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

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

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.

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.

I absolutely love this knife. It was incredibly sharp right out of the box and the edge is holding up very well. The finish is still bright and polished with no rust or scratches, looks perfect. I am enjoying the longer 10" blade it provides some extra utility but may not be for everyone, it is a lot of knife. I am not getting any fatigue or hotspots like I have with some of my other chefs knifes with extended use. You truly get what you pay for and it was worth every penny. Its enjoyable to use and look forward to getting to use it.

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.