I bought an 8" Shun Classic chef's knife on close-out, got a GREAT deal on it. It was the older model when they still used VG10. By far the BEST chef's knife I've ever used. It is very light, but very comfortable to use. Absolutely love it! And, just a few weeks ago, a bought a friend for my Chef's knife, the Shun Classic 7" Santoku! This is a current production model with VGMAX steel, and it has put the fear of God into me, as that knife, straight out of the box, is the sharpest thing I've ever encountered.....with the exception of the 5" Kyocera ceramic Santoku I bought to try out....that knife is also incredibly sharp. But there are some things, like root veggies, that seem to be better served by a good size steel knife. But I do love my Shuns! Really not interested in anything else......with the exception of the Bob Kramer stuff, but that's way out of my price range!
Awesome review, I like that you comment on the sharp edges. I actually take my less then perfect knives and use a Dremel to polish and "ease" the edges on all the parts you touch. Cheers - nice review
You will probably cry at this comment... I've had this knife for around 18 years and never sharpened it until today. I kinda couldn't be bothered as it became very abused and neglected by family and acquired a bunch of dings and nicks in the blade so I stopped using it and it just sat in a knife block for years. I stumbled across your channel recently though and your video about the BearMoo sharpening stone from Amazon so I ended up ordering one on a whim and followed your video on how to sharpen and the thing is now like a laser again. It may not mean much but I found your videos inspiring and they motivated me to do it. It is an absolutely beautiful knife and your channel is awesome. Keep up the good work mate.
I'm also left handed, but preferably ambidextrous! I love the 70/30 ratio of the edge on Japanese knives, if they come exclusively right handed I wont complain but I would love to use one with my left. Great review!
they come with a left-handed version for the classic line of Shun knives ^^ I rock Premiers at the moment which use an ambidextrous design for their handles
I have just purchased 2 Shun knives the Santoku and Kiritsuke 7 and 8 inch basically. The Knives are absolutely beautiful and Razor Sharp. I previously used Zwilling made Santoku Knife which I have had for many years. I recently dropped the Knife from about 5 feet and the blade cracked Vertically about 5mm in front of the Heel. I hadnt realised it cracked and on 1st use it snapped. It was a Cork floor so why it snapped is a question I simply cannot answer. Im guessing it had a flaw of some sort in the steel as everyone I chat to with a Knowledge of Kitchen knives refuses to believe me until I send them the photo! lol No matter though whats done is done. So Ive always wanted a hand crafted Japanese knife and I absolutely love the Santoku knife design. I went with a Kiritsuke simply because I wanted a larger Knife and as I loved the Santoku I figured Id also love the Kiritsuke. Im still working on it as the cutting action is different from a Western Chefs knife but regardless I love both blades and had I found your site prior to making my purchase I may have chosen a different Brand although from this UA-cam clip you seem to have a fair bit of respect for Shun Blades even though you dont seem to sell them. My query is in regards to the Sharpening and as I understand it there is a Shun Sharpening service not too far from me in Sydney. However I wanted to know whether youd recommend using a Leather Strop simply to maintain the edge as you would use a Honing Steel. The Brittleness to the Japanese knives and the 16 degree cutting edge are not what I am used too and so Im a tad nervous when it comes to sharpening and I thought, although I maybe dead wrong that using a Strop would let me retain the edge without doing any major damage to the knife should I get it wrong! Ive watched your Clips on leather Strops and youve recommended 3 different types of leather with or without a compound, with Wood, Glass or Acrylic beds. Im not looking to make my own though as Id simply purchase it depending on your reply.
Just got this knife, even tho i kinda whent the wrong way about it and watched your video after i ordered it, haha, but i absolutley loved it! And at least your video re asured me that i wouldent be disapoined when i got it ;) TY for great content i much appreciate it, keep it up.
In which video do you talk about why you didn't buy shun knives before? I'd like to hear about your opinion on them. I own the 7" Santoku from the classic series and so far it has been an amazing knife in my kitchen.
Thanks for making this video! I've been eyeing this knife for a while. Would you say this knife is good for general kitchen use, cutting boneless meats and vegetables? What should I use to care for it?
