What Makes Shun Kitchen Knives Different? | Sora Series

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  • Опубліковано 30 вер 2024

КОМЕНТАРІ • 39

  • @ta2034
    @ta2034 Місяць тому +2

    Why is this video giving "Late night TV shopping channel" vibes? I kept waiting for the phone number to pop up and tell me to call now for a second set, ABSOLUTELY FREE!

    • @SMKWcom
      @SMKWcom  Місяць тому

      Now days we have a web site SMKW.com and free shipping on orders $75 and up!

  • @user-rf7kc4ev6t
    @user-rf7kc4ev6t Рік тому +1

    I am a proponent of Shun for a mass-produced Japanese product. Kinda "entry level" for decent Japanese knives, but you made me laugh with the "a little more money" comment.

  • @cyber-brain
    @cyber-brain 3 місяці тому

    What a silly and factually incorrect comparison to swords.

  • @Chitario
    @Chitario 8 місяців тому

    Shuns are good, if a bit overpriced.
    They are made for the western market and people who want a japenese knife but dont want a japanese knife at the same time.
    They are still quite heavy (230g for a gyuto 20cm compared to an average traditional knife at 160g, 20cm) and sharpened to 16° compared to the 9-12° of most japanese knifes.
    This makes them more sturdy, but they still get very sharp.
    Blade profile is also tailored to western cooks and allows a rocking motion.
    In the end, its a choice if you want to pay a bit too much for the name. The finish is very good on them though. They are not the traditional japanese "lasers" but they don't have to be.
    Kind of a merge of European an japanese knifes, which doesn't have to be bad but you should certainly check if they feel good in your hand and accomodate your cutting style.

    • @netefrog
      @netefrog 7 місяців тому

      I buy my shuns when they're on sale. At 30% off the regular prices, they're hard to beat

    • @einundsiebenziger5488
      @einundsiebenziger5488 6 місяців тому

      ... a Japanese* knife / most Japanese knives*

  • @robertpirtle3638
    @robertpirtle3638 Рік тому +1

    So cool seeing you on “ the Appalachian channel” Cool store you guys got going on . I only have a couple favorite channels and I like seeing them when they collaborate together.

    • @SMKWcom
      @SMKWcom  Рік тому

      Thanks for watching and we loved being on The Appalachian channel and they have an open invite to stop by any time

  • @mikecurtis2585
    @mikecurtis2585 Рік тому +1

    Amazing knives! Hope everyone has a wonderful 4th🇺🇲🇺🇲🇺🇲🇺🇲🇺🇲🇺🇲🇺🇲🇺🇲🇺🇲🇺🇲

    • @SMKWcom
      @SMKWcom  Рік тому +1

      Thanks for watching Mike!

  • @zoothief
    @zoothief Рік тому +1

    This is such a stereotypical vid… vgmax? Ok sounds like hitch carbon vg. Smkw you are selling his skin level knowledge and typecasting to knife nerds… cmon man we know the difference between steels, months before sharpening????? With vg high carbon?!? No. Don’t bs knife nerds. He has all salesman phrases !!!!!!! Respect your community smkw!!!

  • @poppacooter
    @poppacooter Рік тому +1

    80 bucks for 420j steel?

    • @BoraWE
      @BoraWE 11 місяців тому

      The outside layer is 420j. The core is Japanese blue steel. Obviously you are not a knife person lol

    • @Chitario
      @Chitario 8 місяців тому

      ​@@BoraWEneither are you, its not blue steel (Aogami), they use VG-Max for their cores.

    • @BoraWE
      @BoraWE 8 місяців тому

      @@Chitariogood catch. I didn’t know the switched to VG-10. I don’t mess with mass production knives like these anymore. Zero originality and/or personality. I’d rather spend money on more Takeda’s.

  • @TripleEEDC
    @TripleEEDC Рік тому

    That moment when you see "Color Changing Blade" in the title and think it's some new-fangled technology but it's really just cladded carbon steel.

  • @ivanhamlyn
    @ivanhamlyn Рік тому +1

    Where are those knives made??

    • @SMKWcom
      @SMKWcom  Рік тому +2

      Handcrafted in Seki City, Japan

  • @zoothief
    @zoothief Рік тому

    Damn it I wanted to like this, I need a real chefs blade!!

  • @georgek9307
    @georgek9307 9 місяців тому

    What is that new knife? Can’t find it, I want it. Plz n ty

  • @josephwing2758
    @josephwing2758 Рік тому +1

    Wow! Very nice-looking knives. Thanks for the video T.C. Enjoy your Fourth of July.
    To the men and women who are in service no matter the branch, thank you for your dedicated service! Happy Fourth of July. And for those who had served now retired, thank you for your service. 🇺🇲🇺🇲🇺🇲

    • @SMKWcom
      @SMKWcom  Рік тому

      Thanks for watching!

  • @KnifeChatswithTobias
    @KnifeChatswithTobias Рік тому +1

    Love it!

  • @randyscj429
    @randyscj429 Рік тому

    Hello SMKW, Just remember that it's okay to drink, just don't celebrate the 4th w/a 5th!!! Just say'n. Be safe and take care, "God Bless", sincerely, Randy. 🙏😇👊

  • @mikereese15
    @mikereese15 Рік тому +1

    Very nice

    • @SMKWcom
      @SMKWcom  Рік тому

      Thank for watching!

  • @zoothief
    @zoothief Рік тому +1

    Entry level blade with journeyman prices

  • @murrayfarms
    @murrayfarms Рік тому

    These are awesome!!

  • @zoothief
    @zoothief Рік тому

    This is so betraying of our trust

  • @davidpape9179
    @davidpape9179 Рік тому +1

    I have a santoku Shun knife in Damascus vg-10 and a mosaic pin in the handle. It’s really nice and absolutely scary sharp

  • @zoothief
    @zoothief Рік тому

    Sharp is not a real measure of a knife, it’s more a measure of user.

  • @Robbie7441
    @Robbie7441 Рік тому

    Buy cheap, buy twice .👍🏻👍🏻

  • @ebee3522
    @ebee3522 Рік тому +1

    American steel works for me.

  • @ebee3522
    @ebee3522 Рік тому +1

    American steel works for me.