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Shun DM0706 Classic 8-Inch Chef's Knife
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- 8-inch chef's knife for versatile slicing, chopping, dicing, and more
- Made from VG-10 stainless steel clad with 32 layers of high-carbon stainless steel
- Patterned, layered surface; stunning look of Damascus steel with added rust resistance
- Black laminated PakkaWood D-shaped handle provides maximum comfort. Hand-sharpened 16° double-bevel blade (32° comprehensive)
- Measures approximately 12 by 2 inches; dishwasher-safe; limited lifetime warranty
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From the manufacturer
Shun Classic Chef's Knife
This Kai Shun Chef's Knife has an 8 inch blade,and is suitable for a wide variety of culinary uses - cutting,slicing,dicing,chopping and more. ,,Crafted with precision in Japan,the Kai Shun 20cm Chef's Knife is comprised of 32 layers of the highest quality folded Damascus steel resulting in a sharper,more durable cutting edge. The process of folding the steel produces beautiful watermarks on the blade making this product as aesthetically pleasing as it is effective.
This legendary metal is a combination of VG10 Steel and SUS410 High Carbon Steel making it highly resistant to corrosion. As with all of Kai's Shun series knives,this knife utilises an ergonomically shaped and weighted handle to ensure comfort and prevent slippage. The black Pakka wood and resin coated handle offer a sophisticated and refined finish to this already impressive knife.
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|Price||See price in cart||$44.90||$89.95||$99.95||$179.95||$41.46|
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Blade Material||Carbon||Carbon||Steel||Stainless steel||Stainless steel||steel|
|Item Weight||7.41 ounces||0.5 lb||—||0.6 lb||—||1 lb|
|Material Type||Stainless Steel||man-made-material, stainless-steel||Stainless Steel||Stainless Steel||Steel||Stainless Steel|
|Size||8 Inch||8" Chef's||7 Inch||8-Inch||8 Inch||8-Inch German Steel Chef Knife|
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.|
Made from VG-10 stainless steel, Shun knives are specially constructed to be harder, less brittle, but also more flexible than traditional steel formulations. The VG-10 core is then clad with 16 full layers of SUS410 high-carbon stainless steel on each side, for a total of 33 layers. These layers not only protect the VG-10, they create an exquisitely-detailed surface reminiscent of Damascus or pattern-forged steel, the kind once used for Samurai swords. As a result, the knives are simply stunning to look at--much like antique Damascus knives but without their tendency to rust. As an additional benefit, the slight patterning helps slice rather than crush delicate foods and keeps cut food from sticking to the blade.
The large 8-inch blade of this Shun chef's knife makes it ideal for versatile slicing, chopping, dicing, and more. Like many Asian-style knives, the knife's handle is especially suited to smaller users. In contrast to the traditional round profile, however, Shun's are D-shaped to prevent the knife from twisting in the hand, providing extra stability and a firm grip. The handle is made from ebony-colored PakkaWood, a fused blend of hardwood veneers imbued with waterproof resin that combines the warmth and traditional look and feel of wood with the strength and durability of plastic. The offset stainless steel bolster is designed for ergonomic comfort and maximum safety, while a stainless-steel end cap provides the finishing touch. As sturdy as it is lovely, the chef's knife is officially safe to put in the dishwasher--although it's so good-looking you might find yourself hard-pressed to do so. Shun knives carry a limited lifetime warranty. --Mary Park
Top customer reviews
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This was one of the first higher end knives I purchased, and if I could do it over again I probably would not have purchased it (or I would have purchased it used to save a little money). It isn't that the knife is terrible...the handle is comfortable, the cosmetics are pleasing, and it outperforms many big box knives...BUT, it is priced higher than other knives with the same level of performance. For example, a Tojiro 8in Chefs Knife costs less than a third the price of this Shun, and, while not as cosmetically pretty, I think it performs much better and that Tojiro produces better VG-10 steel than Shun does. If this Shun was around $60-80, it would be an awesome addition to the kitchen. But at this current price range, I think there are better options available and that potential buyers may want to examine other options before pulling the trigger on this Shun.
