Shun Premier 10" Chef's Knife, Handcrafted Japanese Kitchen Knife for Professional and Home Chefs, VG-MAX Core with Damascus Stainless Steel Cladding, Pakkawood Handle

I absolutely love this knife. It was incredibly sharp right out of the box and the edge is holding up very well. The finish is still bright and polished with no rust or scratches, looks perfect. I am enjoying the longer 10" blade it provides some extra utility but may not be for everyone, it is a lot of knife. I am not getting any fatigue or hotspots like I have with some of my other chefs knifes with extended use. You truly get what you pay for and it was worth every penny. Its enjoyable to use and look forward to getting to use it.

I recently splurged on this Japanese chef's knife, and I've got to say, it's an absolute work of art.Okay, let's address the price tag upfront – it's not cheap, but it's totally justified. You can tell that this knife is all about craftsmanship and quality. It's not just a kitchen tool; it's a statement piece.Now, the sharpness of the blade is something to behold. It's like a precision instrument. It effortlessly cuts through ingredients, whether it's those delicate, paper-thin slices for sashimi or precise julienne cuts on hearty veggies. Plus, it holds its edge impressively well; I've rarely had to sharpen it.The handle is designed for comfort and security, fitting perfectly in your hand. That's a big plus when you're working with such a precise tool.This Japanese chef's knife has seriously upped my cooking game. If you're a dedicated home cook or a pro chef, and you understand the value of top-quality cutlery, this knife is worth every penny. It's an investment in precision and performance that you won't regret. It's a true kitchen masterpiece!

Looks good, stays sharp, big.

I bought this knife for Christmas gift and he specifically picked it out because he is buying a whole set. They are quite costly but they are superbly made. They’re extremely sharp their precise. It’s just a beautiful set.

I've been cooking for my family as a serious weekend chef for 35 years now. I have also spent decades butchering and processing venison, wild boar, antelope, and elk. So I think I know a little bit about knives and how to use them. I've been through many, many knives. Cheap ones, expensive ones, and everything in between. I always tended to lean toward the classic French designs and the somewhat updated style of the Zwilling J.A. Henkels Twin Four Star. Most recently I've been using a Sabatier Mexuer et Cie Carbon Steel 10-inch Chef's knife. I really like this knife as I used to own some carbon steel Sabatiers many years ago that somehow got lost in a move to a new residence. Recently, I decided to finally purchase a good quality Japanese knife and after some research online and visiting a few stores I decided to go with the Shun Premier line. I've had the 10-inch Chef's knife for about a month now alternating usage between it and the Sabatier. While the Sabatier is a wonderful cutting tool in its own right the Shun Premier is just at a totally unbelievably higher level. I almost feel like chanting "I'm not worthy, I'm not worthy" every time I use it. The knife is beautifully balanced and feels just so right in the hand. As so many others have already stated the fit and finish is astonishing. I have never owned anything like this designed for the kitchen. I own several custom hunting/camping knives and the Shun is as well made as these one-of-a-kind knives. The Damascus steel is beautiful and the hand hammered finish above the edge gives the knife a jewel like appearance. Not only is it aesthetically appealing it has a functional purpose. With the hammered dimples food does not stick to the blade. Try slicing a raw potato and you'll see what I mean. I particularly like the design as the bolster works perfectly to get a secure pinch hold on the knife - so necessary for proper technique. The handle is made of pakawood and is in perfect keeping with the overall design. The balance and weight of this knife is just about perfect for me. I have rather large hands and I do not think the handle is too small. I have no problem controlling this tool. Finally, the cutting edge is absolutely razor sharp right out of the box. Although I have used it a few times already I have not had to even brush up the edge with the honing steel. By contrast the Sabatier arrived with a very dull edge. I had to put an edge on it using my oil stones. In defense of the Sabatier once I did put a proper edge it is performing as well as the Shun. There is nothing like carbon steel in this regard, well except maybe, Damascus steel. I am so impressed with the Shun Premier line that I have ordered several more to have a complete set.

This is a fabulous product, beautiful to look at and a real pleasure to use. It maintains its edge for three times as long as a typical stainless knife because of the hardness of the steel. It is great on vegetables, very fast, easy for salads (the long blade making short work of shredding lettuce.It then is easy to sharpen because it is a fine blade and the bevel strip is so narrow. I would recommend using a 1200 grit sharpening stone. It is important to take good care with the sharpening because you want to continue to get the best from it, but definitely not to ruin the blade by doing it badly. I also use a 6000 grit and a strop for fine polishing the edge, though the 1200 grit gets you 90% of the way there.

A knife is personal. This is my first Japanese knife. I am only used to Western style. I was eager to try one and after much debate went with the Shun for looks, as well as general reputation and price point. So far I really like it. I have tried and own a Santoku, but I really prefer the gyoto or chef knife. It handles differently than traditional Western knives like Henkels, etc. The balance point is different. It doesn't feel as comfortable to me in the pinch grip, holding the blade, but balances perfectly and feels amazing when just gripping the handle. This knife has a wonderful handle and is really meant to be used with it's handle. The blade also doesn't feel quite as tall as what I had been used to. This knife is stunningly beautiful with the damascus steel and is very sharp. I am taking it to the stone soon. So far I really love it. I am impressed. It is very easy to work with.