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Shun Classic 9-Inch Bread Knife | 
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| Brand: Shun
Category: Kitchen
List Price: $163.00
Buy New: $119.95
You Save: $43.05 (26%)
New (5) from $119.95
Rating:  4 reviews
Sales Rank: 28591
Shipping Weight (lbs): 0.7
Dimensions (in): 16.8 x 3.2 x 1
Model: DM0705
EAN: 4901601556643
ASIN: B000139H78
Availability: Usually ships in 1-2 business days
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| Editorial Reviews:
Amazon.com Review
A member of the stylish Shun Classic line, this bread knife comfortably handles everything from rustic artisan breads to baguettes--and even dessert items such angel food cake or chocolate tart. Featuring a serrated blade measuring 9 inches in length, this tool won't tear or crush foods during slicing. 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 helps avoid 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
Product Description
This 9-inch Shun Classic bread knife offers the typical serrated blade, but is unique in that, while narrower than a standard German knife, it's so sharp and precise, that it can produce thick or thin slices of even the most crusty loaves and hearty artisan breads without leaving a lot of crumbs or broken crusts in its wake.Made in the ancient city of Seki, Japan, Shun knives rely on extremely sharp blades, made of Japanese VG10 steel clad with 32 layers (16 on each side) of a proprietary blend of high-carbon stainless pounded so thin, it delivers precision slicing, cutting and chopping that is unprecedented by any of its German competitors. Imagine, a knife made the same way as ancient Samurai swords, handcrafted still today. Sharper out of the box than other knives, the Shun Classic maintains its sharpness longer, since the finely-polished blade edge has a natural tendency to remain straighter, yet when required, it can be honed using a standard steel or sent to the factory for free sharpening. The wavy, Damascus-look pattern on the blade creates minute air pockets that offer stick resistance, so food releases easier and prep time is reduced--plus it's rust-free. The ebony Pakka wood handle, a highly durable combination of layers of white birch wood and resin, is designed in a ???D??? shape to fit firmly and comfortably in the hand, with the bonus of being dishwasher safe and NSF
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| Customer Reviews:
Bread knifeO June 19, 2008
Walter R. Sereth (Los Angeles, CA)
An outstanding bread knife, beautifully made, and cuts bread better than any bread knife we've ever had. Excellent service.
Fantastic knife January 14, 2008
Lenny (Baltimore, MD)
I bought this as a gift for my wife. She loves to cook, and has been slowly upgrading her cutlery from the 'bought as a set at Target' knives.
The shun knives as a whole are very well made and VERY sharp. I highly recommend them to anyone, and this knife is no exception. It slices through even the crustiest of breads with ease, without crushing it at all.
Shun Knives are Beautiful, Elegant, and the Sharpest around November 27, 2005
Vyshtia (CA, USA)
12 out of 13 found this review helpful
Shun knives are beautiful creations period. Since I'm Asian, I love the tradition look and feel of this Japanese knife. I love the beauty of the blade and the dark, polished, Pakkawood handle. The unique "D"-shaped, Wood handles are preferable. The shape fits my hand perfectly, and the wood does not get slippery when wet - providing a very secure hold. The steel is of utmost quality and sharpness. Do not put this blade into any old electric knife sharpener! Electric knife sharpeners are made to put one angle on any blade. These blades come with a 16 degree angle and you don't want to be changing that angle. There are electric knife sharpeners that can sharpen these knives, but you'll have to do some research and find out which ones can be a fit with these knives. I prefer to hone with a sharpening steel and manually sharpen with a stone if necessary (and I don't see it being necessary to touch it to a stone any time soon). The blade is sharp straight off the factory and as Alton Brown says - it's the sharpest straight out of the factory edge as he's ever seen.
These knives are more expensive than most, but I think it's definitely worth it. To have the sharpest, most beautiful knife around - it's no contest. If you are on a budget, build your collection slowly. It's been said that there are only 3 knives that are the absolute basics for any kitchen: A 8" Chef's Knife (or some kind of similar, large-ish chef's knife), a Paring Knife, and a Long Serrated blade for cutting bread and larger items. I would add a thin utility knife and a boning knife to that list next. Then I would add those "in-between" sizes as I get more money flow in. =)
If you plan on spending any time in the kitchen, good kitchen knives are a definite must. Preparation is the bulk of cooking and when you have good knives, it cuts down on the danger of cutting yourself, it adds pleasure to the work, and it cuts down on prep time. Knives are also a very personal choice and it's best to at least go to a store and try it out for yourself first. Shun Knives are designed by the Japanese, so remember - it's designed for small hands. This makes it fit most women's hands perfectly, but I've heard of guys with larger hands not like it so much and going back to the German knives. So definitely try it out. It's a personal thing, it needs to fit you.
Why spend so much money on a knife? Well, if you spend a lot of time in the kitchen, and you almost always have to bust out a knife to prep a meal from scratch - why not use the best? Why spend that time with items that you love and brings you pleasure to use? Many times, it's the small things that brings us the most pleasure in life, and I consider my Shun knives as one of those things. Having something so beautiful and yet so sharp and perfect - it makes my time cooking just that much more enjoyable.
Another good thing to know is that although the Shun Knives are usually offered for right-handers, you can get these knives for left-handers. You just need to find the guys who stock and sell those ones as they are less known, and less common.
Incredible February 15, 2004
Nick (California, USA)
9 out of 9 found this review helpful
My experience with bread knives had generally left me feeling that they are never particularly sharp, but make up for it with a toothy serrated edge that digs into food. When you're talking about bread that counts for a lot. Bread isn't exactly the toughest thing a knife has to deal with.Based on that previous experience, this breadknife didn't look terribly impressive. The serrations are smooth and rounded rather than aggressive and toothy. It didn't look like something that would bite into bread. But I'd read a rave review of it, and everything else I read about Kai knives was overwhelmingly positive. I've also had very good luck with Japanese cutlery, so I thought I'd give it a shot. It cuts like a laser. Slides right through breads and salami (which I end up using it for all the time) very smoothly and with very little effort. The blade is razor sharp, which I learned when I got a little careless (didn't used to have respect for breadknives, remember) and it sliced off the end of a fingernail without the slightest resistance. THAT left me very respectful. The gentle serrations let it dig into it's target without tearing or throwing loose a crumb. It also has a nice, meaty asymmetrical D-shaped handle that really fits in the palm. This may not be for everyone, so give it a whirl before you commit to buying, but I think it's great. If you need a breadknife and want a quality piece (and if you get a good knife and take care of it you should only need to buy one, ever) this is the hands down obvious choice. It's a bit more expensive than the Major German Brand cutlery, but easily worth it. As a general comment, I think anyone looking for good kitchen cutlery should consider the Japanese brands first. I've used knives from Global, Kai and Kasumi, and up against Henckels and Wusthof there is just no comparison. We have the Kai breadknife, a Kasumi chef's knife, a Henckel's 4-star chef, Henckel's 4-star santoku, Henckel's 4-star slicer, Wusthof Grand Prix utility, Wusthof Grand Prix parer, Wusthof Classic granton slicer, and a Kyocera ceramic chef's. When I look at the knife block I really just see the Kai breadknife, my Kasumi chef and Those Other Knives. Any knife shopping I do in the future, I will be looking at Kai first. Kasumi is also an incredible brand, and a bit finer and sharper than Kai, but they run about 50% more. I got my Kasumi chef's as a gift, and it's a treasure, but if I were laying down my own money it's such a close call I'd probably go with Kai, especially since I prefer their handles.
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