The Shun Classic chef knife is undoubtedly another example of the panache that Japanese blades have long been recognized for. It can be as a result of the fact that they are entirely handmade. Shun knives have a reputation for maintaining classic designs while adhering to contemporary standards. In contrast to other more contemporary European or Asian style cutlery, which makes it a terrific item to have in your kitchen. The ebony Pakkawood handle on the Shun classic chef knife is simply a hardwood that has been mixed with resin. This makes it simple to clean and ideal for ongoing usage. Does the Shun chef knife really qualify as the greatest chef knife, despite the fact that these characteristics may make it sound rather good? Let’s investigate.
Quality and Design
Quality
The blade of this Classic Shun knife used to be composed of VG-10 steel, but it is now made of VG-MAX. This kind of steel works well for kitchen knives because it is more robust, rust-resistant, and retains an edge better. Although the blade is just made of Damascus Layering, which consists of 68 layers of alternating steel and one VG-MAX cutting core, it has a wavy design on it that is similar of Damascus Steel. It is suggested that only a wooden cutting board be used because any other surface can cause the blade to chip due to the sharpness of the blade steel.
Design
This Classic knife, like all Shun knives, features the Shun cutlery insignia that is always located next to the handle. Although this Shun knife is 8 inches long and ideal for many tasks, it cannot take the place of specialized equipment like the paring knife.
Maintenance
You will adore this knife and use it frequently. And after each use, be sure to refine it. Keep it sharp like a samurai sword, and you won’t regret it. The blade is 15° instead of 20° on a European knife, of course. Find the right sharpener accordingly.
Additionally, because the blade is constructed of carbon steel, you must clean and dry it after every usage. If you don’t, the cutting edge will have very small rust spots. It may surprise some, but Carbon Steel needs to be cleaned and dried up after every use. Not stainless steel, that is. Additionally, wax can be used to keep it appearing clean and dry.
Verdict
The Shun Classic 8″ Chef Knife will maintain its edge longer than other knives with routine honing thanks to its fine edge and high level of steel toughness. It will be one of the sharpest slicing blades you’ve ever used as a result, and it works fantastically for slicing boneless meats and even supreming oranges. However, due of its sharp edge and hardness, you should avoid putting any bone or other comparable solid components, such as avocado pits, on it. Definitely avoid chipping or denting this precisely honed blade.
