Shun DM0517W 7-Inch Ken Onion Hollow-Ground Santoku Knife
We don't know when or if this item will be back in stock.
- Enter your model number to make sure this fits.
- Japanese style Santoku (meaning 3 virtues) knife used for slicing, dicing and chopping
- Blade is made with VG-10 super steel and pattern Damascus clad with 16 layers of SU410/SUS431 stainless steel
- Handles are made with ergonomics in mind and are in beautiful, stylish PakkaWood
- Arched blades and curved handle fit comfortably in right or left hands and made to be comfortable regardless of user-height
- Hand wash only; limited lifetime warranty; made in Japan
Customers who viewed this item also viewed
Customers also shopped for
Have a question?
Find answers in product info, Q&As, reviews
Please make sure that you are posting in the form of a question.
Compare with similar items
Shun Premier Santoku Knife, 7-Inch
Shun SWT0718 Kanso 7-Inch Hollow-Ground Santoku Knife
Shun SWT0727 Kanso 5.5-Inch Hollow-Ground Santoku Knife
|Shipping||—||FREE Shipping||FREE Shipping||FREE Shipping|
|Item Dimensions||0.75 x 12 x 2.75 in||0.75 x 12.25 x 1.82 in||2 x 12.5 x 1 in||0.75 x 10.75 x 1.75 in|
Santoku or three virtues in Japanese is a blade style perfect for chopping, mincing and dicing vegetables. Our Ken Onion 7 Inch Santoku knife does all three effortlessly and features all of the benefits you've come to expect of the Ken Onion line. The Ken Onion series of knives feature VG-10 blade core clad with 32 layers of SUS410 stainless steel, the blade made famous in our Shun line. The Ken Onion series features not only this handsome, non-stick blade, but it is combined with Ken Onion's signature ergonomic handle design, creating the unique blade sweep found only in a Ken Onion knife. Ebony Pakkawood handles made a beautiful statement, in and out of the knife block. Due to customer demand, we've expanded the Ken Onion series to feature all those who can't live without knife styles, you're sure to find the Ken Onion Knife right for any job.Item measures from tip to the top end of the knife is about 7" while the tip to the bottom end of the knife is about 8
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
It slices nearly anything effortlessly. Your eyes don't even burn when you slice a pungent onion because it cleanly cuts the cells rather than crushing them.
Absolutely worth the money, worth a lot more than what they charge actually.
good piece of tools for pro chef, you can keep it for long long time for home use,
The Cutting edge material is not VG10 as described, but the new propriatary VGMAX steel that Shun has been converting their knives to. It is supposed to be a bit less brittle, but based on VG-10.
I bought a Shun 22 knife Block from Amazon and was suprised to find that the knife did not fit the wide slots. .Shun 22-Slot Bamboo Knife Storage Block It would fit the very wide cleaver slot, but thats already taken with my cleaver. I do not want that edge pushing against the hard bamboo and getting dull or bent over.
There appears to be no good reason as to why there could not be a wider slot, there is plenty of room to have one, so I'll be getting out a saw and enlarging the appropriate slot. I'm not yet sure if I should make a keyhole shape so that all of the cutting edge will fit into the block, or just let it rest on the bolster.
At any rate, its a wonderful blade, and I love the handle, it fits my large hand
Update - I took a meat saw to the slot in my Shun Bamboo block - the one under the kitchen shears and it was easy to widen the sloot to almost 2-1/2 inches. (A meat saw is basically a giant hack saw with a blade 24 inches long) However, the blade of the knife does not fully insert into the block, so I need to make the slot keyhole shaped so the top of the knife bolster will slide into the slot until the blade is fully inserted. Its very sharp, and not good to have 1/2-3/4 inch of blade sticking out.
Another Update: After just one use, the edge of the blade crumbled and broke away. It was only used to cut vegetables (tomatoes, onions, carrots and celery), and only a small amount of these. I use a nylon cutting board, and the knife has been babied.
I suspect that the steel was overhardened, which makes it extremely brittle. I have ordered a replacement, so hopefully, its not batch related, but is a individual thing.
I've now had the replacement knife and used it for a few weeks with no further issues. I've had to hone it a few times, once it was so dull that it wouldn't slice tomatoes, just crush them, but a few strokes with a ceramic hone and it was back to full sharpness. I'm pretty sure that the first one had a issue with the metal, I have another Shun vegetable knife and its had no issues either, and its also the VG Max alloy.