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Shun Classic 8-Inch Chef's Knife | 
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| Brand: Shun
Category: Kitchen
List Price: $150.00
Buy New: $109.95
You Save: $40.05 (27%)
New (5) from $109.95
Rating:  29 reviews
Sales Rank: 6068
Autographed: No
Memorabilia: No
Size: 8-inch
Shipping Weight (lbs): 0.9
Dimensions (in): 15 x 5 x 3
MPN: DM0706
Model: DM0706
EAN: 4901601556650
ASIN: B0000Y7KNQ
Shipping: Eligible for Super Saver Shipping
Promotion: Save $5.00 when you spend $25.00 or more on Qualifying Items offered by Amazon.com. Enter code BMLSAVES at checkout. Terms and Conditions
Availability: In stock soon. Order now to get in line. First come, first served.
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Product Description
Made in the ancient city of Seki, Japan, Shun knives rely on extremely sharp blades, made of Japanese VG10 steel clad with 32 layers (16 on each side) of a proprietary blend of high-carbon stainless pounded so thin, it delivers precision slicing, cutting and chopping that is unprecedented by any of its German competitors. Imagine, a knife made the same way as ancient Samurai swords, handcrafted still today. Sharper out of the box than other knives, the Shun Classic maintains its sharpness longer, since the finely-polished blade edge has a natural tendency to remain straighter, yet when required, it can be honed using a standard steel or sent to the factory for free sharpening. The wavy, Damascus-look pattern on the blade creates minute air pockets that offer stick resistance, so food releases easier and prep time is reduced--plus it's rust-free. The ebony Pakka wood handle, a highly durable combination of layers of white birch wood and resin, is designed in a ???D??? shape to fit firmly and comfortably in the hand, with the bonus of being dishwasher safe and NSF approved for commercial kitchens. You don't need to be a Japanese sushi chef to appreciate the precision and lightness of this 8-inch Chef's knife. The long, slightly curved blade allows the home or pro chef to work in the efficient rolling motion for chopping and dicing, especially ideal for dense vegetables and fruits. Th
Amazon.com Review
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
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| Customer Reviews: Read 24 more reviews...
Amazing September 6, 2008
S. Shaynes (Israel)
This is one amazing Chef's knife.
Just keep in mind, that is VERY sharp.
I could not live without this knife. August 28, 2008
whiskeytango (SC, USA)
I've cooked with this knife for two years now, as the sous chef in a restaurant. It's really the work horse of my kitchen; I probably use it twice as much as any other knife. Before the Shun, I used a Henckel set, which were perfectly adequate, but now when I pick up my Henckel 8" it feels blunt and a little unwieldy.
The Shun came out of the package with an incredible edge, and with proper care it keeps that edge for a long time. This knife is pretty easy to keep razor sharp if you steel it regularly. It does hard vegetables like turnips and rutabagas with a lot less pressure than other knives I've used, and it does regular dicing very quickly. I found that the curve on the blade was nicely suited to my chopping style, not too steep or shallow. The handles are also well-formed, and my hands don't get tired even after hours of prep work.
This knife is very pretty, but looks aren't really a consideration if you're looking for a utilitarian knife to use in a restaurant. It's performance that matters, and this knife delivered. Since purchasing it and falling in love, I've added other Shun knives to my collection, and my knife set at home is now Shun too. I'd buy it again in a heartbeat.
When you find the right knife, you know it. August 19, 2008
Soup Addict
I took a chance in buying this knife, first, because of the expense, and second, the purchase was sight unseen (which I wouldn't recommend anyone doing at this price point). I'm happy and relieved it paid off! I've been having a lot of trouble finding a knife with a comfortable grip, and therefore having some trouble holding the knife properly and consistently for long periods of time. I settled last year for a Santoku from Henckels, which I still really like, but it just wasn't, you know, *it*. The first time I grasped the Shun out of the box, it just fit -- it was like it was made for my hand. It almost dares me to hold it incorrectly. I'm still adjusting to losing the smooth and easy food release of the Santoku blade, but, the trade-off in comfort is worth it. (Of course, now I'm eyeing the 7" Santoku from Shun....) Very happy with this purchase, and I'm looking forward to a long veggie prep, canning and soup season this year.
 My right hand April 20, 2008
K. Roberts
0 out of 2 found this review helpful
Having a knife that fits your hand and is balanced makes prep a snap. The angle and type of steel keeps it sharp and easy to keep sharp. The fact it looks good is a bonus...
 Good but I've seen better December 28, 2007
Joel Rafi Zabor (Brooklyn, NY United States)
8 out of 11 found this review helpful
I got into Japanese knives via Shun, and they are fine knives in general, but in the case of their chef's knives I think there are better alternatives. The Shun 6" Chef is lightweight, to my way of thinking, and the radical shear of the blade is not the most useful on the cutting board. The 8" doesn't suit me either, the handle too long and the edge of the blade too curved to provide a good chopping edge.
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.
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