#78 in Kitchen & dining accessories
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Reddit mentions of Shun Classic 8” Chef’s Knife with VG-MAX Cutting Core and Ebony PakkaWood Handle; All-Purpose Blade for a Full Range of Cutting Tasks with Curved Blade for Easy Cuts; Cutlery Handcrafted in Japan

Sentiment score: 26
Reddit mentions: 48

We found 48 Reddit mentions of Shun Classic 8” Chef’s Knife with VG-MAX Cutting Core and Ebony PakkaWood Handle; All-Purpose Blade for a Full Range of Cutting Tasks with Curved Blade for Easy Cuts; Cutlery Handcrafted in Japan. Here are the top ones.

Shun Classic 8” Chef’s Knife with VG-MAX Cutting Core and Ebony PakkaWood Handle; All-Purpose Blade for a Full Range of Cutting Tasks with Curved Blade for Easy Cuts; Cutlery Handcrafted in Japan
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  • JAPANESE CHEF'S KNIFE: The Shun 8-inch Classic Chef's knife is the perfect all-purpose kitchen knife. It's ideal for preparing fruit, vegetables, meat and more.
  • WIDE, CURVED BLADE: This Japanese kitchen knife has a wide blade that keeps knuckles off the cutting board with a curved belly that can be "rocked" through herbs and spices for a very fine mince.
  • HIGH-QUALITY CONSTRUCTION: Constructed with Shun's proprietary VG-MAX cutting core and clad in 68 layers of stainless Damascus, this chef knife is corrosion and stain resistant with a strong, razor-sharp edge.
  • COMFORTABLE HANDLE: The D-shaped, ebony-finished Pakkawood handle is durable, beautiful, doesn't harbor bacteria, and comfortable to use for both left- and right-handed users.
  • TRADITIONAL, ARTISAN CUTLERY: Inspired by the traditions of ancient Japan, Shun knives are handcrafted by highly skilled artisans to produce blades of unparalleled quality and beauty.
Height1 Inches
Length15 Inches
Number of items1
Size8 Inch
Weight0.44533376924 Pounds
Width2.8 Inches

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Found 48 comments on Shun Classic 8” Chef’s Knife with VG-MAX Cutting Core and Ebony PakkaWood Handle; All-Purpose Blade for a Full Range of Cutting Tasks with Curved Blade for Easy Cuts; Cutlery Handcrafted in Japan:

u/zapatodefuego · 12 pointsr/chefknives

Shun and Wusthof are the big name brands that people usually consider to be top of the line kitchen cutlery. While they aren't bad they are far from being the best and usually are not good values.

Lets look at some knives from both:

  • Wusthof classic 8", X50CrMoV15 steel at 58 HRC , $100
  • Shun classic 8", VG-MAX (likely not VG-10) at 60 HRC, $140

    These two knives will basically perform the same except for the Wusthof being tougher and the Shun holding an edge noticeably longer but being more brittle. The $40 price difference mostly comes from the fancy damascus cladding which, while looking nice, does not affect performance. Wusthof's inclusion of a bolster is often an annoyance and is removed on other models. The Wusthof is a mono-steel knife in that is is made of a single piece of metal where as the Shun is san mai. This doesn't significantly affect performance but it can in some cases affect the knife's ruggedness and how thin it can be made.

    Now lets look at some alternatives:

  • Tojiro DP gyuto 8.2", VG-10 at 60 HRC, $65
  • Misono UX10 8.2", UX10 at 60 HRC, $131
  • Kohetsu gyuto 8.2", Blue #2 at 62 HRC, $140

    The Tojiro is made with virtually the same core steel as the Shun and is also san mai but costs nearly $80 less.

    The Misono is mono-steel, just as hard as the Shun, yet manages to cost about the same.

    The Kohetsu will hold an edge significantly better than the Shun (because of the additional hardness and use of Blue #2 instead of VG-series steel), is also san mai, also has a fancy finish, yet manages to cost the same.

