Shun Premier 7" Santoku Knife Hand-Sharpened, Handcrafted in Japan, Light, Agile and Easy to Maneuver, 7-Inch, Silver
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|Blade material||Stainless Steel|
About this item
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- Beautifully crafted, Asian-inspired chef’s knife sure to become a kitchen favorite; the Santoku knife easily handles all basic kitchen cutting tasks with unmatched versatility
- Light and agile, combined with being slightly shorter than the standard chef’s knife, makes the Premier Santoku knife a top performer for users from professional chefs to the family kitchen
- Easy to use as a chef’s knife and is especially effective with a down-and-forward cutting motion; hammered tsuchime finish helps release food easily when cutting for clean and precise results
- VG-MAX “super steel,” 34 layers on each side of stainless Damascus cladding and contoured walnut-colored PakkaWood handle that fits every hand like a glove, set this knife apart
- Versatile, easy-to-use knife for a variety of purposes: chopping, slicing, peeling, cutting, grilling out, preparing dinner, chopping vegetables, preparing food or giving as a thoughtful gift
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From the manufacturer
“Shun” (shoon) is a concept at the very heart of Japanese cuisine. In Japanese, shun is the word used to describe local, seasonal food when it is at the peak of its flavor and freshness—at the peak of its perfection.
Shun Cutlery is known for its exquisite beauty and ultra-premium performance. Yet as beautiful as Shun is on the outside, and as beautifully as it performs in your kitchen, its true beauty may be in what you don’t see.
Handcrafted in Japan
Shun is dedicated to maintaining this ancient tradition by continuing to handcraft each knife in our Seki City facilities. Each piece of this fine kitchen cutlery takes at least 100 individual steps to complete. While we maintain these ancient traditions of handcrafted quality, we also take advantage of thoroughly modern, premium materials and state-of-the-art technology to provide that traditional quality to millions of professional chefs and avid home cooks throughout the world.
Knife Steel is Essential
Heat treatment—an invisible, yet vital, process. This exacting process is fundamentally important to ensuring that your Shun provides lasting value. In heat treatment, the metal is heated and cooled to change its microstructure, bringing out its very best properties. With precise heat treatment, blade steel becomes finer grained, making it stronger and harder so blades can be thinner, sharper, and give you a longer-lasting edge. Shun’s experts are, quite simply, masters of the heat treatment process.
Quality and Performance
Shun is the exact moment when a fruit has reached its ideal ripeness, when a vegetable is at its very best, or when meat is at its most flavorful. Home cooks and professional chefs alike celebrate shun in their kitchens, eagerly awaiting each season’s bounty and serving every ingredient in its proper time.
Shun Cutlery proudly takes its name from this Japanese culinary tradition of eating the freshest food at the perfect moment. We took this name to honor this seasonal, mindful way of eating and as a mark of our dedication to making kitchen cutlery that is always at the peak of its perfection, too.
|VG-Max Cutting Core||✓||✓|
|VG10 Cutting Core||✓|
|Double Bevel (16 Degree each side)||✓||✓||✓||✓|
The first thing that catches the eye about the beautiful Shun Premier series is its magnificent tsuchime (tsoo-CHEE-may) finish. This hammered finish combined with Premier's mirror blade polish and intricately layered Damascus, gives Shun Premier a look that is at once rustic and sophisticated.
But the real beauty of Premier is how it performs. Premier is designed to provide exceptionally agile handling. The lightweight, razor-sharp blades are quick and precise. The palm swell on the handle nestles into the hand to provide confident control - for both smaller and larger hands. The embossed endcap and brass ring provide both balance and beauty.
Shun Premier features a PakkaWood Handle that offers a comfortable grip. Walnut-colored PakkaWood is durable, and won't harbor bacteria. The embossed endcap adds beauty and balance.
The handle features a full composite tang that adds strength and balance.
VG-MAX Cutting Core
Compare with similar items
Full of many talents and equipped for variety, the Shun Cutlery Premier 7-Inch Santoku Knife easily handles all the basic kitchen cutting tasks, from the professional chef’s kitchen to the family kitchen. At 7 inches, the Santoku knife is slightly shorter than the standard chef’s knife while also being light, agile and easy to maneuver. The knife’s versatility can be used in a variety of ways but is especially suited for a down-and-forward cutting motion. With a hammered tsuchime finish helping to release food easily after each cut and a 16° double-bevel blade, this knife will not disappoint. VG-MAX “super steel,” combined with 34 layers of stainless Damascus cladding on each side, makes this knife unbeatable in the kitchen. The knife’s beautifully crafted handle is contoured walnut-colored PakkaWood that fits securely in every hand. Get you Shun Premier Santoku and find out what has been missing from exciting meal preparation.
