Buy Shun Ken Onion DM0502 7-Inch SantokuShun Ken Onion DM0502 7-Inch Santoku Product Description:
- Santoku knife with 7-inch blade for powerful yet precise chopping and slicing
- Clad with 16 layers of stainless steel for rust-free Damascus look
- Slight patterning helps keep cut food from sticking to the blade
- Arched PakkaWood handle and angled bolster; wash by hand
- Measures 12 by 2-1/2 by 3/4 inches; lifetime warranty when purchased directly from Amazon.com
Product Description
It began as a single knife, the Shu Ken Onion Chef's Knife. But our customers demanded more. So we've expanded the series to include include all of the most wanted styles. This Shun Knife by Kershaw is designed by Ken Onion, one of the worlds top knife designers. The Shun Ken Onion series features the clad VG-10 blade made famous in our Shun line. But then the handsome, stick-resistant blade is combined with Ken Onion's signature ergonomic handle design and the unique blade sweep found only in a Ken Onion knife. This patent pending design features a special angled curved bolster and specially shaped handle that fits perfectly in the hand, releasing all tension in your arm. The extra curve on the blade allows for an easier flowing motion across the cutting board. Combine all of this with the sharpest Japanese edge available, and you have perfection.
Customer Reviews
Most helpful customer reviews
51 of 52 people found the following review helpful.
By F. Ow
The Shun Ken Onion 7-in Santoku is perhaps the best knife I have ever held in my hand.For years, my knife collection consisted of assorted Henckels 4-star and Wusthof Grand Prix knives, which I found to perform very well. However, I recently became curious about the recent hype over santoku knives and what qualities, if any, set the santokus apart from chef's knives.Given the Shun reputation, I decided to try several of their santoku knives. My evaluation of them was primarily based on weighting and feel. I tried the Shun Classic 4" and 7" santokus, as well as the Ken Onion 7" santoku. I found the Classic 4" to be surprisingly unbalanced and would therefore -not- recommend it. The Classic 7" santoku felt good, and has a weighting that is on par with the good weight distribution of Henckels 4-star knives. However, the Ken Onion 7" absolutely blew the others away in terms of weighting, balance, and control.The Ken Onion 7" Santoku has a superbly weighted feel that truly sets it apart from other knives I have tried. It is noticeably heavier than German and Shun Classic knives (chef's and santokus). While some prefer the lighter weight of other santokus (lighter due to the thinner blade), I find that the weight of the Ken Onion santoku provides superior control for chopping and dicing that cannot be achieved by a lighter knife. The blade of the santoku is already thinner than the blade of a chef's knife, so because of that, you still get the greater precision of the santoku blade without sacrificing control.The balance of this knife is superb. It is unlike any other large knife that I have held. This knife has become the one that I always reach for, and my Henckels chef's knife has become obsolete. Most things can be done using a santoku instead of a chef's knife, I've found. In fact, it is better for chopping vegetables and works well on meat. (However, I still recommend a carving knife for thin cuts of meat.) My other knifes, while very good by general knife standards, just don't feel as good as the Ken Onion 7" santoku.The hollow ground features of this knife will cost you a bit more than the straight blade santoku, but it does keep vegetables from sticking as much. It does not, by any means, prevent sticking altogether, but there is an improvement. It is hard to say whether it is worth the additional cost -- it really is a personal preference.Finally, this knife is gorgeous. Its form and function are unparalleled -- the Ken Onion 7" santoku is not only a pleasure to use, but a masterpiece to the eye, as far as knives are concerned. The handle fits extremely comfortably into my smaller hand, and I have been told, repeatedly, that this knife works for both rightys and leftys.While I cannot say say that this knife is a bargain, its performance is superb and I truly enjoy using it. Many of the German knives or the Shun Classics will work very very well for the typical chef, but Ken Onion knives are great for collectors and avid chefs. The quality is outstanding -- made using a technique employed by japanese swordsmiths. The stiffeness of the blade is remarkable compared to others that I have tried.Most of the cooking process deals with preparation, and a good knife is perhaps the best investment that you can make. Ken Onion knives make prep time so much more pleasurable that it may easily be worth the additional dollars. I assure you that you, too, would be proud to own one of these.
22 of 22 people found the following review helpful.
By H. Bramlet
My wife typically gets me kitchen knives for fathers day and Christmas. Without a doubt, this is the best knife of all those I've used. I've used Henkles at friends' houses, and the Wusthof Grand Prix Collection forms the foundation of our knife set. I even have two ceramic knives that were given to me this year. While each knife has specific uses where it excels, I find myself going for the Shun over and over again most of the time.Interestingly, what makes the knife look so beautiful also makes it practical.The ceramic knives tend to be sharper, and their edge lasts far longer. But they also have a smooth flat, which means vegetables stick to the blade. The Shun's textured surface, in addition to being gorgeous, also keeps most food from sticking to the blade. Additionally, the Shun is sturdy, meaning you can slip it between bones and twist to pry joints apart. Never try that with a ceramic knife.My Wusthof knives are getting along in years, but are still regularly used- especially when friends are over cooking. I still go for those knives when I need a thin blade or a small paring knife. However, it is surprising how the Shun can do most of those duties easily (so that I don't have to dirty multiple knives getting dinner ready).Look closely at the shape of the knife. Not only does it look great, but it adds versatility. The balance and the handle angle make this knife very easy to wield. The slight upwards angle as blade and handle meet make this knife naturally slide forward and backwards in a slicing motion, perfectly aligned with your arm. The slight bulge at the front of the knife gives a little more weight at the point where the knife is typically engaging things for chopping (making it more accurate and effective) while the extra taper at the tip of the knife make it easy to do more fine cuts in a pinch (again, if you don't want to go dig out the paring knife).I rarely let friends use this knife, but when they have, they remark about how scary sharp it is. It cuts through squash and potatoes with such ease (mainly because there is no sticking) that they worry about how easily it could go through their fingers.The only down-side is that it must be sharpened by the factory- though I've had it sharpened once in the time I have sharpened my Wusthof 2 times. (And considering I use the Shun to or three times as often, that says a lot). Treat this blade well by honing regularly, washing it immediately after use and it will be your most prized kitchen possession. That's certainly the case for me.
12 of 12 people found the following review helpful.
By C. Morgan
I've had this knife for about a month now, and continue to really enjoy it. The sharpness of the knife is almost uncanny. The handle looks odd but is one of the most comfortable I've ever used. A friend with very large hands says he has difficulty holding the knife properly, but it's ideal for anyone else.
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