10 Comments

1. Vyshtia says:
   July 19, 2010 at 11:51 pm

   Review by Vyshtia for Shun Classic 7-Inch Santoku Knife
   Rating:
   I have a whole set of these blades, so I’m breaking down my review to two parts: Review of the Shun Classic Blades, and the portion as it pertains to this knife in particular.

   I actually have this knife in the scalloped version. Although it looks kind of cool, I don’t know if it really offers any additional advantage. I would have bought this straight version instead, except, I bought my knives as a set and the scalloped version came in my set.

   The 6-1/2 inch knife is a utilitarian knife with many uses. It’s definitely one of the steady work horse knives that you’ll be reaching for all the time. It’s a little on the small side, but perfectly in the middle between the real work horse (an 8″ blade) and the smaller utility or paring knife.

   Shun knives are beautiful creations period. Since I’m Asian, I love the tradition look and feel of this Japanese knife. I love the beauty of the blade and the dark, polished, Pakkawood handle. The unique “D”-shaped, Wood handles are preferable. The shape fits my hand perfectly, and the wood does not get slippery when wet – providing a very secure hold. The steel is of utmost quality and sharpness. Do not put this blade into any old electric knife sharpener! Electric knife sharpeners are made to put one angle on any blade. These blades come with a 16 degree angle and you don’t want to be changing that angle. There are electric knife sharpeners that can sharpen these knives, but you’ll have to do some research and find out which ones can be a fit with these knives. I prefer to hone with a sharpening steel and manually sharpen with a stone if necessary (and I don’t see it being necessary to touch it to a stone any time soon). The blade is sharp straight off the factory and as Alton Brown says – it’s the sharpest straight out of the factory edge as he’s ever seen.

   These knives are more expensive than most, but I think it’s definitely worth it. To have the sharpest, most beautiful knife around – it’s no contest. If you are on a budget, build your collection slowly. It’s been said that there are only 3 knives that are the absolute basics for any kitchen: A 8″ Chef’s Knife, a Paring Knife, and a Long Serrated blade for cutting bread and larger items. I would add a thin utility knife and a boning knife to that list next. Then I would add those “in-between” sizes as I get more money flow in. =)

   If you plan on spending any time in the kitchen, good kitchen knives are a definite must. Preparation is the bulk of cooking and when you have good knives, it cuts down on the danger of cutting yourself, it adds pleasure to the work, and it cuts down on prep time. Knives are also a very personal choice and it’s best to at least go to a store and try it out for yourself first. Shun Knives are designed by the Japanese, so remember – it’s designed for small hands. This makes it fit most women’s hands perfectly, but I’ve heard of guys with larger hands not like it so much and going back to the German knives. So definitely try it out. It’s a personal thing, it needs to fit you.

   Why spend so much money on a knife? Well, if you spend a lot of time in the kitchen, and you almost always have to bust out a knife to prep a meal from scratch – why not use the best? Why spend that time with items that you love and brings you pleasure to use? Many times, it’s the small things that brings us the most pleasure in life, and I consider my Shun knives as one of those things. Having something so beautiful and yet so sharp and perfect – it makes my time cooking just that much more enjoyable.

   Another good thing to know is that although the Shun Knives are usually offered for right-handers, you can get these knives for left-handers. You just need to find the guys who stock and sell those ones as they are less known, and less common.
2. B. Marold says:
   July 20, 2010 at 12:47 am

   Review by B. Marold for Shun Classic 7-Inch Santoku Knife
   Rating:
   I bought this knife because my hero, Alton Brown recommended them, and as an author who has made a special study of kitchen equipment, I put a bit more weight on it than if the recommendation came from anyone else. I am not disappointed. This knife is sharp beyond imagination. I have an extensive collection of high end German knives, including Santokus and chef’s knives, and straight from the package, none of them even come close to this beauty for sharpness. I swear it can cut through relatively robust materials such as raw onions, potatoes, and mangos as if there was nothing there. Shaving the flesh from the mango seed always seems to be something of a struggle with mere mortal knives. Doing this task with this beauty is a dream.

