Shun Premier Grey 8" Chef's Knife | Handcrafted Japanese Cooking Knife, VG-MAX Core with Damascus Stainless Steel Cladding, Pakkawood Handle
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Availability:
In Stock.
Arrives
Monday, Sep 21
Color: Gray
Size: 8"
Features
- JAPANESE CHEF'S KNIFE: The Shun Premier Grey 8-inch Chef's Knife is expertly designed for a variety of kitchen tasks, from slicing and dicing to mincing, making it an indispensable tool for any cook.
- DISTINCTIVE HAMMERED FINISH: Part of the Premier Series, this knife features a beautiful hammered tsuchime finish to reduce drag and prevent food from sticking to the blade.
- SUPERIOR SHARPNESS: Crafted with VG-MAX steel and 68 layers of Damascus cladding, this knife delivers razor-sharp precision with a 16-degree edge, ensuring long-lasting performance.
- JAPANESE CRAFTSMANSHIP: Each Shun knife is meticulously handcrafted in Japan, reflecting a legacy of traditional knife-making expertise and a dedication to superior craftsmanship. Supported by free sharpening and honing.
- COMFORTABLE DESIGN: The contoured grey Pakkawood handle offers a comfortable and secure grip, providing optimal control for both left and right-handed users.
Description
Experience culinary excellence with the Shun Premier Grey 8-inch Chef's Knife, a versatile kitchen essential designed for precision and durability. An all- purpose kitchen knife, it's ideal for preparing fruits and vegetables, cutting meat and more. Handcrafted in Japan, this knife features a stunning hammered tsuchime finish that reduces drag and prevents food from sticking to the blade. With a VG-MAX steel core and 68 layers of Damascus cladding, this Japanese knife offers exceptional sharpness with a precise 16-degree edge. The grey Pakkawood handle ensures a comfortable, secure grip, enhancing your cutting experience. Elevate your culinary skills with the Shun Premier Grey Chef's Knife, a perfect blend of traditional craftsmanship and modern innovation.
Blade Material: Alloy Steel
Brand: Shun
Color: Gray
Handle Material: Pakkawood
Blade Edge: Plain
Brand Name: Shun
Manufacturer: Kai
Included Components: Chef Knife
Item Type Name: Chef Knife
Model Number: TDM0706G
Manufacturer Part Number: TDM0706G
Unit Count: 1 Count
Manufacturer Warranty Description: Limited Lifetime Warranty
Blade Material Type: Alloy Steel
Handle Material: Pakkawood
Material Type: High Carbon Stainless Steel
BladeLength: 8 inches
Item Weight: 10.4 ounces
Item Length: 8 inches
Size: 8"
Color: Gray
Blade Color: Silver
Blade Edge: Plain
Construction Type: Full Tang
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Monday, Sep 21
Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
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Top Amazon Reviews
A little background. I've cooked professionally for the vast majority of my adult life.. so roughly 20 years now. A bit of a late bloomer, I'm just now going to culinary school at the age of 36. That said, I've been around the block a couple times and I know a quality product when I see one. This knife is a bad ass. You know that guy that seems cool, but has that weird look in his eye and you're fairly sure he could end you if he really wanted to? Yeah, that's this knife. Compared to the knives that are provided by the vast majority of restaurants, well its like putting Butter Bean versus Jon "Bones" Jones. I've put this knife through its paces and here are my observations. Take it as you will. Pros: (1)Beautiful. I get alot of "Ooohs" and "Aaahs" from people who haven't seen it before. "Oh my God" is a common phrase by people who hold it, and "Holy s*** I want one" is common by those who take a couple swipes with it. (2)Sharp. Out of the box you can cut ripe tomatoes, apples, onions, etc extremely thin very, very easily. Thin enough that light passes through it. Can you shave arm hair with it? No. You cannot. You'll need to sharpen it yourself or have it sharpened professionally for that. Nevertheless its night and day what this knife can do when compared to your average professional kitchen knife. (3)Comfortable. I've tried quite a few different lines from quite a few different knife companies and this knife ranks right up there in the top for me. I'm 6'2" 255 lbs, mediumish hands and I have plenty of room on this handle. Fits very well to my hand and is easy to maneuver. I didn't think I would like this rounded handle as much as I do the "D" shape of the Shun Classics, but I find I prefer the Premier weight/handle. (4)Weight. I've used German-style knives pretty much my entire career and I was fairly certain I would hate this knife simply because it doesn't have the heft that a German brings to the table. I was wrong. I hate to admit it, but I was. The blade is so thin and so sharp that heft becomes nothing more than an unnecessary entity under most circumstances. Not only is the heft unnecessary in most cases, but this blade allows extremely precise cuts. On a lark, I wanted to see what it would do versus a plastic 3 1/2 oz souffle cup. It went all the way through it in a single pass without even the slightest crinkle in the cup. Quite literally hot knife through butter. Cucumbers, tomatoes, onions, mushrooms, etc are a freaking joke. Quite literally effortless. (5)Durability. I'm putting this as a pro mostly because the steel holds an edge decently well under normal usage. Cutting vegetables, breads, deboned meats etc this knife will make you giggle with glee. It is not however designed for bones or for being a can opener. It is a precision tool. If you want something that will smash through product then you are probably looking for a higher end Henckel, Wustof or F.Dick knife. With a simple daily honing after use the blade will hold a close-to-factory edge. Sharp enough to shred paper, but not quite as sharp as when you pulled it out of the box (obviously). Cons: (1)Price. If you're like most cooks, buying a knife at this price point is an investment. Its beautiful and performs extremely well, but you're always nervous its going to get dropped or misused by some idiot on the line that has no qualms about using items that aren't his/hers when you're not looking. Or it magically walking off. There are some pretty respectable SETS of knives that can be had for the price of this single