- Shun TDM0707 Premier Chef's Knife, 10-Inch, Stainless Steel, Silver

Beautiful 10" blade and very sharp, loved it. Great craftsmanship.

Very good products. I am very happy to have KAI Shun Knives.

Very costly,I can not imagine such a high cost,Is it made up of Gold with diamonds,please review your cost also provide steel specification and heat treatement metjoa with hardness

As you can see in the photo, it's damn ugly except when modified to kiritsuke style that I did. If you don't have patience to do that then just get the classic 10 inch which looks better that classic 8 inch one. In the photo classic 8 inch is looking better because I shaved off about 3mm to make it look proportional. Also after shaving off I sharpened to 10 ish degree angle and thus now it is as sharp as miyabi knife. For miyabi you need min 61 hardness to retain the edge. I have morimoto edition as well with 57 hardness and that requires sharpening every month. This koh series has beautiful handle and is most used knife. It retains edge upto an year. I also have black series that never requires sharpening but is quite sticky to foods and is terribly hard to sharpen. I am talking about 10 mts vs 2 hours.!!! I consider Japanese knife as functional jewellery and have quite a collection. Once you use that then you can never go back to German knives. And once you use miyabi then you can feel that shun is comparatively blunt. That's why I try to re develop edge to 10 degree in shun knives as well. With 61 hardness it holds it well. Though I love miyabi because that knives have no sharp edges except for the cutting edge. Shun should consider doing that because, as I said, after miyabi it feels unrefined. What I used 10 inch knife for? For the starter it is defacto knife for doing kurbani because it retains sharpness even after 50+ use compared to traditional ones that blunts out at mere 5. Plus the sharpness as as the god intended. Ofcourse you can use it for vegetables as well. Or if you got the tip then for fulleying fish as well or for cutting softer meat pieces. 8 incher can do it all as well but consider reducing height by 3mm by redeveloping the edge. It's risky to do that because you can chip large piece and thus make the knife useless.

As a professional chef I’ve had more than my fair share of great knife and this knife is as functional as it is beautiful. The Damascus pattern flows flawlessly into the high polished hammer marks. The blade is razor sharp and seems to hold its edge forever. The handle is gorgeous but very comfortable and well balanced in the hand.

I've been cooking for my family as a serious weekend chef for 35 years now. I have also spent decades butchering and processing venison, wild boar, antelope, and elk. So I think I know a little bit about knives and how to use them. I've been through many, many knives. Cheap ones, expensive ones, and everything in between. I always tended to lean toward the classic French designs and the somewhat updated style of the Zwilling J.A. Henkels Twin Four Star. Most recently I've been using a Sabatier Mexuer et Cie Carbon Steel 10-inch Chef's knife. I really like this knife as I used to own some carbon steel Sabatiers many years ago that somehow got lost in a move to a new residence. Recently, I decided to finally purchase a good quality Japanese knife and after some research online and visiting a few stores I decided to go with the Shun Premier line. I've had the 10-inch Chef's knife for about a month now alternating usage between it and the Sabatier. While the Sabatier is a wonderful cutting tool in its own right the Shun Premier is just at a totally unbelievably higher level. I almost feel like chanting "I'm not worthy, I'm not worthy" every time I use it. The knife is beautifully balanced and feels just so right in the hand. As so many others have already stated the fit and finish is astonishing. I have never owned anything like this designed for the kitchen. I own several custom hunting/camping knives and the Shun is as well made as these one-of-a-kind knives. The Damascus steel is beautiful and the hand hammered finish above the edge gives the knife a jewel like appearance. Not only is it aesthetically appealing it has a functional purpose. With the hammered dimples food does not stick to the blade. Try slicing a raw potato and you'll see what I mean. I particularly like the design as the bolster works perfectly to get a secure pinch hold on the knife - so necessary for proper technique. The handle is made of pakawood and is in perfect keeping with the overall design. The balance and weight of this knife is just about perfect for me. I have rather large hands and I do not think the handle is too small. I have no problem controlling this tool. Finally, the cutting edge is absolutely razor sharp right out of the box. Although I have used it a few times already I have not had to even brush up the edge with the honing steel. By contrast the Sabatier arrived with a very dull edge. I had to put an edge on it using my oil stones. In defense of the Sabatier once I did put a proper edge it is performing as well as the Shun. There is nothing like carbon steel in this regard, well except maybe, Damascus steel. I am so impressed with the Shun Premier line that I have ordered several more to have a complete set.

Incredible knife. I’ve had German Henkel knives for ever and Japanese steel is superior. Light and incredibly sharp. Highly recommend.

I have been a chef for 38 yrs and this Shun premier 10' cooks knife is the best knife I have ever owned.

As per the rest of my Shun knives - this 10” premier is amazing. Highly recommended for bigger cutting jobs when the 6/8” won’t do. If you haven’t used high quality knives in the kitchen and you like to cook - you are missing out. This genuine knife arrived overnight and was packaged extremely well....great job Amazon.