Shun Classic 8" Hollow Ground Chef's Knife

I purchased this Shun Classic 8" hollow ground Chef's knife after using the 8" Victorinox and the 8" Calphalon Katana 8" Chef's knife. The Victorinox was my first "real" Chef knife, and it has held up very well for the money. I used it to slice through every vegetable imaginable and have used it for things I probably shouldn't have like slicing through a lobster tail to remove the meat. It holds it edge very well, but requires steeling daily to keep the edge aligned. I also sharpen this monthly to keep it's razor edge so that it can remove hair from my arm. I know I'm weird but that's how I judge the sharpness. I also hone this on the smooth steel and leather strop. It gets razor sharp but doesn't stay that way long. Great knife for the price. It fits my large hand nicely and I use the Chef's grip. I purchased the 8" Calphalon Katana Chef's knife because I wanted to try a Japanese knife with the dimascus effect. I didn't know when I purchased this at BB&B that the edge was ground on 22 degree like the above Victorinox not the 16 degree like the Shun below. It is very sharp and holds it's edge very well. I don't have to steel it daily, but probably every other time I steel and strop it and it stays razor sharp. I've been using this daily for approx. a month and haven't had to take a wet stone to it yet. It is my go to knife now... and I use it almost daily. It fits great in my hand with the Chef's grip. I originally went into BB&B to try the difference between the Shun Chef's and the Calphalon but the BB&B I went to didn't actually have the Shun displayed. I guess some do but mine didn't. Anyhow, purchased the Shun *' Hollow ground knife here on Amazon and wow it is razor sharp. The 16 degree bevel and thin steel really make it like a hot knife through butter. I can definitely tell a difference between it and the Calphalon. However, it is too small for my hand. If I hold it with the Chef's grip, my pointer finger gets too close to sharp edge while rocking through peppers etc. If I hold it with my pointer under the bolster and grip it hard with my thumb (the way it's designed to be held I guess) it cuts really well, I just am not used to holding a knife like that. I do use this knive a little because a) it is very sharp and really is nice to use, and b) I paid so much money for it. The VG10 steel has held up exceptionally well and I haven't really had to do anything to it except hone on leather strop (and I probably didn't even have to do that just wanted to play with my knife). So to finish this review, I use the Victorinox and Calphalon Katana almost daily, and the Shun once in awhile. I will try and attach a pic of all three together so you can see the difference. Not sure if Amazon will allow me, this is the 2nd time writing this review because it disappeared the first time around.

Great knife for any chef. Care for it and you enjoy it for years to come.

I love this chef's knife. It's everything that's advertised. Super sharp, easy to handle. Remember to wash in soapy water and dry after every use. This is the first knife in my now growing Shun collection. I've started my own version of the knife-a-month club!

I loved this knife. It lasted me a few months until my wife dropped it in the sink at work while washing it, breaking the tip. It keeps a nice sharp blade and is very pretty IRL. I used it as my tomato/delicate vegetable knife.

This is one of the best knives I own. It's probably sharper than my other knives. It is now my 'go-to' knife when I need a sharp knife.

I bought this chef's knife in 2008 and never needed another. It holds its edge well and only requires sharpening once every other year even when used daily. The trick is to use a honing rod once in a while. The blade has dimples ground into its sides that makes cutting into yams and potatoes easier, as it reduces the surface area for starchy tubers to stick onto while you slice into them, which makes it safer as the blade is less likely to unexpectedly jam mid-cut. The blade is sufficiently thin that it could bologna-slice meats and abalone. I like the ergonomic D-shaped grip, as it nicely fills the inside curvature of the knuckles. There's also a left-handed version of this knife, in which case the handle would be C-shaped. In the 13 years I've owned it, I've never seen it rust, discolor, chip or otherwise fail to meet my daily needs as a chef, and as such, deserves my highest endorsement.

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."

Ive had for a year now and still haven't needed to sharpen it. 2 thumbs up

Habe fast alle Messer der Shun Kai Serie. Bin bei allen Messern begeistert, Der Kastanien-Förmige Griff ist einfach sehr angenehm. Habe meine Koch Ausbildung sowie ein Jahr danach nur mit diesen Messern gearbeitet, Bleiben sehr lange scharf, keine Probleme/Schmerzen im Handgelenk. Beim sauber machen sollte man auf den rauen Teil eines Schwammes verzichten, da sonst die schöne Struktur der Lagen verschwindet. Für den Hobbybereich eher zu teuer, wer sich jedoch trotzdem eins leisten möchte, hat definitiv ein super Kochmesser fürs Leben (Hierbei würde ich aber eher das Kochmesser ohne Kuhlenschliff empfehlen, der Schliff ist nach meiner Erfahrung eher ein optischer Aspekt).

Buen producto

Was very happy with the order

estremamente bello e affilato. stefano lazzari

Good gift. The knife blade is good. The handle and the packaging could be more premium for the price