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Product Description
Amazon.com Review
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 helps avoid 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
Amazon.com Product Description
From the Manufacturer
Shun Classic Cutlery
Why Buy Shun Classic:
Born of the ancient samurai-sword-making tradition and hand-finished for precision and beauty, Shun Classic is an ideal choice for anyone buying their first Japanese knife or 50th. The high-quality line of cutlery makes a worthwhile addition to any chef's arsenal of tools--it's used by professional chefs and home cooks alike. Produced in the widest variety of specialized styles, the Classic line features both traditional European blade shapes and innovative cutting-edge designs.
Shun Classic's amazingly sharp blade is famous for both edge retention and ease of sharpening. Each blade has a core of VG-10 "Super Steel" with a Pattern Damascus cladding of 32 layers of high-carbon stainless steel--16 layers on either side. While the wood grain pattern enhances the knife's beauty, it also adds durability and stain resistance, and reduces friction when cutting.
NSF certified for use in commercial kitchens.
Detailed Features
- Blade core consists of high-carbon VG-10, a Japanese super steel known for its edge retention, allowing the knives to hold their sharp edges for years.
- Blades boast a 16-degree angle, making these the sharpest knives out of the box. This is sharper than traditional European blades, which are usually sharpened to 20-22 degrees.
- Clad with 16 layers of SUS410/SUS431 Pattern Damascus stainless steel on each side for strength and flexibility. This metal is corrosion-resistant and easy to maintain.
- Damascus styling adds to the beauty of the knife while the microscopic air pockets created by the cladding process reduces friction during slicing.
- D-shaped handle fits in the palm and provides comfort and control, keeping the knife's handle secure in the hand during use.
- Available standard in D-shaped handle styles or by special order in reverse D-shaped handle styles.
- Pakkawood handles, made of resin-impregnated hardwood, are NSF Certified for use in commercial kitchens.
- Produced in Seki City, Japan, the capital of samurai sword manufacturing.
- Rockwell hardness rating of 60-61 ensures that it takes and holds its incredibly sharp edge longer.
- Hand wash and dry recommended; limited lifetime warranty.
| 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 per side (comprehensive angle 32 degrees). This is sharper than European knives, ground to 20-22 degrees per side. |
| Handle Material: | PakkaWood (resin-impregnated hardwood); D-Shaped handle available in right and (by special order) left-handed versions. |
| Sharpening recommendations: | Weekly honing to maintain the blade, sharpening as needed with professional sharpener or Asian-style electric sharpener. |
Customer Reviews
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Most Helpful Customer Reviews
17 of 18 people found the following review helpful:
5.0 out of 5 stars
Incredible,
By Nick (California, USA) - See all my reviews Based on that previous experience, this breadknife didn't look terribly impressive. The serrations are smooth and rounded rather than aggressive and toothy. It didn't look like something that would bite into bread. But I'd read a rave review of it, and everything else I read about Kai knives was overwhelmingly positive. I've also had very good luck with Japanese cutlery, so I thought I'd give it a shot. It cuts like a laser. Slides right through breads and salami (which I end up using it for all the time) very smoothly and with very little effort. The blade is razor sharp, which I learned when I got a little careless (didn't used to have respect for breadknives, remember) and it sliced off the end of a fingernail without the slightest resistance. THAT left me very respectful. The gentle serrations let it dig into it's target without tearing or throwing loose a crumb. It also has a nice, meaty asymmetrical D-shaped handle that really fits in the palm. This may not be for everyone, so give it a whirl before you commit to buying, but I think it's great. If you need a breadknife and want a quality piece (and if you get a good knife and take care of it you should only need to buy one, ever) this is the hands down obvious choice. It's a bit more expensive than the Major German Brand cutlery, but easily worth it. As a general comment, I think anyone looking for good kitchen cutlery should consider the Japanese brands first. I've used knives from Global, Kai and Kasumi, and up against Henckels and Wusthof there is just no comparison. We have the Kai breadknife, a Kasumi chef's knife, a Henckel's 4-star chef, Henckel's 4-star santoku, Henckel's 4-star slicer, Wusthof Grand Prix utility, Wusthof Grand Prix parer, Wusthof Classic granton slicer, and a Kyocera ceramic chef's. When I look at the knife block I really just see the Kai breadknife, my Kasumi chef and Those Other Knives. Any knife shopping I do in the future, I will be looking at Kai first. Kasumi is also an incredible brand, and a bit finer and sharper than Kai, but they run about 50% more. I got my Kasumi chef's as a gift, and it's a treasure, but if I were laying down my own money it's such a close call I'd probably go with Kai, especially since I prefer their handles.
7 of 7 people found the following review helpful:
5.0 out of 5 stars
No bread is safe,
By TechJunkie "Jim" (New Jersey, USA) - See all my reviews
This review is from: Shun DM0705 Classic 9-Inch Bread Knife (Kitchen)
I am not hung up on Japanese knives - I use both Japanese and German manufactured ones, depending on the task and which kitchen I am in. But I only use two bread knives, the Shun Classic and the Shun Elite. I don't know if either knife is particularly "pretty", there are blades around that have more layers than the Shun Classic and thus look nicer, and the (much more expensive) Elite has just a few layers and the blade is not any more attractive than others. The "D" handle of the Classic is nice, for right handed people. All I know about these knives is that whenever I have one of them in my hand no bread is safe - I look for excuses to slice bread. It feels that good to use, and boy can you cut a thin piece. I have not had that feeling with any other top quality bread knife made in Germany or Japan. I bought others, tried them, and they do not compare. I don't know anything about longevity, ask me in ten years.
14 of 18 people found the following review helpful:
5.0 out of 5 stars
Shun Knives are Beautiful, Elegant, and the Sharpest around,
By
This review is from: Shun DM0705 Classic 9-Inch Bread Knife (Kitchen)
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 (or some kind of similar, large-ish 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. Another good thing to know is that although the Shun Knives are usually offered for right-handers, you can get these knives for left-handers. You just need to find the guys who stock and sell those ones as they are less known, and less common.
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