Shun Classic Chef's Knife DM0706 (Black, 20cm)

What makes the VG MAX steel core special compared to other knife steels?

VG MAX steel represents the pinnacle of Japanese knife metallurgy, featuring 61±1 HRC hardness with 1.0% carbon and 1.5% cobalt content. This composition creates an ideal balance between hardness and toughness. The high carbon content ensures exceptional edge retention, meaning the knife stays sharp significantly longer than standard stainless steel blades. The cobalt addition provides superior toughness, preventing the blade from becoming brittle despite its hardness. This steel is also highly resistant to corrosion, making it suitable for both professional kitchens and home use.

How do the oval scallops actually improve cutting performance?

The oval scallops create small air pockets between the blade and food during cutting, effectively breaking the vacuum that typically forms. This prevents ingredients from sticking to the blade surface, particularly useful when slicing sticky foods like potatoes, cheese, or cooked meats. The reduced friction allows the blade to glide through food more easily, reducing the force needed for each cut by up to 40%. This design is especially beneficial for repetitive tasks like julienning vegetables or portioning proteins, as it speeds up prep work and reduces hand fatigue.

Is this knife suitable for left-handed users?

Yes, the Shun Classic is designed to accommodate both right and left-handed users effectively. The double-sided cutting edge ensures clean cuts regardless of hand preference. Left-handed users can achieve proper control by resting their fingertips on the handle's ridge, which provides the same stability and precision as right-handed users experience. The ergonomic D-shaped handle design naturally fits either hand orientation and the knife's perfect balance point works equally well for both cutting styles.

What cutting surfaces should I use with this knife to prevent damage?

Use wooden cutting boards or medium-density synthetic boards to protect the blade edge. Avoid glass, marble, ceramic, or metal cutting surfaces as these are harder than the knife steel and will quickly dull or chip the edge. End-grain wooden boards are ideal as they're gentle on the blade whilst providing excellent cutting stability. Quality synthetic boards made from materials like polyethylene also work well. The key is choosing surfaces that are softer than the knife's steel to preserve the precision edge.

How should I properly sharpen this knife to maintain its performance?

Use a whetstone with 4000/8000 grit for best results, maintaining the original 15-degree angle on each side. Start with the 4000 grit side for initial sharpening, then finish with 8000 grit for polishing. Hold the blade at a consistent 15-degree angle and use smooth, controlled strokes along the entire edge length. Avoid electric sharpeners or steel rods, as these can damage the precise edge geometry. Professional sharpening services familiar with Japanese knives are recommended if you're uncomfortable sharpening yourself.

Why is hand washing essential for this knife?

Hand washing preserves both the blade's sharpness and the handle's integrity. Dishwashers expose the knife to harsh detergents, extreme temperatures and potential contact with other utensils that can chip or dull the edge. The high-carbon steel can also develop water spots or discolouration from dishwasher chemicals. Wash immediately after use with warm soapy water using a plastic brush, then dry thoroughly to prevent any moisture-related issues. This simple care routine ensures the knife maintains its performance and appearance for years.

What's the difference between this knife and European-style chef's knives?

Japanese knives like this Shun Classic feature thinner, harder blades with more acute edge angles (15 degrees vs 20-22 degrees for European knives). This creates superior sharpness and precision but requires more careful handling. The steel is harder (61 HRC vs 56-58 HRC), providing better edge retention but making the blade more susceptible to chipping if misused. Japanese knives excel at precise cutting tasks and maintain their sharpness longer, whilst European knives are more forgiving and robust for heavy-duty tasks.

How long can I expect the factory edge to last with regular home use?

With proper care and regular honing, the factory edge typically maintains excellent performance for 6-12 months of regular home cooking. Factors affecting edge longevity include cutting surface choice, storage method and cutting technique. Users who cut on appropriate surfaces, store the knife properly and avoid cutting bones or frozen foods often report maintaining razor sharpness for over a year. The high-carbon VG MAX steel holds its edge significantly longer than standard stainless steel knives, making the investment worthwhile for serious cooks.