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Shun Classic 10-Inch Chef's Knife
The amazing attention to balance and handle design combined with the lightweight blade makes this 10-in. Chef's knife an ideal choice for the serious gourmet cook. Unlike its German counterparts, it will easily slice through tougher cuts of meat and dense vegetables like squash without hesitation, and still retain its sharpness for countless uses.
Shun Classic 10-Inch Chef's Knife Accessories
 Shun Sharpening Steel
Shun Classic 3-1/2-Inch Paring Knife
Shun Classic 6 Inch Utility Knife
Shun 11-Slot Bamboo Block
Shun Combination Whetstone
Shun Classic 4 Inch Paring Knife
Shun Classic 7-Inch Santoku Knife
Shun Classic 8-Inch Chef's Knife
Kershaw Taskmaster Mulit-Purpose Shears
Shun Classic 9-Inch Bread Knife
Shun Classic 10-Inch Chef's Knife Reviews
It is simple, Shun is the best all around. Shun. Shun knives are the best in the world, no question. Will you pay more. Sure you will but you will never have to buy a replacement in your lifetime. What more needs to be said.
The only thing that is wrong with this knife is the extension from the handle to the actual blade. A mac will probably be my next buy. If your a chef, you need something comfortable to get through the day. The funny thing is I still use my crappy dull chefs knife because it doesn't destroy my hand. It also will destroy your finger.
I bought this knife thinking it would end my search for a great chefs knife. This makes it very hard to cut all day. Everything else, the look, the blade, the sharpness is great. Macs have a more traditional handle with a better feel for me and sharpens up very nicely. My advice is to keep looking.
If you use a pinch grip you have to choke up way to far on it, making the nice handle worthless.
Fine balance and size for my rather large hand. Works about as well as other 10 inch chef's knives at this price range. Probably the prettiest knife I own. This new one looks really cool too, nicely designed and proportioned. I have an eight inch chef's knife that is a little too small.
There is no better blade than the Shun. I can say that it was definitely worth it. The Japanese definitely know how to design a quality blade. 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. In comparison, using a German blade vs the Shun, is like doing surgery with a meat cleaver vs a scalpel. 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. My only complaint is that egg yolks from hard cooked eggs tend to stick to the Damascus finish after cutting.
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. 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. 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.
If you are thinking of getting the smaller blade, please reconsider. But I wouldn't care if you modeled with it, if it didn't get the job done, I wouldn't recommend it. It certainly felt that way. I recently had the Sabatier sharpened and while it was nice, and an improvement, it can't touch the Shun. The "D" shape of the handle meets your hand (as long as you're right handed) and cuts down on fatigue. When switching off with my 8" Sabatier chef's blade, I was struck with how nimble this felt in comparison. Thirdly, this knife is SHARP.
When I test drove the Shun, the salesperson tried to steer me toward Wustof and one thing she said is that since she's of European descent, she feels more "like hacking through armor than slicing through leather". The long and short: amazing piece of steel, but if you love European blades, go with that. I think the Shun is also lighter while still being 2 inches longer. The larger blade can act "smaller" but the smaller blade can't act "bigger". However, if you're ready for a different cutlery experience, go with the Shun. The previous review made me think twice about purchasing this knife, but I went and test drove some different knives before I finally bought this one.
Finally, this is a gorgeous knife. For those who must have the forged and riveted handle, try the Kaji series. The first thing I will say is I totally disagree about the knife being made for people with small hands. And the Ken Onion.well.I'm sure it works for some people.
But it's built to move, whereas the more traditional European style blade feels sort of plodding. The leverage you get from 10" as opposed to 8" is extremely noticeable. But those who don't like the Classic handle I find are the people who MUST have a European style handle, which I find to be chunky and clunky after using the Shun. The second thing is I love the balance of this knife. I also use a pinch grip and I still think this is the most comfortable knife I've ever used. I'll also say that I love the length of the blade. Breaking down an onion was effortless. I'm 6'3" and I have very big hands.
I know it's been said before, and it will be said again, but the edge on this blade is unreal. The Damascus style (not true Damascus) is visually beautiful. The carrots cut like butter. I cut paper thin slices of pork tenderloin just to see if I could do it. Personally, I didn't like it.
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