    Compared to the Wusthof, every thing else I've mentioned will hold an edge significantly better.

    tldr: Shun and Wusthof make good products but in terms of high end kitchen cutlery they are closer to being middle of the road than anything special and are not priced accordingly.
u/ilovesojulee · 11 pointsr/Cooking

I've been using this Shun knife for the past year and absolutely love it.

u/accidental_reader · 5 pointsr/Cooking

I'm currently using a 5 inch shun santoku as well as a 8 inch shun chef knife. Both have lasted me years of professional use, however I purchased them when I was still a new cook and wanted that "flashy name brand". My next purchase will be a suisin chef knife because a) I'm tired of dealing with the flimsiness of Japanese steel (suisin is western) b) it won't break the bank (aka easily replaceable if lost or stolen) and c) it looks beautiful without being flashy (it is shaped similarly to Japanese knives without the glitz)

Hope this helps!


u/willozard · 4 pointsr/Cooking

Personally, I'd recommend just getting her a really nice chef's knife, which will be able to do a lot of the jobs in the kitchen. Without going into the more niche brands, I think something like a Shun or a Global will be reliable, and will last a long time if kept well.

I know it's slightly above your budget, but something like this would be great:

I'm from the UK so don't know American shops, but I imagine any decent-sized kitchen shop will have these about. Are Williams Sonoma/Sur la Table a possibility?

u/VodkaSmizmar · 4 pointsr/AskWomen

I honestly only use my one trusty knife. It's a 6 inch Shun. It's pricy, but it's seriously the only knife I'll ever need.

u/tournant · 3 pointsr/AskCulinary
  1. It's ugly
  2. Guy Fieri merch? seriously?
  3. It's got that fucked up weird angle thing going on
  4. There are great inexpensive knives out there that don't look like juggalo toys. Search Victorinox on Amazon.
  5. Or try this instead
u/ARKnife · 3 pointsr/knives

Just recommended the Shun Classic line in the previous post.

These come from a reputable brand, have great quality and made from VGMax steel (basically an improved VG10).

Great entry level Japanese knives and I'm sure she'll love one of these.

u/Silverlight42 · 3 pointsr/scifi

I recommend you splurge and get something like this

oh and having a round smooth honing steel(or ceramic) would make the shot more legitimate too, and keep your new knife sharp for a very long time.

u/el_pinata · 3 pointsr/Cooking

Can't go wrong with Shun, but one good 10" chef's knife is gonna chew up nearly your entire budget. That said, mine cuts like a dream and holds its edge quite nicely.

u/Zombie_Lover · 3 pointsr/Cooking

Here is a Shun 8" chefs knife in Damascus for $99.95 & FREE SHIPPING!

It has great ratings, is a very nice looking knife. I agree that Damascus is a great look and they seem to be a bit lighter.

u/Mr_Swarm · 3 pointsr/changemyview

This is a Cutco chef's knife. It retails for $136. It is bulky, heavy, ugly, very wide, and STAMPED from 440a stainless steel. It is a mediocre at best knife.

This is a Shun chef's knife. It retails for just under $100. It is light as a feather, very well balanced, EXTREMELY sharp (I've cut my finger to the bone with this thing and didn't even feel it), paper thin, beautiful, and is FORGED from high quality VG10 steel using a Damascus folding process. This is an excelent knife that exceeds the quality of any Cutco blade by leaps and bounds, costs less, and doesn't need some shitty MLM scam to push it onto unsuspecting rubes.

Note: I do not work for Shun and am not being paid to say this. I'm an avid home cook who cares about quality tools. Don't buy Cutco anything.

u/TheRealMattyPanda · 3 pointsr/bon_appetit

Yeah, a lot of the knives you're gonna see serious professional chefs use are gonna be that expensive.

