Buy Shun DM0720 Classic Hollow-Ground Slicing Knife, 9-Inch

Shun DM0720 Classic Hollow-Ground Slicing Knife, 9-Inch Product Description:

• 9-inch Japanese slicing knife; ideal for everything from cakes to sandwiches
• Precision-forged stainless-steel blade; scalloped edge prevents food from sticking
• 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

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Shun Classic Cutlery

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10 of 11 people found the following review helpful.
Perfect for shashimi
By L. A. Kane
Kershaw-Shun makes the best knives I've ever owned, bar none. They come with a razor edge and are easy to re-hone with just a few strokes on the Kershaw-Shun steel (well worth purchasing to accompany this set). All their knives utilize the damascus pattern and perfectly crafted profile slice through darn near anything (food-like anyway) with ease. The scalloped detailing on this one creates air pockets which prevent food from adhering to the sides, creating even better cutting efficiency than their already high level. I can cut perfectly thin, beautiful slices from any fish time after time using this fine knife. The weight and balance are perfect. It is designed for right-handed chefs with a d-shaped handle so if you are a leftie it may not be as comfortable or easy to use.

8 of 9 people found the following review helpful.
Better Than Five Stars!!!
By NuJoi
I believe if you're serious about cooking, you should own great cookware and excellent knives. I finally stepped up and got excellent knives. For those who haven't heard the hype, Shun is one of the most respected knife brands in the world. Check them out on the Web at kershawknives.com.Great features of the entire line include these cool "D" shaped handles that fit your hand better. Every Shun Classic knife is made in a right- and left-handed version (chefsresource.com for lefties). The handles are made of wood and are specially treated. The steel used for the blades is harder than what you would find in most other knives. The knives are EXTREMELY sharp. One thing to note about Asian knives is that they must be sharpened at a different angle, 16-18 degrees vs. 20 degrees for German knives. The Shun steel takes the guesswork out of getting the angle correct because of the flat edge on one side of the metal disc below the handle.9-Inch Slicing -- This is an impressive knife. It's sleek and sharp like the rest of its siblings. I know the granton edge is supposed to reduce drag, but I'm not certain this is a necessity for a knife I use three times a year. There is a version without the grantons that's a few dollars cheaper.This is an expensive, but lifetime investment. I encourage you to visit stores and feel the knives in your hand to make sure you are comfortable with them. For more info on Shun, check out Alton Brown's website. For ratings on various brands and types of knives, check out cooksillustrated.coms' equipment ratings.Shun is probably the best kitchen purchase I've made and the one I'm most proud of.

0 of 0 people found the following review helpful.
Best knifes I ever had
By Gennadiy M.
I so pleased with Shun knifes!!!!!They are best knifes i ever had, and i cook for 35 years and had a lot of knifes. Till I've got Shun knifes i had couple German maid knife- they are very good, but Shun in my opinion, beat them

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Buy Shun Classic 8-Inch Chef's Knife with Scallops

Shun Classic 8-Inch Chef's Knife with Scallops Product Description:

• 8-inch Japanese Chef's knife; ideal for chopping, mincing, dicing and slicing
• Precision-forged stainless-steel blade; scalloped edge prevents food from sticking
• 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

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Shun Classic Cutlery

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22 of 25 people found the following review helpful.
Shun Knives are Beautiful, Elegant, and the Sharpest around
By Vyshtia
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 (or some kind of similar, large-ish 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.

5 of 5 people found the following review helpful.
Great knife
By Nutria
This is a great knife. Very sharp and functional. I particularly like the shape of the handle and the way it fits my hand. I never thought I'd pay this much for a kitchen knife but it should last a lifetime.

8 of 10 people found the following review helpful.
Very Good Knife
By Gift Recipient
I have an 8 inch Global Chef's Knife and a Wusthuf 6 inch, but both especially the global has a small handle for my big hands. So I tried other knieves and for sure Shun was THE Knife. The "D" shaped handle is great. The blade is just amazing. It cuts through anything so easily and needless to mention you sharpen it by just a couple strokes. A sales person at William Sonoma told me that Shun uses more carbon in making the steel for the blade as the resukt a bit softer steel, and that is why you can sharpen it easier. I bought this knife with scallops cuz I wanted to avoid the sticking vegetables to it when I chop quickly, but I later heard, the blade's texture (without the scallops) would do the same job. So I am not sure if you really need it with scallops. In that case, if that is the case, Amazon has this package deal with Chef's, pairing and a couple other pieces for $200. I would have definitely bought that deal if I knew about it beforehand. So as Jacques Pepin says: "Happy Cooking."

