Shun DM0702 Classic 7-Inch Santoku Knife
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- 6-1/2-inch multipurpose Japanese knife; ideal for chopping, mincing, dicing and slicing
- Precision-forged high-carbon stainless-steel blade; holds a razor-sharp edge
- Clad with16 layers of stainless steel to produce a rust-free Damascus look
- Durable D-shaped Pakkawood handle; comfortable offset steel bolster
- lifetime warranty; manufactured in Seki City, Japan
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This item: Shun DM0702 Classic 7-Inch Santoku Knife
Shun Premier Santoku Knife, 7-Inch B003B66YK0
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|Material||VG 10 stainless steel layered on each side by 16||Stainless Steel||Steel||Steel|
|Blade Material||Stainless Steel||Carbon||Stainless Steel||Stainless Steel|
|Dimensions||1.1 inches x 15.4 inches x 3.2 inches||1.1 inches x 15.4 inches x 3.2 inches||1.82 inches x 12.25 inches x 0.75 inches||2 inches x 13 inches x 0.81 inches|
|Item Package Weight||0.66 pounds||1.17 pounds||0.75 pounds||0.6 pounds|
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Leveraging a 90-year history of superior workmanship, Shun knives are precision-forged in Japan by renowned blade manufacturer KAI. Using technologically advanced processes, a VG-10 "super steel" core is clad with 16 layers of high-carbon stainless steel to produce a rust-free Damascus-look blade. The Damascus detailing not only enhances the knifes aesthetic appeal, it also prevents morsels from sticking and avoids crushing or damaging foods. Forming a comfortable D-shaped hold, a fused blend of hardwood veneers and resin comprise the unique ebony Pakkawood handle. A traditionally offset stainless-steel bolster protects knuckles while a steel end-cap finishes the piece. Although dishwasher-safe, hand washing is recommended. This product includes a lifetime warranty. -- Amy Arnold
Top Customer Reviews
I actually have this knife in the scalloped version. Although it looks kind of cool, I don't know if it really offers any additional advantage. I would have bought this straight version instead, except, I bought my knives as a set and the scalloped version came in my set.
The 6-1/2 inch knife is a utilitarian knife with many uses. It's definitely one of the steady work horse knives that you'll be reaching for all the time. It's a little on the small side, but perfectly in the middle between the real work horse (an 8" blade) and the smaller utility or paring knife.
Shun knives are beautiful creations period. Since I'm Asian, I love the tradition look and feel of this Japanese knife. I love the beauty of the blade and the dark, polished, Pakkawood handle. The unique "D"-shaped, Wood handles are preferable. The shape fits my hand perfectly, and the wood does not get slippery when wet - providing a very secure hold. The steel is of utmost quality and sharpness. Do not put this blade into any old electric knife sharpener! Electric knife sharpeners are made to put one angle on any blade. These blades come with a 16 degree angle and you don't want to be changing that angle. There are electric knife sharpeners that can sharpen these knives, but you'll have to do some research and find out which ones can be a fit with these knives. I prefer to hone with a sharpening steel and manually sharpen with a stone if necessary (and I don't see it being necessary to touch it to a stone any time soon).Read more ›
I will not plug the Santoku design, as one's choice between Santoku and French chef's knife for most kitchen tasks may really be a matter of taste and familiarity. Frankly, if it were not for the insanely sharp blade on this knife, I would prefer a chef's knife for many tasks, especially for those veggies where the rocking motion of the French design comes into play.
I will also not wax lyrical about the scalloping, as I really see little advantage to it. I have an unscalloped German Santoku which comes very close in sharpness, and it is the quality of the edge, not the scalloping which makes the difference.
If you want effortless prep work, get this knife!
I've been looking for a knife like this all my life.
I like the thinness of American knives like Chicago Cutlery (the original Walnut, not the cheap ones they sell now), but am envious of the heft of the German knives (I had a full set of Henckels Professionals).
The problem? The thin knives are too light, the heavy ones are too thick.
Now, we have the best of both worlds with Shun.
Wait, I know what you're saying. They're too expensive. No. Listen: if you pick and choose, you can get a lifetime of cutlery pleasure out of just a few samples.
First, buy the 7-inch Santoku. You can get the Granton edge (the scalloped thingies) if you want, but it will just mess up the beauty of the Damascus steel finish. This is your workhorse; a little hotrod that will lightly and competently saw through most of your daily chores.
Then, you need a little parer--the 3-1/2 inch or 4 inch will do nicely.
But, we need bigger still, so get a ten-inch chef's. You'll like this knife. Owing to it's fairly small profile (height), it does double duty as a slicer. Chop up heads of cabbage and slice a turkey or ham, your choice.
Get one of the six-inch slicers (utility or tomato) and you're done.
That's all the expensive cutlery you will ever need.
Anything else: serrated, bread slicers, or other novelty knives, just by cheap stuff.
Now, you need accessories. Get the Shun sharpening steel for sure. It's got a cool magnetic angle on the hilt that supposedly gives you the correct angle for sharpening.Read more ›
So I got the Santoku instead, and I have not regretted it. I like it much better than the traditional (French?) Chef's knife, even for Western-style cooking.
With regards to the Shun Classic....this is a fabulous knife. I've used quite a few Chef's knives, including my friends' Wusthoff and Henkel, and I was not nearly as impressed with those as I was when I first used the Shun Santoku.
This is a very, very sharp edge that is holding up very well.
The few times I prefer not to use the Shun Chinese Chef knife (like for "lighter" duty), I pick up the Santoku.
You may not believe it, but it's so sharp, it doesn't stick to things, that I can chop _much_ faster, with more consistency, almost like the "pros" on TV.
The handle is shaped nicely. The wood is not slippery even when wet, the only drawback...you may not like the shape if you're left-handed, as it is assymetrical.
You gotta try this knife...it is really, really good!
Most Recent Customer Reviews
I love everything about this knife except how fragile it is. Using only for vegetables boneless chicken the blade still split, going about a half millimeter into the blade from... Read morePublished 16 days ago by Logical thinker
A very attractive and sharp santoku. It remains to be seen how well it will hold an edge or how easy it will be to sharpen but the free sharpening service by the manufacturer is a... Read morePublished 17 days ago by Arnab Chakladar
I decided that it was time to replace several of my older, cheaper knives. As my daughter does a lot of sushi and sashimi I wanted to get several with the Asian 15° angle blade. Read morePublished 2 months ago by Andreas Gundler
Very high quality knife, like knife jewelry. I bought this as a wedding gift and get thanked for it every time I see the couple.Published 2 months ago by S. Farrar
Like most other knives in the Wusthof Classic series, this Santoku is extremely well made, free of defects, and fun to use. Read morePublished 3 months ago by LLka
I can't believe I've had this knife for almost 12 years now.
- Stays pretty sharp, easy to get an edge back using a honing steel
- Well balanced... Read more
I was scared this knife would suck. It does not suck AT ALL. Just as good as my chief friend's knives, in my opinion. Read morePublished 5 months ago by Bryan Hayes
After using this knife to cut up a pineapple I know why Shun stays in business.Published 5 months ago by Robert Dearing