Shun Classic Santoku

UPDATE: 2009: I now own the bob kramer version of shun santoku (returned the classic).. The SG2 steel (instead of the SH10 steel) is superior.. I have mesquite cutting boards (3x as hard as hard maple),… and the Kramer (SG2 steel) holds its edge better.. Although the SG10 in the regular shun was better than any knife I had used previously.. The kramer is ever so slightly larger, and the blade edge is ever so slightly rounded (instead of straight), compared to the classic version.. Both these things make the Kramer more difficult to use than the classic.. The rounded edge makes you do a lot of work to chop up herbs (etc) fine, because you have to rock the knife in a rolling motion (where the classic was more of a chop; a chop that worked really well).. Google the kramer; it looks fantastic.. END 2009 UPDATE: I cant remember where I bought mine.. [...], The design on the blade is subtle and nice.. It resembles Damascus steel (an art that has been lost.. probably too labor intensive to manufacture the exact same way anyway).. I have the granton edge.. I compared it with mushrooms and tomatoes with the same shun without the granton edge.. The granton edge does make a difference (slicing thru without sticking), but neither knife is perfect in this respect (I suspect no knife is).. I love the D shaped handle.. Fels very good and stable in my hand.. This is why I returned the elite, and got the classic.. I believe the edge on this knife is superior to cheaper knifes.. I literally shaved a patch of hair off my arm (testing it at the store).. It is tricky to get the same edge when I resharpen it.. I bought the gatco set (google it).. They reccommend medium diamond hone, followed by the ultra file 1200 hone.. This knife does hond a better edge than my old Henkles (using my skill set in sharpening).. I may sell mine on ebay to buy the bob kramer (Shun) version of this knife.. Same thing only better.. Im not sure on this one, but I believe the kramer has ever so slight more curve of the blade (which I personally like).. But I mainly want the 65 rockwell hardness (I dont do bones)..

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After thoroughly reviewing all the forums, reviews, and recommendations I could find on quality santoku knives, this is the one I chose, and I COULD NOT BE HAPPIER. In rough order, taking many factors into… consideration, I would rate the major santoku knives: 1. Shun 7" Santoku with Hollow Ground Edge 2. Misono UX10 Santoku Knife 3. Wusthof Classic Ikon Santoku 7" with Hollow Ground Edge 4. Global G-48 7" Santoku With Hollow Ground Edge The Damascus Steel of the Shun line of knives is quite simply the most beautiful knife blade you will see. A technology that traces back over a 1000 years, and legendary for its strength and beauty, it performs even better than it looks. As for the sharpness of the blade, it is top notch out of the box, razor sharp. The blade itself is made of VG-10 steel which is the very best. It should last you a lifetime (literally) if taken care of properly - washed by hand, stored on a magnetic or wooden block, and sharpened properly. The handle of the knife is also unique, and the quite simply, the best. Its D-shaped handle perfectly curves to the contours of your hand, and provides the perfect grip on the blade. Even when wet from preparing ingredients, your hand will not slip and your grip will be secure. After purchasing the Shun Santoku and Sharpening Steel, I am certainly going to fill out the 3-knife chef set with a paring knife and a bread knife.

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The Shun is the real thing: Insanely sharp, well-balanced, good in the hand and beautiful to look at. My favorite TV food personality, Alton Brown, recommends Shuns and, as usual, I find his advice on the… mark. The construction of the knife is such that it wll retain its sharpeness and great appearance for a long, long time. The shape of the Santoku is interesting and proves to assist in performing the various tasks to which we have put the knife. I am not so sure that the scallops on the blade do as much to shed slices as the manufacturer claims, but, so what? All other aspects of the knife are remarkable. One note of caution, sort of, is that we use flexible plastic cutting mats and, in the course of cutting meat, my son cut through the mat without any extra effort. Bamboo cutting board coming up!

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