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From the Manufacturer
Shun Classic Cutlery
Why Buy Shun Classic:
Born of the ancient samurai-sword-making tradition and hand-finished for precision and beauty, Shun Classic is an ideal choice for anyone buying their first Japanese knife or 50th. The high-quality line of cutlery makes a worthwhile addition to any chef's arsenal of tools--it's used by professional chefs and home cooks alike. Produced in the widest variety of specialized styles, the Classic line features both traditional European blade shapes and innovative cutting-edge designs.
Shun Classic's amazingly sharp blade is famous for both edge retention and ease of sharpening. Each blade has a core of VG-10 "Super Steel" with a Pattern Damascus cladding of 32 layers of high-carbon stainless steel--16 layers on either side. While the wood grain pattern enhances the knife's beauty, it also adds durability and stain resistance, and reduces friction when cutting.
NSF certified for use in commercial kitchens.
Detailed Features
- Blade core consists of high-carbon VG-10, a Japanese super steel known for its edge retention, allowing the knives to hold their sharp edges for years.
- Blades boast a 16-degree angle, making these the sharpest knives out of the box. This is sharper than traditional European blades, which are usually sharpened to 20-22 degrees.
- Clad with 16 layers of SUS410/SUS431 Pattern Damascus stainless steel on each side for strength and flexibility. This metal is corrosion-resistant and easy to maintain.
- Damascus styling adds to the beauty of the knife while the microscopic air pockets created by the cladding process reduces friction during slicing.
- D-shaped handle fits in the palm and provides comfort and control, keeping the knife's handle secure in the hand during use.
- Available standard in D-shaped handle styles or by special order in reverse D-shaped handle styles.
- Pakkawood handles, made of resin-impregnated hardwood, are NSF Certified for use in commercial kitchens.
- Produced in Seki City, Japan, the capital of samurai sword manufacturing.
- Rockwell hardness rating of 60-61 ensures that it takes and holds its incredibly sharp edge longer.
- Hand wash and dry recommended; limited lifetime warranty. Specifications Blade Material: VG-10 hardened Japanese steel cutting core, clad with 16 layers of SUS410/SUS431 Pattern Damascus stainless steel on each side, for a total of 33 layers of metal. Bevel: Double-beveled Cutting angle: 16 degrees per side (comprehensive angle 32 degrees). This is sharper than European knives, ground to 20-22 degrees per side. Handle Material: PakkaWood (resin-impregnated hardwood); D-Shaped handle available in right and (by special order) left-handed versions. Sharpening recommendations: Weekly honing to maintain the blade, sharpening as needed with professional sharpener or Asian-style electric sharpener.
Professional Manufacturing
Amazon.com
Shun Classics narrow 8-inch carving blade slightly curves and gradually slopes to a piercingly sharp tip. The razor-sharp edge produces even slices of any desired width without crumbling, or damaging the meat. Although ideally suited to holiday ham or turkey, this knife will find itself being used throughout the year.
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 knifes aesthetic appeal, it also prevents morsels from sticking and avoids crushing 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
Kt59
Reviewed in Australia on June 5, 2024
Excellent quality. Stylish look.
Mark Dysert
Reviewed in the United States on June 3, 2024
Love this one! Extremely sharp and carves amazing!
Donald Duck
Reviewed in Germany on April 12, 2021
Awesome knife .. beautiful and amazingly functional .. cut that roast whilst sipping a nice red. Get one is my advice
Roadrunner
Reviewed in the United States on October 15, 2020
I have a collection of Shun Classic knives, and added this excellent carver to them. It cuts a roast like a hot knife thru butter. I'll never use the electric knife again. I think I saw this on sale at Amazon for $90. Shun knives are usually well over $100 and worth every penny. I sheepishly returned it after seeing it for $60 on sale at Cutlery and More. I bought two of these from them. I also recommend the Enso Nakiri knives. Like the Shuns, these are made from more than 50 layers of Damascus steel in Seki City Japan. These are far superior to my German knives, which have been relegated to my winter home. By the way, the Shun Classic knives were the top rated brand/model for "professional chefs" according to a rating organization with the initials CR.
Debbie Lee Wesselmann
Reviewed in the United States on April 25, 2020
I have several other Shun classic knives, but none of them work well for carving and slicing. When I went on a search, I discovered that Shun makes some carving knives either right- or left-handed, which doesn't work for me since I'm left-handed and my husband is right-handed. I finally found this knife -- and it's perfect.The extremely sharp, Damascus-rippled blade is all high-quality Shun. It comes with an edge that slices effortlessly, no matter the texture of the food. If you've been using dull knives, be careful since you have to apply little pressure to cut through meat (cooked or raw), vegetables, melon, or even butternut squash. It's not for chopping, of course. Just slicing and carving. Even though it's my fifth Shun knife, I now think it should have been my first.The Classic line is my favorite among Shun knives. The paka wood handle is smooth, elegant, and is capped by a steel butt. The knife is well-balanced. Because the blade is sharpened at a 15 degree angle, you can use an ordinary sharpened for it. Either send your knives to Shun for free yearly sharpening or purchase an adjustable sharpener that will give you the right angle.-- Debbie Lee Wesselmann
Customer
Reviewed in the United States on December 12, 2019
Bought it as a gift for my father-in-law he loves it. Used it at Thanksgiving worked great. We have other shun knives and are very satisfied. Highly recommend
Aaron V.
Reviewed in Japan on April 4, 2019
最初からの切れ味がいい。ハンドルより刃の方が軽くて、繊細な作業にも良い。
Linda Dickson
Reviewed in Canada on October 2, 2018
This knife is a game changer in the kitchen. It is sharp, light in weight and looks beautiful.
Customer
Reviewed in the United States on July 3, 2016
This knife is amazingly sharp , now it is the preferred meat knife . Not unlike any knife that I have , I am very pleased that i bought it . It is highly recommended
KelloggMBAgrad
Reviewed in the United States on April 20, 2015
This is a very dangerous knife!! It can cut anything with such an ease!! I handle it with great care as I am afraid to injure myself. I did not try but I think it can cut metal... it cuts anything organic like hot knife through butter... Worth every penny. Recommend.
judy s
Reviewed in the United States on March 11, 2014
This is a beautiful knife and is very sharp. I purchased this for my husband who is forever complaining that we do not have a sharp knife in the kitchen. He loves it and I have purchased 3 other different Shun knives, a bamboo knife holder, and a honing tool for him. Shun products are a little costly but well worth it. They should last forever and I don't think we will be buying new knives in the future.
alison ewen
Reviewed in the United Kingdom on February 7, 2014
This knife is really sharp and just doesn't blunt. I bought a ceramic sharpener too but haven't needed it yet. We use the knife for everything and still it's as sharp as it was when it came out of the box!
ad
Reviewed in the United States on July 9, 2012
good knife, sharper then german but doesn't hold the edge as long. its easy to hone but just as easy to damage. i bought the boning/fillet knife after using the carving knife. i like them for specialty knives but still stick to german knives for a chef and santuko
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