Shun Classic 7 Inch Cleaver Ebony PakkaWood Handle and VG-MAX Damascus Clad, Blade Steel Ultimate Tool for Chopping or Slicing Vegetables, DM0712, Silver

It's almost unavoidable that you'll chip! This knife, as well as the SHUN meat cleaver, were purchased by me. VG- is someone I'm familiar with. Because MAX is brittle and sharp, I never used it on hard items because I have a meat cleaver for that. br>I take great care of this knife and clean it thoroughly after each use, as well as switching to a softer wood cutting board. br>I've only used it about ten times, and only on green onions, garlic, and tomatoes, among other things. br>The most recent time I used it was to cut tomatoes. When I washed it, I discovered a chip, as seen in the photo. br>It's a real shame because I took such good care of it and barely used it. br>Even after it chipped, the edge reflects like a mirror! br>Perhaps the teeny-tiny shard of sharp metal is already lodged in my stomach. Scary. br>As a result, this knife cannot be used in everyday cooking. br>It has a great handle and is extremely sharp. The balance is also ideal; however, it is all too easy to lose track of. br>Also, the knife's curve is a bit aggressive. br>If you use a vertical stroke like I do, the contact area is quite small. br>This means that if you try to cut green onions side by side, you'll only be able to get a clean cut on about one inch of green onions. In order to cut an array of green onions, you must slide the knife forward or backward. br>However, it also works well with meat and tofu. Overall, it's a sharp knife, but it's too brittle to use. Even though I took great care of it, it chipped two stars.

Nova Sawyer

| Oct 08, 2021

Those who complain about chipping or "low quality" should have done their homework before purchasing Japanese steel knives. This steel has a high hardness (60-70). 61) are hand-sharpened to a much finer 16 degree angle than European knives and stay incredibly razor sharp if used correctly. Japanese knives require a different cutting technique than western-style chefs knives. The shapes are unique to the cutting technique and the food that is being cut. Shun, on the other hand, is a fantastic knife for half the price of other professional Japanese knives, and should be more than sufficient for the home cook. Before you buy Japanese steel knives, do some research, watch a few videos, and make sure you know what you're getting. My go-to cleaver is this one. All vegetable cuts, slicing, mincing, and shredding should be done with a knife. I'm very happy with the purchase and am glad I made the investment.

Paula Callahan

| Jan 26, 2021

I'm Chinese, so all I need for cutting is a Chinese vegi knife (except for chopping bones, which requires a heavy cleaver). I needed to replace a knife I purchased in China 20 years ago. Shun turned out to be a fantastic find.

- Shape: Shun looks a lot like a Chinese knife. It's a little bigger than my old one, but it's a lot thinner and lighter.
- Defining Features: It's razor-sharp to the point of being painful. Carrots and tomatoes, for example, are simple to cut/slice. From tip to end, the edge is razor-sharp. The knife can be used all the way around.
- thinness: It's not recommended for tough vegetables like butternut squash, according to Shun. I don't smash garlic with it like I used to. Instead, I crush the garlic by squeezing the knife against my palm. It's turned out to be a win-win situation.
- Cleaning: I carry out the following instructions: After each use, immediately clean it with hot, warm water and dry it. It's not difficult. I debated between Shun and Wusthof vegi cleaver before making my purchase. I have several Wusthof knives that I enjoy using. Which is better is determined by how vegetables are cut:

- Steel made in Japan: The blade has a 16-degree angle and is harder, lighter, and thinner. Japanese steel's benefits include the following: a more precise and sharper cut Precision is something I've never given much thought to before. However, once I've acquired Shun, I've discovered that I can slice onions, cucumbers, and other vegetables in much thinner stripes. If precision is important to you, I believe Shun knives have an advantage over German knives because of the 16-degree angle. Con's: Brittleness has increased.
- Steel made in Germany: The blade is 20-inches long, softer, thicker, and heavier. The angle is set at 25 degrees. Germany's knife advantages include the following: take more punishment and are less likely to chip; Because of Shun's reputation, I decided to give it a try. I'm very pleased with the knife and use it on a daily basis.

Dakota Mays

| Feb 25, 2021

A thousand words can't express what a picture can. By the way, this is raddish/daikon.

Madalyn Bennett

| Nov 16, 2021

TL; Knife is sharp, but like any carbon steel, it needs to be handled with care. This knife is sharp. br>br>5 stars on sale, 4 stars at full price. In terms of chipping and edge abrasion resistance, It gets a lot of use and has never chipped. Because of the type of steel used, I believe that any moisture left on the knife will cause a weakness in the steel, causing it to lose its edge more quickly or chip. br>br>As a result, whenever I use it, I wipe it down after each use and clean it once I'm done chopping, especially if I'm slicing tomatoes, strawberries, or other foods with a lot of water. This knife is my go-to tool for anything softer than a carrot, so there's not much I don't use it for. br>br>To keep the knife sharp, I've had to sharpen it fairly frequently (once a week or so). It doesn't take long (4 minutes on average), and while it's not quite as sharp as it was when it arrived, it's close. I wouldn't recommend purchasing the knife unless you intend to sharpen it yourself; the edge simply does not stay extra-sharp. sharp. I'm going to start lubricating the knife to see if it affects how long the edge lasts. I also use bamboo cutting boards, which could be causing my knife to lose its edge. Those in search of a large flat slicing edge should look at the following: br>br> You shouldn't use this knife. I was looking for a flat-edged cleaver, but none seemed to measure up to this one. I like it, but I've noticed that if I don't slice precisely, part of the edge ends up off the cutting board; this could simply be a matter of getting used to how I handle the knife, as this is my first cleaver. br>br>Despite what may appear to be flaws, I believe this is a top-tier knife. Its "brittleness" is the reason it can achieve such a sharp edge, and it is also much easier to sharpen than a stainless steel knife. The price is my only criticism of this knife, but buy it while it's on sale (use a tracker) and it'll be well worth it.

Brixton Jackson

| Dec 17, 2021