Shun Classic 10-Inch Chef’s Knife
Shun Classic 10-Inch Chef’s Knife
Shun Classic knives are made in Seki City Japan, where craftsmen have made samurai swords for centuries. This 10-inch chef’s knife is large enough to handle big kitchen jobs like breaking down poultry and splitting hard squash, but it is balanced enough to use for more delicate tasks too.
The blades of Shun Classic knives are made from VG-10 steel, a durable alloy that has superb edge-holding properties. Sixteen additional layers of alloy are applied to each blade to create a beautiful Damascus look, without the danger of rust that can occur with traditional Damascus blades. The shape of the blades is designed to reduce sticking, resulting faster, safer cutting performance. A once-piece tang runs from a traditional offset bolster to a steel end-cap, and the dishwasher-safe Pakka wood handle has a D-shaped profile that fits the hand beautifully. Every knife in the Shun Classic line is covered by a lifetime warranty.
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.
Shun Classic 10-Inch Chef’s Knife Reviews
(1) I just purchased the Shun knife from Kai a few weeks ago and plan to use it professionally. It is amazing. The weight of it in my hands was what sold me. I have small hands but still wanted a large, 10-inch chef’s knife. I was considering a Global until the salesperson put the Shun in my hand. I swung it around like a samurai sword and became giddy. The balance, weight, feel of the handle — all superb. It is a right-hand knife, which means the handle is not symmetrical on purpose, so that cut foods more easily fall off to the side. Alton Brown says this is the knife he would own if he were only allowed to have one. He isn’t wrong.
(2) … is that there is no 12″ version. Sure, the pseudo-Damascus blade surface is just eye-candy, but the very thin VG-10 blade is the best I’ve ever worked with. Thin equals lightweight, and I had to adjust my balance a little (from a top-line Messermeister). I thought I would miss that weight when chopping kale, but the superior sharpness of the Shun Classic Kershaw wins out. Also, it is very maneuverable–the blade has a less sharp drop at the end, sort of a cross between French shape and the German shape.
I use this knife every day and easily maintain its edge with a 12″ oval diamond steel.
In Japan, everyone is forced to be right-handed, so the asymmetrical handle is perfect for right-handers like me, but southpaws probably would not like this knife.
(3) 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.
(4) I’ve been in the culinary field for six plus years, including schooling, and I can say without a doubt that this is the best knife I HAVE EVER USED! The Japanese definitely know how to design a quality blade.
The investment was a pricey one but after lengthy research and an in person handling – which is key – at a local dealer, I took the plunge. I can say that it was definitely worth it. In comparison, using a German blade vs the Shun, is like doing surgery with a meat cleaver vs a scalpel. My only complaint is that egg yolks from hard cooked eggs tend to stick to the Damascus finish after cutting. But, compared to the positives of light weight, balance, perfect fit in the hand and the superior sharpness this is minor.
If you are committed to the ‘industry’ as a career, then I highly recommend this knife. Being as a chef’s knife is your everyday, all-purpose blade, it will be the only one you’ll ever need, use or want. Before, when doing prep all shift long with German blades my wrist was always tired and sore. Now with this Shun I feel like the knife is an extension of my hand and thus no discomfort. There is no better blade than the Shun!