Editorial Reviews:
Amazon.com Review
A member of the stylish Shun Classic line, this multipurpose Santoku knife comfortably handles any kitchen cutting need from chopping to mincing, dicing, and slicing. Resembling something between a chef's knife and a cleaver, this tool features a wide blade measuring 6-1/2 inches in length. The scalloped detailing along the knife's cutting edge creates air pockets during use to prevent food from adhering its steel surface. 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. This product includes a lifetime warranty. -- Amy Arnold
Product Description
Rated the best Santoku by the Wall Street Journal, this knife utilizes ultra-hard VG-10 stainless steel clad with 16 layers of high-carbon stainless steel on each side. That's a total 33-layers producing an unequivocally sharp blade bearing the beautiful striations unique to Damascus-style construction. The sleek handle features ebony-black Pakkawood construction and steel end caps for a comfortable grip and unrivaled control. Lifetime warranty.
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Customer Reviews: Read 5 more reviews...
 Simply the best Santoku. Sharp and beautiful. May 4, 2008
Roderic Rinehart (Heart of Rural Indiana)
After thoroughly reviewing all the forums, reviews, and recommendations I could find on quality santoku knives, this is the one I chose, and I COULD NOT BE HAPPIER.
In rough order, taking many factors into consideration, I would rate the major santoku knives:
1. Shun 7" Santoku with Hollow Ground Edge
2. Misono UX10 Santoku Knife
3. Wusthof Classic Ikon Santoku 7" with Hollow Ground Edge
4. Global G-48 7" Santoku With Hollow Ground Edge
The Damascus Steel of the Shun line of knives is quite simply the most beautiful knife blade you will see. A technology that traces back over a 1000 years, and legendary for its strength and beauty, it performs even better than it looks.
As for the sharpness of the blade, it is top notch out of the box, razor sharp. The blade itself is made of VG-10 steel which is the very best. It should last you a lifetime (literally) if taken care of properly - washed by hand, stored on a magnetic or wooden block, and sharpened properly.
The handle of the knife is also unique, and the quite simply, the best. Its D-shaped handle perfectly curves to the contours of your hand, and provides the perfect grip on the blade. Even when wet from preparing ingredients, your hand will not slip and your grip will be secure.
After purchasing the Shun Santoku and Sharpening Steel, I am certainly going to fill out the 3-knife chef set with a paring knife and a bread knife.
The Real Thing January 7, 2008
Gary A. Musselman (Cleveland, OH)
1 out of 1 found this review helpful
The Shun is the real thing: Insanely sharp, well-balanced, good in the hand and beautiful to look at. My favorite TV food personality, Alton Brown, recommends Shuns and, as usual, I find his advice on the mark. The construction of the knife is such that it wll retain its sharpeness and great appearance for a long, long time.
The shape of the Santoku is interesting and proves to assist in performing the various tasks to which we have put the knife. I am not so sure that the scallops on the blade do as much to shed slices as the manufacturer claims, but, so what? All other aspects of the knife are remarkable.
One note of caution, sort of, is that we use flexible plastic cutting mats and, in the course of cutting meat, my son cut through the mat without any extra effort. Bamboo cutting board coming up!
 Primary kitchen knife December 26, 2007
S. Tanaka (San Francisco, CA United States)
2 out of 2 found this review helpful
The Shun Santoku is my primary knife in the kitchen, although sometimes I switch to my standard chef's knife. I appreciate the curved blade of the Shun which makes dicing easier than the traditional santoku blade, which is flat. I'm left-handed and have both the left-handed and right-handed Shuns. The knife handle orientation isn't a noticeable difference but maybe it's just me. The knife is sharp as heck...be careful! I use the Shun more than my Aritsugu's (Japanese hand forged knives); one thing, the Shun doesn't rust which is an advantage over the Japanese blades. Also, in my opinion, the Shun could use slightly more weight heft to it but it's still well-balanced. I'm very happy with it.
Good Knife October 21, 2007
rtdzign (San Francisco, CA USA)
I've only had this a month but it is a good knife so far. Sharp enough to cut beef jerky with out much effort. It cuts tomatoes without squashing them. I always bought crappy knifes so I don't know how this rates against other chef knifes, but this is the last Chef knife that I intend to buy for a long time.
Excellence June 18, 2007
Binky Boy (TomorrowmorrowLand)
2 out of 3 found this review helpful
This is the best kitchen knife I've owned to this point, and I'm not sure that I can find something with this kind of balance and handling. The right-handed semi-round handle fits perfectly and with a comfort I wasn't sure I would get from a round handle. I don't think the handle design has gotten enough mention and respect from other reviewers and descriptions.
The sharpness at which this knife arrived is also a marvel. This is a knife to wield carefully and with precision. This is a knife that deserves a professional sharpening with regular use.
I recommend this knife to anyone that is tired of the J.A. Henkels, Chicago Cutlery and other substandard knife offerings at the mall and want a kitchen knife to be proud of.
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