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  • Shun DM0702 Classic 7-Inch Santoku Knife
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Shun DM0702 Classic 7-Inch Santoku Knife

by Shun

List Price: $150.00
Price: $119.95 & FREE Shipping
You Save: $30.05 (20%)
In Stock.
Ships from and sold by Cutlery and More.
  • 6-1/2-inch multipurpose Japanese knife; ideal for chopping, mincing, dicing and slicing
  • Precision-forged high-carbon stainless-steel blade; holds a razor-sharp edge
  • Clad with16 layers of stainless steel to produce a rust-free Damascus look
  • Durable D-shaped Pakkawood handle; comfortable offset steel bolster
  • lifetime warranty; manufactured in Seki City, Japan
5 new from $114.96



Product Details

  • Product Dimensions: 15.4 x 3.2 x 1.1 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B0000Y7KFO
  • Item model number: DM0702
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (58 customer reviews)
  • Amazon Best Sellers Rank: #60,830 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Amazon.com

A member of the stylish Shun Classic line, this multipurpose Santoku knife comfortably handles any kitchen cutting need from chopping to mincing, dicing, and slicing. Resembling something between a chef’s knife and a cleaver, the tool features a wide blade and measures 6-1/2 inches in length. Versatile at its core, this high-quality piece chops walnuts as easily as it slices apples.

Leveraging a 90-year history of superior workmanship, Shun knives are precision-forged in Japan by renowned blade manufacturer KAI. Using technologically advanced processes, a VG-10 "super steel" core is clad with 16 layers of high-carbon stainless steel to produce a rust-free Damascus-look blade. The Damascus detailing not only enhances the knife’s aesthetic appeal, it also prevents morsels from sticking and avoids crushing or damaging foods. Forming a comfortable D-shaped hold, a fused blend of hardwood veneers and resin comprise the unique ebony Pakkawood handle. A traditionally offset stainless-steel bolster protects knuckles while a steel end-cap finishes the piece. Although dishwasher-safe, hand washing is recommended. This product includes a lifetime warranty. -- Amy Arnold

Product Description

This stunningly beautiful line of cutlery features the look and benefits of Damascus steel, yet without its rusting problems. The Damascus-look blade profile reduces sticking and results in less damage to the food being cut and faster prep times.

Customer Questions & Answers

Customer Reviews

4.8 out of 5 stars
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See all 58 customer reviews
This is a very, very sharp edge that is holding up very well.
Bobo
I will not plug the Santoku design, as one's choice between Santoku and French chef's knife for most kitchen tasks may really be a matter of taste and familiarity.
B. Marold
I find it balanced very well (slightly blade heavy) and the D shaped handle provides a very secure and comfortable feel.
Ryan Woodhouse

Most Helpful Customer Reviews

78 of 80 people found the following review helpful By Vyshtia VINE VOICE on November 27, 2005
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 actually have this knife in the scalloped version. Although it looks kind of cool, I don't know if it really offers any additional advantage. I would have bought this straight version instead, except, I bought my knives as a set and the scalloped version came in my set.

The 6-1/2 inch knife is a utilitarian knife with many uses. It's definitely one of the steady work horse knives that you'll be reaching for all the time. It's a little on the small side, but perfectly in the middle between the real work horse (an 8" blade) and the smaller utility or paring knife.

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).
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55 of 56 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on October 25, 2004
I bought this knife because my hero, Alton Brown recommended them, and as an author who has made a special study of kitchen equipment, I put a bit more weight on it than if the recommendation came from anyone else. I am not disappointed. This knife is sharp beyond imagination. I have an extensive collection of high end German knives, including Santokus and chef's knives, and straight from the package, none of them even come close to this beauty for sharpness. I swear it can cut through relatively robust materials such as raw onions, potatoes, and mangos as if there was nothing there. Shaving the flesh from the mango seed always seems to be something of a struggle with mere mortal knives. Doing this task with this beauty is a dream.

I will not plug the Santoku design, as one's choice between Santoku and French chef's knife for most kitchen tasks may really be a matter of taste and familiarity. Frankly, if it were not for the insanely sharp blade on this knife, I would prefer a chef's knife for many tasks, especially for those veggies where the rocking motion of the French design comes into play.

I will also not wax lyrical about the scalloping, as I really see little advantage to it. I have an unscalloped German Santoku which comes very close in sharpness, and it is the quality of the edge, not the scalloping which makes the difference.

If you want effortless prep work, get this knife!
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23 of 23 people found the following review helpful By Otto Hemi on June 28, 2008
Alright. First read all the other reviews and see what they think. Chances are, they're right.

I've been looking for a knife like this all my life.

I like the thinness of American knives like Chicago Cutlery (the original Walnut, not the cheap ones they sell now), but am envious of the heft of the German knives (I had a full set of Henckels Professionals).

The problem? The thin knives are too light, the heavy ones are too thick.

Now, we have the best of both worlds with Shun.

Wait, I know what you're saying. They're too expensive. No. Listen: if you pick and choose, you can get a lifetime of cutlery pleasure out of just a few samples.

First, buy the 7-inch Santoku. You can get the Granton edge (the scalloped thingies) if you want, but it will just mess up the beauty of the Damascus steel finish. This is your workhorse; a little hotrod that will lightly and competently saw through most of your daily chores.

Then, you need a little parer--the 3-1/2 inch or 4 inch will do nicely.

Big, small.

But, we need bigger still, so get a ten-inch chef's. You'll like this knife. Owing to it's fairly small profile (height), it does double duty as a slicer. Chop up heads of cabbage and slice a turkey or ham, your choice.

Get one of the six-inch slicers (utility or tomato) and you're done.

That's all the expensive cutlery you will ever need.

Anything else: serrated, bread slicers, or other novelty knives, just by cheap stuff.

Now, you need accessories. Get the Shun sharpening steel for sure. It's got a cool magnetic angle on the hilt that supposedly gives you the correct angle for sharpening.
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26 of 28 people found the following review helpful By Bobo on July 17, 2004
I've been using a Chef's knife (7") for many years, when I went looking for a new blade, I settled on Shun, and I thought I would get one. But when I hefted it, I didn't like it compared to the Santoku. (I've heard it referred to as the Japanese Chef's knife).
So I got the Santoku instead, and I have not regretted it. I like it much better than the traditional (French?) Chef's knife, even for Western-style cooking.
With regards to the Shun Classic....this is a fabulous knife. I've used quite a few Chef's knives, including my friends' Wusthoff and Henkel, and I was not nearly as impressed with those as I was when I first used the Shun Santoku.
This is a very, very sharp edge that is holding up very well.
The few times I prefer not to use the Shun Chinese Chef knife (like for "lighter" duty), I pick up the Santoku.
You may not believe it, but it's so sharp, it doesn't stick to things, that I can chop _much_ faster, with more consistency, almost like the "pros" on TV.
The handle is shaped nicely. The wood is not slippery even when wet, the only drawback...you may not like the shape if you're left-handed, as it is assymetrical.
You gotta try this knife...it is really, really good!
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