Shun Cutlery Premier Grey Chef's Knife 8”, Thin, Light Kitchen Knife, Ideal for All-Around Food Preparation, Authentic, Handcrafted Japanese Knife, Professional Chef Knife

I've owned one of these before, years ago. It was either stolen, or lost in a move. Either way, I am starting a new Chef job soon, so I immediately purchased another one. I used it every day at my old job. It's a workhorse. The 16° edge is razor sharp & cuts through pretty much anything effortlessly. Veggies, Meats, herbs, fruit. Etc. This thing is literally a tiny samurai sword. My knife is beautifully balanced, and very easy to index where the tip is. The handle is pretty comfortable. It has a swell in it so it feels good and secure in my hand. My only criticism of the knife is the handle is a little long. While holding it correctly in a "Pinch-Grip" fashion, there is quite a bit of wood remaining below my hand.

I absolutely love this knife. It was incredibly sharp right out of the box and the edge is holding up very well. The finish is still bright and polished with no rust or scratches, looks perfect. I am enjoying the longer 10" blade it provides some extra utility but may not be for everyone, it is a lot of knife. I am not getting any fatigue or hotspots like I have with some of my other chefs knifes with extended use. You truly get what you pay for and it was worth every penny. Its enjoyable to use and look forward to getting to use it.

I hesitated buying a Shun knife even though I had heard wonderful things from professional chefs about them. Let's face it, they are expensive. Well, if you love to cook and need ONE knife that outperforms everything you have in your kitchen, BUY this one! I love it - it's very very sharp so I bought a pair of Kevlar gloves to use with it; it's lightweight, very lightweight, so your cuts and chops are easier with less wrist and hand strain; it's a work of art, beautiful Damascus steel and the handle is comfortable too. I have many Wusthof and Henckel knives and while I love them, they are heavy, hard to sharpen and have thicker blades than the Shun. I couldn't be happier and look forward to buying a parer and 6" Chefs knife in the future from Shun!

This knife is extremely and it hold it edge for a long time. After couple months of use its still sharp only need to holn it once a week. Love Shun that they have free sharpening, these are expensive knife and most home use wouldn't know how to sharp it correctly so having a lifetime free sharpening is a plus.. Saving up money to buy more.

I recently splurged on this Japanese chef's knife, and I've got to say, it's an absolute work of art. Okay, let's address the price tag upfront – it's not cheap, but it's totally justified. You can tell that this knife is all about craftsmanship and quality. It's not just a kitchen tool; it's a statement piece. Now, the sharpness of the blade is something to behold. It's like a precision instrument. It effortlessly cuts through ingredients, whether it's those delicate, paper-thin slices for sashimi or precise julienne cuts on hearty veggies. Plus, it holds its edge impressively well; I've rarely had to sharpen it. The handle is designed for comfort and security, fitting perfectly in your hand. That's a big plus when you're working with such a precise tool. This Japanese chef's knife has seriously upped my cooking game. If you're a dedicated home cook or a pro chef, and you understand the value of top-quality cutlery, this knife is worth every penny. It's an investment in precision and performance that you won't regret. It's a true kitchen masterpiece!

I've been cooking for my family as a serious weekend chef for 35 years now. I have also spent decades butchering and processing venison, wild boar, antelope, and elk. So I think I know a little bit about knives and how to use them. I've been through many, many knives. Cheap ones, expensive ones, and everything in between. I always tended to lean toward the classic French designs and the somewhat updated style of the Zwilling J.A. Henkels Twin Four Star. Most recently I've been using a Sabatier Mexuer et Cie Carbon Steel 10-inch Chef's knife. I really like this knife as I used to own some carbon steel Sabatiers many years ago that somehow got lost in a move to a new residence. Recently, I decided to finally purchase a good quality Japanese knife and after some research online and visiting a few stores I decided to go with the Shun Premier line. I've had the 10-inch Chef's knife for about a month now alternating usage between it and the Sabatier. While the Sabatier is a wonderful cutting tool in its own right the Shun Premier is just at a totally unbelievably higher level. I almost feel like chanting "I'm not worthy, I'm not worthy" every time I use it. The knife is beautifully balanced and feels just so right in the hand. As so many others have already stated the fit and finish is astonishing. I have never owned anything like this designed for the kitchen. I own several custom hunting/camping knives and the Shun is as well made as these one-of-a-kind knives. The Damascus steel is beautiful and the hand hammered finish above the edge gives the knife a jewel like appearance. Not only is it aesthetically appealing it has a functional purpose. With the hammered dimples food does not stick to the blade. Try slicing a raw potato and you'll see what I mean. I particularly like the design as the bolster works perfectly to get a secure pinch hold on the knife - so necessary for proper technique. The handle is made of pakawood and is in perfect keeping with the overall design. The balance and weight of this knife is just about perfect for me. I have rather large hands and I do not think the handle is too small. I have no problem controlling this tool. Finally, the cutting edge is absolutely razor sharp right out of the box. Although I have used it a few times already I have not had to even brush up the edge with the honing steel. By contrast the Sabatier arrived with a very dull edge. I had to put an edge on it using my oil stones. In defense of the Sabatier once I did put a proper edge it is performing as well as the Shun. There is nothing like carbon steel in this regard, well except maybe, Damascus steel. I am so impressed with the Shun Premier line that I have ordered several more to have a complete set.

A knife is personal. This is my first Japanese knife. I am only used to Western style. I was eager to try one and after much debate went with the Shun for looks, as well as general reputation and price point. So far I really like it. I have tried and own a Santoku, but I really prefer the gyoto or chef knife. It handles differently than traditional Western knives like Henkels, etc. The balance point is different. It doesn't feel as comfortable to me in the pinch grip, holding the blade, but balances perfectly and feels amazing when just gripping the handle. This knife has a wonderful handle and is really meant to be used with it's handle. The blade also doesn't feel quite as tall as what I had been used to. This knife is stunningly beautiful with the damascus steel and is very sharp. I am taking it to the stone soon. So far I really love it. I am impressed. It is very easy to work with.

Impressive, lightweight very sharp. Needs to be sharpened after each use is a fragile blade cannot go in the dishwasher easily stainable otherwise 4 out of 5.