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Shun DM0718 Classic 7-Inch Santoku Hollow Ground Knife

4.7 out of 5 stars 159 customer reviews
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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
64 new from $85.00 5 used from $89.50
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Frequently Bought Together

  • Shun DM0718 Classic 7-Inch Santoku Hollow Ground Knife
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This item: Shun DM0718 Classic 7-Inch Santoku Hollow Ground Knife
Customer Rating 4 out of 5 stars (159) 4 out of 5 stars (78) 4 out of 5 stars (263) 4 out of 5 stars (54)
Price $98.20 $99.95 $177.17 $74.95
Shipping FREE Shipping FREE Shipping FREE Shipping FREE Shipping
Sold By Amazon.com Cutlery and More SALESEXPRESS Simply Savings USA
Material Stainless Steel VG 10 stainless steel layered on each side by 16 Steel Steel
Blade Material Carbon Stainless Steel Stainless Steel Stainless Steel
Color Black Black Silver Metallic
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 inches x 13 inches x 0.81 inches
Item Package Weight 1.17 pounds 0.66 pounds 0.75 pounds 0.6 pounds
Size 7 Inch 7-inch 7-Inch 7-inch
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Product Description

Product Description

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.

Detailed Features

  • 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.
Specifications
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.
Bevel: Double-beveled
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.

Amazon.com

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


Product Information

Product Dimensions 15.4 x 3.2 x 1.1 inches
Item Weight 1.2 pounds
Shipping Weight 1.2 pounds (View shipping rates and policies)
Department unisex
Manufacturer Shun
ASIN B0000Y7KPO
Item model number DM0718
Customer Reviews
4.7 out of 5 stars 159 customer reviews

4.7 out of 5 stars
Best Sellers Rank #17,633 in Home & Kitchen (See Top 100 in Home & Kitchen)
#12 in Kitchen & Dining > Kitchen Knives & Cutlery Accessories > Asian Knives > Santoku Knives
Date first available at Amazon.com May 5, 2003

Technical Specification

Warranty [pdf ]

Warranty & Support

Product Warranty: For warranty information about this product, please click here [PDF ]

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Customer Questions & Answers

Customer Reviews

Top Customer Reviews

By M. Kanai on January 17, 2005
Verified Purchase
I should start by saying this is not a true santoku. The reason I say this is because the edge has a considerable rocker to it (curve), unlike the traditional and much flater santoku blade. In fact, the rocker is much closer to the shape of a regular chef's knife. The good news is that this means people accustomed to western chef's knives can jump right into this knife. The bad news? If you're used to a flater santoku this knife will not chop as much (since less of the blade is in play) and it's a little harder to use this blade to scoop the things you've just cut. If you like to rock-and-chop, this knife will do it better than any other santoku. If you like to drop-chop, then this knife isn't going to get quite as long a chop. I like both, so I'm quite happy the knife can perform both jobs.

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.
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Verified Purchase
This knife looks great and handles beautifully. It is well balanced and feels good in your hand. When chopping small things like carrot strips or scallions it cuts like a dream.

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.
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Pretty good knife. I keep it honed with a Spyderco Sharpmaker set to the 15-degree angle and it keeps an edge very well. I find that it does especially well with harder vegetables. It's great with meats, fruit, herbs, and pretty much everything else I've thrown at it, but for some reason, I really notice it when cutting carrots, potatoes, radishes, etc. Slicing a large carrot or a potato into chunks, I just expect a certain amount of resistance, not much, but some, and this knife behaves as if there's nothing there.

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.
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This review is for the Santoku with scallops. This is the best kitchen knife that I have gotten. I have Kasumi, Kyocera ceramic, Henckles, plus some Japanese sashimi knives. This is the sharpest knife that I have gotten from the factory. It is far sharper than my ceramics.

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.
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This item: Shun DM0718 Classic 7-Inch Santoku Hollow Ground Knife