Ken Onion by Shun DM0500 8-Inch Chef's Knife
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- Patent-pending chef's knife designed by one of the world's top knife designers, Ken Onion
- Features specially angled curved bolster and specially shaped handle; fits hand perfectly and releases all arm tension
- Forged from VG-10 stainless-steel; resists corrosion and rust; 8-inch Damascus blade has extra curve for easier motion across cutting board
- Strong, beautiful Pakkawood handle resists moisture and maneuvers exceptionally well
- Ideal as a gift for any kitchen enthusiast, includes wooden holder and comes in a handsome gift box; hand wash for best care
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|Shipping||—||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||—||Amazon.com||Amazon.com||BigKitchen||Cutlery and More||Cutlery and More|
|Blade Material Type||Stainless steel||Steel||Carbon||Stainless steel||Stainless Damascus with SG2 Core||Stainless Damascus with SG2 Core|
|Color||Black||Black||Black||Silver||Stainless Steel||Premium SG2 Steel Core with 32 layers of nickel damascus stainless steel and a beautiful pakkawood handle with deep crimson striations; stainless steel end cap, handcrafted in Seki, Japan.|
|Item Weight||0.32 ounces||6.5 ounces||7.41 ounces||—||0.52 lb||6.4 ounces|
|Material Type||Stainless Steel||Stainless Steel||Stainless Steel||Stainless Steel||Stainless Damascus with SG2 Core||Stainless Damascus with SG2 Core|
|Size||8 Inch||8 Inch||8 Inch||10-Inch||8-inch blade||—|
Ken Onion Series
Why Buy Shun Classic Ken Onion
As part of the Shun Classic line, the Shun Classic Ken Onion Series shares the same materials and Pattern Damascus clad blades as Shun Classic. But the Ken Onion series elevates ergonomics to an art form. Every aspect, from the shape of the blade to the way the handle fits snugly into the user's hand, has been designed for superlative comfort and control. The arc of the sleek Pakkawood handle provides stability, while the rock of the blade's belly enables users of any height to cut with ease and control. The widened bolster guides users to the correct grip and reduces tension during cutting, making this line ideal for users who have large quantities of prep work or those who suffer from arthritis or carpal tunnel syndrome.
NSF certified for use in commercial kitchens.
- Designed by Ken Onion, one of the most revered custom knife designers in the world. Ken has won more knife design awards than any other single blade designer.
- Designed by a man with no culinary experience, an advantage because he addressed the needs of chefs from a fresh perspective with no preconceived notions.
- The handsome, stick-resistant blade is combined with Ken Onion's signature ergonomic handle design and unique blade sweep found only in a Ken Onion knife.
- The shape of the blade is designed to maximize the glide of the blade across the cutting board, making it easy for chefs of any height to use without shoulder tension.
- Blunted blade nose, like that of a Santoku, allows the cook to scoop chopped ingredients off of the board.
- Ambidextrous handle design and stability bump on the lower portion of the handle provide maximum comfort and confidence while cutting.
- Inner curve on each side of the bolster forms perfect thumb and index finger rests; widened bolster releases tension in forearm.
- Knife is "zero balanced" at this center point, another distinctive ergonomic feature.
- Handle is curved downward to more closely match the shape of the palm, eliminating gaps between the hand and the handle.
- Handles are slightly elevated to allow for full contact between the knife and the cutting surface without the cook's knuckles getting in the way.
- Many of the 37 steps required to manufacture these truly unique knives utilize extensive hand crafting techniques, requiring trained craftsmen.
- Hand wash and dry recommended; limited lifetime warranty.
Contrary to rumor, Ken Onion knives are not named for the singular task of chopping onions. That's really the designer's last name. Ken is one of the most sought-after custom knife makers in the world. He has won more knife awards for design than any other single designer, and with the partnership of Kershaw he has done more to change the pocket knife industry than any other individual. His custom knives can be found in some of the most prestigious private knife collections as well as in the pockets of his multitude of fans.
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.
|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.|
|Cutting angle:||16 degrees (comprehensive angle 32 degrees)|
|Handle Material:||PakkaWood (resin-impregnated hardwood); ambidextrous handle|
|Sharpening recommendations:||Weekly honing to maintain the blade, sharpening as needed with professional sharpener or Asian-style electric sharpener|
Creating a new trend for knife design, this Shun chef's knife by Kershaw introduces some clever innovations for effortless yet accurate handling. The 8-inch Damascus blade features a generous tip, curved cutting edge, and wide surface area to easily handle any number of food prep tasks. The specially contoured bolster balances the blade while also releasing arm tension, smoothing movements, and maintaining optimal safety--perfect for a busy home chef. With forged VG-10 stainless-steel construction, the knife resists corrosion and rust and maintains an extremely sharp edge for years of use.
Adding strength and beauty, the Pakkawood handle casts a deep, warm glow as it displays a lovely line that invites the home cook to pick it up again and again. The reward is a well-balanced, highly maneuverable tool that feels wonderfully at home in the hand without slipping or rubbing. This versatile knife was created by Ken Onion, one of the world's top knife designers. A wooden holder suspends the knife just above the long base so it won't dull the blade. The set comes in a handsome gift box. --Kara Karll
Top customer reviews
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Both my and my wife have learned how carefully to wash the blade, its just too easy to cut your hand even being careful when washing. I dont use this knife as a daily knife but I use it any time I have a heavy or large cutting job. Cuts through every meat with ease and chopping anything with this just a dream.
Update: Have since purchased several more Shun knives and my respect for their products continues unabated. If you want a knife that you throw in the dishwasher, this obviously isn't the choice. If you want razor sharp and know how to properly care for high-end knives, Shun MUST be on your short list.
Note that Shun knives have a shallower sharpening angle than most other knives. This is part of what makes them slice so well, but if you sharpen it with the typical angle of most knives you will "destroy" the finesse of the knife. Not a problem, just something to be aware of when you sharpen.
Also, if you are in the market for fine knives, take a look at the ceramic blades. Totally awesome and last ten times as long between sharpenings, although they can't be sharpened by conventional methods and due to the brittle nature of the knife you have to use it approprately. If you are into fine knives, you'll love ceramics as an addition to your collection. Check out the Kyocera Kyotop Damascus line.
With that said, there are some VERY important things to worry about.
1 - CARE. I hand-wash this knife immediately after using it, every single time. The dishwasher will destroy it, and letting it sit dirty, or sit in water, will destroy the metal.
2 - Holy crap it's sharp. It will literally cut through a potato like it's not even there. The problem is, that extends to human skin, as well. It CANNOT be overstated how easy it is to cut yourself with this knife, and have NO IDEA. My second time using it, I was cutting some herbs, sliced the tip of my thumb nearly clean off, and didn't even realize until I was nearly done, when I realized that the tip of my thumb was numb. I have read about a number of accidents with this knife, and I believe every last bit of it. To state it clearly, it is extremely likely that, at some point, you will cut yourself with this knife. It is so sharp, it WILL do damage. If you are EXTREMELY careful, and you RESPECT the knife, you can hopefully prevent it from being a tragedy. It goes without saying that children should NEVER be allowed near this knife.
3 - The best part - aside from how sharp it is, of course - this knife is an absolute work of art. The steel has so much grain from being folded, it's amazing. Definitely the highest-quality piece of steel I've ever held.
Moral of the story? Be careful, and you'll love it!