Bought this knife a week ago, it's a good quality chef knife, fit and finishing is not bad for its price range, however there are two things that I don't like about it: 1) the wooden handle is quite slippery and doesn't offer much attraction, 2) the overall weight is quite light (202g) since the blade is very thin (less than 2mm at thickest part). Personally I prefer the knife to have some essential weight which can be useful when doing vertical cutting and light chopping tasks, also necessary(but not overly heavy) weight can add more control to the hand because this is a 8" chef knife, I just found it a bit too light to be used in hand with full confidence especially since the handle is not grippy. Damascus steel layers are soft and you see a lot of light scratches on the blade after just 2 or 3 times of use (which doesn't bother me too much). DO NOT drop the knife: you're likely gonna break or damage tip because it's such a thin blade. In my opinion an extra thickness of 0.5mm would make it a better knife. I understand the design of this knife is strongly influenced by traditional Japanese cutlery and there are things about that design they probably just didn't want to make too much changes with but I guess that brings both big pros and cons. One good thing about this knife is that the VG-Max steel (though quite brittle) does take very fine edge just like VG-10 and holds the edge well.
I’ve got the new damascus blonde handle one. Cuts like a laser out of the box, finish wasn’t perfect by any definition though. Rust on the black Shun logo on the blade, out of the box. The handle also has some small imperfections on both ends as it butts up against the metal.
I've had this knife for the past ten years or so. It's only chef knife and gets used for pretty much everything. It's held up to some pretty significant abuse as I constantly leave it dirty on the counter overnight like the slob that I am. No rust, but I have chipped the blade a couple times and broke the tip off dropping it on a tile floor. Thanks to burrfection I learned how to reprofile the knife and now it's razor sharp again with no chips and a pointy tip (if a couple milimeters shorter.
I have a Shun premiere chef knife that has the hammered top. I made the mistake of angling it too much when sharpening and I now have some imperfections on the hammered top. What would you recommended in order to fix this? The only thing I can think of is buffering it somehow with a compound paste but I figure I would reach out to you and see if you’ve run into this issue..
I just bought this knife. It also happens to be my first chef knife purchase ever. What do you recommend for maintaining the sharpness of this particular knife on a daily basis and what do you recommend for occasional sharpening if it should become dull? And last, is there any reason I should the polishing this Edge? If so, what stone do you recommend? It should be noted that I am on a limited budget. Thanks.
Ordered this knife a a present for Xmas. Wanted an entry level knife that was ACTUALLY JAPANESE and found this line and brand. Hate that there are so many knives claiming to be Japanese but are NOT Japanese at all. Thanks for this video, great review!
Shun Classic the ultimate hybrid chef's knife. great German belly profile for traditional rocking/slicing with classic Japanese sharpness and agility you can still chop with quickly. VG Max steel and D-Shaped handle set this knife apart - holds a sharp edge forever yet 100% stainless with a great natural right-handed grip that makes long cutting chores comfortable. if you ever want to trade-up from bulky Western cutlery and experience the benefits of Japanese knife-making buy this knife FIRST. the 150 price tag makes it an entry-level no-brainer for the quality, without the sticker-shock and up-keep of finer Japanese carbon gyotos. only negative is the logo etchings fade quickly, but i've owned mine for over 5 years, still my go-to all purpose knife, still beautiful and still razor sharp with occasional whetstone touch-ups - wish all knives this were this solid and affordable.
I just got this one for my birthday, I am a lefty as well but cut with my left. I also have a Shun Santuku that I got last year, both like the one you're holding, and I just bought a Wusthof Nakiri on the low end. I'm waiting on my sharpening stones to come from Japan as they take 6 weeks to get here. My dream knife is a Miyabi, if for no other reason than just to own it. BTW, if you are giving away any of your knives, I'd be happy to get in line. I'll even pay for the postage to Canada!
Hi, I just bought this knife and it is great. I was a bit surprised that the store offers the service of sharpening the knife using a machine if I want in the future. Is it Ok to use a machine for sharpening these knives instead of the manual way?
I have this knife - we use it every day for all of our food processing needs (we don't processes meat on the bone). I find I need to bring it back to my 1000 grit stone probably every week or two. Is that expected? I'm also going to touch up on my 5000 stone every 2 - 3 days for super tomato-cutting sharpness. I'm pretty sure I'm keeping it at 16 degree edges.
