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Shun Premier Chef's Knife, 8-Inch Overviews
A must-have for anyone who loves to cook, this all-purpose chef's knife by Shun Premier comes in handy for a variety of food-prepping tasks. Use it to chop, slice, dice, and more--everything from carrots and potatoes for a savory stew, green peppers and onions for a homemade pizza to fruit for a summer salad. The knife features a large 8-inch blade with a dinky curve that facilitates smooth rocking back and forth when cutting, and its large face area allows for scooping and transporting ingredients from the cutting board. Durably constructed from layered Damascus steel, the knife's blade comes with a hand-hammered terminate that not only adds absorbing visual appeal, but that also creates a hollow-ground surface, which reduces knife-drag when cutting and prevents food from sticking to the blade. The knife also comes adequate with a prime Pakkawood deal with in a walnut finish, which offers a comfortable, gain grip. As a sleek and beloved finishing touch, Shun embossed its logo on the endcap of the knife's handle. The high-quality knife can safely go in the dishwasher, but for best results, washing it by hand and letting it air dry is recommended. The 8-inch chef's knife measures 13-1/5 by 4/5 by 1-4/5 inches and carries a dinky lifetime warranty.
From the Manufacturer
Premier Series
Why Buy Shun Premier
Calling to mind the handcrafting techniques of old Japan, the Shun Premier possesses the grace and beauty of hand-forged knives of old. Every blade is made of Vg10 steel, clad with stainless Damascus, then ground for lateral stability and startling precision. Where the steels meet, a wavy line called a Hamon is formed--similar to when samurai swords are tempered using a clay-baking technique. The astonishing hammered terminate ("Tsuchime" in Japanese) acts as a series of hollow-ground cavities, reducing drag when cutting as well as fast releasing food from the blade. The rich walnut PakkaWood handles nestle comfortably in the hand, and the Shun logo embossed on the lowest adds equilibrium and beauty to the knife, either in the hand or at rest in the block.
Nsf certified for use in market kitchens.
Highlights
- Blade core consists of high carbon Vg-10, a Japanese super steel known for its edge retention, allowing the knives to hold their sharp edges for years
- Blades boast a 16-degree angle, production these the sharpest knives out of the box; this is sharper than customary European blades, which are usually sharpened to 20 to 22 degrees
- Clad with 16 layers of Sus410/Sus431 Pattern Damascus stainless steel on each side for drive and flexibility; this metal is corrosion-resistant and easy to allege
- Damascus styling adds to the beauty of the knife while the dinky air pockets created by the cladding process reduces conflict while slicing
- Hammered finish, or "Tsuchime," acts as hollow ground cavities, reducing drag when cutting
- Comfortable oblong deal with nestles in the palm and provides control, holding the knife gain in the hand while use
- Pakkawood handles, made of resin-impregnated hardwood, are Nsf certified for use in market kitchens
- Produced in Seki City, Japan, the capital of samurai sword manufacturing
- Rockwell hardness rating of 60-61 ensures that it takes and holds its incredibly sharp edge longer
- Hand wash and dry recommended; dinky lifetime warranty
Detailed Features
Kasumi method of Knifemaking
Kasumi is a customary Japanese style of knifemaking in which an extremely hard core of high-carbon steel is clad--that is, sheathed or covered--with an face jacket of someone else steel. The somewhat "softer" face cladding protects the inner cutting core. In Japanese, kasumi means "mist" and is so called because the face steel can have a lovely misty appearance when compared to the harder cutting core.
Kasumi building provides an greatest mix of properties: an extremely sharp edge and ease of sharpening. This clad building is similar to how samurai swords are traditionally made.
Hammered Tsuchime Finish
In Japanese, Tsuchime (Tsoo-Chee-may) plainly means "hammered". It does two things: gives the knife a look that is reminiscent of the handcrafting techniques of old Japan; and creates tiny pockets of air that act as hollow-ground cavities to reduce drag and fast publish food from the blade. Shun's beautiful new Premier line features a hand-hammered tsuchime blade finish.
Damascus (Suminigashi)
Many Shun cutlery lines are characterized by the beautiful Damascus patterning on the blades. In Japan, this is also known as suminigashi, or ink pattern, because of its resemblance to the undulating patterns made by ink in water. To generate this style of blade, a cutting core of Vg10 is clad on each side with 16 layers of Damascus steel, made up of Sus410 and Sus431 stainless steel. Then the blades are bead-blasted to spin the elegant, waved pattern.
In increasing to its beauty, the Damascus has two purposes. First, it protects and supports the extremely hard cutting core. Second, it helps the blade glide straight through food even more smoothly. You will find Damascus cladding on knives in our Classic, Ken Onion, and Premier series.
PakkaWood
PakkaWood is a prime deal with material made of genuine hardwood impregnated with resin. The resin makes it moisture resistant, strong, and durable. Sanding and buffing brings PakkaWood to a beautiful gloss finish. As with natural wood, no two pieces of PakkaWood are exactly alike.
