Shun Classic 8-inch Chef's Knife

“Edge retention was good; the edge only needed stropping during the month I used it. I did not see any evidence of chipping in that time.”

“Both have lasted me years of professional use”

“The Shun Classic and Premier knives I've used in the past have always been "fatties". Even when sharpened they are the stereotypical "sharp knife that can't cut".”

“Been using an 8 inch classic and western classic for a while now and still chippy but not as bad as the ootb edge. I liked how it felt in my hand but hate it when cutting certain things like shallots because of the curve and accordion cuts.”

“Overpriced, but holds an edge forever. Rarely needs the stone. Usually a few strokes on the steel and it's good to go.”

“I have a classic 8" and a classic 12" chef I had to work with for a year or so, they chip easy, the edge is only so-so and for retention I was sharpening it every week just so I didnt struggle cutting apples.”

“Both Shun knives show significant wear already. The tip has broken off, and the blade edge has chipped in multiple places.”

“I used to have an 8 inch chef classic shun and that is also a very good knife and looks nice if you maintain it too.”

“I have a 7 year old 10 inch Shun Classic that I havent used in many a year and definitely did chip when my former naive self tried to crack chicken bones with it. Now fixed it serves as a fine beater knife for prep cooks or a friend to use.”

“I always recommend the Shun 8" Chef's knife. I got one about 8 years ago and still wield it with reverence.”

“My first Japanese knife was an 8" Shun classic that I bought about 5 years ago. It's a nicely made knife, was stupid sharp out of the box, and I got it for substantially cheaper than retail. My only complaint with it is the high tip/big belly.”

“I have a shun and absolutely love it!!”

“I thought it was ok, nothing special but certainly not deserving of the derision often heaped upon it.”

“I've been using the Shun Classic 8 inch chef's knife for a few years now and it's been great. The blade is super sharp and the handle is made of beautiful Pakkawood.”

“The Shun classic chef knives I owned were all pretty thin behind the edge, and had decent distal tapers. I've recently seen some that were really quite impressively thin, and others that were complete pigs. Anyway, if they didn't have such a pronounced belly, and were all thin behind the edge, they would be a great deal, in my opinion.”

“Been pretty happy with [this](https://www.amazon.sg/Shun-DM0706-Classic-8-Inch-Chefs/dp/B0000Y7KNQ/ref=sr_1_20?dchild=1&keywords=chef+knife&qid=1612922830&sr=8-20) after many years. Regular sharpening is important though.”

“I've got a shun classic 8 inch chefs knife that was supposed to be mine, and while it was, it stayed sharp.”

“I have been using a Shun 8" classic chef knife for about 15 years, and it's never let me down.”

“Shun Classic 8 inch chefs has been my work blade for years now. Best knife I've ever owned.”

“I used to peel hard squash with my 8 inch classic again no chips.”

“First, and most importantly, it is extremely sharp. After many chopping, slicing and dicing sessions, the Shun knife is still as sharp as the day it came out of the box.”

“I still use the Shun Classic Chef's at work from time to time. Even at half height by now (think 200mm petty), and with no considerable thinning, it's still thinner and more nimble than anything else in the restaurant.”

“The incredibly hard steel that allows this edge retention can also be one of its few drawbacks: the thin blade can be brittle under heavy-handed use. We discovered a small chip in the blade after weeks of rigorous testing.”

“Our testers found the knife to be exceptionally sharp right out of the box, acing both the paper and tomato tests.”