Customer Reviews

Ken Onion by Shun DM0500 8-Inch Chef's Knife

5 star:		(61)
4 star:		(7)
3 star:		(7)
2 star:		(2)
1 star:		(6)

 

 

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. After cutting into the potato, it felt like the Shun DREW the potato into itself and the potato came apart like it was already sliced. If you've ever held a potato in your hand and expected to re-position your hand after you're halfway through, DON'T do it with this knife. It will be cutting into your hand before you even realize it.

If anything got close to cutting like a lightsaber, this would be it. I kid you not. I wonder how long the sharpness lasts, but I'm enjoying it while it's there.

About the Ken Onion design - those used to the generous handle on Henckels might find the handle appearing to be a bit short (I have big hands) but that's until you find the thumb and forefinger position that fits almost over the blade. However, once you hold it, you realize it gives you an added cutting advantage. My only complaint is that the advantage is wasted. You'd have to wait till the blade goes blunt before the handle's design can actually help you cut better.

Did I mention I'm extremely happy with it? Happy indulging.

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.

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. These blades come with a 16 degree angle and you don't want to be changing that angle. There are electric knife sharpeners that can sharpen these knives, but you'll have to do some research and find out which ones can be a fit with these knives. I prefer to hone with a sharpening steel and manually sharpen with a stone if necessary (and I don't see it being necessary to touch it to a stone any time soon). The blade is sharp straight off the factory and as Alton Brown says - it's the sharpest straight out of the factory edge as he's ever seen.

These knives are more expensive than most, but I think it's definitely worth it. To have the sharpest, most beautiful knife around - it's no contest. If you are on a budget, build your collection slowly. It's been said that there are only 3 knives that are the absolute basics for any kitchen: A 8" Chef's Knife, a Paring Knife, and a Long Serrated blade for cutting bread and larger items. I would add a thin utility knife and a boning knife to that list next. Then I would add those "in-between" sizes as I get more money flow in. =)

If you plan on spending any time in the kitchen, good kitchen knives are a definite must. Preparation is the bulk of cooking and when you have good knives, it cuts down on the danger of cutting yourself, it adds pleasure to the work, and it cuts down on prep time. Knives are also a very personal choice and it's best to at least go to a store and try it out for yourself first. Shun Knives are designed by the Japanese, so remember - it's designed for small hands. This makes it fit most women's hands perfectly, but I've heard of guys with larger hands not like it so much and going back to the German knives. So definitely try it out. It's a personal thing, it needs to fit you.

Why spend so much money on a knife? Well, if you spend a lot of time in the kitchen, and you almost always have to bust out a knife to prep a meal from scratch - why not use the best? Why spend that time with items that you love and brings you pleasure to use? Many times, it's the small things that brings us the most pleasure in life, and I consider my Shun knives as one of those things. Having something so beautiful and yet so sharp and perfect - it makes my time cooking just that much more enjoyable.

I'll preface this review with my past experience with "good" knives.

If you're even looking at this knife, you're considering investing in the most important tool in any chef's arsenal. I've used Global (Japanese) Wustof and Henckels (German) and Chicago cutlery (US). A knife is a matter of feel. Before you spend money on ANY high end knife, hold it for a test drive, hold it as if you would when you cook. If you don't know how to use a pinch grip, learn it for this knife and you'll never go back. I'd suggest hitting up your local over priced kitchen supply store (WS) as they probably have a good selection of knives. Try your mall. I did prefer German knives as I liked the weight and the size fit my hand correctly. Until I held the Ken Onion Shun 8" knife.

I take care of my knives. I steel them before I use them, (contrary to popular belief, steeling does NOT sharpen a knife, it just hones an already sharp edge.) I have my knives professionally sharpened twice a year, as I used them daily. I hand wash and dry them when I'm done. Never put a good knife in the dishwasher.

On to the knife itself... I'm a technical, somewhat frugal person, so I delved into an absurd amount of research before I purchased this blade. So I hope I can help people make an educated buy.

The knife is made with VG-10 stainless steel core with 16 layers of SUS410 high carbon stainless steal on each side. This creates the "damascus" look that gives it's hot layered look. The problem with original damascus, it would rust. This combination is much more rust resistant. What does this mean? VG-10 is a very hard composite of steel. It's going to keep and hold an edge longer than our German cooking knives brothers.

This knife is also sharpened at a 16 degree angle, and German and American knives and sharpened at a 20 degree angle. 4 degrees doesn't sound like much, but microscopically to a knife, it's a big deal.

I've hesitated with using my honing steel as I normally would have, 20 degrees is a natural motion for me. I do steel this knife, but I make it a deliberate 15 or 16 degree angle. If you're used to steeling fast, get used to an adjustment. Do not steel this at 20 degrees, and at this price, make sure your knife sharpener knows it a 16 degree angle, as they're wheels are usually set default to 20 degrees. The company offers free knife sharpening at cost of one way shipping and a lifetime warranty.

