Shun SG0404 Elite 8-Inch Chef's Knife Review

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(More customer reviews)First and foremost, let me start this review with a few general notes...
I am NOT a professional chef- I work in finance. I am a cooking enthusiast who decided to get serious about my kitchen. I admit that my needs are vastly different from those of a culinary professional.
That said, I must mention that reviews are great but I highly recommend going to a local kitchen supply store that will allow you to test drive knives.
Just about every celebrity chef has his or her own preference- I first heard about Shun knives from Alton Brown, who uses Shun Classics. I happen to prefer the Elites and my brother swears by Wusthof. The other reviewer of this item prefers Global.
The reason for the wide variety of opinion is that buying knives is a very personal thing- what's right for one might be very wrong for another! The only way to ensure you are happy with your investment is to take each for a spin and decide for yourself.
One more general word of wisdom- don't buy a set unless you would buy each and every component independently. Manufacturers have a bad habit of including one or two items that you really don't need, like a tomato knife or three different sizes of utility knife. Common sense says don't pay for the extra knife/accessory you don't need and therefore won't use.
Now, let's review this knife...
At $220 it should go without saying, but I'll say it for the sake of being thorough: this knife is sharp, *extremely* sharp. However, my personal feeling is that when you reach these high end price tags, you will find that all of the major brands will give you an adequately sharp blade. Beyond that, you need to concern yourself with edge durability and comfort.
As for durability, I'll say again that at this end of the price range you should naturally expect to get a knife that will last decades- no matter what brand you buy. The differentiator here has little to do with whether or not the knife will break, but rather how often you'll need to hone and sharpen your blades. (Honing and sharpening are NOT the same thing.)
While I haven't owned this knife long enough to make promises regarding the edge durability, the SG-2 alloy used in the Shun Elite will supposedly hold it's edge for quite a long time- even longer than the VG-10 used in the Shun Classics. If true, this would mean you could expect to get more cutting done between honings. Again, I can't vouch that this is true but that is the expectation Shun has set.
Finally, we come to comfort- you just have to feel comfort for yourself, but here are a few of my thoughts. Let me start with the comfort factors I *didn't* like about the competitors:
Global: Weight & handle length. For me, the Global was just too light. It is a proverbial feather. I fully understand that this would be a huge benefit were I chopping, dicing, and mincing for hours every day- but I don't. And since I'm a somewhat burly fellow, the lack of heft was disorienting for me. The handle is also a little on the short side for my big hands, which left the end of the handle bumping into the inside of my palm.
Wusthof & Henckels: Weight & handle shape. Both of these German-made knives are like battle axes. Holding them, I felt that if raging barbarian hordes stormed my kitchen I would be able to defend myself by wielding a Wusthof/Henckels as a broadsword and my dutch oven lid as a shield. They both seemed to be strong on power and brute force at the expense of agility and nimbleness. The handles felt quite boxy and lacked any elegance to their touch. (The Henckels was a little smoother than the Wusthof but both were very boxy.)
Now for what I liked about the Shun...
The handle was curvaceous, contouring to the peaks and valleys of my fingers and palms. The length was just right so that the knife felt perfectly balanced in my hand. The weight was neither too heavy nor too light. I felt like I could muster enough force to chop through anything, yet maintain grace and control while doing so. I attribute this to the thin 16 degree edge of the Shun, as opposed to the "normal" 22 degree edge of most knives.
While the Classic and the Elite had different handles, both were quite comfy and ergonomic. The winning element of the Elite over the Classic was the ambidexterity of the handle. You must choose either right or left handed with the Classic, which is a problem for me since I'm a lefty and my wife is a righty.In the end, settling on the Elite was a very easy decision for me but it could not have been made without holding and cutting with each knife myself. Even if everything I have just described resonates with your personal tastes please please please make sure you go out and try before you buy.
Admittedly, I did not purchase from Amazon but not because of price! There was actually no material price difference between Amazon and my local store. I simply felt honour-bound to buy from the folks who allowed me to test drive the knives.

