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Shun Premier Chef's Knife, 8-Inch

by Shun
| 4 answered questions

List Price: $225.00
Price: $179.95 & FREE Shipping
You Save: $45.05 (20%)
Only 5 left in stock.
Ships from and sold by Cutlery and More.
8 Inch
  • 8-Inch chef's knife; the perfect all-purpose knife for chopping and slicing both meats and vegetables
  • Features layered Damascus steel with a striking, hand-hammered finish (known as 'Tsuchime' in Japanese)
  • Hand-hammered finish reduces drag when cutting, keeping foods from sticking to the knife blade
  • Premium pakkawood handle nestles comfortably into the curves of the palm and allows for a variety of comfortable and secure grips
  • Dishwasher safe; hand washing and air drying recommended; limited lifetime warranty
8 new from $179.95 1 used from $160.00

Bundle and Save: 44% Off Two Shun Premier Chef's Knives
Buy this item with a 4-inch Shun Premier Chef's knife and save 44%. Regularly $375 for two beautiful Damascus blade knives in two great sizes: 8-inch and 4-inch. Buy the bundle for only $209.95. Shop now

Frequently Bought Together

Shun Premier Chef's Knife, 8-Inch + Shun Premier Paring Knife, 4-Inch + Shun Premier Bread Knife, 9-Inch
Price for all three: $486.85

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Price $179.95$130.97$33.95$189.95
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Sold By Cutlery and MoreAmazing Deals OnlinethehomebutcherCutlery and More
Material Steel Stainless Steel man-made-material Steel
Weight Information not provided Information not provided 0.5 pounds 0.65 pounds
Color Brown Black Black Black
Size 8 Inch 8 Inch 8 Inch 8.5 Inch
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Size: 8 Inch
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Product Details

Size: 8 Inch

Product Description

Size: 8 Inch

A must-have for anyone who loves to cook, this all-purpose chef's knife by Shun Premier comes in handy for a variety of food-prepping tasks. Use it to chop, slice, dice, and more--everything from carrots and potatoes for a savory stew, green peppers and onions for a homemade pizza to fruit for a summer salad. The knife features a large 8-inch blade with a slight curve that facilitates smooth rocking back and forth when cutting, and its large surface area allows for scooping and transporting ingredients from the cutting board. Durably constructed from layered Damascus steel, the knife's blade comes with a hand-hammered finish that not only adds intriguing visual appeal, but that also creates a hollow-ground surface, which reduces knife-drag when cutting and prevents food from sticking to the blade. The knife also comes equipped with a premium Pakkawood handle in a walnut finish, which offers a comfortable, secure grip. As a sleek and stylish finishing touch, Shun embossed its logo on the endcap of the knife's handle. The high-quality knife can safely go in the dishwasher, but for best results, washing it by hand and letting it air dry is recommended. The 8-inch chef's knife measures 13-1/5 by 4/5 by 1-4/5 inches and carries a limited lifetime warranty.

From the Manufacturer

Shun Premier
Gorgeous hammered-finish blade with PakkaWood handle.

Premier Series

Why Buy Shun Premier

Calling to mind the handcrafting techniques of ancient Japan, the Shun Premier possesses the grace and beauty of hand-forged knives of old. Every blade is made of VG10 steel, clad with stainless Damascus, then ground for lateral stability and incredible precision. Where the steels meet, a wavy line called a Hamon is formed--similar to when samurai swords are tempered using a clay-baking technique. The striking hammered finish ("Tsuchime" in Japanese) acts as a series of hollow-ground cavities, reducing drag when cutting as well as quickly releasing food from the blade. The rich walnut PakkaWood handles nestle comfortably in the hand, and the Shun logo embossed on the bottom adds balance and beauty to the knife, whether in the hand or at rest in the block.

NSF certified for use in commercial kitchens.

