Classic 7 inch Santoku Knife, Handcrafted in Japan, DM0702

I am a chef and have used this knife everyday for almost two years. It’s light, agile, holds the edge well, and it’s comfortable to hold. Very good for the price. Mostly used to cut fruits, vegs, and some meats. I don’t use it to break down proteins in fear of chipping the thin blade.

My first impression of this knife was how beautiful it is. I’ve never owned such a knife. I’m not a chef. So really I couldn’t justify paying the price. Again and again though I kept looking at it here on Amazon. Then also I love to cook but I hate to chop. My fingers played the guitar when I was young so knives and I don’t get along. This knife brings out my concentration. It so sharp it demands I focus more on what I am doing rather than doing what I don’t enjoy. Chopping has changed for me!! After just a few times using this knife? I look forward to what once was sheer tedium. Whoever you are who made this Shun knife I am grateful for this piece of Art. I know how time, care, design, thought, trial and error led to this perfection that covers fully my practical needs as well. Thank you Shun knives. I bought several knives here on Amazon and all the while I was looking for your company for just what I could not afford not to try. The errors cost me dollar for dollar by that temptation to pay less and hope what you buy is more. Just ain’t so. In this case I got a lot more than I paid for by buying your knife. Thank you Amazon. Thank you Shun.

Super sharp, quality knife. I am impressed.

Nice heavy well balanced knife. Cuts through everything so far with a little muscle. Nice to have a quality, heavy duty knife on hand.

I recently added the Shun Classic 7 inch Santoku Knife to my collection of kitchen knives, and it has quickly become my favorite. Handcrafted in Japan, this knife is the epitome of quality and craftsmanship. What sets the Shun Classic apart is its versatility. The 7 inch blade is perfect for chopping, slicing, and dicing all kinds of ingredients, from vegetables to meats. And because it's made with high-quality VG-MAX steel, it's incredibly durable and holds a sharp edge for longer than any other knife in my collection. One of the things I appreciate most about the Shun Classic is how comfortable it is to use. The D-shaped handle fits perfectly in my hand, providing a secure and comfortable grip. And the beautiful Damascus pattern on the blade adds an extra touch of elegance to my kitchen. I can't recommend the Shun Classic 7 inch Santoku Knife enough. It's a true masterpiece of Japanese craftsmanship and a joy to use in the kitchen. Whether you're a beginner cook or a seasoned professional, this knife is sure to exceed your expectations. It's now my go-to knife for all my cooking needs, and I'm confident it will become yours too. If you're looking for a high-quality, versatile, and beautiful knife that will last a lifetime, the Shun Classic is definitely worth the investment.

So far this is the best knife. I do like German steel but I prefer the the VG-Max Japanese metal a bit more. The knife is perfect weighted with great balance. Here's a couple things to note for knife nerds: the blade comes with an aggressive 25+ degree angle. It took me about 20 mins to get it to my preferred angle of about 18. It holds a great edge sharpened at that angle; I use a diamond spray and strop about every week and get about a month before I need to put it on the stones. The VG-Max, does chip slightly more than German Steel due to HRC being higher, but for me its no problem. I cannot attest to what it does at a more aggressive angle as it comes from the factory at. So far, this is my favorite knife for the kitchen.

The very Best and sharpest knife ever. I love it so much. 💗

This is the first kitchen knife I've ever bought that cost over $50 and I have to say I'm really impressed. The balance, overall workmanship and beauty of this Classic Santoku is very impressive. The only flaw I found was in the cutting edge. I had noticed a slightly different reflectivity at the tip and, when I looked under magnification, saw the last 1/4" hadn't been ground properly. I was able to fix this with my fixed angle sharpener and some good diamond stones (I suck at freehand sharpening). Overall, I'm very happy.