This was posted 5 years 3 months 9 days ago, and might be an out-dated deal.

Related
  • expired

[Back Order] Shun Classic Chefs Kitchen Knife 20cm, Stainless Steel, DM0706 $152 Delivered @ Amazon AU

170
[Back Order] Shun Classic Chefs Kitchen Knife 20cm, Stainless Steel, DM0706 $152 Delivered @ Amazon AUAffiliate
Go to Deal
Cashback
Hagla on 13/09/2019 - 20:39 amazon.com.au (1470 clicks)
Last edited 13/09/2019 - 22:25 by 2 other users
This post contains affiliate links. OzBargain might earn commissions when you click through and make purchases. Please see this page for more information.

Seems like a good price for the 20cm Shun Classic, use Shopback for another 8% back.

High quality Damascus Knife
Semi-mat pattern on the blade
Durable Pakkawood Handle
32 Layers of VG Max Damascus Steel
Hand Made Knife
Made In Japan

Shun also offer a sharpening service, I've never tried it but I think you just need to pay postage - https://shunaustralia.com.au/shun-australia-sharpening-servi…

Price History at C CamelCamelCamel.
Home & Garden Knife Shun

Related Stores

Amazon AU
Amazon AU
Marketplace

closed Comments

  • williamk30 on 13/09/2019 - 20:45
    +2

    Very good knife. Extra care must be exercised as it tends to chip easier than normal household knives.

    • b2dz on 13/09/2019 - 21:14
      +1

      Sorry, but how is it a good knife if it's easily chipped? Doesn't that infer poor quality?

      Genuine question, knife noob here.

      • monty.melb on 13/09/2019 - 21:22
        +1

        Be careful if you doing meat or chicken with bones and never use on frozen products.

      • dsg101 on 13/09/2019 - 21:27
        +5

        thin, hard edges chip more readily than thick soft ones. If your blade is a no-name, relatively soft (52-54 Rockwell C) stainless steel, chances are it’s sharpened at 20 or more degrees per side from the factory. If you try to crack open brazil nuts with it, the edge will dull and may bend from the forces applied, but not break. Whack a nut with a hard and thin-ground Japanese blade (around 63 RC) and there will be blood, knife blood: pieces broken right out of the edge. - https://northarmknives.com/minimize-edge-chipping-on-knives/…

      • KnifeEnthusiastBoi on 14/09/2019 - 00:38
        +2

        Steels are graded by hardness. The harder the steel, the better it retains its edge but also becomes more brittle. It's not an issue if you use it properly, i.e. Not on bones or on a ceramic/hard chopping surface.

        Softer steels don't chip as easily but dull very quickly. Think of unbaked clay and a hard plate. If you drop both, one will shatter

      • C0mbat on 14/09/2019 - 06:25
        +1

        This is exactly the thought my drunken friend has with my Shun pairing knife so stabbed it in to a chopping board. The end snapped off. He was lucky it meant I couldn't stab him with it after. So he learnt a valuable lesson in how hard and brittle quality knives are and I got left with a broken knife.

      • b2dz on 14/09/2019 - 06:50
        +1

        Thanks everyone, much more informed now :)

  • hippyhippy on 13/09/2019 - 20:47

    Any recommendations for cheap quality sharpening stones? You can't really use these knives without it?

    • bxpressiv on 13/09/2019 - 21:09

      Treat yourself and get a decent electric sharpener. It will last forever and you will use it more often and have sharper knives more often. Terrible knives you sharpen often will probably be better than a great knife set you cbf sharpening.

      • Last Seen on 13/09/2019 - 21:36
        +1

        Can you recommend a brand or spec?

        • bxpressiv on 13/09/2019 - 21:48
          +1

          Chef's Choice has a big range cheap to expensive- you just have to find one that has the angle for your knives. IMO if you're looking at an expensive knife get an expensive sharpener instead and a cheap knife. The sharpener will service all your knives and you can get an expensive one later.

          • Last Seen on 13/09/2019 - 22:17

            @bxpressiv: Thanks, I'll check them out

            • howdydood on 14/09/2019 - 06:18
              +2

              @Last Seen: Be careful buying an electric sharpener as the Shun knives have a 16 degree angle and most sharpeners have over 25 degrees - Shun make a 16 degree sharpener - I have one for my collection of Shun knives and it has worked great for over 6 years so far

              • bxpressiv on 14/09/2019 - 10:32
                +1

                @howdydood: I got the Chef's Choice 1520 which does 15 or 20 degrees.

