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Shun Classic 8-Inch Chef's Knife Reviews


Chef knife 8" - KAI Shun classic


Pros: extremely hard, unrivalled sharpness

The Shun series of chef‘s knives is one of the most comprehensive damask steel series worldwide and highly appreciated by top class professionals as well as ambitious hobby chefs. Shun professional chef’s knives are made from specific stainless damask steel with 32 layers. The core layer is made from V-Gold-10-steel. This is an extremely hard (61±1 HRC, 1.0% carbon, 1.5% cobalt) and corrosion-resistant steel that gives the blade a sharpness that is second to none. The convex cut of the blade together with the manual honing of each Shun knife delivers an unrivalled sharpness that allows the knife to cut through even the toughest material. This sharpness together with the well-balanced...
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Shun Classic 8-inch Chef's knife


Pros: Very sharp, slices with ease lifetime warranty with Free sharpening.?

Cons: Short lifespan, tiny v shaped grooves form quickly on the blade, sending the knives to the Company in Utah is a hassle. Now they charge for it!

These knives are wonderful, very nice to use, fits great in the hand but, the one con is the tiny v grooves that show up on the specially honed blades! ALL of my sets of Shun knives have this problem. They must be sharpened often. Use only the proper cutting board & hand wash always & they will treat you to sliced heaven for a long while.

8 inch chef knife


Pros: Sharp, versatile perfect for most tasks

Cons: once the edge is going its gone

I love this knife and have used it daily since i got it from a friend about 3 years ago. I also have the 20 inch but im much more comfortable with this one. my only gripe is because the blade is made of slightly harder metal than i would like ( somewhere mid -high 60's if i remember right) it seems that when the edge is going i need to get it sharpened i cant hone and save it. 

Amazing Steel


Pros: Steel

Cons: Weight

Great Blade. I'm a lefty and did some research on the erganomic "tear shaped" handle. I realized that Whether you're a righty or lefty, it doesn't really matter (unless you hold it like an idiot). The blade is amazingly sharp. Japanese steel is about 10 years ahead of German steel which is why you sharpen Japanese steel at a 15 degree angle as opposed to 30 degree angle. The edge of the blade keeps for longer than my other German knives. If there is anything I don't like, it's the weight. I find it hard to get into a good groove with my shun, and as a result I own several 8" chef knives.

Faithful friend!


Pros: it just keeps going...

I recently sorted though my knife case & re-discovered my Shun knife that had got buried under a load of newer/sharper knives! I stood thinking back to the day i handed over a wedge of notes when i brought it, & at the time, wondered if i'd regret spending so much....... Several years & a quick sharpen later, the answer to that question is NO!!! It was a dream to stand there prepping for hours on end instead of the usual nightmare! Its safe to say that it was 1 of the best buys of my career, & has been a trusty friend that no doubt will still be in my knife case in years to come!

Best Friend Forever

Like slipping a foot pad into once uncomfortable heels, this thing is a pleasure to work with 14 hours straight. Or like a good mattress, bouncy and fun. Very light for my little wrists. Sharpness endures well and easy to sharpen when necessary. Perfect curve. Will always stick with this one. › Culinary Schools, Cookbooks & Cookware › Cutlery › Chef's Knives › Shun Classic 8-Inch Chef's Knife › Shun Classic 8-Inch Chef's Knife Reviews