For a great, workhorse knife that's still gorgeous, Shun's Classic 20cm chef's knife is within your price range. It's 147€

Another gorgeous knife that I haven't personally used but have seen recommended a lot before is the Takamura Chromax 210mm Gyuto. I can't find a German seller of it, but it's $140 (126€) and since a knife weighs only like 300g, shipping shouldn't be too awful.

u/notHooptieJ · 3 pointsr/kickstarter

I have no knowledge of your knife beyond the poorly written and mildly deceptive campaign- Please answer questions:

where is the blade forged?

what is the RC hardness on the blade after treating? you claim to treat the blade to gain 1-2 hardness, but never tell us the actual before or after hardness numbers..

and why didnt you use a high end steel along the lines of VG-10, 154Cm or S30VN(even s35V) all of which are undeniably more suitable blade steel for a high end knife(even on a $100 knife i expect better than 440).

id actually like to hear your reasoning for using an obscure but soft 440a mix on a +$150 blade, when i can get a Shun in VG-10 for the same price Half the price as your unknown maker 440a blade?

also who is your knife maker for the prototype? can you link a portfolio of past works in blade smithing?

u/reillydiane05 · 2 pointsr/Cooking

These are the 2 chefs knives I’m looking at right now:

Wüsthof Gourmet 8-Inch Chef’s Knife

Shun Classic 8-Inch Chefs Knife

u/crick2017 · 2 pointsr/knives

You can get some excellent options (Shun, Victorinox) on Sales as Part of Amazon Cyber Monday Sales. The following Shun knife is 100 bucks


u/sgrwck · 2 pointsr/Cooking

I have a chef's knife and a Santoku, and find myself using the Santoku more even though it isn't nearly as nice ($14 Chicago Cutlery vs. a $90 Shun).

I also have a cleaver that is super useful for dealing with whole hens and racks of ribs.

Have never run into a situation in my cooking where I needed anything else.

u/kevinlammer · 2 pointsr/KitchenConfidential

It depends on your price range to be honest. If you want knives you can beat up and not feel bad about, Victorinox will be considered entry level. Moving up in price range, You have Zwilling J.A. Henckels. Quality is slightly better. And above that, You have Global,
Shun, Wusthof. I own 2 Global knives and leave both of them at home. Never liked them. Shun and Wusthof to me is at the same level, one being japanese and one being german steel. German steel takes a bit longer while sharpening, but holds an edge longer. Japanese steel gets a lot sharper, but needs to be well maintained. I personally use 3 knives from the Misono UX-10 line.

The are obviously a ton of other brands, but those are the most commmon ones that you see. Any knife will be fine, as long as you take care of them.







u/HiggityHank · 2 pointsr/knives

Big fan of the Shun line of knives. They come in about $150 each.


They're great knives that are very comfortable to use. Unfortunately, not everyone likes the same style of knife, and it's a pretty personal choice. I'd recommend either taking your friend to a place that sells high end cutlery, or buying them a gift cert to a place with the expectation that it should be used on a chefs knife.

u/darthpoopballs · 2 pointsr/AskCulinary

[Shun Elite] (http://www.amazon.com/Shun-DM0706-Classic-8-Inch-Chefs/dp/B0000Y7KNQ/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1371840092&sr=1-4&keywords=SHUN+ELITE)
I have had this knife for four years, and I have absolutely no complaints.
Edit: as /u/oswaldcopperpot points out, you should get the honing tool as well.

u/Sully1102 · 2 pointsr/Cooking

If you want to get serious, don't get a set. You're paying too much for a bunch of knives you won't use.

Invest in a good chef's knife (French, German, or Japanese... whichever you like best), a decent paring knife, and a cheap serrated bread knife. You should be able to do everything with these.

I can't say enough about this knife. It will be the sharpest thing you own, and with free lifetime sharpening, you never have to worry: https://www.amazon.com/Shun-DM0706-Classic-8-Inch-Chefs/dp/B0000Y7KNQ

u/Softcorps_dn · 1 pointr/BuyItForLife


Can't beat this price on a Shun 8-inch.

u/Surt627 · 1 pointr/KitchenConfidential

Miyabi Kaizen 9.5" is one I've had my eye on.

