Description
#html-body [data-pb-style=LYUF7RX]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll}#html-body [data-pb-style=LK0LF2X],#html-body [data-pb-style=LYUF7RX]{border-style:none;border-width:1px;border-radius:0;margin:0;padding:0}#html-body [data-pb-style=DP3EITM]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll;margin:0;padding:0}If you have only one kitchen knife, the Shun Classic 8-in. Hollow Ground Chef's Knife is the one to have. In addition to top Shun performance, what make this one special is the hollow-ground indentations on the side of the blade. They create small air pockets that reduce friction when cutting, making it easier to glide through the cut. If you've had problems with sticking, try a hollow-ground blade. Otherwise, use the Shun Classic 8-in. Hollow Ground Chef's Knife as you would any other chef's knife—for slicing and dicing small to medium-sized fruits, vegetables, and other foods. THE must-have kitchen knife, with hollow grinds on blade to help food release more easily Proprietary VG-MAX cutting core is wear and corrosion resistant, strong, and very fine-grained to enable a razor-sharp, long-lasting 16° edge each side Full composite tang for light weight and perfect balance 34 layers of stainless Damascus cladding each side (68 total); support the core, add stain resistance, and help food release from the blade D-shaped ebony Pakkawood handles are comfortable for both left- and right-handed users; durable, beautiful, and won't harbor bacteria Handcrafted in Japan Craftsmanship & Provenance Handcrafted in Seki City, Japan Every Shun Classic knife is handcrafted in Seki City, Japan, long considered the heart of the Japanese cutlery industry. Since 1908, Seki City has also been home to the makers of Shun fine cutlery, where ancient tradition continues to inform exceptional knives today. A Legacy of Japanese Blade-Making In the 13th century, Seki City was considered the heart of the Japanese cutlery industry, and it remains one of Japan’s most important blade-making centers today. At Least 100 Steps, Handcrafted Each knife takes at least 100 individual steps to complete, combining traditional Japanese craftsmanship, premium materials, and modern technology. Classic also features a hand-sharpened blade for refined performance. Why It Matters Our name comes from the Japanese culinary tradition of shun: the exact moment when an ingredient is at its peak of freshness, flavor, and beauty. A very sharp knife helps preserve cellular structure for better texture, appearance, and taste, while premium blade materials help support lasting edge retention and corrosion resistance. Traditional Japanese craftsmanship meets modern culinary performance in a knife designed to stay sharper longer, resist wear, and bring lasting value to the kitchen.