   I will not plug the Santoku design, as one’s choice between Santoku and French chef’s knife for most kitchen tasks may really be a matter of taste and familiarity. Frankly, if it were not for the insanely sharp blade on this knife, I would prefer a chef’s knife for many tasks, especially for those veggies where the rocking motion of the French design comes into play.

   I will also not wax lyrical about the scalloping, as I really see little advantage to it. I have an unscalloped German Santoku which comes very close in sharpness, and it is the quality of the edge, not the scalloping which makes the difference.

   If you want effortless prep work, get this knife!
3. Bobo says:
   July 20, 2010 at 1:23 am

   Review by Bobo for Shun Classic 7-Inch Santoku Knife
   Rating:
   I’ve been using a Chef’s knife (7″) for many years, when I went looking for a new blade, I settled on Shun, and I thought I would get one. But when I hefted it, I didn’t like it compared to the Santoku. (I’ve heard it referred to as the Japanese Chef’s knife).So I got the Santoku instead, and I have not regretted it. I like it much better than the traditional (French?) Chef’s knife, even for Western-style cooking.With regards to the Shun Classic….this is a fabulous knife. I’ve used quite a few Chef’s knives, including my friends’ Wusthoff and Henkel, and I was not nearly as impressed with those as I was when I first used the Shun Santoku.
   This is a very, very sharp edge that is holding up very well.The few times I prefer not to use the Shun Chinese Chef knife (like for “lighter” duty), I pick up the Santoku.
   You may not believe it, but it’s so sharp, it doesn’t stick to things, that I can chop _much_ faster, with more consistency, almost like the “pros” on TV.The handle is shaped nicely. The wood is not slippery even when wet, the only drawback…you may not like the shape if you’re left-handed, as it is assymetrical.You gotta try this knife…it is really, really good!
4. KNSudha says:
   July 20, 2010 at 2:13 am

   Review by KNSudha for Shun Classic 7-Inch Santoku Knife
   Rating:
   Absolutely the best vegetable knife ever, I do have small hands, and while these are heavy, they are ergonomic and so comfortable to hold. The blade has stayed sharp with months of heavy duty vegetable cutting use and the dishwasher too… I’ve spent a lot more on german and french knives whose ergonomics don’t work for me, and those knives did not hold their edge as long, I just freshen with a sharpening steel every few days so far.

   The other reviewer was absolutely right, I am going to forgo a little LCD for my kitchen and will indulge in more of these Shun classic knives instead. Just gave away two knife blocks and their contents ! I can slice 4 lbs of beets to transclucent slices without my hands feeling fatigued — this knife has made cooking a so much fun, I don’t groan when I look at that huge pile of veg I picked up at the farm market since I know it will be a breeze to slice thro them. I don’t feel compelled to turn to the mandoline as often. I can see how I would want to own and treasure these for a lifetime. Makes me feel silly in the kitchen — can imagine myself in the kitchen stadium iron chefing away almost. I plan on getting the Alton angle set tho, can see how the angle would make this fabulous knife even better! Plus I bought this on Alton Brown’s recommendation.
5. Otto Hemi says:
   July 20, 2010 at 2:41 am

   Review by Otto Hemi for Shun Classic 7-Inch Santoku Knife
   Rating:
   Alright. First read all the other reviews and see what they think. Chances are, they’re right.

   I’ve been looking for a knife like this all my life.

   I like the thinness of American knives like Chicago Cutlery (the original Walnut, not the cheap ones they sell now), but am envious of the heft of the German knives (I had a full set of Henckels Professionals).

   The problem? The thin knives are too light, the heavy ones are too thick.

   Now, we have the best of both worlds with Shun.

   Wait, I know what you’re saying. They’re too expensive. No. Listen: if you pick and choose, you can get a lifetime of cutlery pleasure out of just a few samples.