Professional Manufacturing
| Specifications | |
|---|---|
| Blade Material: | Vg-10 hardened Japanese steel cutting core, clad with 16 layers of Sus410/Sus431 Pattern Damascus stainless steel on each side, for a total of 33 layers of metal. |
| Bevel: | Double-beveled |
| Cutting angle: | 16 degrees per side (comprehensive angle 32 degrees) |
| Handle Material: | PakkaWood (resin-impregnated hardwood); oblong ambidextrous handles |
| Sharpening recommendations: | Weekly honing to allege the blade, sharpening as needed with pro sharpener or Asian-style electric sharpener |
Shun Premier Chef's Knife, 8-Inch Features
- 8-Inch chef's knife; the exquisite all-purpose knife for chopping and slicing both meats and vegetables
- Features layered Damascus steel with a striking, hand-hammered cease (known as 'Tsuchime' in Japanese)
- Hand-hammered cease reduces drag when cutting, holding foods from sticking to the knife blade
- Premium pakkawood handle nestles conveniently into the curves of the palm and allows for a range of comfortable and fetch grips
- Dishwasher safe; hand washing and air drying recommended; diminutive lifetime warranty
The purpose of our Wusthof Classic knives review is to provide some tips on what goes into making a great kitchen knife. And why Wusthof cutlery is among the best in the business. First of all there is nothing like having a lot of experience and the family owned Wusthof has been in the making knives for over a hundred and ninety years from their home base in Solingen Germany.
The Wusthof cutlery line includes a large selection of different types of kitchen knives. They make all the essential knives for the kitchen. This includes the various carving knives, several types of paring knives, and the necessary boning knives. Over the years they have created a production line that has forty steps that are required to produce an almost perfect knife out of one sheet of stainless steel.
Shun Premier Chef\'s Knife
Their Classic series is their top of their line and most often is selected number one in virtually any survey. Wusthof Classic knives have triple-rivet black polypropylene handles. The blades are made from carbon steel. The knife's tang goes the entire length of the handle. This gives it great balance and also makes it extremely durability. The handles are secured to the tang by rivets.
Who Should Invest in Wusthof Knives
Wusthof knives may not be for everyone. Some people interviewed noted that these knives were expensive, even though most felt the cost was very justified. In fact these knives almost always got the best marks when users were interviewed. They stated that they were easy to use and kept a fine edge, remaining sharp for an extended time. It is important to note that a knife edge that is sharp will be safer if you avoid careless use.
While cost is always a factor, it is good to remember that cost is one time thing and value is a long lasting benefit. The Wusthof knives have a lifetime warranty. This means that you will, most likely, not be getting new knives as you certainly will with cheaper ones. If that happens then the initial higher cost will look like an outstanding decision. If you also take into consideration the expense of sharpening the cheaper knives frequently, which causes them to wear out quickly then Wusthof knives, could actually be a bargain.
It is important to note that a few people interviewed with big hands thought that the handles were a little uncomfortable. However the great majority of people using the Wusthof knives really liked them. Like with many things it sometimes they just needed to get use to the feel of the heavy forged steel blades and the razor sharp edge.
On person talked about an interesting experiment to try that will show the difference in the Wusthof knife and inexpensive knives is to take an uncooked potation and cut it with both knives. People that have tried this reported that they were astonished how they were able to slice through a potato like hot butter almost using only the weight of the Wusthof knife. Using the inexpensive knife they had to somewhat use a sawing motion to cut it.
When you are in the market for new kitchen knives I strongly suggest that you need to determine your cooking skill and habits. Selecting the right knives is a very personal thing for what one person likes in a knife another may not. Do not get confused with the all the different knives available when in reality you want to select a set of knives that fit your skill level so that you can properly use them all the time. It makes no sense to buy knives that you will never use.
I guess the big question is "who should invest in the quality of Wusthof knives? Hopefully this Wusthof Classic knives review has been helpful in answering that question. You have a couple of choices if you have a budget that would make it hard to find the money for a Wusthof Classic knife set. You can either just buy a couple of essential top quality knives then purchase addition knives later when you have the money. Or simply buy the less expensive knives until you can afford the better ones. If you can, I recommend that you buy a few Classic knives and add on later. If you really receive pleasure from cooking at home, then you will enjoy having even a few knives that are great and safe to use. If that is the case, then purchasing the best knives will be worth it.
Enjoy your cooking experience - it's always a great and satisfying adventure!
Wusthof Knives Review - Tips on What Makes a Quality Kitchen Knife
Richard Terry is an experienced gourmet home cook. His specialty is game cooking. In his professional life, Richard owned a 4 star restaurant called the River Place Inn in Detroit. He served on the board of directors of the American Lodging and Hospitality Association. Richard's particular interest is in the collection and use of knives of all types, in particular kitchen cutlery.
To look at a more complete review of Wusthof Classic knives go to wusthof classic knives review
Or to take a look at the various Wusthof Classic knife sets go to wusthof classic knife set
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