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Shun Classic 8-Inch Chef's Knife with Scallops
Shun has managed to improve on the already popular 8-inch Chef's Knife, possibly the most indispensable tool for any cook, by adding the hollow edge. Now it offers the best of both worlds; a remarkably, fine-edged blade that slices, minces and chops everything from thyme to tenderloin along with the benefit of quick, easy release. It rarely requires sharpening, reduces time at the prep table and the rounded Pakka wood handle won't leave hands and arms cramped or tired.
A member of the stylish Shun Classic line, this multipurpose chef?s knife comfortably handles any kitchen cutting need from chopping to mincing, dicing, and slicing. Featuring a blade measuring 8 inches in length, this tool finishes with a sharp point. Scalloped detailing along the knife?s cutting edge creates air pockets during use to prevent food from adhering to its sides and maximize cutting efficiency. 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. The knife includes a lifetime warranty. -- Amy Arnold
Shun Classic 8-Inch Chef's Knife with Scallops Accessories
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Shun Classic 8-Inch Chef's Knife with Scallops Reviews
It fit right into my hands, which are of medium size. I just received this thin,elegant knife and soon put it to work. The beautiful pattern, warm wooden handle and the extreme precision make it impossible for me to go back to my old Arcos, or to any of the Globals or Dicks I've tried. However, everything stuck to it just like a regular chef's knife, and I still had to scrape everything off on the edge of the bowl. It's very comfortable to work with - I'm told it's better than the Santuko for the rocking motion. It's also pretty hydrophobic, which means it cleans easily. It went through cucumber and pepper like butter, with only a little more effort through hard carrot and it chopped the onion to the tiniest pieces.
I never thought I'd pay this much for a kitchen knife but it should last a lifetime. Very sharp and functional. I particularly like the shape of the handle and the way it fits my hand. This is a great knife.
Though it took me a month to get my hand on it. I turned to an outside source for the knife and they gave me the answer that could have been supplied by either Ace or Amazon, it was on back order at Kershaw (the maker of the knife). Nice big, well balanced and comfortable handle. The one I was dealing with, Ace Digital, was selling the knife I wanted, but didn't actually have it or a certain time stated when they were going to have it to send out to me.
It's everything I imagined. My order was cancelled twice because of this glitch and when I asked Amazon why., they didn't have an answer for me. It's a great knife, best in my collection, holds an edge better than most. I will buy more, but not on here. Eventually I found it at another Amazon store, bit my lip, ordered it and it finally arrived.
Not all of the stores within Amazon are what you'd expect.
You just need to find the guys who stock and sell those ones as they are less known, and less common. 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. Why spend that time with items that you love and brings you pleasure to use. These knives are more expensive than most, but I think it's definitely worth it. The steel is of utmost quality and sharpness.
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. 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. To have the sharpest, most beautiful knife around - it's no contest.
I love the beauty of the blade and the dark, polished, Pakkawood handle. 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. 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. Having something so beautiful and yet so sharp and perfect - it makes my time cooking just that much more enjoyable. 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. These blades come with a 16 degree angle and you don't want to be changing that angle. Shun knives are beautiful creations period. Why spend so much money on a knife.
Electric knife sharpeners are made to put one angle on any blade. Since I'm Asian, I love the tradition look and feel of this Japanese knife. Shun Knives are designed by the Japanese, so remember - it's designed for small hands. If you are on a budget, build your collection slowly. It's a personal thing, it needs to fit you.
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 shape fits my hand perfectly, and the wood does not get slippery when wet - providing a very secure hold. So definitely try it out. If you plan on spending any time in the kitchen, good kitchen knives are a definite must. The unique "D"-shaped, Wood handles are preferable. =).
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. 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. Do not put this blade into any old electric knife sharpener.
So I tried other knieves and for sure Shun was THE Knife. So as Jacques Pepin says: "Happy Cooking." 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. In that case, if that is the case, Amazon has this package deal with Chef's, pairing and a couple other pieces for $200. The blade is just amazing.
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. It cuts through anything so easily and needless to mention you sharpen it by just a couple strokes. So I am not sure if you really need it with scallops. I would have definitely bought that deal if I knew about it beforehand. 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.
The "D" shaped handle is great.
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