Use cases
The primary market positioning for the Shun DM5900 – link is as a pocket knife or a personal steak knife, but it isn’t limited to these use cases. The shape and steel type are versatile, making it suitable for any food prep work similar to a kitchen paring knife. However, due to its folding, lightweight structure, this knife is not suitable for heavy-duty tasks. Additionally, it can be relatively difficult to clean if food gets inside the folding handle.
Looks
The knife is very elegant: slender blade shape, beautiful medium-gloss Pakkawood handle with an ornament, leather sheath. One of the primary selling points of the Shun DM5900 – link is its appearance.
Similar knives
KAI Shun DM5900 has a budget-friendly version called KAI 5700 (KAS5702) – link. This knife is half the price, uses a lower-grade 420J2 steel, has a plastic handle, and is manufactured in China.
Cut tests
Hard vegetables like onions, carrots, potatoes, cucumbers are exceptionally easy to cut, DM5900 is narrow and 3.5 inch long which makes it a suitable kitchen paring knife.
However, soft vegetables and fruits like kiwi, tomatoes, or prunes are semi-hard to peel due to the knife’s steak-style edge, which is steeper at 16° compared to the typical 8°-12° edge of Japanese paring or chef knives.
Steel
VG-10 is considered the gold standard for kitchen and food prep use. This steel is abundant in the market and is a well-known all-rounder, offering outstanding corrosion resistance. It holds the edge pretty well, but not as good as more premium powder steels like SG-2 or ZDP-189. VG-10 is also prone to chipping, so cutting extra dense bones with chopping movements is not advisable. The HRC hardness for this knife is not provided, but typically Shun hardens their VG-10 steels to a level of HRC 61.
Blade edge
The DM5900 has a relatively blunt edge out of the box; it won’t cut paper well and won’t cut hair. Although the steel is capable of holding a razor-sharp edge, the geometry of this specific steak knife was designed to withstand cutting through bones. When VG-10 is sharpened to a thin degree, it gets razor-sharp, but also chips easily, so a tradeoff of having steeper blade edges has been made to accommodate for higher durability in this particular model.
Maintenance
The knife has excellent corrosion resistance, so it does not need to be oiled for storage. The moving parts are reliable and don’t require additional care during use, however this construction won’t withstand heavy duty workloads, such as those encountered in survival/wilderness/camping situations. The holes in the construction can trap food, making the knife difficult to clean, so extra attention is needed in this area. Due to the wooden handle, it’s best not to keep the knife in water. While the Pakkawood contains resin that makes it water-resistant, the resin can wear down over time, potentially leading to wood bulging if the knife is left in water.
Specifications and Details
One of the key characteristics of the traditional Higo-No Kami is that when the knife is closed, part of the blade tang protrudes, allowing it to be used as a small lever to open the knife with one hand, similar to a straight razor. Weighing 42g, the knife is very light and can easily be carried in a front shirt pocket.
Blade Shape: Steak
Weight: 42g
Leather Sheath Weight: 15g
Blade Steel: VG-10
Length (Folded): 118mm
Length (Unfolded): 198mm
Blade Length: 89mm (3.5 in.)
Blade Steel Layers: 1 layer, solid steel
Edge Angle: 16° per side
Handle Material: Ebony-colored Pakkawood with inlaid mosaic crest
Handcrafted in Japan
Model Codes: DM5900; DM-5900
Warranty: Limited lifetime warranty
Should you buy it?
- If you need a personal EDC steak knife – Yes.
- If you are a chef/barista/waiter/bartender or any food professional who constantly needs a pocket knife for daily tasks – Yes.
- If you are a knife nut – Yes.
- If you’re looking for a gorgeous present for someone who loves knives – Yes.
- If you need an EDC for cutting boxes, work in a garage, go camping, or perform any utility maintenance tasks – No.
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