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Buy Shun DM0712 Classic 7-Inch Chinese Vegetable Cleaver

Shun DM0712 Classic 7-Inch Chinese Vegetable Cleaver Product Description:

• 7-inch Chinese chef's knife; suitable for slicing meat and vegetables
• Not made for, or to be used to break through bones
• Damascus clad with 34 layers of SUS410/SUS431 stainless steel each side
• VG-10 cutting core, D-shaped ebony PakkaWood handle, full composite tang
• Limited Lifetime Warranty; Handcrafted in Seki City, Japan

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Shun Classic Cutlery

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60 of 60 people found the following review helpful.
Very nice Chinese Chef Knife...
By Bobo
I've been cooking for over 15 years (I'm not that old), and I grew up in a Chinese family. A Chinese Chef knife is exactly that, it is not a cleaver, despite the resemblance. This is the one knife a Chinese chef will use in the kitchen for just about everything.

Trust me, I've tried cleavers, they are not a replacement for a real Chinese Chef knife. I've also used many of the Chinese Chef knives that you can pick up in many Chinatown shops and Asian specialty shops. (BTW, I'm from the largest Chinese community outside of Asia, so we are not lacking the "goods").

The Shun classic....is amazing. It is perfectly weighted, and the grip is fantastic. I can grip the knife with confidence even when wet or dealing with meats.

The blade is the sharpest I've used of _any_ Chinese Chef knife. The first time I used it, I was mystified why it took so much effort to cut (it was supposed to be sharp, wasn't it?). The reason was, I had already sliced through everything without noticing and was already pressing on the cutting board!

One problem is that it also cuts into my cutting board with relative ease. If I don't remove the blade straight up, I hear a sound which makes me think the thin edge is being knicked. However, so far, no real problem, the edge is still perfect.

I have still been a bit wary to use it to hack at bones, but I think that fear will go away. (When I say Chinese chef's use it for everything, I mean everything).

I don't care about a Damascus steel look, but I can attest that the surface has no problems with releasing food. Slides off easily.

36 of 36 people found the following review helpful.
The Best Chinese Cleaver Out There
By Thee Inspector
I've used many different Chinese cleavers over the years. From the cheap no-name $4 cleavers to the higher end Dexters. While shopping I stumbled across the Shun Chinese cleaver and my jaw dropped at the inherent beauty of it. Once I picked it up and looked at it I knew I must have it. Everything about it screams quality. It's balanced beautifully, is thin, made from V10, has an resin fused pakka wood handle and of course had the gorgeous grain in the steel from the 16 layers they use to forge the blade (these are not stamped knives).

I ended up buying both the Chinese cleaver and the 8" chefs knife to replace my old work horse Dexter chinese cleaver and my 9" Henckels. Out of the box these knives are sharp. You could do eye surgery with them. They hold an incredible edge. These are hands down the best knives I've used or owned.

Do not be intimidated by the price. Yes, they are on the expensive side but these are, as I have stated, simply the best knives out there today. They will last a lifetime. You will not be dissappointed. The kick butt over the Wusthof Culinars (which I think are fantastic knives).

Shun has created a knife that stands heads and shoulders above the rest.