   First, buy the 7-inch Santoku. You can get the Granton edge (the scalloped thingies) if you want, but it will just mess up the beauty of the Damascus steel finish. This is your workhorse; a little hotrod that will lightly and competently saw through most of your daily chores.

   Then, you need a little parer–the 3-1/2 inch or 4 inch will do nicely.

   Big, small.

   But, we need bigger still, so get a ten-inch chef’s. You’ll like this knife. Owing to it’s fairly small profile (height), it does double duty as a slicer. Chop up heads of cabbage and slice a turkey or ham, your choice.

   Get one of the six-inch slicers (utility or tomato) and you’re done.

   That’s all the expensive cutlery you will ever need.

   Anything else: serrated, bread slicers, or other novelty knives, just by cheap stuff.

   Now, you need accessories. Get the Shun sharpening steel for sure. It’s got a cool magnetic angle on the hilt that supposedly gives you the correct angle for sharpening. You can do it the wussy way–blade down–or pick it up like I do and steel toward yourself in a grand, flourishing manner.

   We’re not done yet.

   You’ve got a lifetime investment here (You think I’m kidding? Any time you want, send your knife to warranty service and they’ll either fix it or send you a brand new one, and they’ll always sharpen it. Don’t tell them I said so, but that’s a pretty sweet way to keep your knives sharpened. I don’t think I’d trust any local shop to touch these blades).

   But, let’s talk wood.

   Don’t even think about slamming these things down on just any crappy surface. Use a poly board for yucky meat, but you must have a good end grain board for chopping. One word: Boos. Their best (and trust me, I’ve researched this) is a 12X18 reversible hard maple. Don’t be put off by the flatness of this. What I did was buy some little stick-on nylon bumpers and put them on the bottom to prevent sliding and water damage underneath. After, say, ten years, flip it over for a brand new board. If you’ve got a bigger kitchen, I’m envious, and I recommend the Totally Bamboo 22X16.5 board. It’s got feet on it and, hey, it’s like a renewable resource to boot.

   You know what you’ll get for your trouble? The most beautiful ringing sound you’ve ever heard each and every time you put edge to board. I’m not kidding…it’s melodic. And, it protects your knives.

   Whichever one you pick, get some Boos Mystery Oil. I don’t know what’s in it (hey, it’s a mystery) but it will keep your rock maple or bamboo boards seasoned and like new for years. Of course, you can use regular mineral oil or some other cooking-safe wood protectant, but that’s like, I don’t know, just too weird. Not to mention not product-specific.

   Finally, one small caveat.

   While these Pakkawood handles are truly an exquisite thing (and, despite what they say, NEVER put them in the dishwasher), they have one drawback: they’re slippery. There’s virtually no ergonomics evident from the hilt to the butt, and, while sleek and sexy-looking–and very comfortable in your hand–they don’t provide much traction. On more than one occasion, I’ve found one of the larger knives sliding right out of my hand. It was frightening to think what devastation these sharp blades could have done to my bare foot as it hit the deck. Maybe I’m just clumsy (or drunk), but as any cook knows, food prep requires a lot of water, and your hands get dried and slick. Be careful. And, I don’t know, maybe wear shoes.

   But, if you can keep them in your hands (and really, I know you can), you will never for one minute in the rest of your life regret this purchase.
6. Arthur T. Szalkowski says:
   July 20, 2010 at 3:26 am

   Review by Arthur T. Szalkowski for Shun Classic 8-Inch Chef’s Knife
   Rating:
   I’ll start by saying that I own both this knife and the Wusthof Classic 8″ chef’s knife, and I love them both to death. I tend to use the Shun more for cutting up poultry and such, because the steel is harder (less steeling when doing heavy work); and I use the Wusthof more for mincing and dicing veggies (much easier to use the bolster grip when doing these tasks). Quite frankly, in my humble opinion, when you are in this price range, comfort and aesthetics are going to be bigger factors than relative sharpness. Provided you clean and maintain the knives properly, you will be putting them in your will to a deserving heir.

