Shun Classic Santoku Knife, 5-1/2-Inch

BestShun Classic Santoku Knife, 5-1/2-InchReviews


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Shun Classic Santoku Knife, 5-1/2-Inch Review

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Shun Classic Santoku Knife, 5-1/2-Inch Features :

• 5-1/2-inch Santoku knife for chopping, slicing, and dicing
• Precision-forged in Japan by renowned blade manufacturer KAI
• Blade with 33 layers of stainless steel for a rust-free Damascus look
• Comfortable D-shaped Pakkawood handle; steel end-cap; washing by hand recommended
• Measures approximately 10-1/2 by 2 by 4/5 inches; limited lifetime warranty

Shun Classic Santoku Knife, 5-1/2-Inch Description :
Styled after the classic Japanese cook's knife, this 5-1/2-inch Santoku knife by Shun works well for preparing a wide range of cuisine--from fine Asian to modern American. Use it for effortlessly chopping, cubing, slicing, dicing, and more. Its wide blade also makes it possible to scoop cut pieces and transfer them from the cutting board to awaiting pots or bowls. Overall, the Santoku knife measures approximately 10-1/2 by 2 by 4/5 inches. Like other knives in Shun's Classic collection, the knife comes precision-forged in Japan by renowned blade manufacturer KAI. Its eye-catching beauty starts with a VG-10 stainless-steel blade, which features 16 layers of SUS410 high-carbon stainless steel on each side, producing a 33 layered Damascus look, but without the rusting problems associated with Damascus. The Damascus detailing not only enhances the knife's aesthetic appeal, but it also prevents morsels from sticking and helps maintain the integrity of food when slicing. The knife's sleek go...


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Shun Classic Santoku Knife, 5-1/2-Inch Random customer review :
Very sharp knife, but the blade chips
I love cooking and am very passionate about my knives, so I knew I wanted to buy a Shun because of the rave reviews.

And it deserves those reviews, this knife is incredibly sharp, comfortable, and holds an edge better than my Wusthofs. But, despite these qualities, I am having troubles recommending this knife. My blade has small chips in the blade after only a month or two of light use. Now, I want to be clear, I do not abuse the knife - it doesn't go near a dishwasher, I use a wood cutting block, and it sits in a maple block when I'm not using it.

So far the chips don't really change the knife's performance, I'm sure the chips will continue, and that's unacceptable for a knife of this cost.

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