Being a bit of a knife nut, I have purchased many different style kitchen knives over the years. Some have been less than $5 and some over $500. There are many knives closer to the $5 side that I like a lot, and when looking at a less expensive knife, I try to form my opinion keeping in mind it has greater value than very expensive knives. For example, I really like my Mercer chef knife and while I do not like it as much as my 270mm Konosuke Fujimaya or my Takeda, it costs 1/6th of the Kono or Takeda.
As noted above, I think pricing affects the assessment of how well a knife does or does not perform, and the Shun is priced competitively with knives that are better in every which way. The price of the 8 inch Classic, much like the Premier, puts it in a price range with the Konosuke HD, but there is a gigantic performance gap that makes it impossible to even compare the knives. Consequently, I find it hard to justify the Shun given within the hardcore chef knife communities that Konosuke is considered to be one of the best or THE best and my personal usage of both has found there to be a very big difference in performance.
As some other reviews show, Shun knives are sometimes known for being a little more chippy than others. While most-all Japanese knives are more prone to chipping, Shuns seem to be more prone than many other Japanese makers. I experienced chipping first hand and I was cutting a soft surface over an end grain maple butcher block (widely considered to be the best material for a cutting board.***) While Shuns come with a Lifetime warranty, Shun makes it very clear (on their website) that the Lifetime Warranty DOES NOT help you if chipping occurs, and Shun tends not to cover chipping that occurs even from normal usage. So I feel at this price you can get a knife in the same (or better) steel with a superior heat treatment, resulting in a tougher blade that holds an edge longer and is less likely to chip. Many Japanese makers use VG-10 steel because it is a fantastic steel that can sport very good edge holding, very good toughness, excellent corrosion resistance, and ease of sharpening. But given the heat treatment is what determines how well VG-10 steel performs, I feel there are other makers who just do a better job with the heat treatment, and at a price less than the Shun.
I do like the handle of the Classic, as I find that in-general I prefer the Eastern rounded or octagonal handle that most Japanese knives have more than the Western handle or the hybrid as seen on the Premier. If you use the fulcrum cutting motion, this handle makes usage more comfortable and helps you cut with less force...and honestly, I think if you go for an Eastern handle, you can really get your money's worth using this method given it greatly helps reduce fatigue from extended usage!!! I also really like the balance of the knife.
I do not mean to dog Shun as if I am saying they make "bad" knives because they don't...compared to most big-brand knives, they run circles around them. They are most certainly cosmetically pleasing. BUT, they are expensive and there are many smaller makers that offer what I believe to be better values. So if you are considering this knife, my personal advice is to consider some of the other options before buying this Shun, such as the Konosuke HD or HD2 given the Kono is priced the same. There are many makers that offer fantastic knives for less-than the price, or the same price, as the Shun, which I think you will like much more. Just a few makers include: Hiromoto, Kikuichi, Masamato, Kaneshige/Konosuke, Yoshihiro, SETO, Suisin, Misno, Tanaka, Takamura, and Tojiro. For a budget knife, Tojiro is probably my favorite brand and their $55 8-inch DP chef's knife is a fantastic performer. And if you check some of these or offering from some other makers out and decide the Shun is still the best knife for you personally, well now you have done even more research and can have even more confidence that you are picking the product which best matches your needs and preferences. :)
***NOTE that Shun is converting many of their VG-10 knives to newer VG-MAX steel. To my understanding, one reason is for greater toughness. I cannot speak to it first hand as my experience is with VG-10. Depending on the vendor you buy from, you may get a VG-MAX model, or a VG-10 one, given the transition is relatively recent.
Whatever knives you go with though, consider a maple cutting board, preferably one which is end-grain! End grain maple is as easy-going on knives as a board can be (you will sharpen your knives a lot less), a good maple board will last decades and can hide/'heal' scar markings, and recent research suggests hardwood boards are actually the MOST sanitary cutting surface of all materials currently on the market!***