knife. (2)Blade height. Honestly, most of the time the blade will simply slice through things making this con inconsequential, but there are times where it is necessary to use the heel to cut through something and in this circumstance the blade isn't tall enough to accomplish the task without you smashing your knuckles into the product. There are only really one or two items in my current menu where this happens, but it absolutely makes me cringe when it does. (3)Debris. While the handle is beautiful and very comfortable to the hand, it tends to collect pretty much anything it comes in contact with. The blade isn't much better. The "hammered" texture doesn't seem to have as much impact as one would think. To say that I'm not in love with this knife would be a complete lie. It is easily the best knife I have ever owned and I would recommend the knife whole-heartedly. That said, the price point that this knife can be had at will make the vast majority of professional cooks cringe simply because of the environment that it is expected to survive in. Even as I write this review I am seriously considering buying a cheaper set that hopefully performs pretty close simply because the idea of this knife getting ruined makes my fists clench. Also, don't let water or acidic products sit on the blade for extended periods of time. Its kind of a no-brainer, but when you get used to abusing house knives, seeing the discoloration on this knife can make you a sad panda even though it wipes off pretty easy if caught in time. UPDATE January 20, 2013: I've been using this knife for almost a year now. I have since purchased several other chef knives, including a $240 gyuto made with CPM-154 steel. I still keep coming back to my Shun. It is my go to knife for 90% of the stuff I do in the kitchen. I still have not experienced any of the chipping that some reviewers were complaining about, so it makes me assume they are mistreating this knife. For me, the Premier is the perfect balance of weight, utility, and beauty at a very competitive price. The blade is rigid(no flex) and while noticeably heavier than most gyutos and lasers, it is also noticeably lighter than German-style French knives. The VG-10 is about as good a steel as you're going to find at this price point. Good edge retention, but not superb. One of the best investments I have ever made. UPDATE March 21, 2013: I figured I should mention my absolute favorite trait about this knife, and that is the finish and the geometry of the blade create a surface with virtually no drag. The combination create a performance trait that I have yet been able to replicate with another knife. It is particularly evident when doing your horizontal cuts for dicing an onion. With the grinds on other knives (Henckel/Miyabi products especially) they seem to create alot of drag and you almost have to rip the knife through the cut. The Premier is nearly effortless and it has caught some experienced cooks by surprise who had their hand on the back of the onion instead of on top where it belongs. Caution is warranted while you get used to this knife's characteristics.
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Reviewed in the United States on April 20, 2012 by Brad
This knife is just absolutely great, it cuts more than smooth, I got this as a gift for my husband and he loved everything about it, the color, the design on the metal and the SHARPNESS, this knife is definitely chef level, so if you think of getting it, stop thinking and just buy it
Reviewed in the United States on June 29, 2026 by Cindy A.
I've been cooking for my family as a serious weekend chef for 35 years now. I have also spent decades butchering and processing venison, wild boar, antelope, and elk. So I think I know a little bit about knives and how to use them. I've been through many, many knives. Cheap ones, expensive ones, and everything in between. I always tended to lean toward the classic French designs and the somewhat updated style of the Zwilling J.A. Henkels Twin Four Star. Most recently I've been using a Sabatier Mexuer et Cie Carbon Steel 10-inch Chef's knife. I really like this knife as I used to own some carbon steel Sabatiers many years ago that somehow got lost in a move to a new residence. Recently, I decided to finally purchase a good quality Japanese knife and after some research online and visiting a few stores I decided to go with the Shun Premier line. I've had the 10-inch Chef's knife for about a month now alternating usage between it and the Sabatier. While the Sabatier is a wonderful cutting tool in its own right the Shun Premier is just at a totally unbelievably higher level. I almost feel like chanting "I'm not worthy, I'm not worthy" every time I use it. The knife is beautifully balanced and feels just so right in the hand. As so many others have already stated the fit and finish is astonishing. I have never owned anything like this designed for the kitchen. I own several custom hunting/camping knives and the Shun is as well made as these one-of-a-kind knives. The Damascus steel is beautiful and the hand hammered finish above the edge gives the knife a jewel like appearance. Not only is it aesthetically appealing it has a functional purpose. With the hammered dimples food does not stick to the blade. Try slicing a raw potato and you'll see what I mean. I particularly like the design as the bolster works perfectly to get a secure pinch hold on the knife - so necessary for proper technique. The handle is made of pakawood and is in perfect keeping with the overall design. The balance and weight of this knife is just about perfect for me. I have rather large hands and I do not think the handle is too small. I have no problem controlling this tool. Finally, the cutting edge is absolutely razor sharp right out of the box. Although I have used it a few times already I have not had to even brush up the edge with the honing steel. By contrast the Sabatier arrived with a very dull edge. I had to put an edge on it using my oil stones. In defense of the Sabatier once I did put a proper edge it is performing as well as the Shun. There is nothing like carbon steel in this regard, well except maybe, Damascus steel. I am so impressed with the Shun Premier line that I have ordered several more to have a complete set.