37 of 39 people found the following review helpful.
Superb, spendy knife
By E.H.
I bought this knife a year ago. It rapidly became my favorite cutting implement. I postponed reviewing it to make sure initial infatuation was not coloring my opinion.The balance is near perfect, the blade shape works well for cutting, slicing, mincing, and chopping. The steel readily takes a sharp edge and holds it well. This cleaver excels at both moderate cutting and delicate work. The wood handle is warm and easy to grip even with wet hands. The strong blade allows using the side for mashing and as a spatula, the back as a scraper and tenderizer, and the end of the handle to pulverize.Whether this knife is worth the price of admission depends on the depth your pocketbook and your intended use. For those wanting a fancy knife to display, the Damascus edge makes for a striking appearance. That did not rate high on my list, but I presume it does for some. I use this knife on a daily basis; it is a pleasure to work with and does the job with a minimum of drama. The build quality is such that I see this knife lasting for many a year to come. After having used, abused, and worn out a number of lesser cleavers, my only regret is not purchasing this one sooner.Addressing several comments made by previous reviewers:D. Symanski's cleaver came with a sharp spine. Mine did not, nor did ones I have handled in several stores. I do agree with the mention of the asymmetric handle. This knife comes in left or right hand versions. Using the Shun with your off hand is uncomfortable at best. If, like me, you are used to wielding two cleavers at once for mincing meats and veggies, you will need to pay attention to which hand holds the Shun. My cleaver came sharp - for a factory edge. A few minutes with stone and strop brought out a wickedly sharp edge, but the out-of-the-box blade was serviceable. That's a rarity for most cutlery.DAL notes that the edge notches when cleaving a chicken. This is a medium cleaver, weighing the shy side of 12 ounces. Heavy cleavers start at a pound and a half and go up from there. The VG-10 steel used for the cutting edge is not the best choice for whomping on thick bones. The Vanadium content makes for a fine-grained metal (i.e. easy to sharpen and takes a razor edge) but it can bend or nick, particularly with the thin working edge this knife has.rl123 compares the Shun to a Dexter cleaver. Owning one of each, my preference is strongly for the Shun. If you are not going to use this knife often, a cheaper one should suffice. As a daily workhorse, I know of none better than this baby.As Bobo mentions, this knife slices into soft cutting boards. A good end-grain wood block solves that problem.

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For Sale Online Shun DM0710 Classic 6-Inch Boning Knife

Buy Shun DM0710 Classic 6-Inch Boning Knife

Shun DM0710 Classic 6-Inch Boning Knife Product Description:

• 6-inch Japanese boning knife; ideal for fish, poultry, and other meats
• 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

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.

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10 of 10 people found the following review helpful.
beautiful balance
By Alan Fry
I recently added this knife to my rather extensive collection of over 100 knives. I like the way this knife is balanced and the way that it fits the hand -- there are right and left handed models. A boning knife is not the first knife to buy. After you have your basic assortment of knives this knife is a nice addition. If you are planning to bone a leg of lamb or a pork shoulder etc. this knife has no equal. It can be used to disjoint a chicken or a turkey as well. Shun knives are always razor sharp so expect an effortless experience as you use this knife.I have discovered a small quirk with this knife. As is true with many 6 inch boning knives the weight of the blade is not sufficient to tip the knife blade down when placed on a cutting board or counter top so it stays flat and parallel to the work surface. Since the handle is rounded and very smooth the knife may spin away from position as you lay it down. In other words if you were not paying attention the blade could end up where the handle was and you could cut yourself. This is not really a problem as I just lay it on a kitchen towel if I am going to pick it up and set it down many times. Aside from this little quirk I would highly recommend this knife for a cook that would like to do their own boning.

1 of 1 people found the following review helpful.
Be careful
By Baruse
Shun, makes great knives. Yes very expensive too. I recently bought the DM0710 from another vendor ..... for less than what Amazon charges. Just imagine the finest Samurai swords, then you'd catch my drift.Nevertheless, this Damascus Japanese knife is super sharp.Being a careful cook, I accidently poked myself with its tip.......my bad.My point? This knife is so incredibly sharp, be very careful.I should have known better.Yes, I don't limit brands. I have a few Henckels, Wusthof, Sabatier, Dexter Asian vegetable slicers. Nothing beats the Shun. My kitchen knife collection consists of maybe 10 different blades.If I had the money, I'd purchase their Classic 10" Chefs knife #DM0707L, left handed knife for a mere pittance $195 dollars. LOLI've read the Shun Damascus edge is prone to chipping. IMO, must be ham handed individuals who brutalize what ever style Shun knives. Regarding specific purpose is BONING, period.However, Shun guarantees their knives for life and will resharpen your, any model (pronounced "shoon"), once a year forever. Just save your receipts to verify.Yeah, do you see German mfrs offering same?????I don't think so.Just my opinion.Baruse

1 of 1 people found the following review helpful.
Well balanced, good sized handle, always sharp
By Erik Petersen
This is my 4th or 5th Shun. Like all the others it is well balanced, sharp (of course), has a good sized handle for holding and maneuvering. Curvature and stiffness of the blade is excellent for boning jobs. Like all the other Shun knives it's a beauty.

