Shun DM0718 Classic 7-Inch Santoku Hollow Ground Knife
|Price:||$129.99 & FREE Shipping. Details|
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- 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
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|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Amazon.com||Cutlery and More||Amazon.com||Cutlery and More|
|Material||Stainless Steel||VG 10 stainless steel layered on each side by 16||Steel||Steel|
|Blade Material||Carbon||Stainless Steel||Stainless Steel||Steel|
|Dimensions||1.1 inches x 15.4 inches x 3.2 inches||1.1 inches x 15.4 inches x 3.2 inches||1.82 inches x 12.25 inches x 0.75 inches||2.75 inches x 12.5 inches x 0.88 inches|
|Item Package Weight||1.17 pounds||0.66 pounds||0.75 pounds||0.8 pounds|
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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.|
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
As advertised, this knife comes with one of the sharpest factory edges you could ever ask for. So far the edge holds up extremely well, a few stroke on the steel and knife edge remains razor sharp.
The knife comes in a nice presentation box, which although pretty, does not present a good way to carry the knife. If you plan on using this outside your house, buy a blade guard or a carrying case. Also, if you're buying a knife this nice, let me recommend that you get a hardwood edge-grain cutting board (or plastic, for you germaphobes). Don't cut on glass or tile, and any other such silly new-tech board. If you're going to pay big bucks for an nice knife, do what it takes to keep it nice.
About actual use: The knife is extremely well-balanced, although I find that the location of the balance take a little getting used to. If you use a standard chef's pinch grip, you will find there are actually two places you could grip the knife.Read more ›
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 first saw the knife being used in a knife class in a cooking school.
The scallops work very nicely to prevent tomato slices from sticking to the blade. One of the ways that I know a knife is sharp is how it cuts into the skin of a tomato. It takes almost no force with the Shun. You can just pull it and the weight of the blade cuts into the tomato!
As mentioned before, the handle is for right handers and feels really good. I have never gotten used to the real chef way of grasping the blade between the thumb and index finger. If you do it this way, the handle shape doesn't make much of a difference.
This is the first santoku blade that I have gotten. I like the depth, but I haven't gotten used to the straighter edge. I am used to the more curved edge of conventional kitchen knives. It is easier to rock a curved edge in making a complete cut.
The damascus pattern is nice, but the Kasumi had a much denser pattern and looks like wood. The Shun looks like wide stripes.
I use a ceramic hone to keep the edge before I use the knife. It seems to really keep the sharpness. So far, I haven't had to really sharpen the blade yet.
I got it from amazon.com.
Most Recent Customer Reviews
This knife was a revelation. I sweated for weeks between the classic and the premier. Very happy with this quality. Read morePublished 1 day ago by matthew
Not the best Santoku I got. I have been using using Wusthof le cordon bleu 7 inch Santoku for 5 years. Half price , 2 times better.. Read morePublished 17 days ago by Amazon Customer
The knife lost it's shaprness a month after I purchased. I hand wash it and dry it immediately. I do not put it in the dishwasher. Read morePublished 1 month ago by vp
Purchased as a gift. We have one and love it . Be very careful when using ver, very sharp.Published 1 month ago by Animal Lover
This Shun is one of the best knifes I have it is very sharp and stays that way so far. I believe that anyone that wants a great knife for cutting up the food can't go wrong with... Read morePublished 2 months ago by Carmen H.
The knife is exactly as described, wonderful to use, yet if used exactly as specified. I am really paranoid of the edge chipping, so only I will use the knife, I treat it as if it... Read morePublished 3 months ago by Austin Crool