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Reviewed in the United States on May 2, 2013 by Del Oeste
Solid, durable knife. Heavy duty with quality sharp edge. The 8 inch blade is perfect size for most cutting and chopping. The slight curve of the blade is great for rocking as you chop. It's lightweight and well balanced. The walnut colored knife handle is solid and comfortable. The steel blade is engineered for durability and rust resistance. Beautiful knife, looks great in my kitchen!
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Reviewed in the United States on April 28, 2026 by GF
I really appreciate this Shun. It was my first high end Japanese knife and introduced me to that style of knife which I am now in love with. It has a stunning mirrored finish, damascus pattern and handle. The knife itself is super sharp and holds an edge really well. It is true VG10 steel and holds its edge as such. Large blade makes short work of veggies and meats, however knife is nimble enough for delicate tasks as well. Shun includes lifetime knife sharpening for only like $5 for the first knife and $2 per additional knife which is just shipping costs which I view as a great value, not that you will need to sharpen these a ton. As for some of the negative reviews about chipping... honestly ignore them. As I have gotten into cooking and moved into the world of high end products I have seen a myriad of negative reviews on products like Le Creuset, John Boos Blocks, KitchenAid stand mixers, etc. In my pretty substantial experience these all seem to be from people who enjoy cooking so they buy a high end item and have absolutely no idea how to use or care for the item. They think because its expensive its invincible which is just not the case. I have use this knife a lot, accidentally nicked bones, cut on harder surfaces, etc. and nothing has damaged this knife with reasonable care. Yes, if you are going to take it and whack it on a chicken bone or cut on a marble countertop you may chip it. These are all things it says not to do. There is no way in hell you are going to cut veggies or meat on a wood block or plastic board and chip this thing, especially using the correct cutting motion. All that being said, I have a Miyabi Birchwood SG2 8" chefs knife that I mostly use instead of this. Its just got an even sharper angled edge and is made of an even harder material making cutting even easier. But it should be, this knife goes for $180 that one goes for $250-300 depending on sales. If you have the money I would consider looking towards a Shun or Miyabi with SG2 level steel.
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Reviewed in the United States on December 30, 2020 by J. Baird
Beautiful knife that fits great in the hand, has just the right weight and cuts amazing. I cook daily and have used the knife at least 5 days a week for about a month now and it’s still sharp as ever.
Reviewed in the United States on January 7, 2026 by Camden Brown
Just what you’d expect from a shun blade ! Extremely sharp and well balanced, love this blade .
Reviewed in the United States on May 11, 2026 by Sam
So I waited and cooked with this knife for a few weeks before writing this review. At this point I will say that the 8in. Chef's knife is incredible. It is by far the sharpest knife that I have ever owned. I had been using a decent set of Henckel knives (not knocking them because they have been great) but the thinness of the Shun blade allows for an effortless and really amazing feel when slicing. If you have never used a really sharp and thin knife the feel when cutting with them is such a different experience. When slicing through say an onion you just lightly push forward and down and it glides all of the way through, without effort. You can easily make those really super thin green onion slices quickly cutting all the way through and not making slinky's. One of the things I make a lot is Tabbouleh and cutting the parsley off of the stems at an angle is a glorious experience. It is actually fun now. If you are new to Japanese knives as I was you should probably watch a few vids on them. They are brittle steel so you get a firm, sharp, and long lasting edge, but you don't cut through bone with them you trim around the bone, you don't rapid chop, you seesaw, you don't open tuna cans with them you use the can opener. Otherwise it is possible to chip the blade. And I can tell you from experience that if you know how to sharpen you can get and keep a hair shaving razor edge on these knives. Even though mine didn't need it I sharpened both the Shun 8in and the Shun paring knife on Cerax stones last night just to see what I could get them to do and I assure you they are both scary sharp. I highly recommend this knife and look forward to years of cooking with it.
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Reviewed in the United States on January 13, 2020 by American_Artist