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Buy Shun DM0718 Classic 7-Inch Santoku Hollow Ground Knife

Shun DM0718 Classic 7-Inch Santoku Hollow Ground Knife Product Description:

• 7-inch Japanese Santoku knife; ideal for chopping, mincing, dicing and slicing
• Precision-forged stainless-steel blade; scalloped edge prevents food from sticking
• Clad with 16 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

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Shun Classic Cutlery

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192 of 195 people found the following review helpful.
Sharp, very very sharp, but not a true santoku
By M. Kanai
I should start by saying this is not a true santoku. The reason I say this is because the edge has a considerable rocker to it (curve), unlike the traditional and much flater santoku blade. In fact, the rocker is much closer to the shape of a regular chef's knife. The good news is that this means people accustomed to western chef's knives can jump right into this knife. The bad news? If you're used to a flater santoku this knife will not chop as much (since less of the blade is in play) and it's a little harder to use this blade to scoop the things you've just cut. If you like to rock-and-chop, this knife will do it better than any other santoku. If you like to drop-chop, then this knife isn't going to get quite as long a chop. I like both, so I'm quite happy the knife can perform both jobs.As advertised, this knife comes with one of the sharpest factory edges you could ever ask for. So far the edge holds up extremely well, a few stroke on the steel and knife edge remains razor sharp.The knife comes in a nice presentation box, which although pretty, does not present a good way to carry the knife. If you plan on using this outside your house, buy a blade guard or a carrying case. Also, if you're buying a knife this nice, let me recommend that you get a hardwood edge-grain cutting board (or plastic, for you germaphobes). Don't cut on glass or tile, and any other such silly new-tech board. If you're going to pay big bucks for an nice knife, do what it takes to keep it nice.About actual use: The knife is extremely well-balanced, although I find that the location of the balance take a little getting used to. If you use a standard chef's pinch grip, you will find there are actually two places you could grip the knife. The first place is where the handle curves into the blade. If you look at the picture, you will see this is actually a half inch or so back from the full face of the blade. If you pinch the knife here, you will find the balance to be off slightly, and your index finger will probably fatigue from being wrapped where it is. Also, since you will not be pinching the full face of the knife, you won't get the fine control that the chef's pinch is designed to give.So, why would you do this? If you're not used to this knifes design you might because of the short part of the tang that extends from the pakka handle. On most chef's knives, your middle finger would wrap around the very front of the handle. You need to break that habit with this knife, because your middle finger actually wraps around the protruding tang, and your ring finger is the first one to wrap around the pakka handle.If you do this, and pinch the full portion of the blade, the balance of the knife is wonderful. It is lightweight, and chops and slices extremely well. Unfortunately, the knife was definitely made for right handers (good for me, since I'm right handed, but bad for you lefties out there). Not only does the "D" shape of the handle favour a right handed palm, but the blade of the knife is actually off-set from center to the left. That means if you look straight down at the spine of the blade, it is set slightly to the left. This is good for right-handers since it makes the pinch easier (more room to curl the index finger along the face of the blade, and less power needed from the thumb to hold the knife balanced). I tend to think this off set would probably adversely affect left handed use. But, if you're thinking about getting this knife and you're left handed, I'd say go ahead and order it from Amazon. If it doesn't work out, send it back (and post your comments for other left handers!).As for the scallops, a lot of people ask me if they work. This is what I say: if you're looking for some magical solution that will keep *all* thin-sliced tomatos or mushrooms from sticking to your knife during quick chopping, no, they don't work. If you're looking for something that will help decrease the stickage factor, then yes, they work. Is it worth the $20 price difference? Well, it was for me, but then, I cut a lot of stuff that tends to stick to the blade, so even a little extra help is appreciated.Overall, for ease of use, Kershaw/KAI has created a superlative product in their Shun line. The knives look great. They are well-balanced. The factory edges are razor sharp. The handles fit a right-handed person extremely well. The materials used are absolutely top notch, and should stand up to a lifetime's worth of residential kitchen use. And, since they are stainless steel, cleaning and maintaining them is a breeze.I would recommend this knife to anyone who really wants to have a great knife in their kitchen.

