Shun DM0718 Classic 7-Inch Santoku Hollow Ground Knife

From the Manufacturer Shun Classic Cutlery View larger. Why Buy Shun Classic: Born of the ancient samurai-sword-making tradition and hand-finished for precision and beauty, Shun Classic is an ideal choice for anyone buying their first Japanese knife or 50th. The high-quality line of cutlery makes a worthwhile addition to any chef’s arsenal of tools–it’s used

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From the Manufacturer

Shun Classic Cutlery

Thin potatoes

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Why Buy Shun Classic:

Born of the ancient samurai-sword-making tradition and hand-finished for precision and beauty, Shun Classic is an ideal choice for anyone buying their first Japanese knife or 50th. The high-quality line of cutlery makes a worthwhile addition to any chef’s arsenal of tools–it’s used by professional chefs and home cooks alike. Produced in the widest variety of specialized styles, the Classic line features both traditional European blade shapes and innovative cutting-edge designs.

Shun Classic’s amazingly sharp blade is famous for both edge retention and ease of sharpening. Each blade has a core of VG-10 “Super Steel” with a Pattern Damascus cladding of 32 layers of high-carbon stainless steel–16 layers on either side. While the wood grain pattern enhances the knife’s beauty, it also adds durability and stain resistance, and reduces friction when cutting.

NSF certified for use in commercial kitchens.

Detailed Features

  • Blade core consists of high-carbon VG-10, a Japanese super steel known for its edge retention, allowing the knives to hold their sharp edges for years.
  • Blades boast a 16-degree angle, making these the sharpest knives out of the box. This is sharper than traditional European blades, which are usually sharpened to 20-22 degrees.
  • Clad with 16 layers of SUS410/SUS431 Pattern Damascus stainless steel on each side for strength and flexibility. This metal is corrosion-resistant and easy to maintain.
  • Damascus styling adds to the beauty of the knife while the microscopic air pockets created by the cladding process reduces friction during slicing.
  • D-shaped handle fits in the palm and provides comfort and control, keeping the knife’s handle secure in the hand during use.
  • Available standard in D-shaped handle styles or by special order in reverse D-shaped handle styles.
  • Pakkawood handles, made of resin-impregnated hardwood, are NSF Certified for use in commercial kitchens.
  • Produced in Seki City, Japan, the capital of samurai sword manufacturing.
  • Rockwell hardness rating of 60-61 ensures that it takes and holds its incredibly sharp edge longer.
  • Hand wash and dry recommended; limited lifetime warranty.
Blade Material: VG-10 hardened Japanese steel cutting core, clad with 16 layers of SUS410/SUS431 Pattern Damascus stainless steel on each side, for a total of 33 layers of metal.
Bevel: Double-beveled
Cutting angle: 16 degrees per side (comprehensive angle 32 degrees). This is sharper than European knives, ground to 20-22 degrees per side.
Handle Material: PakkaWood (resin-impregnated hardwood); D-Shaped handle available in right and (by special order) left-handed versions.
Sharpening recommendations: Weekly honing to maintain the blade, sharpening as needed with professional sharpener or Asian-style electric sharpener.

Professional Manufacturing

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A member of the stylish Shun Classic line, this multipurpose Santoku knife comfortably handles any kitchen cutting need from chopping to mincing, dicing, and slicing. Resembling something between a chef’s knife and a cleaver, this tool features a wide blade measuring 7-inches in length. The scalloped detailing along the knife’s cutting edge creates air pockets during use to prevent food from adhering its steel surface.

Leveraging a 90-year history of superior workmanship, Shun knives are precision-forged in Japan by renowned blade manufacturer KAI. Using technologically advanced processes, a VG-10 “super steel” core is clad with 16 layers of high-carbon stainless steel to produce a rust-free Damascus-look blade. The Damascus detailing not only enhances the knife’s aesthetic appeal, it also prevents morsels from sticking and avoids crushing or damaging foods. Forming a comfortable D-shaped hold, a fused blend of hardwood veneers and resin comprise the unique ebony Pakkawood handle. A traditionally offset stainless-steel bolster protects knuckles while a steel end-cap finishes the piece. Although dishwasher-safe, hand washing is recommended. This product includes a lifetime warranty. — Amy Arnold

Product Features

  • 7-inch Japanese Santoku knife; ideal for chopping, mincing, dicing and slicing
  • Precision-forged stainless-steel blade; scalloped edge prevents food from sticking
  • Clad with 16 layers of stainless steel to produce a rust-free Damascus look
  • Durable D-shaped Pakkawood handle; comfortable offset steel bolster
  • Lifetime warranty; manufactured in Seki City, Japan


M. Kanai says:

Sharp, very very sharp, but not a true santoku I should start by saying this is not a true santoku. The reason I say this is because the edge has a considerable rocker to it (curve), unlike the traditional and much flater santoku blade. In fact, the rocker is much closer to the shape of a regular chef’s knife. The good news is that this means people accustomed to western chef’s knives can jump right into this knife. The bad news? If you’re used to a flater santoku this knife will not chop as much (since less of the blade is in play) and it’s a little harder to use this blade to scoop the things you’ve just cut. If you like to rock-and-chop, this knife will do it better than any other santoku. If you like to drop-chop, then this knife isn’t going to get quite as long a chop. I like both, so I’m quite happy the knife can perform both jobs.As advertised, this knife comes with one of the sharpest factory edges you could ever ask for. So far the edge holds up extremely well, a few stroke on the steel and knife edge…

I. R Yumori "Samurai" says:

My Best Kitchen Knife This review is for the Santoku with scallops. This is the best kitchen knife that I have gotten. I have Kasumi, Kyocera ceramic, Henckles, plus some Japanese sashimi knives. This is the sharpest knife that I have gotten from the factory. It is far sharper than my ceramics.I first saw the knife being used in a knife class in a cooking school.The scallops work very nicely to prevent tomato slices from sticking to the blade. One of the ways that I know a knife is sharp is how it cuts into the skin of a tomato. It takes almost no force with the Shun. You can just pull it and the weight of the blade cuts into the tomato!As mentioned before, the handle is for right handers and feels really good. I have never gotten used to the real chef way of grasping the blade between the thumb and index finger. If you do it this way, the handle shape doesn’t make much of a difference.This is the first santoku blade that I have gotten. I like the depth, but…

t19p5 says:

Great knife and very sharp I’ve been reading a lot about Santoku granton edge knives lately and decided to get one. All my knives are from Kershaw Shun line and I’m very happy with them, so I bought this one to add to my collection. First impression on opening the box “WOW this thing is BIG.” I didn’t think I’d be able to use this knife because I have small hands and the balance felt off. So it sat in its nice presentation box for a while. I finally decided to use it and almost took couple of fingers off. It’s an extremely sharp knife and my other Kershaws weren’t this sharp. It did take some getting used to, but now I love this knife. I don’t use it every day, but if I need to do a lot of slicing and chopping I take it out. It gets the job done much quicker than my other knives and is a pleasure to use. Almost no pressure is required to cut, just let the knife fall and it cuts all the way down to your board. This knife requires all of your attention on it, otherwise you’ll seriously hurt yourself…

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