Shun Classic 8" Chef's Knife

Why it's worth it

The Shun Classic is a handcrafted Japanese knife with a VG-MAX core, 68 layers of Damascus cladding and a 16-degree edge. It slices with almost no downward pressure, and in exchange it asks you to never once be careless with it.

The first cut tells you what the money bought. A ripe tomato opens under the blade's own weight, and onions come apart in layers thin enough to see through. That's what a 16-degree edge on hard steel does — it bites instead of pressing. Cooks who move over from German knives often say they can't comfortably go back, and owner feedback is full of exactly that.

The D-shaped Pakkawood handle is smaller and lighter than a German one, and it drops into a pinch grip almost by itself. The whole knife weighs well under half a pound. If you do a lot of fine work — julienned herbs, fish, garlic sliced thin enough to melt — that lightness is the point, not a concession.

From our review of 11 chef's knives, by David Sinclair, Managing Editor

What we like

• +The first cut tells you what the money bought
• +The D-shaped Pakkawood handle is smaller and lighter than a German one, and it drops into a pinch grip almost by itself
• +The Damascus cladding is doing structural work, not just looking good
• +Shun sharpens its knives free for as long as you own them, which is rare at any level

What to know

• –This edge chips. Hit a chicken bone, a partly frozen roast, or a glass or stone board and you'll take damage a German knife…
• –The light weight cuts both ways