49 of 51 people found the following review helpful.
My Best Kitchen Knife
By I. R Yumori
This review is for the Santoku with scallops. This is the best kitchen knife that I have gotten. I have Kasumi, Kyocera ceramic, Henckles, plus some Japanese sashimi knives. This is the sharpest knife that I have gotten from the factory. It is far sharper than my ceramics.I first saw the knife being used in a knife class in a cooking school.The scallops work very nicely to prevent tomato slices from sticking to the blade. One of the ways that I know a knife is sharp is how it cuts into the skin of a tomato. It takes almost no force with the Shun. You can just pull it and the weight of the blade cuts into the tomato!As mentioned before, the handle is for right handers and feels really good. I have never gotten used to the real chef way of grasping the blade between the thumb and index finger. If you do it this way, the handle shape doesn't make much of a difference.This is the first santoku blade that I have gotten. I like the depth, but I haven't gotten used to the straighter edge. I am used to the more curved edge of conventional kitchen knives. It is easier to rock a curved edge in making a complete cut.The damascus pattern is nice, but the Kasumi had a much denser pattern and looks like wood. The Shun looks like wide stripes.I use a ceramic hone to keep the edge before I use the knife. It seems to really keep the sharpness. So far, I haven't had to really sharpen the blade yet.I got it from amazon.com.

34 of 34 people found the following review helpful.
Great knife and very sharp
By t19p5
I've been reading a lot about Santoku granton edge knives lately and decided to get one. All my knives are from Kershaw Shun line and I'm very happy with them, so I bought this one to add to my collection. First impression on opening the box "WOW this thing is BIG." I didn't think I'd be able to use this knife because I have small hands and the balance felt off. So it sat in its nice presentation box for a while. I finally decided to use it and almost took couple of fingers off. It's an extremely sharp knife and my other Kershaws weren't this sharp. It did take some getting used to, but now I love this knife. I don't use it every day, but if I need to do a lot of slicing and chopping I take it out. It gets the job done much quicker than my other knives and is a pleasure to use. Almost no pressure is required to cut, just let the knife fall and it cuts all the way down to your board. This knife requires all of your attention on it, otherwise you'll seriously hurt yourself. I wash it as soon as I'm done with it and put away immediately. Overall, after initial fears about size, heft and self-mutulation subsided, I'm very happy with it.

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Buy Shun DM0706 Classic 8-Inch Chef's Knife

Shun DM0706 Classic 8-Inch Chef's Knife Product Description:

• 8-inch chef's knife for versatile slicing, chopping, dicing, and more
• Made from VG-10 stainless steel clad with 32 layers of high-carbon stainless steel
• Patterned, layered surface; stunning look of Damascus steel with added rust resistance
• Black laminated PakkaWood D-shaped handle provides maximum comfort
• Measures approximately 12 by 2 inches; dishwasher-safe; limited lifetime warranty

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Shun Classic Cutlery

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138 of 144 people found the following review helpful.
Comparison, comparisons.
By Arthur T. Szalkowski
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.

58 of 59 people found the following review helpful.
I like my Globals; I love my Shun
By M. Alberts
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.

53 of 56 people found the following review helpful.
A tool that does exactly what it's supposed to... amazing.
By Drew Cheney
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.

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Sale Shun 300/1000 Combination Whetstone

Buy Shun 300/1000 Combination Whetstone

Shun 300/1000 Combination Whetstone Product Description:

• Dual-sided whetstone with 2 types of ceramic grit--300 grit and 1000 grit
• Sharpens knives and then hones the edges to a smooth finish
• Works best when wet down for both lubrication and cleaning
• Easily stores in a kitchen drawer when not in use; comes gift boxed
• Measures 6 by 3-1/5 by 1-4/5 inches

Product Description

The dual-sided 300 grit over 1000 grit of the Shun Combination Whetstone allows for sharpening knives and then honing the edges to a smooth finish. A rough to medium grit, this stone works best when wet down for both lubrication and cleaning. It comes gift boxed, so it makes a great gift for any kitchen enthusiast or butcher. The stone easily stores in a kitchen drawer when not in use.