Highlights

  • 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 to 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
  • Hammered finish, or "Tsuchime," acts as hollow ground cavities, reducing drag when cutting
  • Comfortable oblong handle nestles in the palm and provides control, keeping the knife secure in the hand during use
  • 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

Detailed Features

Kasumi Method of Knifemaking

Kasumi is a traditional Japanese style of knifemaking in which an extremely hard core of high-carbon steel is clad--that is, sheathed or covered--with an exterior jacket of another steel. The somewhat "softer" exterior cladding protects the inner cutting core. In Japanese, kasumi means "mist" and is so called because the exterior steel can have a lovely misty appearance when compared to the harder cutting core.

Kasumi construction provides an ultimate mix of properties: an extremely sharp edge and ease of sharpening. This clad construction is similar to how samurai swords are traditionally made.

Hammered Tsuchime Finish

In Japanese, Tsuchime (Tsoo-CHEE-may) simply means "hammered". It does two things: gives the knife a look that is reminiscent of the handcrafting techniques of ancient Japan; and creates tiny pockets of air that act as hollow-ground cavities to reduce drag and quickly release food from the blade. Shun's gorgeous new Premier line features a hand-hammered tsuchime blade finish.

Damascus (Suminigashi)

Many Shun cutlery lines are characterized by the beautiful Damascus patterning on the blades. In Japan, this is also known as suminigashi, or ink pattern, because of its resemblance to the undulating patterns made by ink in water. To create this style of blade, a cutting core of VG10 is clad on each side with 16 layers of Damascus steel, made up of SUS410 and SUS431 stainless steel. Then the blades are bead-blasted to reveal the elegant, waved pattern.

In addition to its beauty, the Damascus has two purposes. First, it protects and supports the extremely hard cutting core. Second, it helps the blade glide through food even more smoothly. You will find Damascus cladding on knives in our Classic, Ken Onion, and Premier series.

PakkaWood

PakkaWood is a premium handle material made of genuine hardwood impregnated with resin. The resin makes it moisture resistant, strong, and durable. Sanding and buffing brings PakkaWood to a beautiful gloss finish. As with natural wood, no two pieces of PakkaWood are exactly alike.

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)
Handle Material: PakkaWood (resin-impregnated hardwood); oblong ambidextrous handles
Sharpening recommendations: Weekly honing to maintain the blade, sharpening as needed with professional sharpener or Asian-style electric sharpener


Customer Questions & Answers

Customer Reviews

4.5 out of 5 stars
5 star
107
4 star
13
3 star
4
2 star
0
1 star
10
See all 134 customer reviews
Great knife Very sharp and well balanced.
Michael Singer
I will always be a fan of the Shun knives... This knife is a must have for every serious professional and home cook!!
chriscv
It looks and feels like a high quality knife that I will have for years to come.
Ryan F

Most Helpful Customer Reviews

140 of 145 people found the following review helpful By Brad on April 20, 2012
Size Name: 8 Inch Verified Purchase
A little background. I've cooked professionally for the vast majority of my adult life.. so roughly 20 years now. A bit of a late bloomer, I'm just now going to culinary school at the age of 36. That said, I've been around the block a couple times and I know a quality product when I see one.

This knife is a bad ass. You know that guy that seems cool, but has that weird look in his eye and you're fairly sure he could end you if he really wanted to? Yeah, that's this knife. Compared to the knives that are provided by the vast majority of restaurants, well its like putting Butter Bean versus Jon "Bones" Jones. I've put this knife through its paces and here are my observations. Take it as you will.