   Note to sharpness snobs: NO stainless knife can touch an old-fashioned carbon steel knife for sharpness. If you don’t believe me, go and see what your butcher uses. The problem with old-fashioned carbon steel knives is that they are very high- maintenance and will look ugly after a while no matter what you do.

   Personally, if I had to choose, I’d take the Wusthof solely on the basis of my personal feel and the fact that the blade is a little easier to hone than the Shun. I am just glad I don’t have to choose, but if you do, I can’t recommend strongly enough getting out to a store and handling the knives before you buy. When you’re in this neighborhood, about the only way you can choose badly is by not buying the knife that feels best in your own hand. You’re going to get a top-quality product whichever way you go.
7. M. Alberts says:
   July 20, 2010 at 3:58 am

   Review by M. Alberts for Shun Classic 8-Inch Chef’s Knife
   Rating:
   After using a few of the Global knives, with the 7″ oriental chef’s knife being my everyday knife, I decided after a marathon day of chopping that I wanted someting a little heavier. After holding a few 10″ chef knives, I decided these were bigger than I needed, and settled on the 8″ chef as my new workhorse. It came down between the Global GF series 8″, a Ryussen, and the Shun. After holding and test-driving all three, I settled on the Shun. It is by far the best combination of sharpness (wow!), weight (slightly heavier than the Ryussen and the Global), handle comfort (you don’t notice the offset handle when you hold it, until you pick up the Ryussen or Global and it’s not there, and then you miss it terribly), and price. In fact, for the rather small price difference between this beauty and the Global, I wouldn’t even consider not spending it. Of course, it doesn’t quite have the balance of the $1300 Hattori they also had on hand, but this is a great knife that makes me want to stop writing this review and go out and slice something. Highly recommended.
8. Drew Cheney says:
   July 20, 2010 at 4:33 am

   Review by Drew Cheney for Shun Classic 8-Inch Chef’s Knife
   Rating:
   I’ll get this out of the way: I love Wuesthof and Shun knives. I prefer Wuesthof and Shun over Henckels and Global because the handles of the latter two brands don’t fit my hand well. The MAC ‘Ultimate’ series feels good in my hand (their other lines don’t), but I can’t justify spending double of what a Shun costs if I’m not a professional cook.

   These are my personal needs. Try different knives, and choose what fits your hand, budget, and cooking style. If you do like the way a Shun feels, I guarantee that you’ll like it.

   Despite the pleasure one gets from turning a mound of raw ingredients into a beautiful meal, that prep is a b$7@h! So, having a good knife (or knives) is essential for making things go quickly and smoothly, counter-side.

   I have to admit that I was a total kitchen-hypocrite, in that I had THE BEST knives for my outdoor activities (I worked as a fishing guide in Alaska, so I filleted a lot of fish and just plain cut up a bunch of stuff), and I always preached about having the best tool for the job, but all I had for kitchen use were REALLY bad knives. I would tirelessly sharpen my work knives so that I could literally shave my face with them, but I would rarely keep my cooking knives keen.

   I recently inherited my grandmother’s Wuesthof 8″ chef’s knife. It was sharp, but so old that the wood (yes, wood. It was _that_ old) handles were splitting off of the tang, and her white, mechanical, counter-top sharpener from hell had ground out the belly. I wanted to get another chef’s knife to keep it company, and after a lot of research settled on this 8″ Shun.

   The Shun has a slightly thinner blade, so it’s not uncomfortable to forego the bolster-grip that I feel is required for the heavier Wuesthof (unless you’re hacking the crap out of something with a Wuesthof) for a whole-handle grip. Each knife has it’s place in my kitchen, though, so I’m glad that I have them.

   This knive is beautiful to look at, beautiful to hold, and beautiful to work with. It does what it’s supposed to do -slice and chop things- really well.

   If you’re not the type of person who will properly hand-wash, sharpen, hone, and all-around love your knives, you should go with a knife that has a serrated edge and a synthetic handle. If you treat your Shun knife well, though, it will make cooking fun… trust me. This thing is a work-horse, despite it’s beauty, so be prepared to let it chop as much as IT wants to.

