Kershaw Shun Classic Chef's Knife DM0707

Pros: Sharp, Durable, Good shape
Cons: Light, Maybe too big

I am a college student, and will be moving off campus next year, and since I will be making my own food off campus, I have picked up a few things for the kitchen. Amongst those things are 7 knives of various makes and manufacturers (3 Wusthof, 2 Global, ...

Pros: wonderful edge, high-tech VG-10 steel edge, beautiful Damascus steel, stylish Japanese handle
Cons: Balance not quite perfect, handle could be more comfortable

I have been using this knife for two months now and am very pleased. This knife is made by KAI in Japan, which has an arrangement with Kershaw knives in North America. You may see it sold as a Kershaw but it is a pure Japanese knife. Japanese ...

Pros: Quality construction, sharpness, durability, full tang, looks great
Cons: Not comfortable for lefties, could be a few ounces heavier

Intro To be honest, I first noticed these knives while watching the Good Eats cooking show starring Alton Brown. Occasionally he would wield a knife that had a Damascus-like pattern in the steel, but I could never get a good glimpse of the logo ...

Pros: Well balanced, light, beautiful, stays sharp, VERY Sharp!!!
Cons: The boxes they come in aren't lined with velvet or made from wood

Like I have said in previous reviews of Shun knives, I am a professional knife sharpener and have been sharpening knives for over 25 years. I personally own over 125 kitchen knives and the Shun knives made by Kai from Seki Japan are without a ...

Pros: Crazy sharp, with an edge that lasts and lasts. Feels great in the hand ...
Cons: Doesn't work well for lefties. Other than that, none.

Many of the prior reviewers write from positions of specialized expertise. I, however, write as an end user who just happens to have a thing for knives. If you're looking for the "average person's" opinion of this knife, that's what I'm hoping to ...

Pros: Gorgeous, sharper than German knives, one of the only Japanese set options available
Cons: WAY TOO LIGHT...hard on your arm.

I love the look of this knife, and the thin blade is much sharper & easier to use than their wider German counterparts. But, it is very light. That means that when you slice a potato, most of the force down comes from your arm, not the knife. This give me a very sore forearm. After prolonged usage, I need to take a break. Also, I get blisters when I grip the bolster, I get a blister on my cutting hand from the rough edge at the top.

All in all, I am disappointed with the product. I spent a lot of time looking and researching knives, but no one ever mentioned anything about how the weight of the knife affects its usage. If I had to do it again, I'd go Global..or maybe even (gasp) Wusthoff. For now, I will probably buy 1 higher end knife (like a Misono) and use that as my main knife.

Pros: for people who use knife in the kitchen , i trully recomemded this knife.
Cons: price bit more expensive but pay you got. lifetime warranty

i have use shun for a while and i tell this the best knife second best to hatorri knife. most european knive are 22 deggres cutting edge but shun is 16 degrees, that makes amazingly sharp. as a chef or hobby cook you just cant go wrong with shun. D shapes handle , makes stay in your hand perfectly stabil and the design is trully nice. if some people say global are better than shun, they should check they eyes again. you just can compare BMW (global) with ferrari (shun)

Pros: Holds an edge sharp enough to shave with which can easily be restored.
Cons: So beautiful you almost don't want to use it.

I'm a chef. Because this is the internet, I can't show you my face.
For those of you who are aesthetic by nature you can't go past this knife. And if your looking for performance well..... you still can't go past this knife. It is quite simply the pinnacle in cutting tools in the kitchen. It features go beyond just a sharp edge on a pretty piece of metal. It resharpens better that any knife I've ever used, it's nicely weighted, the handle is contoured to your hand and the finish on the blade is non-stick as well as attractive. I was apprehensive, at first, about buying one given the price. As a chef I know all about the huge gap in performance between professional knives and your buck-o-five blades. "Good quality knives are a must for me but do they have to be that good?" I thought to myself. But I'm glad I shed my inhibitions. I'll never go back and I'm going to buy one for my Girlfriend, who is also a chef, for her birthday.