SHUN’S LONGEST CHEF’S KNIFE
Some cooks simply prefer a longer chef’s knife. For them, we offer the Shun Classic 10-inch Chef’s Knife. The longer blade provides additional cutting leverage and is especially handy when it comes to cutting larger foods. That said, it is an all-purpose blade ideal for a wide variety of cutting tasks—slicing, dicing, and chopping just about anything in the kitchen. The longer blade also enables you to cut more product with fewer strokes—for example, cutting several carrots at once instead of just one. This is especially important for the productivity of commercial kitchens. Even though this is a larger knife, Shun Classic’s thinner blades makes it lighter and less tiring to use than comparable European-style Chef’s knives.
The Shun Classic 10-in. Chef’s Knife is part of the Shun Classic line of tasteful and contemporary cutlery. The Shun Classic line features beautiful Damascus-clad blades and D-shaped ebony PakkaWood® handles. Yet behind these handcrafted knives’ beauty is function: razor-sharp blades offering top performance. Shun’s proprietary high-performance VG-MAX steel, which provides incredible edge retention, is clad with Damascus stainless steel, then ground and bead-blasted, revealing the flowing pattern of the layered steel. The result is a line of knives that are sharp, durable, and corrosion resistant, as well as beautiful to behold. The Shun Classic line also offers you the widest assortment of both traditional culinary blade shapes and cutting-edge designs, so you can always find the right knife for the task.
For those who prefer a larger chef’s knife
Hand-sharpened 16° double-bevel blade (32° comprehensive)
Steel: Proprietary VG-MAX cutting core, 34 layers each side (68 total) stainless Damascus cladding
Handle: D-shaped ebony PakkaWood®
Blade length: 10 in. (25.4 cm)
Handcrafted in Japan
The Shun Classic line (Shun’s largest and most popular line of knives) features “D-shaped” handles. If you look at the endcap of a Shun Classic, you’ll see that the handle isn’t perfectly round. Instead, it curves to the right and there is a gentle ridge on the right-hand side. End-on, the shape resembles a capital letter “D.” This D-shaped handle is one of the traditional Japanese handle styles. There, the handle contour is referred to as a “chestnut” shape. Generally, traditional Japanese handles are either round, chestnut shaped, or hexagonal and come straight off the spine of the blade without the hand contour that is often found in Western-style knives.
The rounded ridge in a D-shaped or chestnut handle is intended to fit comfortably into the curve of the fingers as they curl around the handle when using a chef’s pinch grip. When combined with the correct grip, this slight contour helps ensure a stable grip and precise control of the knife.