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  • Shun Elite Ken Onion 8-Inch Chefs Knife
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Shun Elite Ken Onion 8-Inch Chefs Knife

by Shun

Currently unavailable.
We don't know when or if this item will be back in stock.
  • Shun Elite uses advanced SG-2 powdered steel in its' cutting core; This offers unparalleled performance with the sharpest edges possible
  • Designed by Ken Onion, the handle is designed to naturally allow your hand to be placed in a forward position, just above the bolter for ultimate control and ease of us
  • Lightweight ambidextrous designed Pakkawood handle
  • Comes with bamboo stand
  • Hand Wash


Product Details

  • Product Dimensions: 12.9 x 0.8 x 2.5 inches ; 1.3 ounces
  • Shipping Weight: 1 pounds
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B000NW4830
  • Item model number: SG0418
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #215,011 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • Discontinued by manufacturer: Yes
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Product Description

Amazon.com

A member of the fabulous Shun Elite collection, this eight-inch chef's knife features a lusciously curved black handle by award-winning custom knife designer Ken Onion. Made of a hardwood-resin fusion known as PakkaWood, and showcasing an inlaid traditional Japanese emblem and fine rings of copper and brass near the bolster, the handle is designed to be truly ergonomic in order to increase control and reduce fatigue during long stretches of chopping, mincing, and slicing. A distinctive flourish, called a "hamon," along the edge of the blade recalls the samurai swords once made in Seki City, Japan, where Shun Elites are handcrafted. A bit daunting at first use, the large chef's knife soon feels indispensable. Any chef would be honored to receive this superb, gift-boxed beauty.

Shun Elite knives stand out for their incredible sharpness, sharper even than Shun Classics, thanks to the newest powdered steel alloy known as SG-2. The process used to make SG-2 results in a fine-grained, very dense blend of ingredients that creates a smooth-as-silk knife edge. Shun edges are formed to an unusually keen 16 degree angle, which is one reason they're so prized among chefs who value uniformly thin slices, a necessity in Japanese cuisine. Covered by a lifetime warranty, Shun Elite knives should be washed and dried--carefully--by hand, and stored when possible in a wooden block to protect the blade. --Ann Bieri

Product Description

Shun Elite 8-inch Chefs Knife by Ken Onion

Customer Questions & Answers

Customer Reviews

4.9 out of 5 stars
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See all 7 customer reviews
The sharpest knife I ever had.
Freeloaders
The bolster is contoured to more comfortably allow the pinch-grip, which is the correct way to hold a chef knife.
Infrequent Shopper
We have already added other Shun Elite knives to our collection based on the love of this knife.
Gustaffa

Most Helpful Customer Reviews

21 of 21 people found the following review helpful By G. Harris on April 27, 2010
Verified Purchase
So, I should start out by saying that I am career cook and have used many brands of knives over the years, even thinking that I had found the perfect knife many times over, but alas, I was mistaken. I had not found the perfect knife until I purchased the Shun Elite Ken Onion 8" Chef's Knife.

I can say without hesitation that it is a knife without peer in my humble opinion. The combination of its style, craftsmanship, endurance and simply fantastic ergonomics makes it my absolute go-to knife no matter if the knife was designed for the job or not (I find myself frustrated with having to use other knives!)

I know the secret to its everlasting sharpness is in the alloy they use to make the knife but I am not a metallurgist, only a cook, yet I can only imagine it must be some alloy from outer space because this knife hasn't lost its killer factory edge since the day I bought it about a year ago. I hone it on a standard steel, about 4 to 5 swipes on each edge at 16 degrees about twice a week, and I use it daily for at least 3 to four hours of continuous use. Still sharp as ever.

Because it looks so gorgeous, owners may be tempted only to bring it out for special occasions, or to inspire a little knife-envy amongst their friends or fellow cooks, but I have to say this knife begs to be used., and you should use it every chance you get. Its look and style communicates a serious statement about the respect for your craft or hobby and the ergonomics of Mr. Onion's design induce no fatigue or burn-out in your wrist or forearm. My hands are of a normal average size for a man and the grip on this knife is stellar. I imagine it's the closest one could get to having a knife custom molded to your hand.
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4 of 4 people found the following review helpful By Charles Montgomery VINE VOICE on January 29, 2011
Verified Purchase
First, I'm not a chef nor an expert by any means, just a guy who likes to cook. I

I purchased this knife because I wanted at least one knife with the SG2 or MC66 powdered steel blade. In case you are like me and don't know what 'powdered' steel is, [...] has an article titled "Shun 101" that is a great basic steel and knife manufacture lesson. The part on powdered steel is near the end of the article. Having read other information about knife steel and hardness, I began looking for a powdered steel blade; it was rather difficult to find manufacturers of PSK(powdered steel knives) I found 2 that seemed best to me. The Shun Elite series with SG-2 PSteel and the Henckels Miyabi 7000MC with a core of MC66. I hate these differences because it makes me want one of both to compare them.

I chose the Ken Onion Elite 8"chef's knife with the SG-2 core between 2 layers of 410A stainless steel for corrosion resistance and protection. It costs about the same as the Miyabi 8" chef, but I liked the K O's looks and feel; I also tried handling one in a nearby cutlery store. Out of the box that knife is sharp! It costs a lot and seems sharper than a Henckels Twin Cuisine 8"chef. The Japanese knives are in general lighter and easier to handle for me than the European knives. The Shun blade angle is 16 degrees where the Miyabi's is 17 degrees. If you owned one of each of these, keeping the proper blade angle might be difficult with out one of the mechanical devices.

I'll report later to let you know what I think after I've used the Ken Onion Elite SG0418 for a while. But right now I'll agree with Mr. Harris that it's the one you want if you had to have only one knife.
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3 of 3 people found the following review helpful By Infrequent Shopper on February 19, 2012
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This is a perfect knife. It is elite in any category; beauty, balance, sharpness, hardness (how long the edge lasts). The bolster is contoured to more comfortably allow the pinch-grip, which is the correct way to hold a chef knife. That, along with the fact that it is ambidextrous, so impressed my left-handed chef father, that he immediately purchased himself the Ken Onion Elite (next model up, now discontinued). Only hone with a Shun steel, because its bolster has a built-in angle guide. Trying to eye-ball the proper angle without the guide is very difficult, so instead of honing your blade, you could be twisting it. However, this knife is forged from very hard steel, so if used on proper boards, and for the proper jobs, it should stay razor sharp for at least a year without honing, and then simply be sharpened (about $1 per inch at such stores as Sur La Table). That would save you the $40 on honing steel. Be aware that 8 inches is easier to handle than 10, but can be too short for breaking down large fruits/vegetables, cuts of meat. This is not the knife for all jobs, but it will be the workhorse of your kitchen.
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1 of 1 people found the following review helpful By Freeloaders on March 16, 2012
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The sharpest knife I ever had. I am not a professional chef, but I enjoy cocking. This knife blows the Global knife out of the way (the only other really good knife I ever had). I saw other remarks that the knife is tuff to work an 8-10 hour day with, but like I said I am not a professional so I can't judge that. Best knife.
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