ConsFirst / Chef's knives

Shun

Shun Classic 8-Inch Chef's Knife: the downsides first

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#7 of 7
$$$Japanese-styleScore 3.5/5
4%
of Amazon ratings are 1–2 stars
(checked 2026-10-10)

A popular Japanese knife that Good Housekeeping and Food & Wine recommend for its sharp, long-lasting edge. Its hard steel can chip (Good Housekeeping had one chip; some Amazon owners report broken tips), and Serious Eats and Wirecutter disliked its long, rounded handle.

Top complaints

  • Chips and broken tips

    Good Housekeeping says it chips easily and one lab model chipped. Amazon's summary says durability is mixed, with some owners reporting the tip breaking off within the first couple of uses.

    Source: Good Housekeeping, Amazon.com product page (Customers say)
  • Long, rounded handle

    Serious Eats found the 5-inch rounded handle slippery and ungainly in small hands. Wirecutter says the long stick handle kept jabbing the tester's wrist.

    Source: Serious Eats, Wirecutter
  • Needs careful upkeep; mixed results

    Food & Wine says the delicate steel needs hand-washing and immediate drying. Wirecutter rated it mediocre, with a cutting edge that was only adequate.

    Source: Food & Wine, Wirecutter

What owners love

Good for
  • Precise, thin slicing
  • Cooks who want an edge that lasts between sharpenings
  • Larger hands

Scores (tap for why)

What experts say

  • Good Housekeeping: Best Japanese (January 2026): rarely needs sharpening and is light yet sturdy, but chips easily.
  • Food & Wine: Best carbon steel (June 2026): effortlessly accurate cuts; needs careful upkeep.
  • Serious Eats: Also good (September 2026): sharp and swift, but the long, slippery handle felt ungainly in small hands.
  • Wirecutter (NYT): Competition: mediocre; the long handle jabbed the wrist and the edge was only adequate.
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If that catch is a deal-breaker

Highly ranked chef's knives whose biggest complaint is something else.

#1 in chef's knivesMercer Culinary Millennia 8-Inch Chef's Knife

Serious Eats' budget pick: light, grippy and reliably sharp for about $20-$30. Wirecutter disagreed, finding its stamped blade not very sharp and uncomfortable to use.

Its catch: not very sharp in one test#2 in chef's knivesTojiro DP Gyuto 8.2-Inch (F-808)

Wirecutter's runner-up and one of the best values in Japanese knives: extremely sharp, with a hard core that holds its edge. The thin, hard blade can chip on squash or frozen food, the handle is tight for big hands, and Tojiro offers no warranty outside Japan.

Its catch: can chip on hard foods#3 in chef's knivesMac Professional Series 8-Inch Chef's Knife with Dimples (MTH-80)

Wirecutter's pick since 2012 and a top pick at Good Housekeeping and Food & Wine: very sharp, agile and comfortable, with a shape between German and Japanese styles. It can get rust spots if not dried right away, Serious Eats found its edge dulled quickly over years of use, and fakes have been sold on Amazon.

Its catch: rust and stain spots

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