I purchased this Shun Classic 8" hollow ground Chef's knife after using the 8" Victorinox and the 8" Calphalon Katana 8" Chef's knife.
The Victorinox was my first "real" Chef knife, and it has held up very well for the money. I used it to slice through every vegetable imaginable and have used it for things I probably shouldn't have like slicing through a lobster tail to remove the meat. It holds it edge very well, but requires steeling daily to keep the edge aligned. I also sharpen this monthly to keep it's razor edge so that it can remove hair from my arm. I know I'm weird but that's how I judge the sharpness. I also hone this on the smooth steel and leather strop. It gets razor sharp but doesn't stay that way long. Great knife for the price. It fits my large hand nicely and I use the Chef's grip.
I purchased the 8" Calphalon Katana Chef's knife because I wanted to try a Japanese knife with the dimascus effect. I didn't know when I purchased this at BB&B that the edge was ground on 22 degree like the above Victorinox not the 16 degree like the Shun below. It is very sharp and holds it's edge very well. I don't have to steel it daily, but probably every other time I steel and strop it and it stays razor sharp. I've been using this daily for approx. a month and haven't had to take a wet stone to it yet. It is my go to knife now... and I use it almost daily. It fits great in my hand with the Chef's grip.
I originally went into BB&B to try the difference between the Shun Chef's and the Calphalon but the BB&B I went to didn't actually have the Shun displayed. I guess some do but mine didn't. Anyhow, purchased the Shun *' Hollow ground knife here on Amazon and wow it is razor sharp. The 16 degree bevel and thin steel really make it like a hot knife through butter. I can definitely tell a difference between it and the Calphalon. However, it is too small for my hand. If I hold it with the Chef's grip, my pointer finger gets too close to sharp edge while rocking through peppers etc. If I hold it with my pointer under the bolster and grip it hard with my thumb (the way it's designed to be held I guess) it cuts really well, I just am not used to holding a knife like that. I do use this knive a little because a) it is very sharp and really is nice to use, and b) I paid so much money for it. The VG10 steel has held up exceptionally well and I haven't really had to do anything to it except hone on leather strop (and I probably didn't even have to do that just wanted to play with my knife).
So to finish this review, I use the Victorinox and Calphalon Katana almost daily, and the Shun once in awhile. I will try and attach a pic of all three together so you can see the difference. Not sure if Amazon will allow me, this is the 2nd time writing this review because it disappeared the first time around.
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From the manufacturer
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Shun“Shun” (shoon) is a concept at the very heart of Japanese cuisine. In Japanese, shun is the word used to describe local, seasonal food when it is at the peak of its flavor and freshness—at the peak of its perfection. Shun Cutlery is known for its exquisite beauty and ultra-premium performance. Yet as beautiful as Shun is on the outside, and as beautifully as it performs in your kitchen, its true beauty may be in what you don’t see. |
Handcrafted in JapanShun is dedicated to maintaining this ancient tradition by continuing to handcraft each knife in our Seki City facilities. Each piece of this fine kitchen cutlery takes at least 100 individual steps to complete. While we maintain these ancient traditions of handcrafted quality, we also take advantage of thoroughly modern, premium materials and state-of-the-art technology to provide that traditional quality to millions of professional chefs and avid home cooks throughout the world. |
Knife Steel is EssentialHeat treatment—an invisible, yet vital, process. This exacting process is fundamentally important to ensuring that your Shun provides lasting value. In heat treatment, the metal is heated and cooled to change its microstructure, bringing out its very best properties. With precise heat treatment, blade steel becomes finer grained, making it stronger and harder so blades can be thinner, sharper, and give you a longer-lasting edge. Shun’s experts are, quite simply, masters of the heat treatment process. |
Quality and PerformanceShun is the exact moment when a fruit has reached its ideal ripeness, when a vegetable is at its very best, or when meat is at its most flavorful. Home cooks and professional chefs alike celebrate shun in their kitchens, eagerly awaiting each season’s bounty and serving every ingredient in its proper time. Shun Cutlery proudly takes its name from this Japanese culinary tradition of eating the freshest food at the perfect moment. We took this name to honor this seasonal, mindful way of eating and as a mark of our dedication to making kitchen cutlery that is always at the peak of its perfection, too. |
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| Price | — | — | — | — |
| VG-Max Cutting Core | ✓ | ✓ | ||
| VG10 Cutting Core | ✓ | |||
| Solid AUS10A | ✓ | |||
| Composite Blade | ✓ | |||
| Double Bevel (16 Degree each side) | ✓ | ✓ | ✓ | ✓ |
| Handle | Textured PP/TPE | Tagayasan | PakkaWood | PakkaWood |
| Handle Grip | Symmetrical | Symmetrical | Asymmetrical | Symmetrical |
| Tsuchime (“hammered”) Finish | ✓ |
Shun Classic
Shun Classics are the original Shuns, the first Japanese-style knives to be made available to a wider audience in North America. Instead of heavy ponderous blades, Shun Classic blades are lighter with razor-sharp edges and crafted from advanced steel. Rather than weighty, Western handles, Shun Classic offers the graceful control of a traditional Japanese handle.