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The ancient traditions of Japanese samurai sword-making, meet today's state-of-the-art steel technology in the new Shun Elite series of knives by Kai.Like the traditional samurai sword blade, Shun Elite is extremely sharp and flexible; ideal for food preparation.But unlike the traditional blade, Shun Elite features a center layer of a new type of "super steel" called SG-2.This new "super steel" starts out in a powdered form.Under heat and pressure it combines to make a much denser alloy which in turn creates the finest molecular structure used in knife making today.The result is an edge that will hold longer than any other steel on the market.Even better for busy chefs.Shun Elite's superior edge will respond quickly and easily to a honing steel when it needs a quick touchup.For added strength and protection, the SG-2 is clade between two outer layers of quality 410A stainless steel for beauty and tireless handling.Shun Elite features an ergonomic handle of handsome PakkaWood®.This premium-quality hardwood laminate combines the beauty and feel of hardwoods with the strength and performance of plastic.Inlaid with a traditional symbol, the handle is also enhanced by thin rings of brass and copper separating it from the bolster. With this kind of beauty and performance, Shun Elite will soon become the knife chefs reach for again and again.

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Shun DM0741 Classic U2 (Ultimate Utility) Knife Review

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(More customer reviews)I believe if you're serious about cooking, you should own great cookware and excellent knives. I finally stepped up and got excellent knives. For those who haven't heard the hype, Shun is one of the most respected knife brands in the world.
Great features of the entire line include these cool "D" shaped handles that fit your hand better. Each knife is made in a right- and left-handed version ([...] for lefties). The steel used for the blades is harder than what you would find in most other knives. The knives are EXTREMELY sharp.
If you're building your set and want to take care of the must-haves first. Move this down on your priority list. Get the chef's, paring and bread knives first. With that said, there is a place for this knife in your kitchen. As with all of my other Shun knives, this one is extremely sharp and it's relatively light.
This is great for sandwiches; you can use one knife to do everything well. I like the wider blade on this better than the narrow utility and tomato blades. This knife does not replace the bread knife, but it is good for small quantities of bread. I quickly tired of it when I used it to prep French bread for bread pudding.
This is an expensive, but lifetime investment. I encourage you to visit stores and feel the knives in your hand to make sure you are comfortable with them. For more info on Shun, check out Alton Brown's website. For ratings on various brands and types of knives, check out Cooks llustrated's equipment ratings.
Unless you are a daily sandwich fiend, make this one of the last knives you get to complete your set. It is certainly a nice knife, but not as crucial as other knives. My only regret is that I already own the tomato and utility knives.


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Shun has nicknamed this knife the "U2" which means the Ultimate Utility Knife.This knife featuring a 6" blade also sports a reverse scalloped cutting edge.Perfect for bagels, breads, fruits, vegetables (try this on a tomato if you want to be impressed).And due to its unique rounded tip, flip this knife over and use as a spatula and make your sandwich in record time with less mess and cleanup.You'll soon see why this is call the Ultimate Utility knife.

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Shun Classic 9" Bread Knife Review

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(More customer reviews)This is my first professional khife and I really can feel the difference relative to all that I had till now. I am very happy with this product. If you are bread and calligraphy lover as myself (don't know how many are there) this knife was designed for you.