Can anyone link the video on why he doesn't usually choose Shun Knives? I've heard stories of blade chipping easily. But idk how much of that is user error.
Hi Ryky, Hope all is well. THIS KNIFE CHIPS SO EASILY ! I use it gently and take very good care of it. It is only used on soft vegetables. I can not figure out what I could be doing wrong. This is the second one I've had. The retailer exchanged my first one because the belly of it looked like a jack-o-lantern after I had the nerve to slice a few tomatoes with it. I'm at my wits end. Any feed back would be appreciated. A note to any commenters out there : I DO NOT ABUSE OR MISUSE IT !
I went with Yaxell Ran series for my first set of Japanese knives. For what ever reason I chose them over the Shun classic. So far I am highly satisfied with my choice. But, it does not mean I won't choose a Shun in the future. Oh I would like to hear your opinion on the Yaxell Ran line of knives. Thanks for all your great videos.
Hey Arlin, i got a Yaxell Chef knife for my father-in-law a 6 months ago. Great knives. Blades are very good, and hard. Handles a bit on the heavy side, but overall, they are great knives. You didn't make a wrong decision.
Ran are great knives. (I don't have any, I've got most of the Zen series) but I have used Ran and thought very highly of them. I prefer Yaxellto Shun classic, but that's more a subjective opinion. Both are great companies. I think Yaxell also offers better VALUE for the money
shun is known for chipping problem so you can use it and tell us more about it. it might be shun use very brittle steel or its some people's miss usage
I think this mostly applies to their other lines that use SG-2 or Blue #2 which are very hard steels. Those knives are more likely to chip than this one with uses VG-10. Yet, I've really only heard of Shun knives consistently having a chipping problem so they must be doing something different to them.
I don't find that they have a chipping problem per se. It's more like if it's treated like a European knife which has softer steel, then yes, it could chip due to its hardness and thinner edge.
this is current list of recommendations. they will all work for this knife. Sharpening Whetstone Chosera 800 amzn.to/2d4esno Bester 1200 amzn.to/2cywMHE Cerax 1000 amzn.to/2cwLxWB Polishing Whetstones Chosera 3K amzn.to/2dmCity Shapton Pro 5K amzn.to/2fFft4t Arashiyama 6k amzn.to/2dmzktu Shapton Glass 8K amzn.to/2gzlrZ2 Corse Whetstone Shapton Pro 120 amzn.to/2gAEZIN Shapton Glass 320 amzn.to/2gABXEA Chosera 400 amzn.to/2gbJ9u2 Shapton Glass 500 amzn.to/2gPvN7L Flattening / Lapping Plates Atoma plates amzn.to/2d4fT53 Shapton amzn.to/2gzbI4U
What about the premier version? I'm looking at getting the shun premier 8 inch chefs knife but I couldn't find any proper unboxing / review videos I have a few other knives in mind but kind of have my heart set on the shun.
thanks for trusting me with your buying . when you say "big fisherman" can you be more specific? types and size of fish? are you filleting on the boat or at home?
As ryky said, is it for the kitchen or the tacklebox or the boat kitchen? Size of fish? How good at you in avoiding big bones? I'd recommend a "german steel" knife or similar steel. How about the Mercer flexible fillet? Very inexpensive, super high reputation and reliability, non slip grip, NSF certified if it's for all 3 How about a deba or a funayuki if you're skilled and they're not big fish?
not one made by Kai. But you can buy generics or have one customer made. Remember, if you have a generic, it won't be an exact fit. Christopher Stapley does some amazing woodwork. Check him out if you want a custom. I'm sure some other people will post up some other good names, too.
Hi, I have recently bought a Shun 8” classic, it has a sharp edge running down the spine, what would be the best way for me to remove it? I was going to hit it with sandpaper but thought I would ask your opinion first
I would recommend either sand paper or a I like a sanding block. You can get a sanding block at home improvement stores with two different grits, grab some steel wool to finish it off and you should be golden. Cheers
I lend this knife to my brother that is a professional chef for one year, before that I lend him wüsthof ikon, and he said that Shun cuts better, sliced better, holded edge much longer, was easier to fix on a ceramic rod and much more sexy :) :). More enjoyable to work with if you work for ten hours like he does.
