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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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|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Amazon.com||Amazon.com||Cutlery and More||Amazon.com||Dalstrong Inc.||Amazon.com|
|Blade Material||Carbon||Stainless steel||Steel||Carbon||Hand-Hammered,Hand-Crafted AUS-10V 67 Layers||steel|
|Color||Black||Brown||Silver||Black||Black G10 handle, nitrogen cooled AUS-10V w/vacuum heat treatment, damascus 66-layers, Honbazuke sharpening, full tang, premium packaging, lifetime warranty, Dalstrong support.||Silver|
|Item Weight||7.41 ounces||—||0.16 ounces||0.7 lb||0.6 lb||1 lb|
|Material Type||Stainless Steel||Steel||Steel||Stainless Steel||Heat and Nitrogen Cooled AUS-10V to 61-62 Rockwell||Stainless Steel|
|Size||8 Inch||8 Inch||8 Inch||8 Inch||8" Blade, 8" Included Guard||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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I've done better with the 7" Hattori HD, also of the "Damascus" type, though more discreetly banded. It's a less exotic-looking knife than the Shun, with a conventional Western handle, but makes for a more useful cutting tool and, for me, is better balanced and more comfortable in the hand. The blade is sharper too, but may be more fragile. Finer still are the somewhat more expensive Misono UX 10 chef's knives, among the best short of truly serious-money Japanese masterpieces. The Misono is still more Western-looking than the Hattori--no Damascus effect, not a single Japanese ideogram on it, and even the steel is Swedish, although the cutting edge is honed 80/20, nearly one-sided, rather than the Western 50/50--but it's as fine any reasonably affordable knife I've seen and it's sturdier than the Hattori. The edge differential shouldn't scare you off unless you're left-handed, in which case you need the appropriate model.
Shun makes good knives, but can be faulted for going for exotic looks above all--a marketing move that has worked well for them, but showy. On the other hand, the blades are good, and the D-handles have a special ergonomic appeal. I think their santokus and utility knives provide good value. With the chef's knives, though, I'd suggest investigating other possibilities, though it will cost you a few dollars more in the case of Hattori and nearly 50% more for the Misono UX 10s.
For less money and greater sharpness than anything I've mentioned, you can hunt up the Hiromoto AS series. Their downside is that their high-carbon edges require more care against corrosion, and as Japanese knives go, they look crude, even ugly; but you can split an atom with them, easy.
When I purchased the knife I was cutting something hard and in frustration (and yes my stupidity) broke the tip off. I was quite shocked that it snapped like glass. I realized it can't handle anything hard at all so I used it ONLY for soft things like veggies, thawed meat etc. I used wooden or plastic boards only. Took careful care of it, used Japanese water stones for sharpening, quick hand wash and dry only never a dishwasher, and nobody was allowed near it. The result from regular use on soft things only can be seen on the photo of the tip and edge - it's all covered in broken off pieces (little dents).
Yesterday I forgot my rule and needed to break apart a bit of beef stock ice cubes that got stuck together. They were separate but stuck in the freezer at their corners and I very gently knocked the knife between the cubes. It broke off huge chunks You can see in the photo. I located two of the four pieces it broke into but had to throw out the entire meal, the beef stock ice cubes, and still could not find the pieces. This is a safety hazard. While I understand that the knife is not meant for chopping bones or rock hard things it should be able to take something harder than a potato! I never even cut frozen meat with it because it's so fragile! I don't understand why it is chipping with regular soft use and why did it break so much with barely a touch to ice cubes? I wasn't banging or abusing my strength and a cheap $2 knife did just fine thereafter with heavy blows.
Is this a defective knife or are they all like this? I don't know. But I have seen some reviews that point to similar issues. I'm very disappointed because while I understand that Japanese knives must be treated gently it should be able to be used on something harder than vegetables. I would give it 5 stars for sharpness but 0 stars for quality.
Edit: I see this review really riled up the fanboyz. Years later I stand by everything I've said, and my feedback has been confirmed by every knife salesperson I've talked to.