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Shun Ken Onion Chef's Knife | 
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| Brand: Shun
Category: Kitchen
Buy New: $163.99 - $264.99 (On sale from $332.00)
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Avg. Customer Rating:  35 reviews
Country: JAPAN
MPN: DM0510
ASIN: B001FVTG2Q
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Product Description
Not every cooking task requires a long blade. The Ken Onion chef's knife is ideal for quick, small tasks such as chopping and dicing herbs, garlic, onions, shallots, other vegetables and meats. The Damascus-style blade profile reduces sticking and tearing of food and speeds prep times. The VG-10 steel core blade with 16 outer layers of stainless steel is stain- and rust-resistant with a razor-sharp beveled edge for superior cutting performance every time.
Product Features
• VG-10 stainless "super steel" holds an incredibly sharp edge longer
• Blade's distinctive moirA pattern helps ensure superior strength
• Razor-sharp, long-lasting edge is ground to 16 degree angle
• "D"-shaped handle design for supreme comfort and control
• Ebony-black PakkaWood genuine wood handle is infused with a waterproof resin for long-lasting durability
• Full tang construction adds stability
• Stainless-steel bolsters and end caps for superior safety and control
• Rockwell Hardness rating of 61 safeguards a superior sharp edge
• Dishwasher-safe, but hand-washing recommended
• NSF approved*
• Made in Japan
• Limited lifetime warranty
• Presentation box included
*The National Sanitation Foundation is an independent, not-for-profit organization that employs stringent sanitation standards in evaluating food equipment for commercial use.
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| Customer Reviews: Read 30 more reviews...
great purchase November 19, 2008
I bought this knife as a birthday present for my boyfriend and was rather skeptical or rather hesitant to spend almost $200 on a knife. I mean come on- i don't even have shoes or a dress that costs this much! We both love to cook and by no means are we professionals but a I heard that having the right knife can make a huge difference in the kitchen. I normally have cheap knives from target or hand-me-downs from friends and felt that nothing was really lacking in the kitchen. Boy was i wrong- this knife proves how niave i was. This knife makes chopping anything feel like you are slicing air, i just made rutabega soup and it sliced through that huge root like nothing. It comes in a very professional looking wooden holder, the damascus steel look is classy, and the shape is so unique. I recommend this knife to anyone who is interested in the art of cooking and suggest that you stop reading reviews- take the plunge and invest in a good knife.
 Pitting and corrosion not good... September 3, 2008
0 out of 6 found this review helpful
I have several Ken Onion knives but sadly have had lots of problems with them over the past year... they are beautiful, sharp, well balanced, but... there is something seriously wrong with the blade steel. The edge will pit and actually corrode within only 2-3 hours of being left wet or not wiped off "completely". And the tips of the small knives breaks off very easily.
I had to send 3 of my 4 knives back to Kershaw for warranty replacement, two of them twice!, due to the above. The pitting was awesome, and consistant. What was insult to injury though was communicating with the warranty staff; they didn't know the products, were impatient and contemptuous, they seriously gave 'we-don't-care-so-go-away' answers, and clearly could care less that anyone would have a problem with their product. I was blown away.
I filled out my kitchen knife block with Wusthofs. Solid. Sharp. Quality products. I should have stayed with them.
The Ken Onion's are beautiful, sharp, and expensive, but seriously flawed. And Kershaw sucks.
L B Aldred
Oregon
Great knife August 25, 2008
This was everything I had read and thought it would be. It is a great knife to work with and literally a work of art. I leave it on the island all by itself between meals - very Zen!
Great Knife...Take It From A Chef ! (But dont take mine,heh!) August 12, 2008
I purchased this knife a while back and absolutly love it. I am a Head Chef and have been in the biz for 15 years. I use the knife everyday and definately cut more than any home chef ever will. Notice the name...it is a 'Utility' chef knife. Meaning it can handle pretty much whatever you throw at it. I have deboned and entire lamb, ducks, chicken, and butchered hundreds of prime ribs, filets and even fileted/boned fish. Basically, a good chef knife is all you need once you get used to handling it. Paring, boning, filet, bread, etc...all great but it is more about the skill set of the handler than the size of the knife! The blade is long enough to use as a 'scoop' on the cutting board which is important to me and the reason I prefer (Santoku's and Kyotsu's over traditional chefs knives generally) So, for the couple of complainers on here and German knife purists...keep your Wustoffs, and cruddy Henkels and gimmie my Shun! I have more blisters, cuts, and scars from those two knife companies than I care to share! The non ergonomic handles on traditional chef knives give nothing more than wonderful calusses to the users. Shun has out done themselves with this handle and superior steel which I will put up against any Wustoff in the biz. Henkel...please, they are garbage even at the highest level. Great for home cooks but, why not use restaurant grade cutlery like Shun when the price is the same? My only complaint is that they dont make a sheath for this knife. The holder is 'cute' for home but, I carry my knives in a roll everyday to work and wish I had some other protection from this sharp blade than a little leather. In any case...I highly praise this knife only as the result of constant use and cannot give any competitor props anywhere close. Good luck with it if you choose to treat yourself!
 A Great Knife with One Exception June 10, 2008
3 out of 3 found this review helpful
I have a complete (over 20 piece) set of Wusthof Classics and I really thought that they were the best, until I received this knife as a Christmas gift. Absolutely great! It is very sharp, holds an edge well and is a dream to handle. The only problem that I've had with it is that the blade has stained slightly. I should be able to have a professional knife shop take the stains off, but I never had this problem with my other knives. Overall a fine knife and I plan to buy more, even though I have more chef knives that any one man should.
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