This classic chef's knife has the traditional length suitable for most chefs. The blade is thinner than most European knives, so it's much lighter. That reduces fatigue and makes the knife a joy to use.

Shun Classic knives are beautifully finished and constructed from only the finest materials: Stainless steel bolsters and buttcaps, Pakkawood resin handles, and VG-10 high-carbon stainless steel. The edge is hardened more than most knives, allowing for an extra sharp edge. The unique qualities of the steel keep the edge sharp without brittleness. The blade is clad with 16 layers of softer steel for durability, then etched to show the unique "damascus" finish. Shun Classic knives combine modern materials with classic design for truly masterful cutlery.

Item ID: KE-DM0706

Brand:  Shun

Posted By: Jens Moder
Date Posted: 08-15-2008
"Simply the best knife I've ever had the pleasure to use. I've got pretty big paws and was impressed how easy the handle was to grip and manipulate the knife. The knife is surprisingly light and incredibly sharp. At first the knife slowed me down till I got used to it's sharpness. It so easily cut through food that I was certain that I'd lose a finger or so and not even know it. I also had to change to a hard plastic cutting board since I felt the knife slicing into my wood board with every cut. I have several Euro knives that now will be making their way to craigslist. If you get this knife, be sure to pick up a 15 degree knife sharpener. I bought the dual (Euro/Japanese) sharpner from Chef's Choice and it works very well."

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Posted By: dana point chef
Date Posted: 09-17-2008
"Been a prof. chef for a while. I have tried all types of knives. I prefer Japanese knives. Maso's, Misonos, Hittori's are all great, but cost bank. MAC is a great knife for the price. The 10" Shun is the "best" knife I have used profesionally. Compared to the Euro blades, this knife is much lighter. I use this knife for everything. My collection of knives, built over the years, I could care less about. Learn to use a sharpening stone correctly, and this knife comes into it's true essence. After the stone, use a very "FINE" steel. The thing is a scapel. Great knife. I'm stoked. Shun is a great knife comany that give one the quality of a high end Japanese blade without paying a few extra hundo. If you do alot of knifework, the handle combined with the narrow width of the blade will put a nice callous on the index finger when doing alot of prep work. Combined with burns and cuts, who cares. Buy a shun, Great knife!"

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Posted By: Robert Avant
Date Posted: 11-21-2008
"Balance, sharpness, and feel make this the best knife I have ever owned. This knife puts Solingen firmly in 2nd place as a great manucturer"

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