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woensdag 21 december 2011

Shun DM0706 Classic 8-Inch Chef's Knife

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Shun DM0706 Classic 8-Inch Chef's Knife
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Shun DM0706 Classic 8-Inch Chef's Knife

Made from VG-10 stainless steel, Shun knives are specially constructed to be harder, less brittle, but also more flexible than traditional steel formulations. The VG-10 core is then clad with 16 full layers of SUS410 high-carbon stainless steel on each side, for a total of 33 layers. These layers not only protect the VG-10, they create an exquisitely-detailed surface reminiscent of Damascus or pattern-forged steel, the kind once used for Samurai swords. As a result, the knives are simply stunning to look at--much like antique Damascus knives but without their tendency to rust. As an additional benefit, the slight patterning helps slice rather than crush delicate foods and keeps cut food from sticking to the blade.

The large 8-inch blade of this Shun chef's knife makes it ideal for versatile slicing, chopping, dicing, and more. Like many Asian-style knives, the knife's handle is especially suited to smaller users. In contrast to the traditional round profile, however, Shun's are D-shaped to prevent the knife from twisting in the hand, providing extra stability and a firm grip. The handle is made from ebony-colored PakkaWood, a fused blend of hardwood veneers imbued with waterproof resin that combines the warmth and traditional look and feel of wood with the strength and durability of plastic. The offset stainless steel bolster is designed for ergonomic comfort and maximum safety, while a stainless-steel end cap provides the finishing touch. As sturdy as it is lovely, the chef's knife is officially safe to put in the dishwasher--although it's so good-looking you might find yourself hard-pressed to do so. Shun knives carry a limited lifetime warranty. --Mary Park.../ Shun DM0706 Classic 8-Inch Chef's Knife / Chef Knife


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  • 8-inch chef's knife for versatile slicing, chopping, dicing, and more
  • Made from VG-10 stainless steel clad with 32 layers of high-carbon stainless steel
  • Patterned, layered surface; stunning look of Damascus steel with added rust resistance
  • Black laminated PakkaWood D-shaped handle provides maximum comfort
  • Measures approximately 12 by 2 inches; dishwasher-safe; limited lifetime warranty
.../ Shun DM0706 Classic 8-Inch Chef's Knife / Chef Knife


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Shun DM0706 Classic 8-Inch Chef's Knife

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Model Of Item : DM0706
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Shun

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Shun DM0706 Classic 8-Inch Chef's Knife

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Shun DM0706 Classic 8-Inch Chef's Knife


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Shun DM0706 Classic 8-Inch Chef's Knife
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Shun DM0706 Classic 8-Inch Chef's Knife
Chef Knife
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Shun DM0706 Classic 8-Inch Chef's Knife
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Shun DM0706 Classic 8-Inch Chef's Knife
Chef Knife

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Customer Review :

A tool that does exactly what it's supposed to... amazing. : Shun DM0706 Classic 8-Inch Chef's Knife


I read a lot of reviews before making this purchase, then I went to a Williams Sonoma and handled the knife before making a final decision. Many have recommended that you handle the knives before purchasing... I also recommend this. Holding the knife in my hand is what locked the sale for me! I own a set of Trident (Wusthof) Grand Prix kninves, and wonderful knives they are. As I've been trying to teach myself better knife skills, I've been working at forming the proper hold (what chefs call the "pinch" hold). With the Wusthoff, I have to concentrate on it, because the knife never fit in my hand perfectly. The Shun is amazing in this regard. I will also say that I do have small hands... that seems to make a difference in whether many will like the Shun or not, but it definitely felt natural in my hand. I handled the Global alongside the Shun and put it down immediately (don't like the grip at all!). I've only been using the Shun for two days, but have already started thinking about a couple more additions to the ol' knife block. Is it sharp? Absolutely, everything cut like warm butter. Is that design, or the fact that it's brand new? I'll know in a few weeks! Again, before you purchase, handle the knife in a store, or a freinds kitchen or something. The way a knife feels in your hand should be the major decider.


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