From the Manufacturer

Shun Classic Cutlery

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Customer Reviews

Most helpful customer reviews

118 of 122 people found the following review helpful.
Good whetstone, however...
By tangent
This is a fine whetstone, the fact that it has a Shun logo stamped on it is beside the point really as it has no bearing on the performance and I am relatively positive it is not made by KAI/Kershaw anyways.The reason I detract one star is because you can not achieve a factory 'mirrorlike' edge with this whetstone. The fine side of the stone is 1000 grit, whereas you need at least a 3000 grit and probably more realistically a 5-6000 grit stone as well as very good technique to achieve a mirror like professional edge. That is not to say you cannot achieve a very sharp edge with 1000grit, you can, but it does have noticably more drag when cutting things like tomatoes and it will not stay sharp as long.Shun does sell another combination stone which is 1000/3000 grit so I would probably choose that one over this one if I was only going to have one whetstone. I would say it is not that often that your knives will get dull enough to really need the 300 grit coarse side on this one (although if they do get that dull you will be mighty thankful you have the 300 grit).Aside from purchasing another whetstone with a finer grit, other options for getting a 'mirrorlike' finish are using a fine grit ceramic honing rod, or using a leather strop with aluminum oxide honing paste (an old leather belt with tripoli paste from any hardware store works fine, although a wider strop makes the process easier). I mention these as alternatives because a good quality 6000 grit whetstone is not cheap.If you doubt the importance of having a 'mirrorlike' finish on your blade, just ask anyone who has ever used a straight razor. The drag from a razor sharpened with a 1000grit stone will pull on the hairs, which actually makes you much more likely to cut yourself, that is why owning a good strop (and good sharpening/honing technique) is mandatory for using a straight razor.

60 of 63 people found the following review helpful.
Very Easy and Effective
By Odd Bird
I don't have a thousand dollar knife set, but I love to cook and all of my knives were quite dull. We tried a couple of the "sharpener systems" without a satisfying result. I remembered as a little girl seeing the old timers sharpen their pocket knives with a stone, so I did a little searching and found this one.It arrived quickly and well packaged. The instructions are understandable enough, but clearly translated by a person whose native language is not English.My husband spent about 1 hour and all my knives were good as new. First you soak the stone in water for about 5 minutes. Then you run the blade along the stone in the pattern indicated. There will be a bit of sand residue, so you will want to set it on something that washes well (dish towel). Also, it will stay wet for a long time. I had to wait 2 days to put it away.Note, you will still need a knife steel to keep the blade nice.If you Google "sharpening knives" you will find several videos demonstrating the proper technique so it will not be so intimidating.This should be the last $41 you will have to spend on sharpening your knives, ever.

24 of 25 people found the following review helpful.
Fantastic companion to my Shun collection
By P. L. Straw
As a restaurant worker who has a rather large collection of shun knives, I purchased this whetstone because I was in the market to upgrade from an old oil stone to something a little easier to use. My oil stone was definitely showing signs of wear. So solely on the advice from a colleague who also uses shun knives, I ordered up.I expected a good product based upon the shun name but this really exceded my expectations. It is a fantastic whetstone to have and to use for a couple of reasons. First, the price is reasonable (like are you kidding me?? a shun product for less than $100!?!). Secondly, my old stone didn't seem to have the best combination of grit - a coarse and a medium - whereas this shun stone has a coarse and a fine and believe it or not that fine grit really makes all the difference in the world between getting those shun knives back to their original razor edge as it will do for any knife. Thirdly, the ease of which this is done is amazing. With several passes on the coarse side, it only takes a couple passes on the fine side to bring a dull knife back to sharp. And working with a water whetstone instead of the oil stone is so much easier. Just plan ahead a few minutes to soak the stone in water and then set it back in it's plastic cradle (truly a great idea there) and away you go. When you are finished, let it sit out to dry. (This may be a downside for some as it takes a good 24 hrs to dry out. I leave mine sitting out on a prep table). And last, the thing that really amazes me is that as you pass the knife along the grits, it really takes no effort whereas my oil stone seemed to be a bit of a chore. Not only did it require a little bit of elbow grease to move the knife along but then there was oil everywhere to clean up. The shun stone leaves no real trace of anything except a thin film of shavings on the knife which is easily wiped off. It makes sharpening knives a breeze and a pleasure.For anyone considering this product, do yourself a favor and purchase it. For restaurant workers, it's a must. It's easy to use, small enough to fit in your kit or case and quick to get your knives back into shape. For home kitchens, this should be something you should seriously consider buying for yourself. It's easy to use and will help you achieve that confidence that goes with cooking great meals because great meals come from great prep work and great prep work comes from sharp knives.

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