Customer Reviews

Shun DM0718 Classic 7-Inch Santoku Hollow Ground Knife

5 star:		(46)
4 star:		(9)
3 star:		(0)
2 star:		(1)
1 star:		(1)

 

 

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. The first place is where the handle curves into the blade. If you look at the picture, you will see this is actually a half inch or so back from the full face of the blade. If you pinch the knife here, you will find the balance to be off slightly, and your index finger will probably fatigue from being wrapped where it is. Also, since you will not be pinching the full face of the knife, you won't get the fine control that the chef's pinch is designed to give.

So, why would you do this? If you're not used to this knifes design you might because of the short part of the tang that extends from the pakka handle. On most chef's knives, your middle finger would wrap around the very front of the handle. You need to break that habit with this knife, because your middle finger actually wraps around the protruding tang, and your ring finger is the first one to wrap around the pakka handle.

If you do this, and pinch the full portion of the blade, the balance of the knife is wonderful. It is lightweight, and chops and slices extremely well. Unfortunately, the knife was definitely made for right handers (good for me, since I'm right handed, but bad for you lefties out there). Not only does the "D" shape of the handle favour a right handed palm, but the blade of the knife is actually off-set from center to the left. That means if you look straight down at the spine of the blade, it is set slightly to the left. This is good for right-handers since it makes the pinch easier (more room to curl the index finger along the face of the blade, and less power needed from the thumb to hold the knife balanced). I tend to think this off set would probably adversely affect left handed use. But, if you're thinking about getting this knife and you're left handed, I'd say go ahead and order it from Amazon. If it doesn't work out, send it back (and post your comments for other left handers!).

As for the scallops, a lot of people ask me if they work. This is what I say: if you're looking for some magical solution that will keep *all* thin-sliced tomatos or mushrooms from sticking to your knife during quick chopping, no, they don't work. If you're looking for something that will help decrease the stickage factor, then yes, they work. Is it worth the $20 price difference? Well, it was for me, but then, I cut a lot of stuff that tends to stick to the blade, so even a little extra help is appreciated.

Overall, for ease of use, Kershaw/KAI has created a superlative product in their Shun line. The knives look great. They are well-balanced. The factory edges are razor sharp. The handles fit a right-handed person extremely well. The materials used are absolutely top notch, and should stand up to a lifetime's worth of residential kitchen use. And, since they are stainless steel, cleaning and maintaining them is a breeze.

I would recommend this knife to anyone who really wants to have a great knife in their kitchen.

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.

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.

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). 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, 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.

I've been a long time J.A. Henckels user and love there knives, but my Shun classic has quickly made it's way to the most used knife in my bag.
When I first got this knife I was afraid to use it in the day to day world of my job because of it's good looks, but unlike most knives that just rely on there good looks for the selling point, this knife is a true work horse. The handle did feel a little strange at first but once you get used to it, you understand why it was made that way. As a Chef, I recomend this knife to any santoku lover, it was well worth the price.

This knife is very sharp and holds an edge reasonably well. Japanese-style blades really do cut more sharply than western-style ones; this one was a pleasure to work with. However, the steel used for this blade chips very easily. I've had this knife for about two years and at this point it's pretty much beyond saving. I've had it professionally re-sharpened several times, but it has chips up and down the edge of the blade. I baby my knives (a half dozen Henkels, a couple of Wusthofs, and one Global) and this is the only knife I've had this problem with.

If you're on the market for this style knife look instead at Global.

Shun makes the best kitchen knives I have ever owned, bar none. While I have a set of twelve, this is the one I use the most. They all come with a razor sharp edge right out of the box and are easy to re-hone with just a few strokes on a steel (well worth purchasing to accompany this knife). The damascus pattern, scalloped edge, and perfectly crafted profile chop through darn near anything (food-like anyway) with ease. I strongly recommend using a quality hardwood or bamboo chopping board to protect your investment. Courion or other hard substances are much harder on the blade edge; you'll have to resharpen it much more often.

The weight and balance of this santoku knife are perfect. It is designed for right-handed chefs with an ergonomic d-shaped handle that won't twist or slip in your hand. There is a leftie version available too. My favorite kitchen knife; very highly recommended!

The good reviews sum it up aptly, but I would like to add that after owning a set of Henckels I grew to loathe in the extreme (they never hold an edge and sharpening is not cheap!), and after testing every set at Williams-Sonoma, Shun D-shaped handles are the perfect fit for those with hands smaller than the average (seemingly German) male for whom almost all kitchen equipment is designed (nevermind that most people actually cooking in most homes on a daily basis are women). Rant aside, this knife is all that and a bag of chips. Tomatoes are a breeze with this knife - as is everything else I have thrown at it so far. They are insanely sharp, and they really hold an edge. My food prep time has been cut in half since owning this and the Ken Onion chef knife. They're just so much sharper and they don't slip around because they really fit my hand and have the perfect heft. If you can only afford one good knife, I'd probably pick the Shun chef knife although the handle of the santoku is better and it can do most everything the chef's knife can do. But if you can afford it, get them both - you won't need anything else.

11/11/06 Update: I can say now that I have no regrets. This knife is actually my favorite knife and the one I reach for first. I have to force myself to use my chef's knife. My Shuns are still sharp!

I believe if you're serious about cooking, you should own great cookware and excellent knives. I finally stepped up and got excellent knives. For those who haven't heard the hype, Shun is one of the most respected knife brands in the world. [...]

Great features of the entire line include these cool "D" shaped handles that fit your hand better. Each knife is made in a right- and left-handed version [...]. The handles are made of wood and are specially treated. The steel used for the blades is harder than what you would find in most other knives. The knives are EXTREMELY sharp. One thing to note about Asian knives is that they must be sharpened at a different angle, 16-18 degrees vs. 20 degrees for German knives. The Shun steel takes the guesswork out of getting the angle correct because of the flat edge on one side of the metal disc below the handle.

About the 7" scalloped santoku ... this is my first Shun knife. It is honestly the sharpest knife I have ever used. I minced onion with relatively no effort. I didn't feel any resistance while cutting and the job went amazingly quickly.

I have small hands and this knife felt perfect. The weight was just right and it just fit well in my hand. I will have to make adjustments to my grip as I get used to the knife. (I used the traditional grip you would use on a German blade chef's knife my hand slipped toward the blade.) This knife will not replace my chef's knife, but it will see a lot of action.

This is an expensive, but lifetime investment. I encourage you to visit stores and feel the knives in your hand to make sure you are comfortable with them. For more info on Shun, check out Alton Brown's website. For ratings on various brands and types of knives[...]

This is probably the best kitchen purchase I've made and the one I'm most proud of. I can't wait until the rest of the set arrives.

This Shun knife (like all the others) is a terrific high quality blade. They are perfect! I hate to use the term "Balanced" in a knife review but it really feels great in the hand. The "D shaped grip" feels nice, and the knife really holds an edge!