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Classic - 8" Chef's Knife

Classic - 8" Chef's Knife

Regular price $169.95 USD
Regular price $213.00 USD Sale price $169.95 USD
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If there is one knife that you simply can't be without, it's this one. The Shun Classic 8-in. Chef's Knife is an all-purpose blade ideal for a wide variety of cutting tasks. The eight-inch length is perfect for preparing fruits, vegetables, proteins, and other foods. The wide blade keeps knuckles off the cutting board and is extra handy when transferring cut food from board to pan. With its curved belly, the Chef's knife can be gently "rocked" through fresh herbs or spices to produce a very fine mince. Shun Classic's thinner blades makes it lighter and less tiring to use than comparable European-style Chef's knives.

  • THE must-have kitchen knife; beautiful looks, high performance
  • Proprietary VG-MAX cutting core is wear and corrosion resistant, strong, and very fine-grained to enable a razor-sharp, long-lasting 16° edge each side
  • 34 layers of stainless Damascus cladding each side (68 total); support the core, add stain resistance, and help food release from the blade
  • D-shaped ebony-finished Pakkawood handles are comfortable for both left- and right-handed users; durable, beautiful, and won't harbor bacteria
  • Full composite tang for light weight and perfect balance
  • Handcrafted in Japan


VG-Max Steel with Pakkawood Handle


Blade Length: 8 inches (20.3 cm) Handle Length: 4.5 inches (11.4 cm) Overall Length: 12.5 inches (31.8 cm)

Use and Care:

1. Use a Cutting Board: Always use a cutting board to protect both your knife and your countertops. We recommend a high quality wood cutting board, like our Larchwood Boards or Boos Block Cutting Boards. 

2. Sharpen Regularly: To maintain the sharpness of your knife, sharpen it regularly using a honing rod or a sharpening stone. If you're not confident in your sharpening skills, consider having your knife professionally sharpened at Good Kinsmen.

3. Hand Wash Only: Always hand wash your knife with warm, soapy water and a soft cloth. Avoid using harsh detergents or abrasive sponges, as these can damage the blade and handle. Knives should never be put in the dishwasher. Dry thoroughly: After washing, be sure to dry your knife thoroughly to prevent rust and other forms of corrosion.

4. Store Properly: When not in use, store your knife in a knife block or on a magnetic strip to protect the blade and keep it within reach.

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