Top reviews from the United States
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Update: 10/20/18 - I dropped it to 2 stars from 5, I wanted to add commentary on the brittleness of the blade, particularly the knife edge. The tempering or hardening of the metal is such that the blade is pretty brittle, especially the edge. I have already chipped it in a few spots with careful use. I would not recommend this at this price. It is not worth the $175 I forked out for it. The are many other options for less with more robust blade.
First and foremost anyone making the considerable investment these knives require should understand that they are made from a kind of Damascus stainless steel. I long ago learned from owning SS firearms that stainless steel loves oil. In my experience it is just as important to lightly oil stainless as carbon steel.
I wash any knife I use right away, dry it and oil it, especially the edge, with food grade oil. I then put it in it's block which has a horizontal orientation. Whatever block one uses, the edge of the knife should not rest on the block, or touch anything while in storage.
I never, ever put them in the dishwasher. I wash and dry and oil them by hand ASAP after each use. As long as I've owned them I've never had to sharpen them. I generally need only dress them every 30 to 60 days.
It's important to note also that these knives are made in Japan and have a different set then European or American knives. Western knives normally have their edge ground at an angle of ~23* or so. Oriental knives, especially Japanese knives, have an edge grind of 17*. This is only possible because of the superior quality of the steel.
Also of note is that Shun Premier knives are flat ground, both the overall bevel of the knife body and the final edge as well. Many western knives have an edge that is hollow ground, which is much more easily done, but much more difficult to maintain, in my opinion.
What I think is most important to understand is that if one takes a typical ceramic knife sharpener from Wall-Mart, which is set at ~23* overall, and uses it on an Asian knife with a 17* edge bevel, the Asian knife is ruined. Unless you are an expert knife sharpener yourself, you will have to have the knife edge restored by a professional.
I'm not trying to present myself as an expert in all things knives. I am just trying to relate that I have been able to develop a regimen that works very well for me. My Shun knives are wonderful tools that take a lot of the drudgery out of cooking. In fact, I find they go a long way to making cooking fun.
However what I received upon return from it's month in Oregon was drastically inferior to the original finish, inferior to $50 Chinese blades, inferior to the edge we sent away (minus a few small chips which are excised) and honestly, on par with some old but well cared for $20 throwaway knives I own that I trust to sharpen myself on a whetstone. The Shun blade we received Fails The Paper Cutting Test, while every other knife in my kitchen passes and a new Chinese $50 blade effortlessly glides through like butter. (Just tested again while writing this)
My Shun is staying in the block, a pretty paperweight, while a new no-name $50 cheap blade found on Amazon is running laps around it, considering I can re-buy those blades 4 times over from Amazon the value of a Shun is completely non-existent. Not what I expected, The Shun I own after being factory sharpened is no longer a quality blade, likely to end up in a drawer forgotten. Save your money, there are plenty of great blades on Amazon, but for the money... not a Shun.
Update, My wife just bought a 20 dollar "Pioneer Woman Wildflower Whimsy 20 Piece Set" with 7 Knives for $20 because she liked the colors... every single one of the knives is far sharper than a factory sharpened in Oregon Shun blade! Just a waste, never have I done such a complete 180 on a brand before, if your sharpeners are worse than the cheapest blades black-friday can sell I can't endorse them to anyone for any purpose.
Top reviews from other countries
Recently my significant other decided to snap off the tip somehow, so I need to reprofile it (grr), but until that point, the knife basically looked like new. I use it daily, and sharpen it about once / month (I hone it once in a while too, when I'm trying to impress guests).
If anything ever happens to this knife to render it useless to me, I will be buying another one.
Hay que seguir las recomendaciones atentamente: nunca usarlo sobre cerámica, roca, o alguna otra superficie como las tablas de plástico. El lavado debe ser cauteloso; procurando no tocar el mango de madera. Hay que guardarlo con una funda protectora.
Si eres de los cocineros que utilizan “mucha fuerza” en la preparación de alimentos, este no es el cuchillo indicado.
El Premier tampoco sirve para toda ocasión; es más bien adecuado para cortes finos, que no terminarán en una situación “messy”. Para lavarlo yo uso jabón sin soluciones cítricas, ni ingredientes corrosivos. El secado es inmediato para evitar que la hoja y el mango se manchen.
En general, este es un gran artículo que vale la pena considerar para cualquier cocina.
Reviewed in Canada on October 12, 2019