Shun DM0707 Classic 10-Inch Chef's Knife
|Price:||$146.00 & FREE Shipping. Details|
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- 10-inch chef's knife with one-piece stainless-steel bolster, tang, and end-cap
- Precision-forged in Japan by renowned blade manufacturer KAI
- 33 layers of stainless steel for a rust-free Damascus look
- Comfortable D-shaped Pakkawood handle; washing by hand recommended
- Measures approximately 16-4/5 by 3 by 1 inches; limited lifetime warranty
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|Item Weight||0.55 pounds||0.54 pounds||0 pounds||0.94 pounds|
|Size||10 Inch||10 Inch||8 Inch||8 Inch|
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Shun Classic knives are made in Seki City Japan, where craftsmen have made samurai swords for centuries. This 10-inch chef's knife is large enough to handle big kitchen jobs like breaking down poultry and splitting hard squash, but it is balanced enough to use for more delicate tasks too.
The blades of Shun Classic knives are made from VG-10 steel, a durable alloy that has superb edge-holding properties. Sixteen additional layers of alloy are applied to each blade to create a beautiful Damascus look, without the danger of rust that can occur with traditional Damascus blades. The shape of the blades is designed to reduce sticking, resulting faster, safer cutting performance. A once-piece tang runs from a traditional offset bolster to a steel end-cap, and the dishwasher-safe Pakkawood handle has a D-shaped profile that fits the hand beautifully. Every knife in the Shun Classic line is covered by a lifetime warranty.
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.|
Top Customer Reviews
Note to sharpness snobs: NO stainless knife can touch an old-fashioned carbon steel knife for sharpness. If you don't believe me, go and see what your butcher uses. The problem with old-fashioned carbon steel knives is that they are very high- maintenance and will look ugly after a while no matter what you do.
Personally, if I had to choose, I'd take the Wusthof solely on the basis of my personal feel and the fact that the blade is a little easier to hone than the Shun. I am just glad I don't have to choose, but if you do, I can't recommend strongly enough getting out to a store and handling the knives before you buy. When you're in this neighborhood, about the only way you can choose badly is by not buying the knife that feels best in your own hand. You're going to get a top-quality product whichever way you go.
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.Read more ›
Most Recent Customer Reviews
I got mine 9 years ago. It's been my favorite knife since the first time is used it. Versitle, easy to keep sharp, perfectly balanced, and it's even a looker to boot. Read morePublished 3 days ago by Amazon Customer
Not a bad knife doesn't hold an edge well with constant sharpening both on stone at home or professionally at northwest cutleryPublished 10 days ago by Amazon Customer
Was bought as a wedding gift and the couple really enjoy the knife.Published 13 days ago by Amazon Customer
The tip broken less one month, the brittle edge. Pls think over about this before you purchase.Shun DM0706 Classic 8-Inch Chef's KnifePublished 14 days ago by David Wu
Beautiful knife. Amazing edge. The Damascus work on the blade is gorgeous. It cuts extremely well. Very light in the hand. Recommended.Published 16 days ago by Darach Milner
This was a Christmas present for my husband and he absolutely loves it! Says it's the nicest knife he's ever used.Published 1 month ago by Nicole
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