Shun Reserve ND0718 Hollow-Ground Santoku Knife, 7-Inch

I bought this knife because of the SG-2 microcrystalline steel. I am truly surprised at the beauty of this knife. Getting past the beauty, this knife does everything it is supposed to. It glides through vegetables with ease. I found the edge was ready to touch up after one month (most of my German knives require touch weekly or more often. I used a leather strop with 1 micron polycrystalline diamond paste. Just a few passes restored the edge to factory sharp. This knife is low maintenance, easy to use, and a pleasure to own. While this quality of knife is not for everyone, those who enjoy slicing vegetables, even to paper thin slices, will love this knife for the rest of their lives.

the price and quality of this shun sano was awesome i love it . this is my new go to knife without a doubt. no ?????????????? about it!!!!!!!

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This is a great knife for a wide range of food prep tasks. Really sharp and gorgeous to look at. Feels great in your hand and I really like the heft not too heavy but feels really substantial.

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like the title, not show special, it's style make you pay for so much more, if you got the money and want to have one of this or keep you wife happy, get one.they are not better than the other shun product other than you want their style. and style only

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This is a Bob Kramer-designed knife (a primo knife designer). The blade is SG-2, a next generation steel with layers of other alloys sandwiched over the blade to prevent corrosion, etc. The blade itself is very hard, as in Rockwell Cscale 64, which means you will probably destroy both the blade and whatever motorized sharpener you are using. This blade demands sharpening by hand on an Arkansa white stone, lots of honing oil, a load of patience, and learning what a 16degree angle is all about. Don't wait for this blade to get really dull; hone it a little when you notice it not gliding through whatever you are slicing or dicing. Learn that and life will be good. Knives of these quality are not for the amateurs who use the cheapo crapper knives you buy for $1.99; these are for people who love to cook, can appreciate GOOD QUALITY knives, and faithfully clean them when finished. I use veggie oil to simply wipe the blade down and gently wipe with an old clean piece of terry cloth so as to leave a lite film of oil on the blade. This knife is as sharp as a scalpel so be very careful. Do not drop it or hack at bones with it (buy a cheapo cleaver instead). As you become more at home with this knife, you will soon appreciate its capabilities. Yes, this knife is pricey but you get what you pay for, especially in kitchen knives. I have over two dozen top of the line kitchen knives from Germany, France, and Japan, and this one is the perfect blade and handle design and made from near-perfect steel by Japanese craftsmen who know their trade.

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