ShunDM0707 Classic 10-Inch Chef's Knife Black

Il più bel coltello da cucina

De lo mejorcico que encuentras en Amazon. Buena marca, buen acero, damasco precioso y acabados excepcionales. No compréis cuchillos de esos chinos con damascos falsos, aunque este valga el doble o el triple, es un cuchillo para toda la vida, a no ser que seáis tan cenutrios como para salir con él a la calle y que la policía os lo confisque.

Are you sitting comfortably? then I shall begin. Once upon a time a happy accident involving my faithful old work horse kitchen devil knife and too much dishwasher salt not being rinsed out of my machine "forced" me to purchase a new knife and I thought I would take the plunge and get a decent knife and after lots of reading and watching of reviews I settled on the Kai Shun classic having received good reviews, pretty looks and price point. And what did I get, I got a beautiful looking knife that I immediately sliced into my finger first time using it (so sharp that it did not feel it till I sliced a lemon open). I have only had it a wee while and so far I am totally loving it and can see how people can get addicted to collecting Japanese chef knives I am already dreaming of owning a artisan made knife or two (not that I will be getting one soon).Now I warn you I am in no way a professional chef and just enjoy making good food at home so all these views are from an amateurs point of view. Jumping from a small kitchen devil chef knife to a full sized 25cm chefs knife has taken some getting used to but once you are used to it the knife is amazingly versatile for its size (much to do with its sharpness if I think about it). It is razor sharp straight out of the box and ready to go after just a little wipe down with a damp soapy cloth. I find that the fact that the narrow spine makes slicing things so much easier (never realised how much my old knife stuck till now) and once used to the size the knife feels natural in my hand. The various grips of the knife again are comfortable and my pinch grip feels more secure when slicing and dicing. I have not had cause to mince herbs with it yet so no idea how that performs but there is a good curve and it is a basic grip so I can not see that being a problem.A few bits of advice that I am finding useful is to keep a damp cloth to hand and between individual ingredients give it a quick wipe and dry, hone regularly (dependant on how much heavy usage to how often) apparently with a leather strop block, in fact research knife daily maintenance and sharpening. If you have a glass cutting board bin it, in fact if you have a glass cutting board with any knife bin the board immediately, and mostly if you are not used to a large knife sharp enough to use Rambo style on stubble take your time learning to use it.As you can probably tell I am very happy with my new weapon of culinary destruction and can not wait to get a few more.

Excellent knife. Devilishly sharp, so it will soon teach you to forgo your sloppy techniques and handle it with a bit more care. It will not "suffer fools" though and requires proper care. You do NOT throw this into a dish-washer! I like the handle shape.

Kurz und knapp: Das Messer ist nicht ausbalanciert wie das 20 cm Modell (8"), das ist dann auch schon der einzige Kritikpunkt.Wer sich ein extra großes Messer wünscht, wird hier nicht enttäuscht. Unverschämte Schärfe trifft auf ansprechendes Design und hohe Qualität.Das Messer wird NICHT in einer Klingenschutzhülle geliefert, aber es ist mit Leichtigkeit möglich, das Messer wieder in der Verpackung zu verstauen und daher ist eine Klingenschutzhülle nicht zwingend erforderlich.GEHEIMTIPP: Das 25 cm Messer (10") von Kai Shun Classic wird alle paar Wochen/Monate zu einem unverschämt günstigen Preis angeboten. (140 - 160 € anstatt 190 - 210 €)Also gilt: Stets ein Auge auf das Messer halten!