10 inch Shun kiritsuke, though arguably overpriced for what it is. I have an 8 inch shun that I love, but I got it on considerable sale so it was more in line with its actual value.

Yoshihiro 8 inch, which I know nothing about really, but it just popped up while poking around.

[Another Yoshihiro, 9.5 inches] (http://www.amazon.com/Yoshihiro-Steel-Suminagashi-Damascus-Japanese/dp/B00NI54VNQ/ref=sr_1_36?ie=UTF8&qid=1426449037&sr=8-36&keywords=japanese+chef+knife)

u/sutheos · 1 pointr/gifs

This is a Kai Shun 8" (20cm) chef knife. Model No. DM0706

It is an affordable knife, in my country it is $180 EDIT: Got it on special. It is normally $260

Source: I just bought one.

Amazon Link

u/revjeremyduncan · 1 pointr/AskCulinary

I recently bought a Solicut First Class chef and paring knife set, and I love them. I've been using them a lot for a little over a month without sharpening the blades, and they will still shave the hair on my arm with ease.

I researched heavily before I bought mine, and it seems that Shun and MAC brand knives are among the most loved buy those with experience. The Mac chef knife with dimples had slightly better reviews than the one without

The Victorinox is an excellent chef knife for under $30 if you budget is tight.

EDIT: Btw, I went with the Solicut knives, mainly because they were cheaper. From what I learned though my research, Solicut is just as high quality as Shun or MAC, but they are advertised less. A savings with gets passed on to the customer. I also like the handles of my knives better than the others.

u/jonathan22tu · 1 pointr/KitchenConfidential

I don't think that's a possibility, I think that's a definite.

Shun Classic 8": $139.95
Fujiwara FKM 210mm: $78
Tojiro DP 210mm: $79.95

I love my Fujiwaras and Tojiros. Hell, I just ordered a Tojiro honesuki... for $70! Watch out poultry, bok bok.

u/jpking010 · 1 pointr/Cooking

I've taken a number of culinary classes (Hobby).

They recommended Mercer Knives.



They're really great knives for the money and hold an edge quite nicely.. I own a few of them..


The chef instructors described them as the perfect knife for a professional chef starting their career and should last for many years.


Professional chefs are particular about the knives they use.. Henckel, Shun & Global were popular knives but you pay more for 1 knife than the whole set.


u/chefshef · 1 pointr/Cooking

Ooh, and it's on sale: I paid $130.

Shun DM0706 Classic 8-Inch Chef's Knife https://www.amazon.com/dp/B0000Y7KNQ/ref=cm_sw_r_other_awd_i5rHwbZ2Z5GFW

u/tilhow2reddit · 1 pointr/Cooking

This is the exact knife I have. Shun DM0706 Classic 8-Inch Chef's Knife https://www.amazon.com/dp/B0000Y7KNQ/ref=cm_sw_r_cp_awd_uxPGwbFYZGD84

u/Icarusfloats · 1 pointr/Cooking

You're also less likely to cut yourself with a sharp knife, because it won't skid along the edge of that tomato. And for me, one of the advantages of owning a really sharp, high-quality knife is that it makes prepwork fun. Dicing onions is no longer a pain in the ass; bunched herbs melt away into chiffonades; garlic tumbles into tiny lil' cubes.

When I cook for my friends in their kitchens, and the only knives they have are steak knives, or a truly crappy serrated-edge chef's knife from Walmart, it makes that sort of prep-work... much more work-like, because I don't trust the knife, and I don't know if the blade will snap or slip off the onion and nick an artery. One time, I made dinner for a friend in her apartment, and her knives were so cheap I ended up making dinner for her with my pocketknife, because I just couldn't cut an onion without fearing for my life.