You diggin' this knife over the Wusthof and Massamoto? And I'm curious why you're not recommending the Naniwa stones? You rated them in high regard in your previous videos.
i'm really diggin' the Shun Chef - cuts great and stays sharp. a full review will come in the coming weeks. as for the stones, i didn't want to make the list too big. maybe i should make some corrections to it, and let people decide for themselves? how are you liking your super stone? i still love my super stone 800. one of my favorite stones..
I'm liking the Naniwa 800 a lot. I've sharpened over a dozen knifes now and it's worked well. I added a Shapton Pro 2k that I've only used once now to strop. I have the King KDS 1k and King 6k S1 on its way. Should have the Rika 5k around Christmas.
Now that you have been using this knife a couple of months, have you noticed some chipping on the edge? I've seen a lot of reviews saying that shun chips all the time, even with the correct use. I looking foward to buy one of these...but now I'm worried.....
99% are USER ERROR. VG10 is harder, and IS more brittle than "german steel". that means more of the maker AND IT MEANS MORE IS REQUIRED OF THE USER. Experienced cutters can tell where the issue lies, but certainly no one wants to admit they are to blame. They are designed to be used differently. If you take an Audi S7 off road, it is your fault or is it Audi's fault. A warranty covers defects in material and workmanship, NOT user error. You do NOT need to be worried, but you DO need to exercise care, and your technique does need to be better, not only to avoid chips but also to manifest the reason why VG10 IS good in the right hands. You can do repairs yourself if you make mistakes. VG10 is very easy to work with. OR You can send it to Shun. They almost always will do minor repairs for free ASA COURTESY. NOT because they are obligated to. But if it is their fault, which it almost never is, they will replace it for free.
you don't own anything white or blue paper steel as much as you are into these kinds of things ? =) just ordered my first knife i have paid for ever a blue paper, super excited
heh i could imagine you were the kind of person that does not mind the rituals related to wielding a highly reactive knife, looking forward to seeing what else you got in store then,
For the most part, I didn't understand much of what you said. It was all Greek to me. I find it interesting though. I like learning new things. Btw, I would like to get in line for a give away knife.
I personally prefer Miyabi to Shun but Both companies are great. I think Miyabi has a better price to quality ratio (VALUE). But it's really coming down to Miyabi is Henckels. Shun is Kai. Both mega companies with lots of reputation, good customer service, and great tradition. There's lots more great companies too, Yaxell, MAC, Masamoto, Yoshihiro, Global, etc, etc, etc.
Can you check out Dalstrong knives on amazon? Both their Shogun(Japanese steel) series and Gladiator(German steel) series. They are made in China, the steels are imported, prices are pretty low, and lots of people love them(according to amazon reviews.) I would like your professional opinion on Dalstrong please.
Burrfection yes i have, i even watched the Dalstrong Shogun 9.5 inch knife video like 3 times. i also noticed its one of your most viewed videos on your channel
I bought an 8" Shun Classic chef's knife on close-out, got a GREAT deal on it. It was the older model when they still used VG10. By far the BEST chef's knife I've ever used. It is very light, but very comfortable to use. Absolutely love it!
And, just a few weeks ago, a bought a friend for my Chef's knife, the Shun Classic 7" Santoku! This is a current production model with VGMAX steel, and it has put the fear of God into me, as that knife, straight out of the box, is the sharpest thing I've ever encountered.....with the exception of the 5" Kyocera ceramic Santoku I bought to try out....that knife is also incredibly sharp. But there are some things, like root veggies, that seem to be better served by a good size steel knife.
But I do love my Shuns! Really not interested in anything else......with the exception of the Bob Kramer stuff, but that's way out of my price range!
Awesome review, I like that you comment on the sharp edges. I actually take my less then perfect knives and use a Dremel to polish and "ease" the edges on all the parts you touch. Cheers - nice review
I have this knive, the Shun Cleaver and Shun paring knife all with VG-Max steel. Best knives I’ve ever owned. Highly recommend.
