Shun Classic Asian Chef's Knife

Known in Japan as a gyuto, this light, nimble knife is ideal for slicing meat and fish, and it performs beautifully on vegetables too. The blade is thinner than a traditional chef's knife but still offers plenty of knuckle clearance on the cutting board. Shun knives are produced by Japan's leading blade manufacturer, reflecting the craftsmanship of a centuries-old tradition of knife making. All-purpose Asian-style chef's knife with thin, lightweight blade. Excels for a full range of chopping, slicing and dicing tasks. VG-Max "super steel" blades are clad on each side with 69 microthin layers of stainless steel, creating a variegated look reminiscent of a Damascus-style blade. Exceedingly sharp cutting edge is long-lasting and easy to maintain. Durable PakkaWood handle resists moisture and has a D shape, to sit comfortably in the hand. Handcrafted in Japan.
Average Customer Rating:
5 out of 5
5
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Shun Classic Asian Chef's Knife
Review 1 for Shun Classic Asian Chef's Knife
5 out of 5
5 out of 5
Mike122
,Portland
,OR
November 9, 2014
Ability level:Advanced
Has owned product for:Over 5 years
Uses product:Every day
Would You Recommend? Yes
0points
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Respect the knife
November 9, 2014
I have owned a Shun classic chef knife for five or six years. it is hands down the best knife I have ever owned, compared to european knives. The blade is thinner and a bit more brittle than than the others so it is important to use the knife properly. This means having a proper cutting surface, i.e. wood, and not twisting the blade as you are cutting. If you use it properly, you will be rewarded with a tool that cuts, slices, and preps food effortlessly. As far as sharpening goes, once every month or two so I touch up the edge with a medium ceramic rod. roughly once a year I break out the japanese water stones and review the technique on youtube, and it comes out ridiculously sharp. I use a King combo water stone with a nagura. Youtube also has videos of how to make sure your stone is perfectly flat before you start to sharpen your knife. Reading this you might think its too much trouble to go to, but it's really easy. And the reward is a superb knife.
Pros: Easy to Use, Quality, Balance, Easy to Clean, Versatile, Sharpness, Shape, Weight
Review 2 for Shun Classic Asian Chef's Knife
5 out of 5
5 out of 5
Nsanelady
,Port Angeles
,WA
October 30, 2014
Ability level:Advanced
Has owned product for:Less than 1 week
Uses product:Every day
Would You Recommend? Yes
0points
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Fantastic Knife
October 30, 2014
Light weight, very sharp, completely balanced...Fantastic knife!
Sliced extremely thin through tomatoes with ease...onions...shear slices ...no problems...as well as with meats.
I will be buying more of these in the near future!
Pros: Easy to Use, Quality, Balance, Size, Sharpness, Shape, Weight
Review 3 for Shun Classic Asian Chef's Knife
5 out of 5
5 out of 5
nyunixguru
New York
September 27, 2013
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Great slicer
September 27, 2013
This has to be the best slicing knife you can buy. Great for super thin slices and precision work.
Pros: Quality
Cons: Fragile