Shun Classic Chef's Knife

by Shun

• 10-inch chef's knife with one-piece stainless-steel bolster, tang, and end-cap
• Precision-forged in Japan by renowned blade manufacturer KAI
• 33 layers of stainless steel for a rust-free Damascus look
• Comfortable D-shaped Pakkawood handle; washing by hand recommended
• Measures approximately 16-4/5 by 3 by 1 inches; limited lifetime warranty

Product Details

• Product Dimensions: 16.8 x 3.1 x 1 inches ; 8.8 ounces
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Shipping: This item is also available for shipping to select countries outside the U.S.
• Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
• ASIN: B0000Y7KN6
• Item model number: DM0707
• Average Customer Review: 4.6 out of 5 stars  See all reviews (142 customer reviews)
• Amazon Best Sellers Rank: #20,246 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • #73 in Kitchen & Dining > Kitchen Knives & Cutlery Accessories > Chef's Knives

Product Description

Size: 10-Inch

Shun Classic knives are made in Seki City Japan, where craftsmen have made samurai swords for centuries. This 10-inch chef's knife is large enough to handle big kitchen jobs like breaking down poultry and splitting hard squash, but it is balanced enough to use for more delicate tasks too.

The blades of Shun Classic knives are made from VG-10 steel, a durable alloy that has superb edge-holding properties. Sixteen additional layers of alloy are applied to each blade to create a beautiful Damascus look, without the danger of rust that can occur with traditional Damascus blades. The shape of the blades is designed to reduce sticking, resulting faster, safer cutting performance. A once-piece tang runs from a traditional offset bolster to a steel end-cap, and the dishwasher-safe Pakkawood handle has a D-shaped profile that fits the hand beautifully. Every knife in the Shun Classic line is covered by a lifetime warranty.

From the Manufacturer

Shun Classic Cutlery

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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.

Professional Manufacturing

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Most Helpful Customer Reviews

138 of 144 people found the following review helpful

5.0 out of 5 stars Comparison, comparisons. April 18, 2005

By Arthur T. Szalkowski

Size Name:8-Inch

I'll start by saying that I own both this knife and the Wusthof Classic 8" chef's knife, and I love them both to death. I tend to use the Shun more for cutting up poultry and such, because the steel is harder (less steeling when doing heavy work); and I use the Wusthof more for mincing and dicing veggies (much easier to use the bolster grip when doing these tasks). Quite frankly, in my humble opinion, when you are in this price range, comfort and aesthetics are going to be bigger factors than relative sharpness. Provided you clean and maintain the knives properly, you will be putting them in your will to a deserving heir.

Note to sharpness snobs: NO stainless knife can touch an old-fashioned carbon steel knife for sharpness. If you don't believe me, go and see what your butcher uses. The problem with old-fashioned carbon steel knives is that they are very high- maintenance and will look ugly after a while no matter what you do.

Personally, if I had to choose, I'd take the Wusthof solely on the basis of my personal feel and the fact that the blade is a little easier to hone than the Shun. I am just glad I don't have to choose, but if you do, I can't recommend strongly enough getting out to a store and handling the knives before you buy. When you're in this neighborhood, about the only way you can choose badly is by not buying the knife that feels best in your own hand. You're going to get a top-quality product whichever way you go.

58 of 60 people found the following review helpful

5.0 out of 5 stars I like my Globals; I love my Shun July 9, 2004

By M. Alberts

Size Name:8-Inch

After using a few of the Global knives, with the 7" oriental chef's knife being my everyday knife, I decided after a marathon day of chopping that I wanted someting a little heavier. After holding a few 10" chef knives, I decided these were bigger than I needed, and settled on the 8" chef as my new workhorse. It came down between the Global GF series 8", a Ryussen, and the Shun. After holding and test-driving all three, I settled on the Shun. It is by far the best combination of sharpness (wow!), weight (slightly heavier than the Ryussen and the Global), handle comfort (you don't notice the offset handle when you hold it, until you pick up the Ryussen or Global and it's not there, and then you miss it terribly), and price. In fact, for the rather small price difference between this beauty and the Global, I wouldn't even consider not spending it. Of course, it doesn't quite have the balance of the $1300 Hattori they also had on hand, but this is a great knife that makes me want to stop writing this review and go out and slice something. Highly recommended.

53 of 56 people found the following review helpful

5.0 out of 5 stars A tool that does exactly what it's supposed to... amazing. April 14, 2005

By Drew Cheney VINE™ VOICE

Size Name:8-Inch

I'll get this out of the way: I love Wuesthof and Shun knives. I prefer Wuesthof and Shun over Henckels and Global because the handles of the latter two brands don't fit my hand well. The MAC 'Ultimate' series feels good in my hand (their other lines don't), but I can't justify spending double of what a Shun costs if I'm not a professional cook.

These are my personal needs. Try different knives, and choose what fits your hand, budget, and cooking style. If you do like the way a Shun feels, I guarantee that you'll like it.

Despite the pleasure one gets from turning a mound of raw ingredients into a beautiful meal, that prep is a b$7@h! So, having a good knife (or knives) is essential for making things go quickly and smoothly, counter-side.

I have to admit that I was a total kitchen-hypocrite, in that I had THE BEST knives for my outdoor activities (I worked as a fishing guide in Alaska, so I filleted a lot of fish and just plain cut up a bunch of stuff), and I always preached about having the best tool for the job, but all I had for kitchen use were REALLY bad knives. I would tirelessly sharpen my work knives so that I could literally shave my face with them, but I would rarely keep my cooking knives keen.

I recently inherited my grandmother's Wuesthof 8" chef's knife. It was sharp, but so old that the wood (yes, wood. It was _that_ old) handles were splitting off of the tang, and her white, mechanical, counter-top sharpener from hell had ground out the belly. I wanted to get another chef's knife to keep it company, and after a lot of research settled on this 8" Shun.

The Shun has a slightly thinner blade, so it's not uncomfortable to forego the bolster-grip that I feel is required for the heavier Wuesthof (unless you're hacking the crap out of something with a Wuesthof) for a whole-handle grip. Each knife has it's place in my kitchen, though, so I'm glad that I have them.

This knive is beautiful to look at, beautiful to hold, and beautiful to work with. It does what it's supposed to do -slice and chop things- really well.

If you're not the type of person who will properly hand-wash, sharpen, hone, and all-around love your knives, you should go with a knife that has a serrated edge and a synthetic handle. If you treat your Shun knife well, though, it will make cooking fun... trust me. This thing is a work-horse, despite it's beauty, so be prepared to let it chop as much as IT wants to.

WARNING: DON'T USE BASIC MECHANICAL OR PRE-ANGLED SHARPENERS ON YOUR SHUN! Shun knives have a smaller-angled edge, and this will be ground down to a wider angle if you use most standard sharpeners. Wider-angled blades are less prone to getting dinged edges (and the bane of any knife: a chipped edge) and their sharpness will "last" a little longer (for what we can tell, comparatively), but they'll never be as blisteringly sharp as knives with smaller-angled edges. Be careful, or your razor-sharp knife will become plain-ol'-sharp.