You will probably cry at this comment... I've had this knife for around 18 years and never sharpened it until today. I kinda couldn't be bothered as it became very abused and neglected by family and acquired a bunch of dings and nicks in the blade so I stopped using it and it just sat in a knife block for years. I stumbled across your channel recently though and your video about the BearMoo sharpening stone from Amazon so I ended up ordering one on a whim and followed your video on how to sharpen and the thing is now like a laser again. It may not mean much but I found your videos inspiring and they motivated me to do it. It is an absolutely beautiful knife and your channel is awesome. Keep up the good work mate.
I'm also left handed, but preferably ambidextrous! I love the 70/30 ratio of the edge on Japanese knives, if they come exclusively right handed I wont complain but I would love to use one with my left.
Great review!
they come with a left-handed version for the classic line of Shun knives ^^ I rock Premiers at the moment which use an ambidextrous design for their handles
yeah, i'm familiar with the Premier line. lucky you....
I have just purchased 2 Shun knives the Santoku and Kiritsuke 7 and 8 inch basically. The Knives are absolutely beautiful and Razor Sharp. I previously used Zwilling made Santoku Knife which I have had for many years. I recently dropped the Knife from about 5 feet and the blade cracked Vertically about 5mm in front of the Heel. I hadnt realised it cracked and on 1st use it snapped. It was a Cork floor so why it snapped is a question I simply cannot answer. Im guessing it had a flaw of some sort in the steel as everyone I chat to with a Knowledge of Kitchen knives refuses to believe me until I send them the photo! lol
No matter though whats done is done. So Ive always wanted a hand crafted Japanese knife and I absolutely love the Santoku knife design. I went with a Kiritsuke simply because I wanted a larger Knife and as I loved the Santoku I figured Id also love the Kiritsuke. Im still working on it as the cutting action is different from a Western Chefs knife but regardless I love both blades and had I found your site prior to making my purchase I may have chosen a different Brand although from this UA-cam clip you seem to have a fair bit of respect for Shun Blades even though you dont seem to sell them.
My query is in regards to the Sharpening and as I understand it there is a Shun Sharpening service not too far from me in Sydney. However I wanted to know whether youd recommend using a Leather Strop simply to maintain the edge as you would use a Honing Steel. The Brittleness to the Japanese knives and the 16 degree cutting edge are not what I am used too and so Im a tad nervous when it comes to sharpening and I thought, although I maybe dead wrong that using a Strop would let me retain the edge without doing any major damage to the knife should I get it wrong! Ive watched your Clips on leather Strops and youve recommended 3 different types of leather with or without a compound, with Wood, Glass or Acrylic beds. Im not looking to make my own though as Id simply purchase it depending on your reply.
I’ve had this knife for two years, always been razor sharp, only issue is the steel is extremely thin, the first week I had it the tip snapped off
Just got this knife, even tho i kinda whent the wrong way about it and watched your video after i ordered it, haha, but i absolutley loved it! And at least your video re asured me that i wouldent be disapoined when i got it ;) TY for great content i much appreciate it, keep it up.
right on. stay in touch
In which video do you talk about why you didn't buy shun knives before? I'd like to hear about your opinion on them. I own the 7" Santoku from the classic series and so far it has been an amazing knife in my kitchen.
Thanks for making this video! I've been eyeing this knife for a while. Would you say this knife is good for general kitchen use, cutting boneless meats and vegetables? What should I use to care for it?
I have a shun premier 12 piece set and it’s overkill. I just had my mom purchase a skinny 7 piece classic set. She will be very happy!
Bought this knife a week ago, it's a good quality chef knife, fit and finishing is not bad for its price range, however there are two things that I don't like about it: 1) the wooden handle is quite slippery and doesn't offer much attraction, 2) the overall weight is quite light (202g) since the blade is very thin (less than 2mm at thickest part). Personally I prefer the knife to have some essential weight which can be useful when doing vertical cutting and light chopping tasks, also necessary(but not overly heavy) weight can add more control to the hand because this is a 8" chef knife, I just found it a bit too light to be used in hand with full confidence especially since the handle is not grippy. Damascus steel layers are soft and you see a lot of light scratches on the blade after just 2 or 3 times of use (which doesn't bother me too much). DO NOT drop the knife: you're likely gonna break or damage tip because it's such a thin blade. In my opinion an extra thickness of 0.5mm would make it a better knife. I understand the design of this knife is strongly influenced by traditional Japanese cutlery and there are things about that design they probably just didn't want to make too much changes with but I guess that brings both big pros and cons. One good thing about this knife is that the VG-Max steel (though quite brittle) does take very fine edge just like VG-10 and holds the edge well.
