Buy Used and Save: Buy a Used "Shun DM0718 Classic 7-Inch Santoku Hollow Ground K..." and save 26% off the $175.00 list price. Buy with confidence as the condition of this item and its timely delivery are guaranteed under the "Amazon A-to-z Guarantee". See all Used offers.
Shun DM0718 Classic 7-Inch Santoku Hollow Ground Knife
Fulfillment by Amazon (FBA) is a service we offer sellers that lets them store their products in Amazon's fulfillment centers, and we directly pack, ship, and provide customer service for these products. Something we hope you'll especially enjoy: FBA items qualify for FREE Shipping and .
If you're a seller, Fulfillment by Amazon can help you increase your sales. We invite you to learn more about Fulfillment by Amazon .
- Enter your model number to make sure this fits.
- 7-inch Japanese Santoku knife; ideal for chopping, mincing, dicing and slicing
- Precision-forged stainless-steel blade; scalloped edge prevents food from sticking
- Clad with 16 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
Frequently bought together
Customers who bought this item also bought
Special offers and product promotions
Compare to similar items
This item Shun DM0718 Classic 7-Inch Santoku Hollow Ground Knife
|Price||See price in cart||See price in cart||$79.95||$89.95||$144.95||$124.95|
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||WholesaleLiquidation||WholesaleLiquidation||Creative Kitchen||Chef's Resource||Chef's Arsenal/Market Warehouse||J.L. Hufford|
|Item Dimensions||3.2 x 15.4 x 1.1 in||0.75 x 12.25 x 1.82 in||0.81 x 13 x 2 in||2 x 12.5 x 1 in||3 x 16 x 2 in||0.75 x 16.12 x 2 in|
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 multipurpose Santoku knife comfortably handles any kitchen cutting need from chopping to mincing, dicing, and slicing. Resembling something between a chef’s knife and a cleaver, this tool features a wide blade measuring 7-inches in length. The scalloped detailing along the knife’s cutting edge creates air pockets during use to prevent food from adhering its steel surface.
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 knife’s 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
But, that beautiful pattern on the sides is not as smooth as a traditional chef's knife and can present significant friction when cutting bigger things. So, for instance, if you cut a crisp fresh apple in half it is actually hard to do and requires more pressure than my other (45 year old!) chef's knife. Cutting a cabbage in half is really hard with this knife. Once I discovered this characteristic of the knife I was pretty disappointed.
In addition to this , the carbon used for this blade chips very easily. I've had this knife for about 6 months and at this point it's pretty much beyond saving. I've had it professionally re-sharpened several times, but it has chips up and down the edge of the blade. This is the only knife I've had this problem with. I can't recommend buying it as a result. My suggestion is Embossed Chef's knife that has Japanese stainless steel blade.
On another note, when I was still deciding, I read a few reviews saying the handle was slippery, which almost turned me off the knife. After working with it for a while, I now think those reviews were fake. Nobody could hold this knife in their hand and think "oh, slippery". The pictures make it look slippery (shiny!), and the actual handle has a nice smooth polish and seems like it SHOULD be slippery, but it just isn't - when I grip it, it grips back. Even wet or with various food juices on my hands, the grip is 100% reliable. It seems weird to say so for something so smooth, but it holds in the hand like it was wrapped in sandpaper.
My first Shun, but I suspect I'll be buying more.
I don't care if it's made to be a vegetable knife, I use it for everything. Today I diced 10 onions, then trimmed the fat off a whole cooked/cooled prime rib with ease. Then it was my line knife during lunch rush.
I highly recommend it :)
It has remained sharp as a razor for 3 - 4 years now with light use? I treat it as a specialty tool but ... 4 years? Amazing.
If you steel it properly and treat this knife dutifully, washing and drying it quickly after each use, it will never let you down. Might lose a bit of the logo over time but that has nothing to do with its cutting beauty.
My previous knives (from a well known mid-range manufacturer) needed to be "steeled" once a week in order to maintain a good edge, and fully resharpened every 6-8 months. I've only owned my Shun for 3 months, but I haven't had to use the steel once, and it pretty much *falls* through an onion without any effort from me. The granton edge and damasked steel work together amazingly well to keep food from sticking to the sides, and the handle is surprisingly comfortable and natural. I'm favoriting the rest of this collection in hopes of a happy birthday!
These knifes are light and super sharp, so I would recommend to keep them away from anyone in your household who might carelessly throw them in a drawer or drop them in the sink. Shun has a free sharpening service but you should still hone your knives weekly to keep the edge in the best shape possible.
I'm almost of the opinion that this 7-inch Santoku and 3" parring knife is all you need. Well, maybe the rocking knife too, that's all you need. Oh, and a chef knife....
Enjoy, you will love this knife. My Daughter calls it "Scary Sharp"