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The Shun Classic 9" Bread Knife features a scalloped edge with more of a curve and sharper teeth than traditional scalloped edges resulting in less crumb when cutting through artisanal breads. The blade is made with 16 layers of high-carbon stainless steel pounded to 3/1000th of an inch and clad on each side of a VG10 super steel core, producing a 33-layer, rust-free Damascus pattern. This combination of materials gives the blade strength, stain resistance, and incredible cutting performance. With the beauty of genuine wood, the black PakkaWood handle is made by fusing layers of birch with a waterproof resin that results in a durable, dishwasher safe material. All Shun Classic series knives also feature the uniquely stable D-shape handle design that rests precisely in the curve of your fingers. The asymmetrical bolster is ground out more on the right side to provide proper finger placement and an easy, secure grip. The knife is balanced perfectly, with the pivot point just ahead of where the handle sweeps out of the blade. Shun Knives are dishwasher safe, however, as with any lifetime investment, it's important to take the best care possible in order to prolong the life of your knife. For multiple reasons, Shun does not advise you put your knives in the dishwasher. Hand-washing is recommended. Shun Knives are hand-made in Seki City Japan - the home of Samurai swords. NSF approved. Limited lifetime warranty.

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Shun Steel 8-Inch Offset Bread Knife Review

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(More customer reviews)Good bread slicer. I like the way it slices softer bread and rolls with very little pressure that would squash the item with other knives I have on hand. Couple this with the Shun U2 sandwich knife.

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Seamless stainless steel construction produces this stunning collection.Features the look and benefits of Damascus steel, yet without it's rusting problems.

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Emerilware by Wusthof 8-Inch Bread Knife and Bamboo Cutting Board Set Review

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(More customer reviews)At $40, pass on this pair, but at about half that cost, you'll be very pleased. The size of the board was no surprise to me, as I looked at its image compared to the image of the knife. The knife is just fine for bread, which is what it's sold for. If you're looking for a carving knife, make another selection. Need a paring knife? Not this one. Bread knife? Yep, this is it. I also use it for tomatoes and cake. The only knife I own that I run through the dishwasher.

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Emeril in collaboratotion with Wusthof have kicked it up a notch in producing this 2 pieceBread set.The 8" cooks knife is laser cut from High carbon German steel in Wusthof's 190 year old facilities in Solingen Germany. The 8 inch Bread knives serrated edge will easily manuver through the crustiest loaf of bread.From crusting loaves to soft cake this knife can do it all.This set includes , 8" Bread knife and bamboo cutting board.Bamboo for an excellent cutting surface.Bamboo is a harder material than maple and lasts a very long time.Bamboo is also a renewable resource and freindly on the environment.

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Shun MH0705 Steel 9-Inch Bread Slicing Knife Review

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(More customer reviews)After using the Shun to cut some very crusty artisanal breads, I'd have to say it's the best bread knife I've used. The scalloped-style serrations have plenty of bite for batard and peasant boules but cut cleanly and with minimal crumbs; this pattern, also used by MAC, seems to damage the food much less than typical jagged serrations.
The balance and feel is very good. The only downside is the steel handle. It fits and feels good in the hand but lacks the "warmth" of the Pakkawood handles of the Classic and Elite series. It might also get slick & hard to grip when wet. This isn't really a flaw- I knew it was stainless when I ordered it. All in all it's a minor quibble with an otherwise fantastic knife. I haven't had it long enough to comment about edge retention but my experience with the other half dozen Shuns and the other VG-10 knives I own (Hattori, Kanetsune, etc) I expect the edge to last for quite awhile.
The only way it could really be improved for the price would be if it were a tad longer. 9" is really fine for most stuff but I could see how it could be a tiny bit short for really large loaves of specialty breads.
Highly recommended.

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A great choice for slicing through even the crustiest loaves of bread, this gracefully elegant 9-inch bread knife from the Shun Steel line is made with a seamless, one-piece stainless-steel bolster, handle, and end cap. The workhorse of all knives, this chef's knife provides all-around versatility that's great for cleaning vegetables, mincing herbs and chopping meat. The blade is made from VG-10 steel with a high carbon content for a higher density. This allows the steel to be tempered to a Rockwell hardness of 61, and still have the flexibility and strength to take and keep a perfect edge. It's clad in layers of high-carbon stainless steel that protect the VG-10 and give the Shun its Damascus-look pattern, which also helps ensure that foods stick less during slicing and dicing--resulting in faster and easier food preparation.
Shun knives rely on traditional Japanese construction methods, including a full composite tang, in order to ensure the best balance. The D-shape of the stainless steel handle is designed to tuck into the palm and provide more control to the user by leaving less space between handle and hand (the handle also fits nicely between the thumb and fingers of a left-handed user). This knife is backed by a lifetime warranty. Dishwasher safe, though hand washing is recommended. Made in Japan. NSF approved.

