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Ken Onion by Shun 8-Inch Chef's Knife

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Brand: Shun
Category: Kitchen

List Price: ~~$250.00~~
Buy New: $191.00
You Save: $59.00 (24%)

New (11) from $191.00

Avg. Customer Rating: 4.5 out of 5 stars

27 reviews
Sales Rank: 11991

Autographed: No
Memorabilia: No
Shipping Weight (lbs): 1.2
Dimensions (in): 13 x 1 x 3

MPN: DM0500
Model: DM0500
EAN: 4901601417111
ASIN: B0007IR2MO

Availability: Usually ships in 1-2 business days

Customer Reviews:

Showing reviews 6-10 of 27

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A. Matthews May 14, 2007
3 out of 4 found this review helpful

This isn't my first Shun knife and probably won't be the last. Shun knife technology, in my opinion, is more advanced than that of any of the good German steel knives. They are super sharp. This particular knife is designed more for chopping, It is not as well suited for slicing as, say a Santoku with cullens. I was surprised to see the "bolster" was not a solid forged peice of the knife, but rather two separate pieces fused to either side of the blade. Also, I have always been told that a sign of a good quality in a knife is when the tang goes all the way through the handle and this one does not. The design of the knife is an aesthetic knockout and I love seeing it on my counter but in my opinion, it isn't as versatile as a regular shaped chef's knife.

I have been a restaurant owner and chef, now retired, I have had recipes published in San Diego and Kansas City newspapers, an international BBQ newsletter, and a couple in a Martha Stewart magazine.

4 out of 5 stars

Beautiful knife May 13, 2007
1 out of 1 found this review helpful

This knife has an aesthetic presence on the counter top that in undeniable. This isn't the first Shun knife I have and probably won't be the last. In my opinon, Shun technology has left traditional German steel in the dust.
This knife is best designed for chopping. It is not as effective at slicing as, say a santoku with cullens. It is the heaviest knife I own and I have lots of good quality knives. I was dissapointed to see that the bolster is two pieces of metal fused to the sides of blade, not a single forged piece. I have always been told that a sign of a quality knife is a tang that goes all the way through the handle and this one does not. All things considered though, it is an awsome knife.
I am a former restaurant owner, chef, now retired. I have had recipes published in newspapers in San Diego and Kansas City and in an international BBQ newsletter as well as a couple published in a Martha Stewart magazine.

5 out of 5 stars

Great gift idea May 2, 2007
1 out of 1 found this review helpful

I bought this knife as a Christmas present for my wife at the recommendation of a friend, and it was right on. She loves everything about the knife, and even made me put up a shelf in the kitchen to display it on! It is incredibly sharp right out of the box, and has lost nothing in the five months that she has used it. I expect to reap the benefits of excellent meals for years to come!

3 out of 5 stars

Excellent knife however March 13, 2007
7 out of 10 found this review helpful

Great quality but expensive hard to keep sharp for amatuer chefs. The stand cracks easily and is a thin wood with back and front screwed in from the bottom and doesnt match the quaiity of the knife even though a great idea.No way to get a replacement for the stand eithier.the knife is a little off baalnce also. The same manufaturer makes the Alton Brown Signature knives which seem to have better balance and design.

5 out of 5 stars

I didn't know what sharp was until I got this one February 26, 2007
12 out of 12 found this review helpful

I got this knife as a kind of impulsive indulgence, I think it looked cool in its own holder and I had heard good things about Shun knives. However, all those good things are true. It is by far the sharpest knife I've owned, and I've got Henckel Zwillings (not the cheapo kind you get at Target) that have been sharpened to what I USED to think was the sharpest blade around.

I'm not dissing the Henckels - if I had not indulged in the Shun I would have been very happy with their performance. But I did get a chance to make some observations on how the Shun shone (no, it's not the same "u" as in "Sun" but it's a borderline pun):

- Ripe tomato: The Shun needed no sawing action whatsoever. It cut the initial waxy and soft skin like it was being dipped in water. All my other knives need to break the skin either with pressure, angle, or a teensy bit of sawing motion

- Dish brush: While cleaning the blade side with a circular motion in sudsy water (safe for sharp knives) I found bits of the brush bristles in the water. Anything that touched the sharp edge was cut, and that has never happened with the best knife I'd had prior to that. I can normally touch a sharp blade without cutting myself, I am not going to try that with the Shun.

- Tortilla stack: I make chips out of 8" flour tortillas by taking a thick stack and chopping it into diamonds or strips, then frying. I've always had to get over the knife and press it in because the multiple layers (20) would slow down the blade. Or I'd work in batches of 6-8. With this knife, I cut the whole 20-thick stack with less pressure than I've used for half that many.

- Potato - while hardly a test for a knife (anything cuts potato) the slicing was awesome. After cutting into the potato, it felt like the Shun DREW the potato into itself and the potato came apart like it was already sliced. If you've ever held a potato in your hand and expected to re-position your hand after you're halfway through, DON'T do it with this knife. It will be cutting into your hand before you even realize it.

If anything got close to cutting like a lightsaber, this would be it. I kid you not. I wonder how long the sharpness lasts, but I'm enjoying it while it's there.

About the Ken Onion design - those used to the generous handle on Henckels might find the handle appearing to be a bit short (I have big hands) but that's until you find the thumb and forefinger position that fits almost over the blade. However, once you hold it, you realize it gives you an added cutting advantage. My only complaint is that the advantage is wasted. You'd have to wait till the blade goes blunt before the handle's design can actually help you cut better.

Did I mention I'm extremely happy with it? Happy indulging.

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