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Shun Classic 7-Inch Santoku Knife | 
| Brand: Shun
Category: Kitchen
List Price: $144.00
Buy New: $105.00
You Save: $39.00 (27%)
Rating:  29 reviews
Sales Rank: 11460
Autographed: No
Memorabilia: No
Fragile: No
Batteries Included: No
Size: 7-inch
Shipping Weight (lbs): 0.7
Dimensions (in): 15.4 x 3.2 x 1.1
Warranty: Limited Lifetime Warranty
MPN: DM0702
Model: DM0702
EAN: 4901601556612
ASIN: B0000Y7KFO
Availability: Usually ships in 1-2 business days
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| 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 |
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| Shun Classic Cutlery Collection:
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| Accessories:
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| Similar Items:
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| Editorial Reviews:
Product Description
The Santoku knife is versatile, as its name in Japanese implies ???three virtues???. Use the entire, wide blade of this Shun Pro for all three tasks--chopping, mincing and dicing--especially for larger or hearty produce or thick cuts of meat. The single bevel is easy to maintain using a whetstone or professional sharpener.Made in the ancient city of Seki, Japan, Shun Pro knives rely on extremely sharp 2.5mm blades, made of a single piece of Japanese VG10 steel for strength, called the Honyaki style in Japan. It offers precision slicing, cutting and chopping that is unprecedented by any of its German competitors. Sharper out of the box than other knives, Shun Pro knives feature a traditional Japanese blade, with a one-sided beveled edge and hollow-ground or concave back. Japanese chefs in particular prefer the single bevel because it can be honed backed to its original sharpness, even after hours of slicing, using a whetstone. In addition, the hollow ground divots on the back produce air pockets that remove friction when slicing, so food releases easily without any loss of flavor. The ebony Pakkawood handle, a highly durable combination of layers of white birch wood and resin, is designed in a ???D??? shape to fit firmly and comfortably in the hand, with the bonus of being dishwasher safe and NSF approved for commercial kitchens. Shun Pro cutlery is suitable for right-handed users only
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
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| Customer Reviews: Read 24 more reviews...
The Best Knife, period! November 28, 2008
The Shun 7inch Santoku is THE best knife, bar none. This thing has a hefty but comfortable feel to it. It cuts everything like butter. We carved our Thanksgiving turkey this year with it and we are saying goodbye to our electrice knife forever. The Shun knives blow Henkels and Wuesthoffs away. And I really believe that this Santoku is the best knife that Shun makes. HIGHLY RECOMMENDED!!
Excellent Knife November 25, 2008
1 out of 1 found this review helpful
I love my Shun knife. A little expensive but definitely worth it. Make sure you save the box that it comes with because you can use it to mail your knife to the manufacturer for your free sharpening. Life time guarantee!
 becareful, don't submerge the knife for too long in water October 8, 2008
2 out of 2 found this review helpful
If you submerge the knife in the water overnight, the cutting edge will be damaged. The rust will eat away the VG10 steel core and you may have to remove a lot of material to put the edge back. I got this problem with my knife when I accidentally left it in the sink overnight. The best way is to wash by hand and dry it right away. Wushthof won't have this problem but the edge won't be as hard as VG10. Personally, I don't see much of the different on the edge retention between the two.
Buy this knife June 28, 2008
3 out of 3 found this review helpful
Alright. First read all the other reviews and see what they think. Chances are, they're right.
I've been looking for a knife like this all my life.
I like the thinness of American knives like Chicago Cutlery (the original Walnut, not the cheap ones they sell now), but am envious of the heft of the German knives (I had a full set of Henckels Professionals).
The problem? The thin knives are too light, the heavy ones are too thick.
Now, we have the best of both worlds with Shun.
Wait, I know what you're saying. They're too expensive. No. Listen: if you pick and choose, you can get a lifetime of cutlery pleasure out of just a few samples.
First, buy the 7-inch Santoku. You can get the Granton edge (the scalloped thingies) if you want, but it will just mess up the beauty of the Damascus steel finish. This is your workhorse; a little hotrod that will lightly and competently saw through most of your daily chores.
