Shun Classic 7-3/4-Inch Chinese Chef's Knife
by Shun
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Product Summary
Manufacturer: ShunBrand: Shun
Model: DM0712
Product features:
- 7-3/4-inch Chinese chef's knife; suitable for cutting meat and poultry bones
- Precision-forged stainless-steel blade; rectangular cleaver shape; razor-sharp edge
- Clad with 16 layers of high-carbon stainless steel to produce a rust-free Damascus look
- Durable D-shaped Pakkawood handle; comfortable offset steel bolster
- lifetime warranty; manufactured in Seki City, Japan
- Shun Classic 6-1/2-Inch Stainless-Steel Nakiri Knife
- Shun 14-by-14-Inch Bamboo Cutting Board
- Shun Classic 7 1/2 Inch Wide Santoku
- Shun Classic 7-Inch Santoku Knife
- Shun Combination Whetstone Knife Sharpener
Kitchen and Housewares Reviews of Shun Classic 7-3/4-Inch Chinese Chef's Knife
Customer Review: It is not a cleaver in the western sense
Summary: 4 Stars
Many of the other reviews critique this tool as either too expensive or that it is inadequate somehow for cleaving bones and parting out. This is a misinterpretation of what the knife is designed for. The Chinese use two different blade designs in the cleaver pattern. One is a cleaver in the western sense, in that it is an impact cutter, this pattern has a blade about 2x as thick as a vegetable pattern (like this one.)
This knife is meant to be used more like a thin chef's knife, santoku or large nakiri. Once you get used to using it this way the method is very practical and flexible. Instead of the full block of various knives, you can reduce yourself to one of these, a 6" utility, a 3" paring and a meat pattern cleaver if you do a lot of parting out. I find that I use the cleaver for virtually everything, slipping back to regular pattern knives only when I need a sharper point for something. For those who critique it as too expensive, I would encourage them to take a look at what pro-quality forged tools go for on other sites, I've seen comparable tools going for over 2x what Shun is marketing these for.
The biggest drawback is that stainless steel tends to hold a rounder edge. By that I mean that the edge is very durable but slightly less sharp, and harder to sharpen than high carbon steel. However, that is the price one trades for easy maintenance. A sushi chef, for instance, will sharpen and wipe down his blades at the end of every day. For those of us who are less conscientious, this is perhaps a rational trade off.
Description of Shun Classic 7-3/4-Inch Chinese Chef's Knife
This stunningly beautiful line of cutlery features the look and benefits of Damascus steel, yet without its rusting problems. The Damascus-look blade profile reduces sticking and results in less damage to the food being cut and faster prep times.A member of the stylish Shun Classic line, this heavy-duty Chinese chef's knife comfortably handles hearty kitchen tasks ranging from cutting through poultry bones to chopping vegetables. Essentially a cleaver, this tool features a wide, rectangular blade measuring 7-3/4 by 3-3/8 inches. The slightly curved cutting surface rocks gently and maintains its razor-sharp edge.
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
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