Kitchen Knives

Shun is the $#!+.

Discuss.

I have to try some eventually. I have heard nothing but good things.

Shun is the shiat. I can't really afford any right now, so I buy Henkels and Shun knockoffs. I'm afraid of Japanese knives in general. Shun knives are actually intimidating. But when I graduate, my kitchen will be stocked with Shun, Le Creuset and All-Clad.

I bought one for my dad a while back, not knowing much about it, just thinking that it looked cool. I had a chance to cook with it, and man is it awesome. Sharp as a lightsaber. It should come with sound effects.

I have a 15 year old Henkel chef's knife that is some what dull. I've taken it to get professionally sharpened at two different places. Neither one was able to bring it back to life. At the second one, the guy said he didn't know what was wrong with it, but he had tried everything, no dice.

So I went and bought a Shun. No sharpness problems with that.

I was actually checking them out in Williams-Sonoma yesterday. Might just splurge for a set but wanted to check out the pricing online as WS is full retail. Does anybody have any recommendations for where to buy knives and kitchen supplies online at a nice discount? "It's made by Kai, one of Japan's oldest knife companies, using the Damascus technique of 32 layers of steel painstakingly sharpened to a fearsome edge, leaving a beautiful moirà pattern on the blade."

I have shun and i love my chef's knife. Those looking to save can try ebay. I got mine bnib off of there for about half the retail value of the set.

Amazon.com also has knives below retail. The best prices for other general kitchen equipment that you'll ever find will be at your local restaurant supply stores.

Originally Posted by Manton

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I bought one for my dad a while back, not knowing much about it, just thinking that it looked cool. I had a chance to cook with it, and man is it awesome. Sharp as a lightsaber. It should come with sound effects.

I have a 15 year old Henkel chef's knife that is some what dull. I've taken it to get professionally sharpened at two different places. Neither one was able to bring it back to life. At the second one, the guy said he didn't know what was wrong with it, but he had tried everything, no dice.

So I went and bought a Shun. No sharpness problems with that.
Which of the various Shun lines did you choose?

I can't wait till someone buys the two Shuns my fiancee and I registered for - 10 inch chef and 9 in slicer. I keep checking on Williams Sonoma in hopes these are the first items to be bought.

The associate who helped us mentioned you can send back Shun knives to the distributor and they will sharpen them for free, you jsut have to pay for shipping.

Looks like I will just have to wait until next April until our wedding, and in the meantime use our Henckels. We just had these handsharpened at Stoddard's so they are having a bit of a renaissance in our kitchen.

Originally Posted by dokelroth

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Which of the various Shun lines did you choose?
AFAIK there is only one Shun line made by KAI. The other two somewhat cheaper knife series also made by KAI are Wasabi and Magoroku.

There are at least three lines. I bought the regular for my father, and the elite for myself. Partly I liked the handle better, partly I just let myself get talked into it by a good looking sales lady.

Haven't tried them, since our Globals have been getting the job done. Mind you, I am concerned that they were poorly sharpened (during an extended absence) and may not be salvageable

Originally Posted by eg1

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Haven't tried them, since our Globals have been getting the job done. Mind you, I am concerned that they were poorly sharpened (during an extended absence) and may not be salvageable

As long as there is metal on the blade, it can be re-honed. You may need to do a back bevel (30 degrees) to remove the shoulder and prepare for a better 40 degree edge.

I have Wusthof, Henckels and Global. Global is my favorite by far.

While Global are good knives, I'm very bored with mine. I'll definitely be considering Shun to take the soon to be open slots in my kitchen.