Shun Premier Chef's Knife, 8-Inch

Rating:
4.33333/5,
Buy Now:
Amazon.com
Price:
$179.95
By:
Shun
  • Shun Premier Chef Knife, 8"
  • Binding:
    Kitchen
    EAN:
    4901601344325
    Label:
    Shun
    List Price:
    $188.00
    Manufacturer:
    Shun
    Product Group:
    Kitchen
    Product Type Name:
    KITCHEN
    Publisher:
    Shun
    Studio:
    Shun
    Title:
    Shun Premier Chef's Knife, 8-Inch
    Feature:
    Dishwasher safe; hand washing and air drying recommended; limited lifetime warranty
    Brand:
    Shun
    Department:
    Cookware
    Size:
    8-Inch
    SKU:
    26462
    MPN:
    TDM0706
    Package Quantity:
    1
    Height:
    1.82 inches
    Length:
    13.25 inches
    Weight:
    0 pounds
    Width:
    0.82 inches
    Material Type:
    Steel
    Material Type Set Element:
    Steel
    Model:
    TDM0706
    Color:
    Silver
    Batteries Included:
    0
    Warranty:
    Limited lifetime warranty

Recent User Reviews

  1. mc storm
    "Pretty"
    4/5,
    Value:
    5/5,
    Performance:
    5/5,
    Handle:
    4/5,
    Blade:
    4/5,
    Purchase Price:
    $110.00
    Pros - beautiful knife, nice weight
    Cons - It's a Shun so always babying it so it doesn't chip.
    Got it on sale and is a really nice looking knife. It stays in the house. My other Shuns are in the knife kit and both missing tips.
  2. rbandu
    "Solid"
    4/5,
    Value:
    3/5,
    Performance:
    5/5,
    Handle:
    2/5,
    Blade:
    5/5,
    Purchase Date:
    Jul 21, 2010
    Purchase Price:
    $100.00
    Pros - You never have to grind this blade
    Cons - Didn't like the handle
    One of my first internet knives.  Great blade.  I mean *great* but the handle was a bit weird.  Right now it just sits at the bottom of my knife kit.
  3. gohard
    "a worthwhile investment"
    5/5,
    Value:
    5/5,
    Performance:
    5/5,
    Handle:
    4/5,
    Blade:
    3/5,
    Purchase Date:
    Sep 8, 2011
    Purchase Price:
    $160.00
    Pros - great handle, lightweight
    Cons - hard to sharpen
    easily the best knife that i have seen/used yet. the thin blade makes for easy work and with continual chopping for 12 hour shifts, i couldnt ask for a better blade. there may be an issue when it comes time to sharpen it. the dimples come that far down the blade that when u put it on a stone there is not going to be enough clearance, It should be fine to use on a diamond steel though.

Comments

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  1. boar_d_laze
    Right again, Lenny. But what about a knife which only requires honing every half hour? Would that be six stars? :b
  2. lennyd
    "So what we have is a 5 star knife which needs steeling every twenty minutes? What would a four star knife be like?"
    Just a guess here, but could it be a Shun Premier reviewed by another person? ;)
  3. boar_d_laze
    So what we have is a 5 star knife which needs steeling every twenty minutes? What would a four star knife be like?
  4. gohard
    i am constantly using a honing steel, atleast every 20 mins just to try and keep that edge. My head chef arranges for somone to come and sharpen all knives once every 3 months. I mainly want to learn correct care, you have all given me great advice which i appreciate, thanks all.
  5. gohard
  6. boar_d_laze
    Diamond steels are extremely aggressive. Any angle variation will result in severe high and low spots. They will leave an extremely coarse edge, inappropriate for fine work. If you can't hold a 16* angle on a stone without scraping the knife's face on the stone, you can't hold a 16* angle on a steel without scraping the face on the steel. They will destroy your knife by removing so much steel so quickly. Other than that...
    No offense, but If you're using your knife for 12 hour shifts, and it doesn't need sharpening, you have a pretty high threshold tolerance for a dull knife.
    The 16* angle itself is BS, don't worry about it. It's just Shun's way of trying to sell you one of their sharpeners. 15* will work just as well. You can use an Asian angle Chef's Choice electric machine which might be the best choice for you, but they do have their drawbacks. You can sharpen your knife on stones or an Edge Pro, but an EP is expensive. It sounds like a combination of something inexpensive like a MinoSharp and sending the knife back to the factory for free sharpening a couple of times a year may be a better option for you.
  7. hanleyna
    The diamond steel takes too much off the edge and is not fine enough. You need a set of whet stones or an edge pro- both are expensive but necessary to sharpen high carbon knives. To straighten the edge you will need a ceramic hone, not diamond.
  8. gohard
    i appreciate the feedback. As an apprentice i am still learning all of these tips. The problem that i have with a steel and this knife is that when using the steel to get the correct 16 degree angle the stone is actually scraping on the dimples, I havent sharpened it yet at all as it hasnt needed it yet but i would appreciate any advice, why cant i use a diamond steel? the only other option i can see is making yet another purchase and getting the Shun/Kia electric sharpener? My first knife set was the vitronox range and i learned how to sharpen and maintain a blade on those before purchasing my shun.
  9. adam c norwig
    I have used a Shun Classic 10 in Chefs, Shun Pro Yanagi 10 1/2 and a Shun Pro Deba 6 1/2 for the last 4 years plus. I think its an excellent line for its price range. HanleyNA is right though. You should refrain from using a steel and invest in a good stone and a good stone cleaner. Korin has a decent educational video for learning how to sharpen with a stone.
  10. hanleyna