Thank you for this review, awesome knife. 👍
yeah, its' nice. going to be using it before the giveaway
I have very large hands and am left handed, love the Shun D handles.
Not a bad knife. Definitely suited for a rocking style
I’ve got the new damascus blonde handle one. Cuts like a laser out of the box, finish wasn’t perfect by any definition though. Rust on the black Shun logo on the blade, out of the box. The handle also has some small imperfections on both ends as it butts up against the metal.
Just got one for Christmas. Very epic
I've had this knife for the past ten years or so. It's only chef knife and gets used for pretty much everything. It's held up to some pretty significant abuse as I constantly leave it dirty on the counter overnight like the slob that I am. No rust, but I have chipped the blade a couple times and broke the tip off dropping it on a tile floor. Thanks to burrfection I learned how to reprofile the knife and now it's razor sharp again with no chips and a pointy tip (if a couple milimeters shorter.
Have you used the Shun Premier 8" ? If so what's thoughts on it?
I have a Shun premiere chef knife that has the hammered top. I made the mistake of angling it too much when sharpening and I now have some imperfections on the hammered top. What would you recommended in order to fix this? The only thing I can think of is buffering it somehow with a compound paste but I figure I would reach out to you and see if you’ve run into this issue..
I just bought this knife. It also happens to be my first chef knife purchase ever. What do you recommend for maintaining the sharpness of this particular knife on a daily basis and what do you recommend for occasional sharpening if it should become dull? And last, is there any reason I should the polishing this Edge? If so, what stone do you recommend? It should be noted that I am on a limited budget. Thanks.
Ordered this knife a a present for Xmas.
Wanted an entry level knife that was ACTUALLY JAPANESE and found this line and brand.
Hate that there are so many knives claiming to be Japanese but are NOT Japanese at all.
Thanks for this video, great review!
Shun Classic the ultimate hybrid chef's knife. great German belly profile for traditional rocking/slicing with classic Japanese sharpness and agility you can still chop with quickly. VG Max steel and D-Shaped handle set this knife apart - holds a sharp edge forever yet 100% stainless with a great natural right-handed grip that makes long cutting chores comfortable. if you ever want to trade-up from bulky Western cutlery and experience the benefits of Japanese knife-making buy this knife FIRST. the 150 price tag makes it an entry-level no-brainer for the quality, without the sticker-shock and up-keep of finer Japanese carbon gyotos. only negative is the logo etchings fade quickly, but i've owned mine for over 5 years, still my go-to all purpose knife, still beautiful and still razor sharp with occasional whetstone touch-ups - wish all knives this were this solid and affordable.
I just got this one for my birthday, I am a lefty as well but cut with my left. I also have a Shun Santuku that I got last year, both like the one you're holding, and I just bought a Wusthof Nakiri on the low end. I'm waiting on my sharpening stones to come from Japan as they take 6 weeks to get here. My dream knife is a Miyabi, if for no other reason than just to own it. BTW, if you are giving away any of your knives, I'd be happy to get in line. I'll even pay for the postage to Canada!
congrats on all the great knives and stones you have coming your way. you'll have a blast playing with them. stay in touch.
I normally dislike music in the background of reviews, but you're not playing fair sir. Sonic the hedgehog music? Your tugging on my heart strings.
The Shun D handle knives come with the option for a Left handed grip. Not something that many people seem to know. Thought you'd like to know !
appreciate the comment. thank for watching!
not available in all models, less chance at being on sale, and Kai is phasing the lefies out completely
Good video again!
For the sharpness test, you could do the the famous tomato test when you cut the tomato without touching it!
when i remember to do it, i'll get around to it. thanks for watching
Do you recommend the kiritsuke shun chef knife?
Hi, I just bought this knife and it is great. I was a bit surprised that the store offers the service of sharpening the knife using a machine if I want in the future. Is it Ok to use a machine for sharpening these knives instead of the manual way?
I have this knife - we use it every day for all of our food processing needs (we don't processes meat on the bone). I find I need to bring it back to my 1000 grit stone probably every week or two. Is that expected? I'm also going to touch up on my 5000 stone every 2 - 3 days for super tomato-cutting sharpness. I'm pretty sure I'm keeping it at 16 degree edges.
