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.

Product Details

• Amazon Sales Rank: #824 in Kitchen & Housewares
• Size: 7-inch
• Brand: Shun
• Model: DM0702
• Dimensions: 1.10" h x 3.20" w x 15.40" l, .65 pounds

Features

• 6-1/2-inch multipurpose Japanese knife; ideal for chopping, mincing, dicing and slicing
• Precision-forged high-carbon stainless-steel blade; holds a razor-sharp edge
• Clad with16 layers of stainless steel to produce a rust-free Damascus look
• Durable D-shaped Pakkawood handle; comfortable offset steel bolster
• lifetime warranty; manufactured in Seki City, Japan

Amazon.com Review
A member of the stylish Shun Classic line, this multipurpose Santoku knife comfortably handles any kitchen cutting need from chopping to mincing, dicing, and slicing. Resembling something between a chef’s knife and a cleaver, the tool features a wide blade and measures 6-1/2 inches in length. Versatile at its core, this high-quality piece chops walnuts as easily as it slices apples.

Leveraging a 90-year history of superior workmanship, Shun knives are precision-forged in Japan by renowned blade manufacturer KAI. Using technologically advanced processes, a VG-10 "super steel" core is clad with 16 layers of high-carbon stainless steel to produce a rust-free Damascus-look blade. The Damascus detailing not only enhances the knife’s aesthetic appeal, it also prevents morsels from sticking and avoids crushing or damaging foods. Forming a comfortable D-shaped hold, a fused blend of hardwood veneers and resin comprise the unique ebony Pakkawood handle. A traditionally offset stainless-steel bolster protects knuckles while a steel end-cap finishes the piece. Although dishwasher-safe, hand washing is recommended. This product includes a lifetime warranty. -- Amy Arnold

Customer Reviews

Shun Knives are Beautiful, Elegant, and the Sharpest around
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.

The very best knife in my collection.
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!

Good Chef's knife replacement
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!