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Shun DM0705 Classic 9-Inch Bread Knife

by Shun

List Price: $175.00
Price: $139.95 & FREE Shipping. Details
You Save: $35.05 (20%)
In Stock.
Ships from and sold by Amazon.com. Gift-wrap available.
  • 9-inch Japanese bread knife; ideal for everything from rustic artisan breads to baguettes
  • Precision-forged stainless-steel blade; serrated edge prevents tearing
  • 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
29 new from $139.95
$139.95 & FREE Shipping. Details In Stock. Ships from and sold by Amazon.com. Gift-wrap available.

Frequently Bought Together

Shun DM0705 Classic 9-Inch Bread Knife + Shun DM0716 Classic 4-Inch Paring Knife + Shun DM0706 Classic 8-Inch Chef's Knife
Price for all three: $355.87

Buy the selected items together



Product Details

  • Product Dimensions: 16.8 x 3.2 x 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: B0007D6GS0
  • Item model number: DM0705
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (33 customer reviews)
  • Amazon Best Sellers Rank: #52,855 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

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.

Amazon.com

A member of the stylish Shun Classic line, this bread knife comfortably handles everything from rustic artisan breads to baguettes--and even dessert items such angel food cake or chocolate tart. Featuring a serrated blade measuring 9 inches in length, this tool won’t tear or crush foods during slicing.

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



Customer Questions & Answers

Customer Reviews

4.9 out of 5 stars
5 star
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See all 33 customer reviews
It slices through even the crustiest of breads with ease, without crushing it at all.
Lenny
I've used knives from Global, Kai and Kasumi, and up against Henckels and Wusthof there is just no comparison.
Nick
The shape fits my hand perfectly, and the wood does not get slippery when wet - providing a very secure hold.
Vyshtia

Most Helpful Customer Reviews

29 of 30 people found the following review helpful By Nick on February 14, 2004
My experience with bread knives had generally left me feeling that they are never particularly sharp, but make up for it with a toothy serrated edge that digs into food. When you're talking about bread that counts for a lot. Bread isn't exactly the toughest thing a knife has to deal with.
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.
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14 of 14 people found the following review helpful By TechJunkie on September 3, 2008
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.
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19 of 23 people found the following review helpful By Vyshtia VINE VOICE on November 27, 2005
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.
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7 of 7 people found the following review helpful By Howard Kreiner on February 17, 2009
I noticed before I bought this knife that ALL its reviews were five stars, and this one rates it that way, too. Bakery slicers always produce slices too thin or too thick, so I do it myself. Before I used this knife, I had to view this as a necessary but moderately difficult chore. Not any more! As one of the previous reviewers remarked, now I look for opportunities to slice bread!
The best surprise came when I read the sheet enclosed with the knife, telling me that I don't have to sharpen it myself. Send it back to the factory, and they'll do a professional job for no fee, for life.
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9 of 10 people found the following review helpful By MedIT VINE VOICE on March 22, 2011
This is a great knife. It is far and away the best bread knife I've ever had, so good I just replaced it with itself.

Shun Classic is my brand & line of choice for "ancillary" knives (I'm happy with all of them. I just prefer a more exotic, and thus expensive, primary knife.).

Pros:
+ Really sharp. Most bread knives just saw at food, this is more of a serrated slicer.
+ Tip of the blade comes to a hook-ish point. This is amazing for getting through the bottom crust of "artisanal" breads.
+ Great length. It's long enough to really slice with but not so long that it's awkward in a small kitchen.

Cons:
- The character on the blade is painted on. It will come off eventually and look dirty/bad as it does so. (True of all knives in this line).
- The handle has a very strange smell when new. I've noticed this with all my Shun Classic knives; however, this one was the strongest. It goes away after 8 weeks or so.
- Once it's dulls it is much less useful. Serrated knives can be sharpened in principle. I cannot do it and I'm yet to find a place that will. The shape of the teeth on this blade are such that once the cutting edge is dulled the knife really has very little to work with. This makes it a bit of a "disposable" knife. On the plus side it dulls much more slowly than a heavily used knife (chef etc). I got 3 years out of mine and replaced it with the same exact thing. If you deal primarily with sandwich loaves I suspect you'll get a much longer service life.

Suggestion:
I hate to speak use Amazon to prompt the competition, but I've found Shun knives are often less expensive at Bed Bath and Beyond using their 20% coupon (also true of All-Clad).

Shun FYI:
If you are considering a large Shun investment you should know that as of 4/1/2011 they are discontinuing their lifetime sharpening/replacement program. This was one of the big selling points of the line in my mind.
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