Shun Classic 8” Chef’s Knife with VG-MAX Cutting Core and Ebony PakkaWood Handle; All-Purpose Blade for a Full Range of Cutting Tasks with Curved Blade for Easy Cuts; Cutlery Handcrafted in Japan
- VG-MAX steel is a formula exclusive to Shun with extra tungsten for a sharper edge, more chromium for corrosion resistance and additional cobalt and carbon for strength and durability
- Handle is ebony PakkaWood; PakkaWood is a hardwood infused with resin for a durable, water resistant finish, perfect for easy cleaning and tough enough for constant use
- For proper slicing, push the knife forward and down while cutting through food and then pull it up and back, repeating the process in a “locomotive” motion; this prevents chipping for smooth cuts
- “Shun” the Japanese word indicates a food’s peak ripeness; Shun draws on its Japanese roots and traditional blade-making practices to produce knives that perform excellently
- The 8-inch Chef’s Knife is a staple kitchen utensil and a great gift for newlyweds, homeowners, parents, grandparents, cooks, aspiring chefs, hostesses or to keep as a personal kitchen tool
RodMackay
Shuns knives are nice! I have a whole set
Shuns knives are nice! I have a whole set. My only complaint is some of the logo starts to rub off over time. Also be aware that if you send these knives for their free lifetime sharpening with Shun they grind off a ton of metal!!! I was a bit upset when I got them back. Maybe they have to but I really dont think so... If someone knows why please chime in. One sharpening and probably by the second I'll be into the waves of the knife which is no good! So lifetime means like two sharpenings and then you have to buy new knives. I didnt have any major chips or anything but they took so much off. So I'd say buy the knife but have them sharpened elsewhere or do it yourself! Hone weekly!
JamesLee
Wow a totally awesome classic cook's knife!!
This is a totally awesome knife!! The hammered blade metal-work is beautiful and it cuts like a dream. The blade is made up of a total of 32 layers of Damascus steel with the tang going the full length of the handle. I use a DMT 1200 mesh sharpening steel and cut on either a bamboo plain wooden board. I can almost slice a paper thin tomato, Once per month I use a 1200/6000 grit sharpening stone to help maintain the razor's edge. The handle is polished wood and shaped to fit comfortably in one's palm. Caution: as with all knives, pay attention while using it as it will take off a finger tip or more! Sorry about not uploading a vid or picture - there are YouTube videos by real chefs (I'm not a real chef - but do like to cook). This is a dream knife and would'nt hesitate to highly recommend it regardless of it's cost, it's well worth the price!
ChadEdwards
A pleasure to work with
I've never had a Japanese made knife, let alone a beauty such as this. To properly work with it and to make sure it'll remain undamaged, you must work properly: 1. Don't apply pressure - it's made to take advantage of its supreme sharpness, so it's lightweight. For cutting through boned, shells or anything hard - use European knives. 2. Learn how to work with a Chef knife. It's made for slicing, not chopping. 3. Buy a softer cutting board - Hinoki is best. It's pure joy working with it.
NawarMuntaha
Well worth the price!
Don't let the price scare you off. This thing is professional quality, and sure to last a lifetime. Like my other Shun Classic knives, it holds it's edge well, and has a beautiful finish. If you want something to throw in the dishwasher, this probably isn't for you, but if you are looking for a quality knife to last for years to come, this is it. Added bonus that KAI will sharpen the knife for free to the manufacturer's specs, just send it to Oregon, and pay a small return shipping fee. A great service, especially if you have a hard time finding someone in your area that can sharpen to the Japanese angle of these knives. I look forward to being buried with this thing.
MuhammadRamzan
Shun 8" Classic Chef - It's a Keeper
This is my second Shun knife, both are amazing. Very comfortable to hold and use. Had the other knife (Shun 6" classic utility) for a few months now, still sharp as new. Just hone occasionally. Also have a Wusthof 7" santoku which I like a lot, but I think I enjoy using the Shun knives a little better.
KelleyDarlingTessier
Great chef's knife. It better be for the money
Purchased a 10" a year ago, poked myself with it on the first use lol, decided an 8" was more my speed. May have neglected it, cut a lime or two without cleaning it right away, maybe hacked at a chicken bone like a bad boy (don't do that), but never tossed it in the dishwasher or let it bang around the sink or cut on plates with it. Still pretty and sharp. Haven't sent it out to be sharpened just yet (Shun does it free!) so will update it that's a nightmare.
ImranBarlass
Great edge, great ergonomics, beautiful
So I work in a volume kitchen. I cut close to 200 lbs of boneless tenderloin everyday. I bought this knife because my current knife, which I love as an inexpensive option, dulls before I get done cutting everything. I used my new shun classic today and I tore through the chicken. It was the most effortless chicken cutting session I've had in the past 4 years of working in this kitchen. It comes razor sharp and I love the ergonomics. I use the pinch method for holding my knife and it was so comfortable. The edge didn't even seem to notice that I cut anything.
AmyOwensBurbol
This is the best chef's knife I've ever owned.
I am a fairly adept home chef who studied culinary arts in my younger days and worked in restaurants for 15 years, mainly in the front of the house. I have a number of good quality knives, Wustof, Henkels, F.Dick and Mac primarily. I've used any number of different styles of knives including classic chefs and Japanese Santoku. I had this knife in my wish list for a while after reading a positive review in an online review of chef's knives. I didn't feel I NEEDED a new knife, but received a gift certificate and decided to splurge. The Shun arrived with a thick cardboard protector for the blade inside the box. I carefully unboxed the knife and immediately was impressed by the feel. The knife was lighter than I expected but not so light as to feel flimsy or unwieldy. The offset in the handle makes the knife feel good and secure in the hand. Function aside, the knife is also beautiful to look at. Right out of the box the knife was super sharp and didn't really need any dressing/steeling. I wiped off the blade, gave it a very light steeling and then tried it out on some chicken breast, and vegetables. It cut through everything like it was butter. Very easy to make razor thin slices, whether in meat or vegetables. Tomatoes it cut cleanly and evenly without pausing through the skin. I actually said "Wow!" out loud a few times while trying it out. I've now had the knife for two weeks and I have to say that is is both my favorite knife and probably the best chef's knife I've ever used. It continues to feel great, keeps it's edge very well, is razor sharp and has the added bonus of looking beautiful. What more could you ask for in a tool?
YamiNada
I feel like cutting!
What can I say! This is the sharpest knife I have ever held in my hand. First it is so beautiful, like a piece of art. Then when tonight I used it for the first time, I cut the tenderloin with the hand feel of cutting a piece of Tofu! You don't need to force, just put the edge on the meat , use its own weight and slide. With this knife I got the thinest ginger slices I ever made: like tooth sticks! I feel like a master, a Chef! Oh I love this knife, and cutting everything in my fridge. My poor Wusthof is crying but what can I do! Now I am going to purchase a Hinoki cutting board for my Shun knife, in order to protect its edge.
ZainabAbbasChaiWala
Sushi chef approved!
Now this is a knife. This thing slices like no other knife I've owned before. I even had our resident sushi chef in our family try this thing and he approves. Also he told me that the proper way to slice raw fish is to use the entire blade, starting from the handle and pull backwards towards the tip. I can't wait to get my hands on some more fish to put this thing to use!