Shun DM0706 Classic 8-Inch Chef's Knife

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Shun DM0706 Classic 8-Inch Chef's Knife
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Made from VG-10 stainless steel, Shun knives are specially constructed to be harder, less brittle, but also more flexible than traditional steel formulations. The VG-10 core is then clad with 16 full layers of SUS410 high-carbon stainless steel on each side, for a total of 33 layers. These layers not only protect the VG-10, they create an exquisitely-detailed surface reminiscent of Damascus or pattern-forged steel, the kind once used for Samurai swords. As a result, the knives are simply stunning to look at--much like antique Damascus knives but without their tendency to rust. As an additional benefit, the slight patterning helps slice rather than crush delicate foods and keeps cut food from sticking to the blade.

The large 8-inch blade of this Shun chef's knife makes it ideal for versatile slicing, chopping, dicing, and more. Like many Asian-style knives, the knife's handle is especially suited to smaller users. In contrast to the traditional round profile, however, Shun's are D-shaped to prevent the knife from twisting in the hand, providing extra stability and a firm grip. The handle is made from ebony-colored PakkaWood, a fused blend of hardwood veneers imbued with waterproof resin that combines the warmth and traditional look and feel of wood with the strength and durability of plastic. The offset stainless steel bolster is designed for ergonomic comfort and maximum safety, while a stainless-steel end cap provides the finishing touch. As sturdy as it is lovely, the chef's knife is officially safe to put in the dishwasher--although it's so good-looking you might find yourself hard-pressed to do so. Shun knives carry a limited lifetime warranty. --Mary Park.../ Shun DM0706 Classic 8-Inch Chef's Knife / Cutlery Chefs

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• 8-inch chef's knife for versatile slicing, chopping, dicing, and more
• Made from VG-10 stainless steel clad with 32 layers of high-carbon stainless steel
• Patterned, layered surface; stunning look of Damascus steel with added rust resistance
• Black laminated PakkaWood D-shaped handle provides maximum comfort
• Measures approximately 12 by 2 inches; dishwasher-safe; limited lifetime warranty

.../ Shun DM0706 Classic 8-Inch Chef's Knife / Cutlery Chefs

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Shun DM0706 Classic 8-Inch Chef's Knife
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Product Brand : Shun | Model : DM0706

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Shun DM0706 Classic 8-Inch Chef's Knife
Cutlery Chefs
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Shun DM0706 Classic 8-Inch Chef's Knife
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A tool that does exactly what it's supposed to... Amazing. : Shun DM0706 Classic 8-Inch Chef's Knife

I got into Japanese knives via Shun, and they are fine knives in general, but in the case of their chef's knives I think there are best alternatives. The Shun 6" Chef is lightweight, to my way of thinking, and the radical shear of the blade is not the most beneficial on the cutting board. The 8" doesn't suit me either, the cope too long and the edge of the blade too curved to contribute a good chopping edge.
I've done best with the 7" Hattori Hd, also of the "Damascus" type, though more discreetly banded. It's a less exotic-looking knife than the Shun, with a approved Western handle, but makes for a more beneficial cutting tool and, for me, is best balanced and more comfortable in the hand. The blade is sharper too, but may be more fragile. Finer still are the somewhat more costly Misono Ux 10 chef's knives, among the best short of truly serious-money Japanese masterpieces. The Misono is still more Western-looking than the Hattori--no Damascus effect, not a single Japanese ideogram on it, and even the steel is Swedish, although the cutting edge is honed 80/20, nearly one-sided, rather than the Western 50/50--but it's as fine any reasonably affordable knife I've seen and it's sturdier than the Hattori. The edge differential shouldn't scare you off unless you're left-handed, in which case you need the thorough model.
Shun makes good knives, but can be faulted for going for exotic looks above all--a marketing move that has worked well for them, but showy. On the other hand, the blades are good, and the D-handles have a extra ergonomic appeal. I think their santokus and utility knives contribute good value. With the chef's knives, though, I'd propose investigating other possibilities, though it will cost you a few dollars more in the case of Hattori and nearly 50% more for the Misono Ux 10s.
For less money and greater sharpness than anyone I've mentioned, you can hunt up the Hiromoto As series. Their downside is that their high-carbon edges wish more care against corrosion, and as Japanese knives go, they look crude, even ugly; but you can split an atom with them, easy.

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