With Shun Classic, you'll discover a wide selection of traditional blade shapes as well as unique shapes - so you can always find the right handcrafted knife for every kitchen task.
Classic Handle
Flawless Cutting Ability
Layered Steel
Free Sharpening
Videos
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Before you buy! My experience with the Shun knife
✅ Cole Schwartz
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Shun Classic Line
Kershaw - Kai USA Ltd
Compare with similar items
This Item  Shun Cutlery Classic Hollow Ground Chef's Knife 8”, Ideal for All-Around Food Preparation, Authentic, Handcrafted Japanese Knife, Professional Chef Knife,Brown |  |  |  |  |  | |
| Price | $179.95 | $149.95 | $199.95 | $199.95 | -20% $179.95 List: $225.00 | -20% $169.95 List: $213.00 |
| Delivery | Get it as soon as Friday, May 3 | Get it as soon as Friday, May 3 | Get it as soon as Wednesday, May 1 | Get it as soon as Friday, May 3 | Get it as soon as Friday, May 3 | Get it as soon as Friday, May 3 |
| Customer Ratings | ||||||
| Easy to hold | ||||||
| Maneuverability | ||||||
| Sold By | Amazon.com | Amazon.com | Cutlery and More | Amazon.com | Amazon.com | Amazon.com |
| number of pieces | 1 | 1 | 1 | 1 | 1 | 1 |
| blade edge | Chef's Knife | Plain | Plain | Plain | Plain | Plain |
| blade material | Carbon | Alloy Steel | Alloy Steel | Alloy Steel | VG-MAX | Alloy Steel |
| blade length | 8 inches | 6 inches | 8 inches | 8 inches | 8 inches | 6.5 inches |
| blade color | Silver | Silver | Silver | Silver | Silver | Silver |
| handle material | Ebony color PakkaWood® | Stainless | Pakkawood | Stainless Steel | Ebony color PakkaWood® | Stainless Steel |
| construction type | Forged | Full Tang | Full Tang | Forged | Forged | Forged |
| dishwasher safe | ✗ | ✗ | ✗ | ✗ | ✗ | ✗ |
| weight | 0.02 ounces | 0.49 pounds | 0.65 pounds | 0.35 pounds | 0.5 pounds | 0.2 pounds |
Reviews with images
Awesome knife and compare the Shun, Victorinox and Calphalon Katana
I purchased this Shun Classic 8" hollow ground Chef's knife after using the 8" Victorinox and the 8" Calphalon Katana 8" Chef's knife.The Victorinox was my first "real" Chef knife, and it has held up very well for the money. I used it to slice through every vegetable imaginable and have used it for things I probably shouldn't have like slicing through a lobster tail to remove the meat. It holds it edge very well, but requires steeling daily to keep the edge aligned. I also sharpen this monthly to keep it's razor edge so that it can remove hair from my arm. I know I'm weird but that's how I judge the sharpness. I also hone this on the smooth steel and leather strop. It gets razor sharp but doesn't stay that way long. Great knife for the price. It fits my large hand nicely and I use the Chef's grip.I purchased the 8" Calphalon Katana Chef's knife because I wanted to try a Japanese knife with the dimascus effect. I didn't know when I purchased this at BB&B that the edge was ground on 22 degree like the above Victorinox not the 16 degree like the Shun below. It is very sharp and holds it's edge very well. I don't have to steel it daily, but probably every other time I steel and strop it and it stays razor sharp. I've been using this daily for approx. a month and haven't had to take a wet stone to it yet. It is my go to knife now... and I use it almost daily. It fits great in my hand with the Chef's grip.I originally went into BB&B to try the difference between the Shun Chef's and the Calphalon but the BB&B I went to didn't actually have the Shun displayed. I guess some do but mine didn't. Anyhow, purchased the Shun *' Hollow ground knife here on Amazon and wow it is razor sharp. The 16 degree bevel and thin steel really make it like a hot knife through butter. I can definitely tell a difference between it and the Calphalon. However, it is too small for my hand. If I hold it with the Chef's grip, my pointer finger gets too close to sharp edge while rocking through peppers etc. If I hold it with my pointer under the bolster and grip it hard with my thumb (the way it's designed to be held I guess) it cuts really well, I just am not used to holding a knife like that. I do use this knive a little because a) it is very sharp and really is nice to use, and b) I paid so much money for it. The VG10 steel has held up exceptionally well and I haven't really had to do anything to it except hone on leather strop (and I probably didn't even have to do that just wanted to play with my knife).So to finish this review, I use the Victorinox and Calphalon Katana almost daily, and the Shun once in awhile. I will try and attach a pic of all three together so you can see the difference. Not sure if Amazon will allow me, this is the 2nd time writing this review because it disappeared the first time around.