    • Seedy seed on 13/09/2019 - 21:59

      If you want a stone buy a combo off amazon, your skill will make alot more difference then the stone.

      • rian354252 on 14/09/2019 - 00:23
        +1

        I kind of disagree
        I bought a cheap no name brand 1000-3000 grit stone from eBay and thought it did a fine job
        I then bought a "King Stone" of similar grit and the result is far far superior, I was to make 1mm slices off the top of a tomato without touching it

        • KnifeEnthusiastBoi on 14/09/2019 - 00:41
          +1

          And king is just the the lower end brand of Japanese whetstones.
          There are even better stones than King!

        • Seedy seed on 14/09/2019 - 07:12
          +2

          If you cant keep an angle it doesnt matter how good your stone is, and it takes alot of free hand sharpening to get accurate. Hence buy the cheap stone first.

          That said i did buy a amazon one and id rate it 70-80% as good as the king stones i have.

          Also invest in a strop and some compound.

          Just thought id leave this here, https://youtu.be/BBAM04Xg0yE

          First time ive watched his videos, although he says not to flatten stones every time i personally do, but his results match my experience that a $20 stone will produce a better edge then most home cooks are used to. Plus no home cook wants to spend $200 on a sharpening setup.

          • rian354252 on 14/09/2019 - 11:42

            @Seedy seed: I definitely agree but u have to keep in mind the whetstone that he got for $20USD from amazon US is $65+15AUD incl delivery in amazon au. I wouldn't call that cheap…. whilst the King stone from memory is under $50

    • SickDmith on 14/09/2019 - 00:42
      +1

      This is my personal experience - please do your own research.

      10+ years ago I was going to get electric sharpener.
      After doing my research I didn't find any decent electric sharpener - pretty much every electric one had complaints about scratching the knife, grinding too much metal, setting wrong edge angle and etc.
      So the answer was always the same - stones.

      I have a bunch of Japanese knives and I have to sharpen them once or twice a year - if you are not abusing them they stay sharp long time.
      For me this sharpening frequency is not enough to develop stone sharpening skills.

      So I went with Apex Kit from Edge Pro
      https://www.edgeproinc.com/

      This is the best sharpener I ever had.
      I bought is over 10 years ago.
      These days there are cheaper clones although they might have some quality issues - do some research if you decide to go with clones.

      It is really easy to use. For me Apex gives consistent great result every time. I can even achieve mirror finish at the edge every time.

      If you still want to go with electric… I just googled this review. :)
      Looks Ok to me.
      https://www.youtube.com/watch?v=cwXc0A32cIg

      I would still read manual before buying. With stones or Edge Pro you will have more flexibility.
      I sharpen my Japanese knives with 15 degree edge.
      My cheap ones get 20 degree edge. Yes, I still have to have a couple of cheap ones to chop bones or punch a can. :)
      My outdoor tough knife got 25 degree edge.

      Not many electric sharpeners can give me this flexibility.

      Stones will give better results when you have skills to use them.

      • klonky on 14/09/2019 - 07:44

        I find I'm needing to sharpen my Japanese knife every 2 to 3 months. To be fair I use one knife for everything. We don't eat meat so not sure if it's getting dull when I hit the chopping board. I have a 1000/3000 grit whetstone. Would a higher grit polish hold the edge longer?

      • DmytroP on 14/09/2019 - 09:22

        I have got an older version of such sharpener: http://hapstone.pro/en/main/, looks more rigid than Edge Pro, like 3kg full metal contruction. Worked well for me so far. Using it with the original edge pro stones.

        Tried the cheap Edge Pro before and the results were much worse, would not recommend.

  • Yaren24 on 13/09/2019 - 20:49

    Very nice! Anyone here tried Mac Knives?

    • Seedy seed on 13/09/2019 - 22:00

      They are decent, prefere hattori hd as they have full western handle.

  • Windows7forever on 13/09/2019 - 20:52
    -1

    This deal goes straight through the heart.

  • Browneye on 13/09/2019 - 21:46

    had my knife for over 10 years and still loving it. Only need to sharpen it once in a while. Highly recommended

Login or Join to leave a comment
Login Join