wrap my hand around the handle and base of the blade to give me a very steady hand. Many chefs do this with regular knives and that's where I got the idea from, it allows more control and steadiness (you really feel this when you're using the larger knives). I'm right handed and do rest my left hand on the curve on top of the blade to steady and control rocking motion when dicing. I found that it's very ergonomical and seemed to be designed just for me. I have absolutely no complaints about this knife, I wish they made more like it.

Shun knives are beautiful creations period. Since I'm Asian, I love the tradition look and feel of this Japanese knife. I love the beauty of the blade and the dark, polished, Pakkawood handle. The unique "D"-shaped, Wood handles are preferable. The shape fits my hand perfectly, and the wood does not get slippery when wet - providing a very secure hold. The steel is of utmost quality and sharpness. Do not put this blade into any old electric knife sharpener! Electric knife sharpeners are made to put one angle on any blade.
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23 of 23 people found the following review helpful By L. A. Kane TOP 1000 REVIEWERVINE VOICE on April 25, 2006
Size Name: 8 Inch
Shun makes the best knives I've ever owned, bar none. They all come with a razor edge and are easy to re-hone with just a few strokes on the Kershaw-Shun steel (well worth purchasing to accompany this knife). It was scary sharp right out of the box. The damascus pattern and perfectly crafted profile slice through darn near anything (food-like anyway) with ease. This one took me a bit to get used to, but after a few tries I've come to really appreciate the ergonomic design. The stand is kind of nice too. The weight, balance, and shape of this knife are perfect for chopping (and heavy slicing). It rocks much better than the "classic" chef's knife design. The only downside is that it tore the heck out of my bamboo cutting board so I had to replace it with an end-grain, hardwood one. I've had it for just under six months and use it just about every day. It has proven to be a great chef's knife, one that really holds up to heavy use and abuse.
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