Top reviews from the United States
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Reviewed in the United States on March 1, 2015
The Victorinox was my first "real" Chef knife, and it has held up very well for the money. I used it to slice through every vegetable imaginable and have used it for things I probably shouldn't have like slicing through a lobster tail to remove the meat. It holds it edge very well, but requires steeling daily to keep the edge aligned. I also sharpen this monthly to keep it's razor edge so that it can remove hair from my arm. I know I'm weird but that's how I judge the sharpness. I also hone this on the smooth steel and leather strop. It gets razor sharp but doesn't stay that way long. Great knife for the price. It fits my large hand nicely and I use the Chef's grip.
I purchased the 8" Calphalon Katana Chef's knife because I wanted to try a Japanese knife with the dimascus effect. I didn't know when I purchased this at BB&B that the edge was ground on 22 degree like the above Victorinox not the 16 degree like the Shun below. It is very sharp and holds it's edge very well. I don't have to steel it daily, but probably every other time I steel and strop it and it stays razor sharp. I've been using this daily for approx. a month and haven't had to take a wet stone to it yet. It is my go to knife now... and I use it almost daily. It fits great in my hand with the Chef's grip.
I originally went into BB&B to try the difference between the Shun Chef's and the Calphalon but the BB&B I went to didn't actually have the Shun displayed. I guess some do but mine didn't. Anyhow, purchased the Shun *' Hollow ground knife here on Amazon and wow it is razor sharp. The 16 degree bevel and thin steel really make it like a hot knife through butter. I can definitely tell a difference between it and the Calphalon. However, it is too small for my hand. If I hold it with the Chef's grip, my pointer finger gets too close to sharp edge while rocking through peppers etc. If I hold it with my pointer under the bolster and grip it hard with my thumb (the way it's designed to be held I guess) it cuts really well, I just am not used to holding a knife like that. I do use this knive a little because a) it is very sharp and really is nice to use, and b) I paid so much money for it. The VG10 steel has held up exceptionally well and I haven't really had to do anything to it except hone on leather strop (and I probably didn't even have to do that just wanted to play with my knife).
So to finish this review, I use the Victorinox and Calphalon Katana almost daily, and the Shun once in awhile. I will try and attach a pic of all three together so you can see the difference. Not sure if Amazon will allow me, this is the 2nd time writing this review because it disappeared the first time around.
Awesome knife and compare the Shun, Victorinox and Calphalon Katana
Reviewed in the United States on March 1, 2015
I purchased this Shun Classic 8" hollow ground Chef's knife after using the 8" Victorinox and the 8" Calphalon Katana 8" Chef's knife.Reviewed in the United States on March 1, 2015
The Victorinox was my first "real" Chef knife, and it has held up very well for the money. I used it to slice through every vegetable imaginable and have used it for things I probably shouldn't have like slicing through a lobster tail to remove the meat. It holds it edge very well, but requires steeling daily to keep the edge aligned. I also sharpen this monthly to keep it's razor edge so that it can remove hair from my arm. I know I'm weird but that's how I judge the sharpness. I also hone this on the smooth steel and leather strop. It gets razor sharp but doesn't stay that way long. Great knife for the price. It fits my large hand nicely and I use the Chef's grip.
I purchased the 8" Calphalon Katana Chef's knife because I wanted to try a Japanese knife with the dimascus effect. I didn't know when I purchased this at BB&B that the edge was ground on 22 degree like the above Victorinox not the 16 degree like the Shun below. It is very sharp and holds it's edge very well. I don't have to steel it daily, but probably every other time I steel and strop it and it stays razor sharp. I've been using this daily for approx. a month and haven't had to take a wet stone to it yet. It is my go to knife now... and I use it almost daily. It fits great in my hand with the Chef's grip.
I originally went into BB&B to try the difference between the Shun Chef's and the Calphalon but the BB&B I went to didn't actually have the Shun displayed. I guess some do but mine didn't. Anyhow, purchased the Shun *' Hollow ground knife here on Amazon and wow it is razor sharp. The 16 degree bevel and thin steel really make it like a hot knife through butter. I can definitely tell a difference between it and the Calphalon. However, it is too small for my hand. If I hold it with the Chef's grip, my pointer finger gets too close to sharp edge while rocking through peppers etc. If I hold it with my pointer under the bolster and grip it hard with my thumb (the way it's designed to be held I guess) it cuts really well, I just am not used to holding a knife like that. I do use this knive a little because a) it is very sharp and really is nice to use, and b) I paid so much money for it. The VG10 steel has held up exceptionally well and I haven't really had to do anything to it except hone on leather strop (and I probably didn't even have to do that just wanted to play with my knife).
So to finish this review, I use the Victorinox and Calphalon Katana almost daily, and the Shun once in awhile. I will try and attach a pic of all three together so you can see the difference. Not sure if Amazon will allow me, this is the 2nd time writing this review because it disappeared the first time around.
Images in this review
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Images in this review
