Shun DM0712 Classic 7-Inch Chinese Chef's Knife
by Shun
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Our Price: $229.95
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Category: Kitchen
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Product Summary
Manufacturer: ShunBrand: Shun
Model: DM0712
Color: Silver
Product features:
- 7-inch Chinese chef's knife; suitable for cutting meat and poultry bones
- Precision-forged stainless-steel blade; rectangular cleaver shape; razor-sharp edge
- Clad with 16 layers of high-carbon 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
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- Shun Classic 6-1/2-Inch Stainless-Steel Nakiri Knife
- Shun 300/1000 Combination Whetstone
- Shun Classic 8-Inch Chef's Knife with Scallops
Kitchen and Housewares Reviews of Shun DM0712 Classic 7-Inch Chinese Chef's Knife
Customer Review: Excellent Knife, But... be sure you finish it before you use it
Summary: 5 Stars
I recently purchased the Shun 7 3/4 Chinese Chefs knife to replace my very very old carbon steel 10" french chefs knife which had developed a cracked, loose handle. I own the stainless version of the Shun instead of the "classic" version with the composite wood handle. I was slightly apprehensive about ordering a knife with an all metal handle because I thought it might become slippery when wet or greasy, however the wonderful asymmetric shape(for my hands at least) and lightly sanded finish provide a very secure grip, perhaps better than my old knife. Quite a few other reviewers of Shun knives said that their knifes came razor sharp but mine at least did not. No commercial knife I have ever owned has been sharp out of the box so I'm not faulting the manufacturer. It had a beautifully ground edge that was very precise and defect free but it was simply not sharp. I was able to put a "scary sharp" edge on it in about 2 min with my extra fine whetstone and a few strokes with my ceramic steel. The steel in this knife seems very hard compared with my old chefs knife which makes it a pleasure to sharpen because it grinds precisely and forms only a very small burr.
This is my first Chinese style knife and it really amazes me how great this design is. Its very wide slightly curved blade, medium weight and high handle make it the most ergonomic knife I have ever used, vegetables just fall into the most perfect pieces with the least amount of effort, chicken and beef slice into perfect strips with even less effort. This knife is so easy to use compared with my chefs knife it has already cut my prep time to 2/3 of what it was. I highly recommend this style knife for anyone who does not mind learning some new knife skills.
Now for the Ugly part of this knife. The spine of this knife is simply too sharp out of the box. It is ground square with the blade and was sharp enough on my knife for me to worry about cutting my fingers on it. In order to make my knife usable I had to carefully grind the edges off the spine with some 220 grit wet/dry sandpaper (keep the paper wet while you grind and be sure to clamp the knife securely so you don't have an accident.) For me it was fairly easy and took me only about 20 minutes, however I cannot recommend that anyone use this knife in its stock form without rounding the edges or getting someone to do it for you. The rest of the knife was finished beautifully so I'm not sure why they overlooked something as important as this on an otherwise flawless knife.
Pros:
Ergonomic cleaver design makes short work of food preparation
Nicely shaped stainless handle that doesn't make the knife uncontrollable when its wet or greasy
Extra hard stainless steel blade sharpens easily and stays consistently sharp with a small amount of steeling
Requires much less cutting space than a traditional chefs knife
Easily used as a spatula to move food off the cutting board
The layered steel looks really nice on this knife, it is assembled and ground very nicely and feels solid
It is very easy to clean because of its one piece stainless steel design
Cons:
The Spine on my knife came much too sharp to use without modification
The hollow metal handle is slightly cold when you first pick it up
Requires a different cutting technique from a western or Japanese chefs knife
If your left handed you need to order the left handed version because the handle is asymmetric
Please never use a knife like this on bones, that is what a western style cleaver is for. This is a fine chefs knife, treat it as such.
Description of Shun DM0712 Classic 7-Inch Chinese Chef's Knife
A member of the stylish Shun Classic line, this heavy-duty Chinese chef?s knife comfortably handles hearty kitchen tasks ranging from cutting through poultry bones to chopping vegetables. Essentially a cleaver, this tool features a wide, rectangular blade measuring 7 by 3-3/8 inches. The slightly curved cutting surface rocks gently and maintains its razor-sharp edge.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
Asian Knives
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