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Shun Classic 10-Inch Chef's Knife | 
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| Brand: Shun
Category: Kitchen
List Price: $169.00
Buy New: $134.95
You Save: $34.05 (20%)
New (5) from $134.95
Rating:  21 reviews
Autographed: No
Memorabilia: No
Fragile: No
Batteries Included: No
Size: 10-inch
Shipping Weight (lbs): 0.8
Dimensions (in): 16.8 x 3.1 x 1
MPN: DM0707
Model: DM0707
EAN: 4901601556667
Shipping: Eligible for Super Saver Shipping
Availability: Usually ships in 24 hours
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| Features:
| • | 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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| Shun Classic Cutlery Collection:
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| Editorial Reviews:
Product Description
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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| Customer Reviews: Read 16 more reviews...
 Great knife but... September 29, 2008
Ryan M. Uhl (Kalamazoo, MI USA)
I bought this knife thinking it would end my search for a great chefs knife. The only thing that is wrong with this knife is the extension from the handle to the actual blade. If you use a pinch grip you have to choke up way to far on it, making the nice handle worthless. It also will destroy your finger. This makes it very hard to cut all day. If your a chef, you need something comfortable to get through the day. My advice is to keep looking. Everything else, the look, the blade, the sharpness is great. The funny thing is I still use my crappy dull chefs knife because it doesn't destroy my hand. Macs have a more traditional handle with a better feel for me and sharpens up very nicely. A mac will probably be my next buy.
Very nice knife May 30, 2008
G. VandeVelde
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.
Best professional equipment I've ever used! May 17, 2008
Kevin P. Tittle (Newark, OH United States)
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!
The knife I've been waiting for December 20, 2007
J. Eichorn (Oakland, California)
2 out of 2 found this review helpful
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.
As a professional... November 17, 2007
Andrew Burk (Tucson, AZ United States)
2 out of 2 found this review helpful
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.
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