   WARNING: DON’T USE BASIC MECHANICAL OR PRE-ANGLED SHARPENERS ON YOUR SHUN! Shun knives have a smaller-angled edge, and this will be ground down to a wider angle if you use most standard sharpeners. Wider-angled blades are less prone to getting dinged edges (and the bane of any knife: a chipped edge) and their sharpness will “last” a little longer (for what we can tell, comparatively), but they’ll never be as blisteringly sharp as knives with smaller-angled edges. Be careful, or your razor-sharp knife will become plain-ol’-sharp.
9. Joel Rafi Zabor says:
   July 20, 2010 at 5:24 am

   Review by Joel Rafi Zabor for Shun Classic 8-Inch Chef’s Knife
   Rating:
   I got into Japanese knives via Shun, and they are fine knives in general, but in the case of their chef’s knives I think there are better alternatives. The Shun 6″ Chef is lightweight, to my way of thinking, and the radical shear of the blade is not the most useful on the cutting board. The 8″ doesn’t suit me either, the handle too long and the edge of the blade too curved to provide a good chopping edge.
   
   I’ve done better with the 7″ Hattori HD, also of the “Damascus” type, though more discreetly banded. It’s a less exotic-looking knife than the Shun, with a conventional Western handle, but makes for a more useful cutting tool and, for me, is better balanced and more comfortable in the hand. The blade is sharper too, but may be more fragile. Finer still are the somewhat more expensive Misono UX 10 chef’s knives, among the best short of truly serious-money Japanese masterpieces. The Misono is still more Western-looking than the Hattori–no Damascus effect, not a single Japanese ideogram on it, and even the steel is Swedish, although the cutting edge is honed 80/20, nearly one-sided, rather than the Western 50/50–but it’s as fine any reasonably affordable knife I’ve seen and it’s sturdier than the Hattori. The edge differential shouldn’t scare you off unless you’re left-handed, in which case you need the appropriate model.
   
   Shun makes good knives, but can be faulted for going for exotic looks above all–a marketing move that has worked well for them, but showy. On the other hand, the blades are good, and the D-handles have a special ergonomic appeal. I think their santokus and utility knives provide good value. With the chef’s knives, though, I’d suggest investigating other possibilities, though it will cost you a few dollars more in the case of Hattori and nearly 50% more for the Misono UX 10s.
   
   For less money and greater sharpness than anything I’ve mentioned, you can hunt up the Hiromoto AS series. Their downside is that their high-carbon edges require more care against corrosion, and as Japanese knives go, they look crude, even ugly; but you can split an atom with them, easy.
10. Michael A. Jobes says:
    July 20, 2010 at 5:59 am

    Review by Michael A. Jobes for Shun Classic 8-Inch Chef’s Knife
    Rating:
    I read a lot of reviews before making this purchase, then I went to a Williams Sonoma and handled the knife before making a final decision. Many have recommended that you handle the knives before purchasing… I also recommend this. Holding the knife in my hand is what locked the sale for me! I own a set of Trident (Wusthof) Grand Prix kninves, and wonderful knives they are. As I’ve been trying to teach myself better knife skills, I’ve been working at forming the proper hold (what chefs call the “pinch” hold). With the Wusthoff, I have to concentrate on it, because the knife never fit in my hand perfectly. The Shun is amazing in this regard. I will also say that I do have small hands… that seems to make a difference in whether many will like the Shun or not, but it definitely felt natural in my hand. I handled the Global alongside the Shun and put it down immediately (don’t like the grip at all!). I’ve only been using the Shun for two days, but have already started thinking about a couple more additions to the ol’ knife block. Is it sharp? Absolutely, everything cut like warm butter. Is that design, or the fact that it’s brand new? I’ll know in a few weeks! Again, before you purchase, handle the knife in a store, or a freinds kitchen or something. The way a knife feels in your hand should be the major decider.