Chef Knives Reviews

the damascus layering effect grabed me. these knifes are the most beautiful kitchen type i have seen to date. i am usually not big on aesthetics, but it was a prime factor in purchasing these. the fairly large kershaw shun character on one side of these may not suite everyones tastes though. furi knifes are the only other lineup i would consider(second to these shun) if looks were the deciding factor between top shelf knifes.

this will be the 3rd shun classic/proknife i have purchased. with only 3 weeks using the 7in santoku it is a little early to determine how well these hold an edge, but it is as sharp as the day ups delievered it as of now. shun reputation proceeds the arrival these in the west so im confident blade wear will not dissapoint. the pommels and choils are fully sculped to the handle. those who like to choke up on the handle with index finger strait on the back spine should like the egronomics and ballance. BEWARE LEFT HANDERS, the handle is offset for righties and this may be a problem or not.

my 7in scolloped santoku rivals the copper cookware as the aesthetic centerpiece of my kitchenware(enough plugging their beauty...so solly). scalloping of the blade works well in keeping foods like mellons from sticking to the sides of the knife.

pakka wood? well after some google searching i found this is layers of veneer that have been individually treated with a polymer resin then sanwiched together. the polymer resin will help the pakka wood handle resist warping and water dammage, but none of my shun knifes will ever see a dishwasher i tell you.

excellent knife from an supurb line of knifes.

This is a gorgeous as well as very functional knife. Whether slicing cucumber or Nova lox which tends to cling, one can achieve paper thin slices with this blade with little effort. Knives at this price level are a matter of personal taste as much as anything else, but all the functional elements are present with the Kershaw Shun santoku. The balance is superb, the blade is razor sharp, and the cosmetic appeal of the forged high carbon multi-layered (32 layers) stainless blade cannot be overlooked either. While not a true damascus blade, the subtle damascus-like appearance of the layered steel has a timeless quality. The recesses of the granton edge are not all that attractive cosmeticall, but those recesses along the sides of the blade do allow the knife to better release from the food when slicing very thin. This knife can slice paper thin if your hand is up to the task.

I also own the Wusthof Grand Prix santoku made popular by Rachel Ray on Food TV. It is also a nice knife, however it is simply not in the same class with the Kershaw when it comes to cosmetics or function. The Kershaw Shun holds it's edge severl times as long as the Wustof. I have also used the J.A. Henckels Four Star santoku that a friend owns, and it is improperly designed. The granton recesses extend down to the edge making proper sharpening difficult, and producing something of a serrated effect.

The true competitors of the Kershaw Shun are the Furi and Global knives. Both are very good and have integral metal handles, but lack the classic charm of the Kershaw's pakka wood handles. Only the uninformed would put knives of this caliber in the dishwasher, regardless of handle type, so the wood handle should not be a big issue. Kershaw claims the handles are dishwasher resistant, but make no mistake; you will ruin the handle as well as risk nicking or dulling the blade if you put it in the dishwasher. The knife comes in an attractive presentation box, which is only important if you are giving it as a gift.

If you buy this knife, or any of the Kershaw Shun, Global, Furi or other very high carbon knives, do yourself a favor and buy a set of Japanese water stones to keep them sharp, and learn to use them. A selection of grits along the lines of an 800, 1200, 4000 & 6000 or 8000 will quickly produce an edge with which you can easily shave. While the knife as shipped is very sharp on a commercial scale, it is capable of being sharpened to the point where the weight of the knife simply floats down through the food being sliced with barely any drawing action.