Shun 8” Knife

Negative, not me. Over the years Ive seen Brethren marvel at this brand. My knives are Dexter/Victorinox and miscellaneous others. Nothing this high end in my kitchen.
 
I used Shun for years cooking professionally and love them. My wife bought me several Global knives that I recently started using and I like them almost as much as my Shun Premiers.

Thanks for sharing Adams.
 
I have a number of Shun knives. It started out with one and then the addiction started. For some reason this time of year I will see some too-good-to-be-true sales. Japanese steel is extremely good and they can put a very sharp blade on these. They are lighter and thinner than other knives in our collection. Most people love these knives, but some feel uncomfortable because they don't have the heft of a Henckel. I had a colleague over who asked about knives as we have a decent collection. He didn't think he needed any. I gave him a few to try and he placed an order that night. Also, most of their knives have either right-handed or left-handed handles.
 
A Japanese Gyuto is is what I prefer. Light, thin, acute bevels, etc. all add up to tons of goodness.

My next favorite is a French Chef's knife because I like the lower tip. Third are the similar German forged knives with their higher tips and more belly
 
Joshw said:
Shun's are very good knives. They have a steeper edge angle, than most knives, so they are very sharp. Too pricey for me.
Click to expand...

Gore said:
I have a number of Shun knives. It started out with one and then the addiction started. For some reason this time of year I will see some too-good-to-be-true sales. Japanese steel is extremely good and they can put a very sharp blade on these. They are lighter and thinner than other knives in our collection. Most people love these knives, but some feel uncomfortable because they don't have the heft of a Henckel. I had a colleague over who asked about knives as we have a decent collection. He didn't think he needed any. I gave him a few to try and he placed an order that night. Also, most of their knives have either right-handed or left-handed handles.
Click to expand...

The Kanso series are sharpened to an advertised angle of 16*...which isn't that acute when speaking of Japanese steel. Most kitchen knives of any lineage are sharpened to angles that range between 18*-15*.

They also have a symmetrical bevel on the edge which does not give them any left hand/right hand bias. It also makes them "half as sharp" as other blades, and other Shun knives, that have single bevels.

The Kanso is basically a "normal" knife made by a Japanese company. They have a cool look, and I've even thought about buying some (mainly for work). The steel is fairly good...just slightly more difficult to sharpen that what you may be used to, but it has good edge retention.
 
Cook said:
The Kanso series are sharpened to an advertised angle of 16*...which isn't that acute when speaking of Japanese steel. Most kitchen knives of any lineage are sharpened to angles that range between 18*-15*.

They also have a symmetrical bevel on the edge which does not give them any left hand/right hand bias. It also makes them "half as sharp" as other blades, and other Shun knives, that have single bevels.

The Kanso is basically a "normal" knife made by a Japanese company. They have a cool look, and I've even thought about buying some (mainly for work). The steel is fairly good...just slightly more difficult to sharpen that what you may be used to, but it has good edge retention.
Click to expand...

Agreed. Before I really got into Japanese knives, I thought Shun was the way to go. Of all my real Japanese knives, Shun is the lowest performing of them all.

I'm not saying they are bad knives. But merely "OK" by true Japanese standards capable from knives that are artisan not sold at Bed Bath and Beyond or Sur La Table.

 
TXNewbie said:
Agreed. Before I really got into Japanese knives, I thought Shun was the way to go. Of all my real Japanese knives, Shun is the lowest performing of them all.

I'm not saying they are bad knives. But merely "OK" by true Japanese standards capable from knives that are artisan not sold at Bed Bath and Beyond or Sur La Table.

Click to expand...

Where did you get that stand? I'm looking for something like it
 
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