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Product Description
Amazon.com Product Description
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
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. |
Product Description
The amazing attention to balance and handle design combined with the lightweight blade makes this 10-in. Chef's knife an ideal choice for the serious gourmet cook. Unlike its German counterparts, it will easily slice through tougher cuts of meat and dense vegetables like squash without hesitation, and still retain its sharpness for countless uses..
Customer Reviews
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Most Helpful Customer Reviews
100 of 118 people found the following review helpful:
4.0 out of 5 stars
A good knife, but not a great one.,
By TheAbsrd (So Cal) - See all my reviews
This review is from: Shun DM0707 Classic 10-Inch Chef's Knife (Kitchen)
This was a difficult knife to rate, because on the one hand it is a very nice knife, and on the other, I can't recommend that you buy one.
1) This is a beautiful knife. I don't prep with it, but it has a permanent place on my magnetic strip, because I just like looking at it. If you want a Damascus-pattern Japanese knife that looks pretty, this is a good choice. You must also look at the Hattori HD (different Damascus style, black Western style handle with visible rivets), and the A.G. Russell Damascus (better Damascus pattern with white Eastern handles and visible rivets). They are harder to find, but nothing a quick Google won’t fix. 2) Do not buy this knife unless you have held it, and preferably used it. This is true of any knife. Handle comfort and balance are extremely personal issues. My love affair with this knife ended as soon as I took it out of the box. I'm a right hander with large hands and I use a pinch grip. I like my knife balanced exactly on my working fingers. With its curved, offset bolster and ridged handle, it's specially designed for a right hander with small hands, using a pinch grip, and even then it's mediocre. Using that grip, the balance is 2cm (3/4") nose heavy. My $25 10" Forschner Fibrox embarrasses this knife in term of handle comfort and balance. The only Shun knife with a real handle is the Ken Onion custom. 3) This knife is razor sharp out of the box. But really, any good knife will take a 15 degree edge, you just have to be willing to put it on yourself (or find a pro you can trust to do it for you). My Wusthof Grand Prix has a 15 degree edge and is as sharp as this knife, and gives me at least 50 hours on the board before I need to touch it up with my Sharpmaker. The same goes for my Forschner. VG10 is better steel, but you will still need to hone it with a sharpening steel, and it will still go dull on you. It’s only 7% harder than the average good knife and the Vanadium helps but isn’t going to change your life. If you just want a light knife with a thin spine, you can get the same thing for a quarter the money from a Forschner or some other industrial (F. Dick Pro-Dynamic or Messermeister Four Seasons, etc) If you want a light, razor sharp Japanese knife with a hard blade, you can get the same blade performance and a better handle for half the money from a Tojiro DP. 4) If you're in the market for a Japanese knife and want a complete set of Eastern and Western shapes, your only real options are the Shun or the Globals. I'd rather have a Hattori, but they don't make a bread knife, or a western boning knife, or a Chinese cleaver, or a paring knife (although the petty knives will do most of the same jobs). But unless you're really attached to the idea of a matching set, buy this knife and the 3.5" paring knife, and go industrial on the rest. A $15 Forschner boning knife will spank the $90 Shun boning knife. The same goes for the bread knife. All pimpery aside, if you ask Alton Brown, he’ll tell you that a $100 bread knife is a waste of money (but he’ll still be more than happy to sell you one). 5) The 9" Shun sharpening steel is too short for this knife. Find a nice 12" sharpening steel, or buy a 12" fine ceramic steel. The ceramic steel will take off metal, so if you don't really know how to use a steel, stick with metal; it's more forgiving of bad form. All that said, this is a good knife. The edge is flawless, the steel is good, it’s pretty, it has a nice blade shape, and the price is reasonable. If you like the hand-feel and don't have any trouble paying the mortgage, it will be money well spent. But I still prep with my Forschner, and leave the 10” Shun on the strip next to the 10” Global and the 10” Wusthof to impress any foodies that happen to wander through my kitchen, and as a silent testament to Brown, Bourdain, and my dream that Rachel Ray will someday learn how to use a real knife.
28 of 33 people found the following review helpful:
5.0 out of 5 stars
Watch Your Hands,
By
This review is from: Shun DM0707 Classic 10-Inch Chef's Knife (Kitchen)
I'll try not to be dull (pun intended). I went through three phases with this knife when I finally decided to buy it.
The first: it's simply beautiful to look at. Sure, the Damascus styling is just that, but why not add beauty to something you're going to use everyday for every meal. In fact, it probably lowers the cost of the knife because it's made of a slightly lower grade of steel than the super-steel interior. Let your eyes dazzle, and your friends be jealous. The second: I picked it up. Hopefully when you buy a knife, you get to use it (I'll get to that in a minute), and I actually don't suggest buying this, or any knife, from Amazon until you've checked it out in a real chef supply store. But still, I picked it up. The balance is perfect for a medium or small sized hand using a pinch grip. The blade rests in peace on your pointer as you let your middle and index fingers wrap around the circular metal bolster. The knife does all the work for you. Unlike its German counterparts, the Shun is thin and light, making a night's worth of prep work a true pleasure. The third: I used it. The store I was at knew its business. When I asked if I could test it, they brought over a wood block, a potato, and a tomato. I started with the potato. The blade nearly fell through the russet and I got a paper-thin slice to share. You could actually see through the slice. But the real test in my mind is with tomatoes. Their skins can sometimes trick mediocre knives, but the best will just fall through. I was happy to report that I got a little nervous when I started because it seemed to resist a little. When I realized that I was already cutting the wood board, I knew I had found my match. I tried the Wustoff, the Henckles, the Global, and even a few of the new ceramic toys. The Germans seemed silly after the Shun. Sure you can sharpen any decent knife to a 15 degree angle, but the effortlessness of the Shun made all the difference. The ceramics just didn't compare in ease of use. I must say, I tried the Ken Onion Custom. And if I wanted to spend another 70 dollars on a knife, I probably would have gone for that. So here's my advice. Try it. Try the others. Knives are a very personable thing. Some like heavy, wide blades. Others prefer the ease and speed of the Japanese knives. Still others have larger pockets for the Ken Onioin. My only complaint with the Onion is that it's actually quite short. And lastly, please watch your hands when taking out of the box. As many reviewers have said before, this is one of the, if not the, sharpest knife out of the box. Happy cooking.
8 of 8 people found the following review helpful:
5.0 out of 5 stars
My only complaint,
By Eloi (Ely, NV USA) - See all my reviews
This review is from: Shun DM0707 Classic 10-Inch Chef's Knife (Kitchen)
Is that there is no 12" version. Sure, the pseudo-Damascus blade surface is just eye-candy, but the very thin VG-10 blade is the best I've ever worked with. Thin equals lightweight, and I had to adjust my balance a little (from a top-line Messermeister). I thought I would miss that weight when chopping kale, but the superior sharpness of the Shun Classic Kershaw wins out. Also, it is very maneuverable--the blade has a less sharp drop at the end, sort of a cross between French shape and the German shape.
I use this knife every day and easily maintain its edge with a 12" oval diamond steel. In Japan, everyone is forced to be right-handed, so the asymmetrical handle is perfect for right-handers like me, but southpaws probably would not like this knife.
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