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Shun DM0705 Classic 9-Inch Bread Knife
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- 9-inch Japanese bread knife; ideal for everything from rustic artisan breads to baguettes
- Precision-forged stainless-steel blade; serrated edge prevents tearing
- 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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|Sold By||Amazon.com||T&K Corporation||Amazon.com||Amazon.com||QUICK n FAST||Amazon.com|
|Item Dimensions||3.2 x 16.8 x 1 in||1 x 14.75 x 0.7 in||0.75 x 14.25 x 1.5 in||1 x 10.5 x 1 in||3 x 18 x 1 in||3.13 x 15.5 x 1 in|
|Material Type||Wood Handle||Blade: Stainless Steel, Handle: natural wood||Steel||Stainless Steel||Information Not Available||Stainless Steel Cutlery|
From the Manufacturer
Shun Classic Cutlery
Why Buy Shun Classic:
Born of the ancient samurai-sword-making tradition and hand-finished for precision and beauty, Shun Classic is an ideal choice for anyone buying their first Japanese knife or 50th. The high-quality line of cutlery makes a worthwhile addition to any chef's arsenal of tools--it's used by professional chefs and home cooks alike. Produced in the widest variety of specialized styles, the Classic line features both traditional European blade shapes and innovative cutting-edge designs.
Shun Classic's amazingly sharp blade is famous for both edge retention and ease of sharpening. Each blade has a core of VG-10 "Super Steel" with a Pattern Damascus cladding of 32 layers of high-carbon stainless steel--16 layers on either side. While the wood grain pattern enhances the knife's beauty, it also adds durability and stain resistance, and reduces friction when cutting.
NSF certified for use in commercial kitchens.
- 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 20-22 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.
- D-shaped handle fits in the palm and provides comfort and control, keeping the knife's handle secure in the hand during use.
- Available standard in D-shaped handle styles or by special order in reverse D-shaped handle styles.
- 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.
|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 per side (comprehensive angle 32 degrees). This is sharper than European knives, ground to 20-22 degrees per side.|
|Handle Material:||PakkaWood (resin-impregnated hardwood); D-Shaped handle available in right and (by special order) left-handed versions.|
|Sharpening recommendations:||Weekly honing to maintain the blade, sharpening as needed with professional sharpener or Asian-style electric sharpener.|
A member of the stylish Shun Classic line, this bread knife comfortably handles everything from rustic artisan breads to baguettes--and even dessert items such angel food cake or chocolate tart. Featuring a serrated blade measuring 9 inches in length, this tool wont tear or crush foods during slicing.
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 helps avoid 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
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Based on that previous experience, this breadknife didn't look terribly impressive. The serrations are smooth and rounded rather than aggressive and toothy. It didn't look like something that would bite into bread. But I'd read a rave review of it, and everything else I read about Kai knives was overwhelmingly positive. I've also had very good luck with Japanese cutlery, so I thought I'd give it a shot.
It cuts like a laser. Slides right through breads and salami (which I end up using it for all the time) very smoothly and with very little effort. The blade is razor sharp, which I learned when I got a little careless (didn't used to have respect for breadknives, remember) and it sliced off the end of a fingernail without the slightest resistance. THAT left me very respectful. The gentle serrations let it dig into it's target without tearing or throwing loose a crumb. It also has a nice, meaty asymmetrical D-shaped handle that really fits in the palm. This may not be for everyone, so give it a whirl before you commit to buying, but I think it's great.
If you need a breadknife and want a quality piece (and if you get a good knife and take care of it you should only need to buy one, ever) this is the hands down obvious choice. It's a bit more expensive than the Major German Brand cutlery, but easily worth it.
As a general comment, I think anyone looking for good kitchen cutlery should consider the Japanese brands first. I've used knives from Global, Kai and Kasumi, and up against Henckels and Wusthof there is just no comparison. We have the Kai breadknife, a Kasumi chef's knife, a Henckel's 4-star chef, Henckel's 4-star santoku, Henckel's 4-star slicer, Wusthof Grand Prix utility, Wusthof Grand Prix parer, Wusthof Classic granton slicer, and a Kyocera ceramic chef's. When I look at the knife block I really just see the Kai breadknife, my Kasumi chef and Those Other Knives.
Any knife shopping I do in the future, I will be looking at Kai first. Kasumi is also an incredible brand, and a bit finer and sharper than Kai, but they run about 50% more. I got my Kasumi chef's as a gift, and it's a treasure, but if I were laying down my own money it's such a close call I'd probably go with Kai, especially since I prefer their handles.