Features:

  • With all the versatility of a chef’s knife, this nimble 6-inch blade provide exceptional power for hassle-free, everyday kitchen use
  • With a smaller blade than other chef’s knives, the Shun 6-inch Chef’s knife is an easy-to-control blade with enough blade-surface to transport ingredients from board to pan for easy meal prep
  • Shun’s VG-MAX steel is an innovative and exclusive formula with extra carbon, cobalt, tungsten, vanadium and chromium for increased strength, durability, sharpness and corrosion resistance
  • Made from ebony PakkaWood, genuine wood infused with resin for durability and water-resistance, the knife’s handle is a D-shaped grip, an inclusive product for both right and left-handed people
  • Every kitchen needs a multi-purpose knife and the Shun 6” Chef’s Knife is a good value investment tool for chopping, slicing, mincing, dicing, cutting, cubing, paring and transferring ingredients
Shuns knives are nice! I have a whole set

Shuns knives are nice! I have a whole set. My only complaint is some of the logo starts to rub off over time. Also be aware that if you send these knives for their free lifetime sharpening with Shun they grind off a ton of metal!!! I was a bit upset when I got them back. Maybe they have to but I really dont think so... If someone knows why please chime in. One sharpening and probably by the second I'll be into the waves of the knife which is no good! So lifetime means like two sharpenings and then you have to buy new knives. I didnt have any major chips or anything but they took so much off. So I'd say buy the knife but have them sharpened elsewhere or do it yourself! Hone weekly!

Small, light, gorgeous knife

My husband got this for me in honor of "buy your wife a sword" month. I've been working in a professional kitchen for awhile and he decided I needed a "tiny kitchen sword." And that's exactly what this is. The Shun 6 in Classic Chef is a gorgeous knife. Crazy sharp straight out of the box, it keeps its edge well with regular honing. If you don't know how to use a honing steel, this knife is worth learning for. It settles into a perfect pinch grip without trying. The balance is lovely, and the light weight makes long prep jobs fly by. The spine of the knife is a little harsh on the index finger... Those with sensitive hands may find it a little austere. I would definitely recommend that chefs with very large hands hold these knives in a shop before deciding, as the handle is slim and well suited for a smaller hand. I personally have a lot of experience caring for carbon steel knives, but if you don't, watch some videos or read up on care... This thing is not made to be chucked in a dishwasher or a utility drawer. In fact, the first thing I did was make a leather sheath so I can safely carry it back and forth to work, since it comes in a cardboard sleeve. Overall, I'm thrilled with the purchase. Based on my experience so far, I think I will be trying the ten inch next!

Wow a totally awesome classic cook's knife!!

This is a totally awesome knife!! The hammered blade metal-work is beautiful and it cuts like a dream. The blade is made up of a total of 32 layers of Damascus steel with the tang going the full length of the handle. I use a DMT 1200 mesh sharpening steel and cut on either a bamboo plain wooden board. I can almost slice a paper thin tomato, Once per month I use a 1200/6000 grit sharpening stone to help maintain the razor's edge. The handle is polished wood and shaped to fit comfortably in one's palm. Caution: as with all knives, pay attention while using it as it will take off a finger tip or more! Sorry about not uploading a vid or picture - there are YouTube videos by real chefs (I'm not a real chef - but do like to cook). This is a dream knife and would'nt hesitate to highly recommend it regardless of it's cost, it's well worth the price!

Well worth the price!

Don't let the price scare you off. This thing is professional quality, and sure to last a lifetime. Like my other Shun Classic knives, it holds it's edge well, and has a beautiful finish. If you want something to throw in the dishwasher, this probably isn't for you, but if you are looking for a quality knife to last for years to come, this is it. Added bonus that KAI will sharpen the knife for free to the manufacturer's specs, just send it to Oregon, and pay a small return shipping fee. A great service, especially if you have a hard time finding someone in your area that can sharpen to the Japanese angle of these knives. I look forward to being buried with this thing.

My favorite Shun knife for daily use

I bought this knife 8 years ago in addition to a few other Shun knives. Prior to this, I had a number of knives that required sharpening often, and still didn't seem as sharp as they should be. I learned that, although this knife is very sharp, you are more likely to be cut with a dull knife than a sharp one since a dull knife must be forced through the food. In the 8 years I have had this knife, I have sharpened it a few times using a sharpener that is meant for Asian blades which have a blade angle different than American and German made knives. I also have Wustof and Henckel knives, but the Shun knives are my favorite. All knives require occasional sharpening, but the Shun knives seem to hold the sharpness longer than my other knives. This knife is my favorite and is used daily. It is comfortable to use, and the size is easy to handle. As for any of my good knives, this knife is hand washed only. I would never put any of my good knives in the dishwasher. I also keep all of my good knives in blade protectors so that the blades don't get nicked in the drawer. With proper care, I expect this knife to last me a lifetime.

Sushi chef approved!

Now this is a knife. This thing slices like no other knife I've owned before. I even had our resident sushi chef in our family try this thing and he approves. Also he told me that the proper way to slice raw fish is to use the entire blade, starting from the handle and pull backwards towards the tip. I can't wait to get my hands on some more fish to put this thing to use!

Great knife

My 8 inch Shun chef knife was mishandled by someone at work and the blade was broken so I decided to replace it with this 10 inch Chef Knife. I work in a very fast paced kitchen and this knife is a no to use! I have no problem cutting an entire stalk of celery at once... huge time savor and it keeps a nice sharp edge. I def recommend!

Beautiful! Sharp! Lightweight, but Know What You’re Buying

This Japanese knife is made from extremely hard steel, thin and lightweight, compared to European knives, and is hand-sharpened to a much finer (16 degree) angle and stays amazingly razor sharp if used correctly. The cutting technique required of Japanese knives is NOT the same as for western style chefs knives, so don’t expect it to replace your German steel knives without doing a little research- watch some videos, and know what you are buying before you purchase Japanese steel knives. That said, Shun is 1/2 the price compared to other hand-made Japanese professional knives that I have...I’m extremely satisfied.

I feel like cutting!

What can I say! This is the sharpest knife I have ever held in my hand. First it is so beautiful, like a piece of art. Then when tonight I used it for the first time, I cut the tenderloin with the hand feel of cutting a piece of Tofu! You don't need to force, just put the edge on the meat , use its own weight and slide. With this knife I got the thinest ginger slices I ever made: like tooth sticks! I feel like a master, a Chef! Oh I love this knife, and cutting everything in my fridge. My poor Wusthof is crying but what can I do! Now I am going to purchase a Hinoki cutting board for my Shun knife, in order to protect its edge.

The best knife I own, absolutely worth every dollar.

Just buy this knife. It's my work horse and my go to for 80 percent of my day to day tasks. I was hesitant to sharpen it myself because of the unique angle of the blade. After practicing on less expensive knives I felt confident in giving it a sharpen about 9 months of heavy usage and just honing. I used a wet stone with multiple grits and posted a video of the knife after I sharpened it. It's absolutely surgical. This knife is an extension of my arm at this point, and I can't recommend it enough if you are looking for that "next level" knife.

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