Performance, this knife is unmatched. With a pinch grip, it literally feels like an extension of my hand. The designer Ken Onion, is not a chef. HE designed the knife for KAI shun with a fresh outlook and no preconceived notions. He's a knife maker. To design a chef knife he recorded food network chef's and measured the angle of cutting, then attended a culinary school and got exact measurements. End result is a perfect knife. I use it daily, I have medium sized man hands, my wife has tiny hands and she uses it, with a pinch grip, effortlessly. The weight of the blade pierces through vegetable skin without any effort. With a professionally sharpened German knife I have to saw for a split second after a couple months of use, not so with this blade, like butter every time. I have carpal tunnel from years of typing, gaming and cooking. I prepped for three hours one evening and realized I had no fatigue. I can butcher beef or chicken, fish, lamb. Best knife I've ever owned.

Lastly I'll say this on price. I'm not a wealthy person. I had a very hard time justifying $200 for a knife. My wife, have to love her, convinced me with this. "You've researched this knife like you do everything. You'll use it everyday. You'll take care of it. You'll have it for the rest of your life. Instead of spending $120 on a knife you want, why not spend $200 on the knife you REALLY want. If you don't like it, return it." I couldn't argue with that. I love my wife, and I love this knife.

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.

I bought this knife a couple of weeks ago, and love using it. I have a set of Henckel's as well as several Wusthof's blades. Both German makers have fine knives, but they are pale ale compared to the Shun. One of the first things I used it on was a ripe avocado. I sliced it lengthwise straight through and I didn't notice the pit at all - it was sliced just as if it was the same resistance as the soft meat - nothing I've used before compares.

This knife puts my Henckel 5 Stars to shame. Ergonomically designed and perfectly weighted, it glides through food. It is a joy to use this baby.

I recently received this 10" Ken Onion chef knife as a gift, and it has completely renewed my interest preparing more meals for myself, at home. If you want to cut in the the Asian style (down and slightly forward), as with straighter blades, perhaps the 8.25" Ken Onion knife is a better choice, or other Shun knives. However, if you wish to cut more in the French Chef knife style, I can't imagine a better choice than the 10". Though, I'm still somewhat new at improving my cutlery skills, my understanding is that the 10" length will give you a bit more flat area at the rear of the blade for chopping requirements, while the extra length forward,(in comparison to the 8.25" blade), allows you to draw back and cut through without having to raise the knife quite as high. I have also found 10" blade to be handy for slicing through larger portions of meats, fruits and vegetables. Incredibly sharp, without food sticking to the blade, this is has all the quality of a finely made sword. I wish it wasn't true, but you get what you pay for. Enjoy!

I can't help but wonder if "B. Ammann" the "reading omnivore" of the one star review above can review automobiles by merely sitting in them and movies by standing in front of the theater. One star for these incredible knives! Can you spell "clueless"? After 30 years of Henkels, I bought a set of Ken Onion Shun knives because they were so gorgeous. As a devoted amateur chef with 50 plus years in the kitchen, I am not easily impressed by the latest and greatest gadget, but these knives are utterly magical in the kitchen. I am reminded of the movie where a silk scarf floats down onto the razor sharp edge of a Samurai sword and silently splits in two. The feeling as these knives glide effortlessly through food is just like that! This is an absolute masterpiece of cutlery! Nothing I've used even comes close. My only complaint is that there is not a matching filet knife. I hope it comes soon.

I've had this knife for a little over a week and its left me nothing short of amazed. Not to mention that its obviously a beautiful knife!

The chef's knife is the first knife I reach for in my kitchen as it's my workhorse. I've been using the Wusthof Trident classic 8" chef's knife for years, but I notice that it needs frequent resharpening and tends to lose its edge rather quickly. I use only wood or bamboo cutting boards that are blade-friendly.

I've been using the Shun Ken Onion chef knife for about 2 weeks now and this blade is nothing short of amazing. I made a ham, asparagus, scallion and gruyere frittata last weekend. I had a 4" block of gruyere cheese to cut through, into 1/2" cubes, and expected a good amount of resistance like I always had with my wusthof knife. Wow, was I wrong! The shun cut through this block of cheese like a table knife through soft butter. The layering of the damascus steel on the side of the blade also kept the blade from sticking to the cheese. This is especially noticable when chopping onions and other moist veggies.

I've found myself cutting and chopping ingredients just for the sake of handling the knife...I'm addicted! The handle is very comfortable and places your hand in a good chopping position. The knife is nicely balanced which reduces fatigue...Great when chopping for long periods of time.

I look forward to years of using this knife and not growing weary of it. I'm so pleased with this knifes' performance...I already ordered and received the Shun 3 1/2" paring knife and I love it too!!