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Shun DM0705 Classic 9-Inch Bread Knife Review

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(More customer reviews)My experience with bread knives had generally left me feeling that they are never particularly sharp, but make up for it with a toothy serrated edge that digs into food. When you're talking about bread that counts for a lot. Bread isn't exactly the toughest thing a knife has to deal with.
Based on that previous experience, this breadknife didn't look terribly impressive. The serrations are smooth and rounded rather than aggressive and toothy. It didn't look like something that would bite into bread. But I'd read a rave review of it, and everything else I read about Kai knives was overwhelmingly positive. I've also had very good luck with Japanese cutlery, so I thought I'd give it a shot.
It cuts like a laser. Slides right through breads and salami (which I end up using it for all the time) very smoothly and with very little effort. The blade is razor sharp, which I learned when I got a little careless (didn't used to have respect for breadknives, remember) and it sliced off the end of a fingernail without the slightest resistance. THAT left me very respectful. The gentle serrations let it dig into it's target without tearing or throwing loose a crumb. It also has a nice, meaty asymmetrical D-shaped handle that really fits in the palm. This may not be for everyone, so give it a whirl before you commit to buying, but I think it's great.
If you need a breadknife and want a quality piece (and if you get a good knife and take care of it you should only need to buy one, ever) this is the hands down obvious choice. It's a bit more expensive than the Major German Brand cutlery, but easily worth it.
As a general comment, I think anyone looking for good kitchen cutlery should consider the Japanese brands first. I've used knives from Global, Kai and Kasumi, and up against Henckels and Wusthof there is just no comparison. We have the Kai breadknife, a Kasumi chef's knife, a Henckel's 4-star chef, Henckel's 4-star santoku, Henckel's 4-star slicer, Wusthof Grand Prix utility, Wusthof Grand Prix parer, Wusthof Classic granton slicer, and a Kyocera ceramic chef's. When I look at the knife block I really just see the Kai breadknife, my Kasumi chef and Those Other Knives.
Any knife shopping I do in the future, I will be looking at Kai first. Kasumi is also an incredible brand, and a bit finer and sharper than Kai, but they run about 50% more. I got my Kasumi chef's as a gift, and it's a treasure, but if I were laying down my own money it's such a close call I'd probably go with Kai, especially since I prefer their handles.

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This stunningly beautiful line of cutlery features the look and benefits of Damascus steel, yet without its rusting problems. The Damascus-look blade profile reduces sticking and results in less damage to the food being cut and faster prep times.

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Kai Wasabi Black Bread Knife, 9-Inch Review

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(More customer reviews)This knife is ideal for not just bread but also for carving chicken. The knife itself is fairly long and the serrations are big but this combination forces you to do a slicing motion that really is effective for breads with hard crusts like some european breads or stale bagels. You can also use this thing nicely to carve turkey slices, pot roasts, etc. I have the shun wasabi set and these knives are really worth it and relatively inexpensive.

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Even sliced of warm, fresh bread are just a heartbeat away. The serrated edge of our 9 inch bread knife easily cuts through both soft and crusty loaves of bread with ease, and keeps from destroying the integrity of the loaf. Our Wasabi line of knives are made in the traditional Japanese blade styling. Each knife features unsurpassed cutting performance due to the Daido 1K6 high-carbon, stainless which maintains superior edge retention. To reduce food sticking, the blades are sharpened on a single side. Although it has a traditional blade-style, it is paired with a uniquely modern handle material, polypropylene blended with bamboo powder, and impregnated with an antibacterial agent for super clean food preparation.

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