Pros:
(1)Beautiful. I get alot of "Ooohs" and "Aaahs" from people who haven't seen it before. "Oh my God" is a common phrase by people who hold it, and "Holy s*** I want one" is common by those who take a couple swipes with it.
(2)Sharp. Out of the box you can cut ripe tomatoes, apples, onions, etc extremely thin very, very easily. Thin enough that light passes through it. Can you shave arm hair with it? No. You cannot. You'll need to sharpen it yourself or have it sharpened professionally for that. Nevertheless its night and day what this knife can do when compared to your average professional kitchen knife.
(3)Comfortable. I've tried quite a few different lines from quite a few different knife companies and this knife ranks right up there in the top for me. I'm 6'2" 255 lbs, mediumish hands and I have plenty of room on this handle. Fits very well to my hand and is easy to maneuver. I didn't think I would like this rounded handle as much as I do the "D" shape of the Shun Classics, but I find I prefer the Premier weight/handle.
(4)Weight.
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46 of 52 people found the following review helpful By joe verdoliva on September 30, 2011
Size Name: 8 Inch
I am a pro chef at a large hotel in downtown Seattle. I use my knife for at least half of my day (3 to 4 hours), 5 days a week. I own both Japanese and German knives, all the best and most well known. I purchased a Shun classic 8 inch and was blown away at the quality and overall ballance of the knife. I decided to upgrade to the Premier...Wow, wow, wow!!! This knife is the best knife I have ever owned and I cant remember someone else I worked with having anything close to mine. Its like a scalpel or an exacto knife sharp...scary even for me and I do this stuff all day, Im trained. I must admit, I have cut myself twice already, because all the blade has to do is make contact with skin and it cuts...I know, im a wimp... Should you buy this? If your serious about culinary arts this knife is no joke. Not to mention, your gonna have a piece art on your cutting board, its a beautiful and worthy example of a real pro knife...I highly recomend. This knife should be kept far away from novices. I almost forgot to mention, it comes with a kick a** blade shield. Love Shun knives!!!
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15 of 16 people found the following review helpful By Neil AZ on January 22, 2014
Size Name: 8 Inch
I've had this knife for a couple years now and love using it. Knives are very personal, so be sure to try it out in a store to see how it feels in your hand. This knife fits my hand well in a pinch grip, particularly so because it doesn't have the typical Western bolster. This is a little ironic since the pinch grip isn't as prevalent with Japanese chefs, but it works well for me. I also find it to be light and maneuverable, especially when compared to my Wusthof and Henkels knives.

The real point I wanted to make for prospective purchasers who've never owned a Japanese knife is that it's important to understand that this is not the same as a Western chef's knife. The edge is ground at 16 degrees vs 20 degrees (typically) for your typical Western chef's knife such as Henkels. The lower angle aids in the perceived sense of sharpness. But as cutting angles get lower, the hardness of the steel must increase if you want the edge to last. Think of the profile of an axe vs a scalpel. The axe has a very steep cutting angle so there's plenty of support for the edge when chopping wood. The scalpel is only cutting very soft materials so it doesn't need a steep edge.

The next thing to realize is that as you make steel harder, it will generally (not always) become more brittle. There are more expensive knives than the Shun that are as hard or harder, but also more flexible. Unfortunately they'll generally cost quite a bit more as well.

So where I'm going with this is that typical Western knives (there are of course expensive exceptions) are made of a softer steel which is also more flexible than the Shun. This is why you steel your Western knives regularly - you're not sharpening them, you're straightening out the edge of the blade where portions have folded over during use.
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42 of 51 people found the following review helpful By J. Cozine on August 15, 2011
Size Name: 6 Inch Verified Purchase
Like all Shun knives, this is truly a piece of art and a pleasure to work with. It holds an edge exceptionally well and has peerless balance. The 6" size is perfect for 90% of prep tasks. I get much less hand fatigue when performing large amounts of prep with this knife versus the more traditional 8" model. So why 3 stars? This knife, like every piece of the Premier series I've purchased, seems to have very poor quality control. The first two I received had multiple defects including chips in the blade (both), marks in the finish (both) and a cracked handle (just one). The third was acceptable, but was still imperfect (small nick in the handle). Unacceptable for a product in this price category. This is the last Shun Premier series I will buy. In the future I'm sticking to the Classic series.
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