Then, you need a little parer--the 3-1/2 inch or 4 inch will do nicely.
Big, small.
But, we need bigger still, so get a ten-inch chef's. You'll like this knife. Owing to it's fairly small profile (height), it does double duty as a slicer. Chop up heads of cabbage and slice a turkey or ham, your choice.
Get one of the six-inch slicers (utility or tomato) and you're done.
That's all the expensive cutlery you will ever need.
Anything else: serrated, bread slicers, or other novelty knives, just by cheap stuff.
Now, you need accessories. Get the Shun sharpening steel for sure. It's got a cool magnetic angle on the hilt that supposedly gives you the correct angle for sharpening. You can do it the wussy way--blade down--or pick it up like I do and steel toward yourself in a grand, flourishing manner.
We're not done yet.
You've got a lifetime investment here (You think I'm kidding? Any time you want, send your knife to warranty service and they'll either fix it or send you a brand new one, and they'll always sharpen it. Don't tell them I said so, but that's a pretty sweet way to keep your knives sharpened. I don't think I'd trust any local shop to touch these blades).
But, let's talk wood.
Don't even think about slamming these things down on just any crappy surface. Use a poly board for yucky meat, but you must have a good end grain board for chopping. One word: Boos. Their best (and trust me, I've researched this) is a 12X18 reversible hard maple. Don't be put off by the flatness of this. What I did was buy some little stick-on nylon bumpers and put them on the bottom to prevent sliding and water damage underneath. After, say, ten years, flip it over for a brand new board. If you've got a bigger kitchen, I'm envious, and I recommend the Totally Bamboo 22X16.5 board. It's got feet on it and, hey, it's like a renewable resource to boot.
You know what you'll get for your trouble? The most beautiful ringing sound you've ever heard each and every time you put edge to board. I'm not kidding...it's melodic. And, it protects your knives.
Whichever one you pick, get some Boos Mystery Oil. I don't know what's in it (hey, it's a mystery) but it will keep your rock maple or bamboo boards seasoned and like new for years. Hey, you can use regular olive oil or some other cooking-safe wood protectant, but that's like, I don't know, just too weird. Not to mention not product-specific.
Finally, one small caveat.
While these Pakkawood handles are truly an exquisite thing (and, despite what they say, NEVER put them in the dishwasher), they have one drawback: they're slippery. There's virtually no ergonomics evident from the hilt to the butt, and, while sleek and sexy-looking--and very comfortable in your hand--they don't provide much traction. On more than one occasion, I've found one of the larger knives sliding right out of my hand. It was frightening to think what devastation these sharp blades could have done to my bare foot as it hit the deck. Maybe I'm just clumsy (or drunk), but as any cook knows, food prep requires a lot of water, and your hands get dried and slick. Be careful. And, I don't know, maybe wear shoes.
But, if you can keep them in your hands (and really, I know you can), you will never for one minute in the rest of your life regret this purchase.
Great Knife June 13, 2008
So, I've been in food for my entire life, and at 15 i started full time work in a kitchen. At first I used the typical industrial knives i.e. Dexter Ruseel and Forschner, that we had in the restaurant. I loved these knoves but knew I wanted my own. So being a dishwasher and prep guy, I did not have much to sprend on knies but made a hodge-podge set of knives. MY first santoku was a Wusthof Gourmet 7-in. hollow ground, which was terrific for forty dollars. But that knife has been blown away by this Shun. So when I recieved the knife, i had also ordered two more and a new knife case and began to put my knives in. In the second minute of having the knife, my finger recieved a nice nick. The knife was so sharp that when my finger moved as I put another knife in the case that cut happened. i was so impressed I had to use the knife. I grabbed a tomato, some scallions and a onion. The knife glided through all the products, and just did a tremendous job. If you do by this knife, don't use a steel made by a Western knife company, it won't hurt the knife, but i recognized a slight difference after honing.
So if you are willing to spend a hundred + dollars get this knife. Also people have aid that this knife is bad for big hands, it's a lie. I have huge hands and have not had a problem with my grip, a pinch.
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