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Vegetable Cleaver Shun Classic
Availability:
In Stock
Price:
$219.00
$179.95*
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| Part No: | B001E854TY |
| Manufacturer: | Shun |
| MFG Part: | DM-0712 |
| Customer Rating: | 3.0 / 5.0 |
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Distinctive moire pattern reflects the meticulous process of folding and hammering the layers together for superior strength. Ergonomic D-shaped PakkaWood handle affords precision and control. Dishwasher-safe. 7.75"
| Fragile, Poor Ergonomics, Overpriced, Frumpy Compared to Other Japanese Knives | 2010-03-22 | 1 / 5 |
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I bought several Shun knives. Learn from my mistakes.
My Shun cleaver cost a pile of money. The curve in the edge, the excessive width of the blade, and the poor balance add up to a knife you will never use. Mine has been sitting idle for maybe three years.
You can't put these in the dishwasher, either. After one cycle, my Shun santoku had large pieces missing from the blade. These knives are just too wimpy to use in the real world. In a sales video, Alton Brown washes his knife the way the nurses washed Richard Pryor after he set himself on fire. That ought to tell you something.
I bought a $9.95 Chinese carbon-steel cleaver at Wok Shop. It's a piece of junk. But the balance is perfect. The steel is hard. It sharpens with great ease. It takes an edge so sharp, you can hold a paper towel in one hand and use the other to sweep the cleaver through it. It will slice onions like a microtome. It minces like you would not believe. It rusts if you're too lazy to wipe it of. So WIPE IT OFF, right?
No more Shuns. They're not even cool for Japanese knives. Go Google "Mr. Itou" if you want to see a real Japanese knife. Which I would also not recommend buying.
Never listen to the Food Network. I'm glad Alton Brown enjoys these things, but you couldn't give me a set. |
| The Best Chinese Cleaver Out There | 2004-01-25 | 5 / 5 |
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| I've used many different Chinese cleavers over the years. From the cheap no-name $4 cleavers to the higher end Dexters. While shopping I stumbled across the Shun Chinese cleaver and my jaw dropped at the inherent beauty of it. Once I picked it up and looked at it I knew I must have it. Everything about it screams quality. It's balanced beautifully, is thin, made from V10, has an resin fused pakka wood handle and of course had the gorgeous grain in the steel from the 16 layers they use to forge the blade (these are not stamped knives). I ended up buying both the Chinese cleaver and the 8" chefs knife to replace my old work horse Dexter chinese cleaver and my 9" Henckels. Out of the box these knives are sharp. You could do eye surgery with them. They hold an incredible edge. These are hands down the best knives I've used or owned. Do not be intimidated by the price. Yes, they are on the expensive side but these are, as I have stated, simply the best knives out there today. They will last a lifetime. You will not be dissappointed. The kick butt over the Wusthof Culinars (which I think are fantastic knives). Shun has created a knife that stands heads and shoulders above the rest. |
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