But yes! Wusthof is great, Shun knives are gorgeous (but also about as expensive as most high-end knives). If you're looking to upgrade, get the 30-dollar Victorinox Lomotil mentioned. It's the knife I use every day and it keeps its edge quite well for a stamped blade.

u/Chocablock · 1 pointr/Cooking

Since you like the look of damascus steel, I would recommend the Shun Santoku or the Chef's Knife.

But then again, I also vote voucher as each cook/chef has their own criteria for a blade (weight, balance, length, etc etc.)

u/ctindel · 1 pointr/KitchenConfidential

They don't all have that pitted finish. I agree, I like the smoother look myself.

u/loki8481 · 1 pointr/food

step 1: don't buy a knife set... you can accomplish 99% of kitchen tasks with a good chef's knife and a paring knife. knife sets tend to contain lots of stuff that one may never need (eg: a butcher knife)

for under $100, you could get a Global chef knife + paring knife or a Shun chef knife.

u/Pays_in_snakes · 1 pointr/santashelpers

Does he have a real chef's knife? Something like this will last decades and seriously improve how much fun you have in the kitchen if you're currently working with department store crap knives.

u/sweet_story_bro · 1 pointr/chefknives

"Hybrid" typically refers to a handle that is not quite a Wa handle (japanese) or Yo handle (western) like this..

If you rock chop often, then a knife with softer steel is recommended to avoid chipping. Japanese knives generally have harder steel. Western knives generally have softer steel.

u/mei9ji · 1 pointr/Cooking

Those paring knives are exactly what I was talking about, I was being lazy and not linking things. I have 2 fibrox knives that I used 90+% of the time even though I have a nice Shun that is supposed to be better. If you can I would highly recommend holding some knives to find what is comfortable for you. My hands are much larger than my SO, such that for her the fibrox handles aren't as comfortable but there's a Chicago cutlery knife that is similar that she likes better because of the handle shape.

u/SnerPnNerf · 1 pointr/barstoolsports

Upgrade your knife, change your life.

Shun Classic 8" Chef's Knife with VG-MAX Cutting Core and Ebony PakkaWood Handle; All-Purpose Blade for a Full Range of Cutting Tasks with Curved Blade for Easy Cuts; Cutlery Handcrafted in Japan https://www.amazon.com/dp/B0000Y7KNQ/ref=cm_sw_r_cp_api_i_w6vEDbZ40TVRN

u/Rubberbabybuggybum · 1 pointr/bingingwithbabish

This is a similar one to the one he's using. $150. Completely reasonable to me. A knife is an investment. If it's something you use every day for years and years, a few hundred bucks is a completely reasonable amount to spend. And the difference between a good knife and a a cheap knife is something you'll notice every day. Plus if you look at the really high end knives, a few hundred bucks seems practically free.

u/ifeellazy · 1 pointr/Cooking

Any Victorinox should last a year or so, but if you can scrape together the money or when you're flush post-grad I think the Shun is the best knife for the price. It will last you a lifetime which is a well made investment if you ask me.

But for 30$ for a chefs knife - the Victorinox or maybe the OXO is the best bet

OXO uses shit steel but it's good when it comes and probably for a year

u/IL05 · 1 pointr/AdviceAnimals

Compare these Chef's knives. The Cutco one is the most expensive, yet is the lowest rated.
Does the Cutco one even LOOK nearly as nice as the other ones? The other knives listed all use much better steel and have lifetime guarantees as well.





u/efitz11 · 1 pointr/Frugal

If you're just getting into it and don't know if you should drop $100+ on a knife, you should try the Victorinox 8" Chef's Knife. It's the #1 best selling knife on Amazon, and for good reason. I have it and I love it.

If you're willing to make it rain, a lot of people suggest buying a Wusthof or a Shun

u/Ikotoo · -1 pointsr/Chefit

We chefs love knives. You can't go wrong getting him a Shun knife, like this one.