Reviews and Ratings for Shun DM0707 Classic Chef's Knife 10" Blade, Pakkawood Handle

(5 reviews)

4.8 out of 5 stars

5 star

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1 star

Shun DM0707 Classic Chef's Knife 10 inch Blade, Pakkawood Handle

Price: $219.95

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Will
Colorado

Jan 06, 2013

Pros: Sharpness, Material Quality, Overall Quality

Cons: None

Shun Classic 10" Chef's Knife Review

I use this every day, primarily for chopping vegetables. It's made the task much easier; the blade is very sharp, and the knife feels balanced in my hands. It is much heftier than my grocery store-bought santoku, and as a result, I can let the knife do the cutting and put less physical exertion into chopping.

Jeff L
Portland Oregon.

Mar 23, 2022

Pros: Sharpenability, Material Quality, Overall Quality, Construction

Cons: None

Superior balance and geometry incorporated into these fine knives

I have owned a 10onch shun for 13-14 years and used it at home and work,new it was frighteningly sharp balanced well and rips through foods effortlessly. Careful when sharpening it. Don’t Use shi**y old worn out Norton tri-stones invest in a decent stone and/or diamond steel Will last a lifetime excellent Knife

Tony Diggs
Indianapolis, IN

Jul 07, 2011

Pros: Sharpness, Material Quality, Overall Quality, Construction, Durability

Cons: None

Nice balance, sharpest edge

This knife cuts through produce, including tomatoes with ease. I would like a little better balance but this is a very small set back. The blade stays sharp through several uses. It rarely needs use of a steel. I'm sure abuse would create some issue. I have accidentally hit other hard objects with the blade. A few quick hits with a steel always corrects the problem. I do a lot of cutting. I purchased the knife 5 months ago and have only used a sharpening steel to restore the edge. This was money well spent.

R-Yoro
Maui HI

May 15, 2012

Pros: Sharpness, Sharpenability, Material Quality, Overall Quality, Durability

Cons: None

I've use this knife on fish, vegetables, fruits, and also cutting hard bread and it cuts them like butter. Whats great about it is everything about it. Whats not great that it's pricey but it's worth the money for culinarians