Product Description

Used for mincing, dicing and slicing, this all-purpose tool has hollow indentations in the blade that allow food to slide right off without sticking. Unique to this knife is the "D" shaped handle made from PakkaWood for ultimate strength, stability and moisture resistance. The blade is clad in 16 layers of high-carbon stainless steel, producing a rust-free Damascus-look blade.About Shun ClassicCharacterized by distinctive Damascus look pattern created by cladding 32 layers of SUS410 high carbon stainless steel over a central core of VG-10 steel- a Japanese super steel developed exclusively as a cutting steel, not used in other applications where stainless steel would be found (such as the base material for utensils or car parts etc.) Damascus look is rust-free, easy to maintain and helps to make the blade stick resistant due to the microscopic air pockets created by cladding the 33 layers of metal together. VG-10 ???super steel??? is composed of carbon, chromium, cobalt, manganese, molybdenum, silicon and vanadium. Its Rockwell hardness rating of 61 ensures that it takes and holds its incredibly sharp edge longer. D shaped Pakka Wood handle provides stability and ergonomic comfort while preventing the knife's handle from twisting in the hand during use. NSF certified for restaurant use- very rare for a premium knife line to earn an NSF certification (please verify this yourself wit

Product Details

• Amazon Sales Rank: #9286 in Kitchen & Housewares
• Size: 7-inch
• Brand: Shun
• Model: DM0718
• Dimensions: 1.10" h x 3.20" w x 15.40" l, .70 pounds

Features

• 6-1/2-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

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, this tool features a wide blade measuring 6-1/2 inches in length. The scalloped detailing along the knife’s cutting edge creates air pockets during use to prevent food from adhering its steel surface.

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

Customer Reviews

Shun Santoku classic
I cant remember where I bought mine.. [...],

The design on the blade is subtle and nice.. It resembles Damascus steel (an art that has been lost.. probably too labor intensive to manufacture the exact same way anyway)..

I have the granton edge.. I compared it with mushrooms and tomatoes with the same shun without the granton edge.. The granton edge does make a difference (slicing thru without sticking), but neither knife is perfect in this respect (I suspect no knife is)..

I love the D shaped handle.. Fels very good and stable in my hand.. This is why I returned the elite, and got the classic..

I believe the edge on this knife is superior to cheaper knifes.. I literally shaved a patch of hair off my arm (testing it at the store).. It is tricky to get the same edge when I resharpen it.. I bought the gatco set (google it).. They reccommend medium diamond hone, followed by the ultra file 1200 hone.. This knife does hond a better edge than my old Henkles (using my skill set in sharpening)..

I may sell mine on ebay to buy the bob kramer (Shun) version of this knife.. Same thing only better.. Im not sure on this one, but I believe the kramer has ever so slight more curve of the blade (which I personally like).. But I mainly want the 65 rockwell hardness (I dont do bones)..

Simply the best Santoku. Sharp and beautiful.
After thoroughly reviewing all the forums, reviews, and recommendations I could find on quality santoku knives, this is the one I chose, and I COULD NOT BE HAPPIER.

In rough order, taking many factors into consideration, I would rate the major santoku knives:

1. Shun 7" Santoku with Hollow Ground Edge
2. Misono UX10 Santoku Knife
3. Wusthof Classic Ikon Santoku 7" with Hollow Ground Edge
4. Global G-48 7" Santoku With Hollow Ground Edge

The Damascus Steel of the Shun line of knives is quite simply the most beautiful knife blade you will see. A technology that traces back over a 1000 years, and legendary for its strength and beauty, it performs even better than it looks.

As for the sharpness of the blade, it is top notch out of the box, razor sharp. The blade itself is made of VG-10 steel which is the very best. It should last you a lifetime (literally) if taken care of properly - washed by hand, stored on a magnetic or wooden block, and sharpened properly.

The handle of the knife is also unique, and the quite simply, the best. Its D-shaped handle perfectly curves to the contours of your hand, and provides the perfect grip on the blade. Even when wet from preparing ingredients, your hand will not slip and your grip will be secure.

After purchasing the Shun Santoku and Sharpening Steel, I am certainly going to fill out the 3-knife chef set with a paring knife and a bread knife.

The Real Thing
The Shun is the real thing: Insanely sharp, well-balanced, good in the hand and beautiful to look at. My favorite TV food personality, Alton Brown, recommends Shuns and, as usual, I find his advice on the mark. The construction of the knife is such that it wll retain its sharpeness and great appearance for a long, long time.

The shape of the Santoku is interesting and proves to assist in performing the various tasks to which we have put the knife. I am not so sure that the scallops on the blade do as much to shed slices as the manufacturer claims, but, so what? All other aspects of the knife are remarkable.

One note of caution, sort of, is that we use flexible plastic cutting mats and, in the course of cutting meat, my son cut through the mat without any extra effort. Bamboo cutting board coming up!