Shun Chef's Knife Classic 10 Inch
- 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
Product Description
This stunningly beautiful line of cutlery features the look and benefits of Damascus steel, yet without its rusting problems. The Damascus-look blade profile reduces sticking and results in less damage to the food being cut and faster prep times.... More >>
Shun Classic 10-Inch Chef's Knife
Shun Chef's Knife Classic
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Well I will start off by saying that the nice lady who sent me this Knife too Canada charged me next too nothing and sent it air mail which she did out of purely great customer service. The knife arrived within the 3 days that the estimated arrival was expected to be and the box was undamaged. The knife is well.. its a Shun..that says it all but i will tell you this.. I ran it along my arm for a second just too find that it was shaved as close with one swipe as my face would be when i use a new mach 3 turbo blade. I folded over a rag 5 times so there was 10 layers of a semi-thick rag and with little too no effort this knife cut through all 10 layers and actually cut into the table. I would recommend not even sharpening this knife for 3 months and when u do be very careful not too damage this wonderful knifes edge.. 100% satisfied with The Handy House and the customer sevice I recieved from them. Will recommend them to anyone I know that wants a knife.. I look forward too doing more business over my career in the kitchen and years too come..Thanks Handy House.. Tim from Nanaimo BC Canada
Rating: 5 / 5
I got this knife a few years ago.
The knife developed a very small chip along the blade which I wasn’t happy about.
This knie should be like my friend. A buddy for life. It just isn’t that. I dont know.. I can’t put my finger on it.
The index finger when you are holding it digs into corner. Look at the pic of the knife and you can see how square that corner is. Thus, it feels uncomfortable cutting with it.. it’s not weighted very well, it doesnt have a natural rocking motion.. it’s not that sort of knife.. People said that before I bought it but I was inexperienced with using good knives. I got it and love it at first because I never used a good knife before. It was real sharp compared to the other knives I used.
But now that I’m more experienced I say it’s a knife you grab ‘only when’.
I guess it just doesn’t feel like my partner… my ‘main knife’. Cooking is an art. This knife is not that life partner. It’s hard to explain.
Yes it’s sharp and that’s why I got it, but I should have listened to other people said the sharpness should not be the most important factor when choosing a knife. Cutting vegetables seem akward with this.. un natural.
Maybe I’ll try a high end Wusthof classic knife next. I know it wont be as sharp but I need something that doesn’t leave a calis on my finger and feels more natural to cut with.. a life partner.
Rating: 3 / 5
Can I give this thing six stars? No, ok, 5 will have to do in the meantime.
I’ve had this knife now for over three years and I absolutely love it. It is without a doubt the best money I’ve ever spent at Amazon. As a matter of fact I’ve given one of these away as a wedding present and am currently talking another person into buying one.
Why is it so good?
It is super-sharp when you get it. Which is a plus for a short-term, but you will also find that it is easy to maintain a sharp edge, or resharpen it later. Maintaining the edge is important. You should get a honing steel (Amazon sells a matching Shun brand one that I got as part of a knife set). You should use the honing steel basically whenever you are going to use the knife…I don’t, I use it about every other time usually cause I am lazy and the knife is still very sharp. Once in awhile you will need to sharpen the blade. This is technically different from maintaining and you need to use a wet-stone to do this yourself (again Amazon sells one that works well). If like me you are into cooking you could pay a professional to sharpen the knife periodically. Before you think that is added cost, know that in three years of heavy use I’ve done this once for this knife.
The blade and entire knife is really well-balanced. Another reviewer said they couldn’t use it because it didn’t fit their hand…I don’t know what they are talking about. With any knife (or new thing) sometimes you just need to get used to something to use it properly. I admit that when I first got this knife I freaked out a bit because it didn’t fit perfectly, but soon enough I loved it and can’t imagine using something else.
One potential con for some people. Like all good knives, this is not stainless steel. Stainless is harder to sharpen and maintain so good knives are made out of some sort of softer, mild steel. This is why the knife is so great. One thing you need to take care of is that this knife is not dishwasher safe and you can not let the knife air dry or it till get rusty. You have to dry it off after you wash it to prevent that. To me that’s not a big deal.
The size of this knife is big…at first if you are used to using smaller knives you will probably think it is too big but after a couple of uses you have trouble using smaller knives. The longer length helps you do things like cut things because of the additional leverage.
By the way, please do not just throw a knife like this into your junk drawer. That is a prescription for damaging it and the super-sharp blade. Instead try to keep it out somewhere I recommend a magnetic wall holder (oh yeah, guess what, I bought mine at Amazon and it is awesome).
Rating: 5 / 5
Let me state up front that I’m not much of a cook (yet), but I know quite a lot about knives. The “damascus” aspect of this does little other than make it look cool and to raise the price.
In my use of this for cooking so far the damascus aspect may be doing the opposite of what it’s advertised as for; when chopping small bits of garlic, black beans, etc for chinese cooking I’m having a problem with the bits sticking on the damascus sides. I cannot say if this would or would not happen with a regular knife, but it’s slightly annoying.
The cutting edge is VG-10. I don’t have a reference handy but I belive this is one of the newer high carbon stainless blades that will be less brittle than older stainlesses such as the 440 series, when heat treated. The blade is thin and cuts well, effortlessly chopping greens, rehydrated mushrooms, and squash. 10″ is a BIG blade. Trying to use this for opening shrimp without also opening your hand requires attention and skill
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I wish this knife were available in straight VG-10, skip the damascus, for maybe $20-30 less. Damascus steel is only useful if it’s made by an expert smith of high and low carbon steel, AND used in the cutting edge. Here it’s used in a way similar to the San Mai construction of some old Japanese swords: basically it thickens the blade for rigidity and protects the VG-10 core. But I’m sure the real reason it was done this way is is, it looks cool. As an added bonus, I’m sure that this would be an extremely effective weapon if you were attacked by Ninja while preparing dinner; it’s got good range and balance and would easily lop off fingers and other things (yours or theirs), so beware when using it, and cleaning it
Note: the handle is not round, and not symmetric, it’s sort of a D shape cross section with the curve of the D being on the right side of the blade. Thus, I think this is probably a right handed knife. Not being left handed I can’t say how it would feel with that D on the opposite side of the hand as it is when I wield this. Just an FYI for lefties.
Rating: 5 / 5
Shun. What more needs to be said??? It is simple, Shun is the best all around. Will you pay more? Sure you will but you will never have to buy a replacement in your lifetime. Shun knives are the best in the world, no question.
Rating: 5 / 5