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  • Shun DM0718 Classic 7-Inch Santoku Hollow Ground Knife
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Shun DM0718 Classic 7-Inch Santoku Hollow Ground Knife

by Shun
| 4 answered questions

List Price: $175.00
Price: $139.95 & FREE Shipping. Details
You Save: $35.05 (20%)
Only 5 left in stock.
Sold by TCS Top Chef Store and Fulfilled by Amazon. Gift-wrap available.
  • 7-inch Japanese Santoku knife; ideal for chopping, mincing, dicing and slicing
  • Precision-forged stainless-steel blade; scalloped edge prevents food from sticking
  • Clad with 16 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
20 new from $134.95 1 used from $131.00

Frequently Bought Together

Shun DM0718 Classic 7-Inch Santoku Hollow Ground Knife + Shun DM0750 Honing Steel + Shun DM0706 Classic 8-Inch Chef's Knife
Price for all three: $279.85

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This item: Shun DM0718 Classic 7-Inch Santoku Hollow Ground Knife
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Material Stainless Steel Steel Steel Stainless Steel
Blade Material Carbon Stainless Steel Stainless Steel Carbon
Dimensions 1.1 inches x 15.4 inches x 3.2 inches 2 inches x 16.12 inches x 0.75 inches 1.82 inches x 12.25 inches x 0.75 inches 0 inches x 14.2 inches x 0 inches
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Product Details

  • Product Dimensions: 15.4 x 3.2 x 1.1 inches
  • Shipping Weight: 10.4 ounces (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B0000Y7KPO
  • Item model number: DM0718
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (112 customer reviews)
  • Amazon Best Sellers Rank: #9,804 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.
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.


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, this tool features a wide blade measuring 7-inches in length. The scalloped detailing along the knife’s cutting edge creates air pockets during use to prevent food from adhering its steel surface.

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

Customer Reviews

Best knife I have ever used.
cynthia t. miller
Its D-shaped handle perfectly curves to the contours of your hand, and provides the perfect grip on the blade.
Roderic Rinehart
It was very sharp new and holds an edge well.

Most Helpful Customer Reviews

216 of 220 people found the following review helpful By M. Kanai on January 17, 2005
Verified Purchase
I should start by saying this is not a true santoku. The reason I say this is because the edge has a considerable rocker to it (curve), unlike the traditional and much flater santoku blade. In fact, the rocker is much closer to the shape of a regular chef's knife. The good news is that this means people accustomed to western chef's knives can jump right into this knife. The bad news? If you're used to a flater santoku this knife will not chop as much (since less of the blade is in play) and it's a little harder to use this blade to scoop the things you've just cut. If you like to rock-and-chop, this knife will do it better than any other santoku. If you like to drop-chop, then this knife isn't going to get quite as long a chop. I like both, so I'm quite happy the knife can perform both jobs.

As advertised, this knife comes with one of the sharpest factory edges you could ever ask for. So far the edge holds up extremely well, a few stroke on the steel and knife edge remains razor sharp.

The knife comes in a nice presentation box, which although pretty, does not present a good way to carry the knife. If you plan on using this outside your house, buy a blade guard or a carrying case. Also, if you're buying a knife this nice, let me recommend that you get a hardwood edge-grain cutting board (or plastic, for you germaphobes). Don't cut on glass or tile, and any other such silly new-tech board. If you're going to pay big bucks for an nice knife, do what it takes to keep it nice.

About actual use: The knife is extremely well-balanced, although I find that the location of the balance take a little getting used to. If you use a standard chef's pinch grip, you will find there are actually two places you could grip the knife.
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39 of 39 people found the following review helpful By t19p5 on February 13, 2005
I've been reading a lot about Santoku granton edge knives lately and decided to get one. All my knives are from Kershaw Shun line and I'm very happy with them, so I bought this one to add to my collection. First impression on opening the box "WOW this thing is BIG." I didn't think I'd be able to use this knife because I have small hands and the balance felt off. So it sat in its nice presentation box for a while. I finally decided to use it and almost took couple of fingers off. It's an extremely sharp knife and my other Kershaws weren't this sharp. It did take some getting used to, but now I love this knife. I don't use it every day, but if I need to do a lot of slicing and chopping I take it out. It gets the job done much quicker than my other knives and is a pleasure to use. Almost no pressure is required to cut, just let the knife fall and it cuts all the way down to your board. This knife requires all of your attention on it, otherwise you'll seriously hurt yourself. I wash it as soon as I'm done with it and put away immediately. Overall, after initial fears about size, heft and self-mutulation subsided, I'm very happy with it.
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52 of 54 people found the following review helpful By I. R Yumori on July 25, 2004
Verified Purchase
This review is for the Santoku with scallops. This is the best kitchen knife that I have gotten. I have Kasumi, Kyocera ceramic, Henckles, plus some Japanese sashimi knives. This is the sharpest knife that I have gotten from the factory. It is far sharper than my ceramics.

I first saw the knife being used in a knife class in a cooking school.

The scallops work very nicely to prevent tomato slices from sticking to the blade. One of the ways that I know a knife is sharp is how it cuts into the skin of a tomato. It takes almost no force with the Shun. You can just pull it and the weight of the blade cuts into the tomato!

As mentioned before, the handle is for right handers and feels really good. I have never gotten used to the real chef way of grasping the blade between the thumb and index finger. If you do it this way, the handle shape doesn't make much of a difference.

This is the first santoku blade that I have gotten. I like the depth, but I haven't gotten used to the straighter edge. I am used to the more curved edge of conventional kitchen knives. It is easier to rock a curved edge in making a complete cut.

The damascus pattern is nice, but the Kasumi had a much denser pattern and looks like wood. The Shun looks like wide stripes.

I use a ceramic hone to keep the edge before I use the knife. It seems to really keep the sharpness. So far, I haven't had to really sharpen the blade yet.

I got it from amazon.com.
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29 of 32 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.

This knife comes in a scalloped and regular edge. Although the scalloped edge 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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