Shun DM0707 Classic 10-Inch Chef's Knife
Chef Knife
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- 10-inch chef's knife with one-piece stainless-steel bolster, tang, and end-cap
- Precision-forged in Japan by renowned blade manufacturer KAI
- 33 layers of stainless steel for a rust-free Damascus look
- Comfortable D-shaped Pakkawood handle; washing by hand recommended
- Measures approximately 16-4/5 by 3 by 1 inches; limited lifetime warranty
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Shun DM0707 Classic 10-Inch Chef's Knife
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Product Brand : Shun | Model : DM0707
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Shun DM0707 Classic 10-Inch Chef's Knife
Chef Knife
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Shun DM0707 Classic 10-Inch Chef's Knife
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Chef Knife
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Customer Review :
My only complaint : Shun DM0707 Classic 10-Inch Chef's Knife
This knife exceeds all expectations. Running my fingers against the blade, I was skeptical at first that the factory edge on the KAI 10" would compare to the set of Henkels Pro-S that I've been using for years. I was mistaken. The blade is sharp enough to fall through even tough root vegetables without any serious downward pressure; The weight of the blade and a gentle forward stroke causes the knife to literally fall through to the cutting board. In addition to carrying a deadly edge out of the box, I've found edge mantainance is much easier and less frequent a chore since I switched to KAI blades as my workhorse. Once a week over a waterstone durring heavy use keeps the thing scalpel sharp.
Switching from European to Japanese blades proved to be less disruptive a task than I'd imagined as well. This blade is considerably lighter than its German counterparts and the weight isn't something I've ever missed. Although lighter, the blade still feels more than sturdy enough to take a whack at a butternut squash with a raised arm. I feel comfortable enough with this knife to perform relatively fine work-- I was able to brunoise vegetables first time out with this knife. The 'D' shaped handle required no change in habits or adjustment.
The Damascus pattern on the KAI's surface is reported to deminish the tendancy of food to adhere to the blade and frankly, I've never been able to appreciably notice the benefit of this. Having said that, I do feel the Damascus patterned blade and Pakka wood handle have a marvelous aesthetic appeal.
As a man who cooks and takes cooking seriously, I cannot praise this blade enough. If you're an adherant to the European brands of blades and in the market for something new, I highly recommend this blade, or any of the Japanese brands from Seki city. I have a difficult time imagining prep without it.
Check out Kasumi knives as well.
