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Shun Classic 10-Inch Chef's Knife at Utensils Store
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List Price: $169.00
Our Price: $120.00
Your Save: $ 49.00 ( 29% )
Availability: Usually ships in 24 hours
Manufacturer: Shun
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Average Customer Rating: 
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Batteries Included: 0
Binding: Kitchen
Brand: Shun
EAN: 4901601556667
Feature: 10-inch chef's knife
Is Autographed: 0
Is Fragile: 0
Is Memorabilia: 0
Label: Shun
Manufacturer: Shun
Material Type: carbon-steel
Model: DM0707
Publisher: Shun
Size: 10-inch
Studio: Shun
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Features
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10-inch chef's knife
VG-10 high-carbon stainless-steel blades with 16 layers of stainless alloy for Damascus look
One-piece stainless steel bolster, tang, and end-cap
Black laminated Pakka wood handle with D-shaped profile for comfortable grip
lifetime warranty; made in Japan
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Spotlight customer reviews:
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Customer Rating:
Summary: Very nice knife
Comment: Fine balance and size for my rather large hand. I have an eight inch chef's knife that is a little too small. This new one looks really cool too, nicely designed and proportioned. Probably the prettiest knife I own. Works about as well as other 10 inch chef's knives at this price range.
Customer Rating:
Summary: Best professional equipment I've ever used!
Comment: I've been in the culinary field for six plus years, including schooling, and I can say without a doubt that this is the best knife I HAVE EVER USED! The Japanese definitely know how to design a quality blade.
The investment was a pricey one but after lengthy research and an in person handling - which is key - at a local dealer, I took the plunge. I can say that it was definitely worth it. In comparison, using a German blade vs the Shun, is like doing surgery with a meat cleaver vs a scalpel. My only complaint is that egg yolks from hard cooked eggs tend to stick to the Damascus finish after cutting. But, compared to the positives of light weight, balance, perfect fit in the hand and the superior sharpness this is minor.
If you are committed to the 'industry' as a career, then I highly recommend this knife. Being as a chef's knife is your everyday, all-purpose blade, it will be the only one you'll ever need, use or want. Before, when doing prep all shift long with German blades my wrist was always tired and sore. Now with this Shun I feel like the knife is an extension of my hand and thus no discomfort. There is no better blade than the Shun!
Customer Rating:
Summary: The knife I've been waiting for
Comment: The previous review made me think twice about purchasing this knife, but I went and test drove some different knives before I finally bought this one.
The first thing I will say is I totally disagree about the knife being made for people with small hands. I'm 6'3" and I have very big hands. I also use a pinch grip and I still think this is the most comfortable knife I've ever used. The "D" shape of the handle meets your hand (as long as you're right handed) and cuts down on fatigue.
For those who must have the forged and riveted handle, try the Kaji series. Personally, I didn't like it. And the Ken Onion...well...I'm sure it works for some people. But those who don't like the Classic handle I find are the people who MUST have a European style handle, which I find to be chunky and clunky after using the Shun.
The second thing is I love the balance of this knife. When switching off with my 8" Sabatier chef's blade, I was struck with how nimble this felt in comparison. I think the Shun is also lighter while still being 2 inches longer. But it's built to move, whereas the more traditional European style blade feels sort of plodding.
When I test drove the Shun, the salesperson tried to steer me toward Wustof and one thing she said is that since she's of European descent, she feels more "like hacking through armor than slicing through leather". It certainly felt that way.
Thirdly, this knife is SHARP. I know it's been said before, and it will be said again, but the edge on this blade is unreal. Breaking down an onion was effortless. The carrots cut like butter. I cut paper thin slices of pork tenderloin just to see if I could do it. I recently had the Sabatier sharpened and while it was nice, and an improvement, it can't touch the Shun.
I'll also say that I love the length of the blade. The leverage you get from 10" as opposed to 8" is extremely noticeable. If you are thinking of getting the smaller blade, please reconsider. The larger blade can act "smaller" but the smaller blade can't act "bigger".
Finally, this is a gorgeous knife. The Damascus style (not true Damascus) is visually beautiful. But I wouldn't care if you modeled with it, if it didn't get the job done, I wouldn't recommend it.
The long and short: amazing piece of steel, but if you love European blades, go with that. However, if you're ready for a different cutlery experience, go with the Shun.
Customer Rating:
Summary: As a professional...
Comment: I'll state this quickly and simply: This is, by far, the best knife in the kitchen where I work. The executive chef abandons his Globals and borrows my Shuns when I'm in the kitchen. The sous chef stares balefully at his Wusthofs when we work together. The Shun 10" chef is the go-to knife for meats, for produce, even for bread. The angle of the blade allows for precision work, while the handle seats the knife securely in your hand for prolonged prep.
It's the best knife I've ever owned.
Customer Rating:
Summary: I'm a convert
Comment: I love this knife. As a long-time user of German knives (Wuesthof, Messermeister, Forschner [Swiss]) who has typically shied away from Japanese blades due to weight and balance issues, this one has converted me.
Several reviewers have mentioned that the handle on this knife is rather unique, and this is very true. I first held it in a shop a year or two ago, and found it immediately offputting--it felt too small compared to the Western knives I had previously used, and the handle shape was bizarre. Several months ago, however, I had the opportunity to actually prep with the 8" at a cook friend's dinner party, and I changed my opinion.
The handle is indeed differently shaped. While it takes a bit of getting used to, I greatly prefer the hand feel (in a pinch grip) to other popular Japanese knives like the Tojiro and Global. The balance, too, is different than what I was accustomed to; it's slightly heavier in the nose than most high end knives I've used, but this ends up working for me with the handle.
The blade shape is excellent, and I like the quality of the metal. I had had some concerns that it might be a bit too hard compared to what I was used to, but it holds its sharpness well and still hones easily.
The thin spine and light blade make prep a breeze compared to a heavier German knife, particularly for vegetables and other lighter work. Fatigue is noticeably less, and precision work seems a bit easier. (A caveat here is that I still prefer my Wuesthof for some heavier tasks that don't demand a cleaver--the Shun feels sturdy, but doesn't have the weight that I'm accustomed to for some basic butchery.)
Otherwise? The blade is indeed extremely sharp, but any competent professional will be able to do this for you. The Damascus pattern will look nice on your strip, but that's not reason to buy a knife, either. Finally, it's somewhat costly, but other knives of a similar quality will be as expensive, or, in the case of many customs, much more.
I strongly encourage potential buyers to do two things. First, take the criticisms in TheAbsrd's review here to heart. He makes some excellent points that may or may not be deal breakers for you regarding this blade. Second, and much more importantly, anyone seriously considering this or any good knife should really work with it himself, or at the very least hold it.
That said, the Shun 10" has become my staple for basic prep. I still use other knives, particularly my Wuesthof, for a few things, but as an everyday knife, I can't imagine going back.
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Editorial Reviews:
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While a 10-inch blade can initially be intimidating, the amazing attention to balance and handle design combined with the lightweight blade makes this Chef's knife an ideal choice for the serious gourmet cook. Unlike its German counterparts, it will easily slice through tougher cuts of meat and dense vegetables like squash without hesitation, and still retain its sharpness for countless uses. 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 co
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