Product Description

Feel the power of the first truly ergonomic chef's knife! This Shun Knife by Kershaw is designed by Ken Onion, one of the worlds top knife designers. This patent pending design features a special angled curved bolster and specially shaped handle that fits perfectly in the hand, releasing all tension in your arm. The extra curve on the blade allows for an easier flowing motion across the cutting board, and the tip allows for easier scooping. Combine all of this with the sharpest Japanese edge available, and you have perfection. The design of this knife will make you an immediate chopomatic in the kitchen.

Product Details

• Amazon Sales Rank: #12893 in Kitchen & Housewares
• Size: 8"
• Brand: Shun
• Model: DM0500
• Dimensions: 3.00" h x 1.00" w x 13.00" l, 1.20 pounds

Features

• 8-inch Shun Ken Onion chef's knife
• Crafted of forged VG-10 stainless steel with Damascus styling
• Ergonomic shape by knife designer Ken Onion releases arm tension and provides optimal safety
• Strong, beautiful Pakkawood handle resists moisture and maneuvers exceptionally well
• comes with wooden holder and gift box

Amazon.com Review
Creating a new trend for knife design, this Shun chef's knife by Kershaw introduces some clever innovations for effortless yet accurate handling. The 8-inch Damascus blade features a generous tip, curved cutting edge, and wide surface area to easily handle any number of food prep tasks. The specially contoured bolster balances the blade while also releasing arm tension, smoothing movements, and maintaining optimal safety--perfect for a busy home chef. With forged VG-10 stainless-steel construction, the knife resists corrosion and rust and maintains an extremely sharp edge for years of use.

Adding strength and beauty, the Pakkawood handle casts a deep, warm glow as it displays a lovely line that invites the home cook to pick it up again and again. The reward is a well-balanced, highly maneuverable tool that feels wonderfully at home in the hand without slipping or rubbing. This versatile knife was created by Ken Onion, one of the world's top knife designers. A wooden holder suspends the knife just above the long base so it won't dull the blade. The set comes in a handsome gift box. --Kara Karll

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 absolutely love this knife and it's my main work horse knife. The 8" blade is perfect size for everyday uses for chopping, dicing, smashing garlic, etc.. In my daily cooking, I reach for this knife first, and may pair it up with the Paring Knife for smaller tasks. I love the look and feel of this knife, I love that it's so unique and beautiful, I love that it comes with it's own bamboo stand for disply when not in use. I don't hold this knife only by the handle though, I wrap my hand around the handle and base of the blade to give me a very steady hand. Many chefs do this with regular knives and that's where I got the idea from, it allows more control and steadiness (you really feel this when you're using the larger knives). I'm right handed and do rest my left hand on the curve on top of the blade to steady and control rocking motion when dicing. I found that it's very ergonomical and seemed to be designed just for me. I have absolutely no complaints about this knife, I wish they made more like it.

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.

I didn't know what sharp was until I got this one
I got this knife as a kind of impulsive indulgence, I think it looked cool in its own holder and I had heard good things about Shun knives. However, all those good things are true. It is by far the sharpest knife I've owned, and I've got Henckel Zwillings (not the cheapo kind you get at Target) that have been sharpened to what I USED to think was the sharpest blade around.

I'm not dissing the Henckels - if I had not indulged in the Shun I would have been very happy with their performance. But I did get a chance to make some observations on how the Shun shone (no, it's not the same "u" as in "Sun" but it's a borderline pun):

- Ripe tomato: The Shun needed no sawing action whatsoever. It cut the initial waxy and soft skin like it was being dipped in water. All my other knives need to break the skin either with pressure, angle, or a teensy bit of sawing motion

- Dish brush: While cleaning the blade side with a circular motion in sudsy water (safe for sharp knives) I found bits of the brush bristles in the water. Anything that touched the sharp edge was cut, and that has never happened with the best knife I'd had prior to that. I can normally touch a sharp blade without cutting myself, I am not going to try that with the Shun.

- Tortilla stack: I make chips out of 8" flour tortillas by taking a thick stack and chopping it into diamonds or strips, then frying. I've always had to get over the knife and press it in because the multiple layers (20) would slow down the blade. Or I'd work in batches of 6-8. With this knife, I cut the whole 20-thick stack with less pressure than I've used for half that many.

- Potato - while hardly a test for a knife (anything cuts potato) the slicing was awesome. After cutting into the potato, it felt like the Shun DREW the potato into itself and the potato came apart like it was already sliced. If you've ever held a potato in your hand and expected to re-position your hand after you're halfway through, DON'T do it with this knife. It will be cutting into your hand before you even realize it.

If anything got close to cutting like a lightsaber, this would be it. I kid you not. I wonder how long the sharpness lasts, but I'm enjoying it while it's there.

About the Ken Onion design - those used to the generous handle on Henckels might find the handle appearing to be a bit short (I have big hands) but that's until you find the thumb and forefinger position that fits almost over the blade. However, once you hold it, you realize it gives you an added cutting advantage. My only complaint is that the advantage is wasted. You'd have to wait till the blade goes blunt before the handle's design can actually help you cut better.

Did I mention I'm extremely happy with it? Happy indulging.

Just the best
I own more than 100 knives made by most well known manufacturers of fine cutlery. I have a masters degree in food science and I worked my way through grad school as a butcher and instructor of meat cutting and meat processing at a major University. This is the finest knife I have ever owned. It is so fun to use I think up things to do with it as entertainment. Take it from an "expert" this knife cannot be beat. Read the other positive reviews. I have given this knife to my brother and my son (both are gourmet cooks) and they love it as well. Spend the money and have a ball. I have no use for a reviewer who holds a knife in a store and writes a negative one star review.