Kai Shun Santoku DM0702 Review

2brothers

2brothers

Joined
Apr 22, 2007
Messages
6,151
What a beauty.

Kai Shun 7" Santoku
Model DM-0702
Cobalt M.V. Steel

Packaged in a nice black box with gold lettering.
The clamshell it is secured in is even top notch.

Well, I've used this knife at least a dozen times
since I received it.

This blade is simply amazing. Not really simple though.
Looks like a lot of work goes into making it.
I, truthfully have never had a kitchen knife this sharp
straight out of the box. I have yet to sharpen it.

I love the D-Shaped handle. This is so much better
than the "ergonomic" handles I've been accustomed to.
It actually fits inside my hand comfortably.
The balance is perfect. I use the finger-thumb grip
at the ricasso (because that's how I hold it)

I have cut:
Onions (like paper)
Celery
Carrots (I hate cutting carrots, not anymore)
Potatoes
Garlic
Chuck Steak
Sirloin
Cheddar Cheese (yes, without sticking)
Copy Paper (1 sheet into 42 pieces, pulled a Glockman, used bandage)
A number of hard plastic food bags such as raisins, nuts, crackers come in
Frozen Bread (like butter baby) Just pushed, no slicing action
The list of things is endless.

Washed every time I've used it, there isn't any discoloration or marring.
It still looks brand new. Then again, I don't let anyone else touch it. :)

Thomas, thanks again.
I know this blade will give me years of uninterrupted service.

mike
 
Good Review.
After about 6 months of owning the Onion chef's knife, it's still my wife's favorite for cutting larger items. Of course, it's not really made for very fine work.
These knives seem to be excellent for just about everyone. No one that I've seen has yet to be disappointed.
 
It's also been my kitchen knife of choice since getting it in June. It's the only knife I've found that will slice my sushi rolls without tearing them apart. My wife is actually scared of it, and won't use it.

I agree about the carrot thing. Most knives will get about half-way through a carrot, and then send it flying off across the kitchen. The Shun will glide through, as it's so thin, and the carrots stay where they are supposed to.

I'll have to try it on the cheese. I would love to have a knife that doesn't stick to it.

DD
 
I've had this Santoku for a month now and it is still incredibly sharp.
I've steeled it a couple of times just to make sure there weren't any
burs.
It still slices a tomato paper thin.
I also just used it to cut up an 18lb boneless ribeye into more
manageable steaks. :)

:thumbup::thumbup:

mike
 
I actually cut up a nice size piece for rotisserie roasting this Thanksgiving.
My parents are coming to my house, and 18lbs is too much for 4 of us.

But yes, grilling will be in the future for the rest.

I have a new DMS200 carving set from Kai that I will be using
to slice with on the day.

mike
 
I got to use my Pa-in-law's DM0702 santoku on Turkey Day. Didn't get to use it long enough and used a longer knife for carving the torkey, but it did pwn'd butternut squash and felt muchas comfortables in a pinch grip and the right-handed d-shaped handle wasn't awkward in my left hand.
 
I bought four Shun knives when kitchen-etc. was going out of business. paring.6" utility, santuko. and 10" chef. I bought the long bread slicer from Williams Sonoma last year. They are the best. I got a Murry Carter carving knife and a paring knife, in his Muteki line (now discontinued). I bought a Carter 4 1/4 " hand forged paring knife a few months ago. I use this one most of the time now. I wanted a longer paring knife, 4 1/4" is an unusual length for paring. Perfect for most cutting in the kitchen. I am all set with my kitchen knives now, I guess.:confused:
 
Almost 2 years now of regular use and still going strong.
Damascus etch is still there and I even use the scrubby side
of 3M dish washing sponges.

Cut up a brisket today without a hitch. Touch it up with a ceramic stick and it's good to go.
I'll try to take a photo of it tomorrow to show how little wear it has after 3-4 times a week use.
It does however have a very small chip (stupid bone) that I need to work out.

I've been very happy with the few Shun knives I have and will definitely get more in the future.

mike
 
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