Can anyone link the video on why he doesn't usually choose Shun Knives? I've heard stories of blade chipping easily. But idk how much of that is user error.
Hi Ryky, Hope all is well. THIS KNIFE CHIPS SO EASILY ! I use it gently and take very good care of it. It is only used on soft vegetables. I can not figure out what I could be doing wrong. This is the second one I've had. The retailer exchanged my first one because the belly of it looked like a jack-o-lantern after I had the nerve to slice a few tomatoes with it. I'm at my wits end. Any feed back would be appreciated. A note to any commenters out there : I DO NOT ABUSE OR MISUSE IT !
shun classic 25cm gyuto vs mcusta zanmai hybrid 24cm. which one would you go for?
TIA
I went with Yaxell Ran series for my first set of Japanese knives. For what ever reason I chose them over the Shun classic. So far I am highly satisfied with my choice. But, it does not mean I won't choose a Shun in the future. Oh I would like to hear your opinion on the Yaxell Ran line of knives. Thanks for all your great videos.
Hey Arlin, i got a Yaxell Chef knife for my father-in-law a 6 months ago. Great knives. Blades are very good, and hard. Handles a bit on the heavy side, but overall, they are great knives. You didn't make a wrong decision.
Ran are great knives. (I don't have any, I've got most of the Zen series) but I have used Ran and thought very highly of them. I prefer Yaxellto Shun classic, but that's more a subjective opinion. Both are great companies. I think Yaxell also offers better VALUE for the money
That's the first Japanese knife I ever bought. You should look at global as well if you haven't already
right on. do you still have it? looking into Global.
shun is known for chipping problem so you can use it and tell us more about it. it might be shun use very brittle steel or its some people's miss usage
I think this mostly applies to their other lines that use SG-2 or Blue #2 which are very hard steels. Those knives are more likely to chip than this one with uses VG-10. Yet, I've really only heard of Shun knives consistently having a chipping problem so they must be doing something different to them.
i have 1 year with my shun and i haven't had any trouble yet.
my coworker uses a shun knife and yes... it has a chipping problem.
I don't find that they have a chipping problem per se. It's more like if it's treated like a European knife which has softer steel, then yes, it could chip due to its hardness and thinner edge.
agree!
yeas it does I havent sharp my knive for a while but always I use my steel to keep it nice so wich stone would you recomend for this knive thanks
this is current list of recommendations. they will all work for this knife.
Sharpening Whetstone
Chosera 800 amzn.to/2d4esno
Bester 1200 amzn.to/2cywMHE
Cerax 1000 amzn.to/2cwLxWB
Polishing Whetstones
Chosera 3K amzn.to/2dmCity
Shapton Pro 5K amzn.to/2fFft4t
Arashiyama 6k amzn.to/2dmzktu
Shapton Glass 8K amzn.to/2gzlrZ2
Corse Whetstone
Shapton Pro 120 amzn.to/2gAEZIN
Shapton Glass 320 amzn.to/2gABXEA
Chosera 400 amzn.to/2gbJ9u2
Shapton Glass 500 amzn.to/2gPvN7L
Flattening / Lapping Plates
Atoma plates amzn.to/2d4fT53
Shapton amzn.to/2gzbI4U
What about the premier version? I'm looking at getting the shun premier 8 inch chefs knife but I couldn't find any proper unboxing / review videos I have a few other knives in mind but kind of have my heart set on the shun.
will get a set of those soon
thank you for all the info you give out on knives. I'm a big fisherman and was wondering what you would recommend for a fillet knife?
thanks for trusting me with your buying . when you say "big fisherman" can you be more specific? types and size of fish? are you filleting on the boat or at home?
As ryky said, is it for the kitchen or the tacklebox or the boat kitchen? Size of fish? How good at you in avoiding big bones?
I'd recommend a "german steel" knife or similar steel. How about the Mercer flexible fillet? Very inexpensive, super high reputation and reliability, non slip grip, NSF certified if it's for all 3
How about a deba or a funayuki if you're skilled and they're not big fish?
You should keep a small stack of newspaper in your studio. haha.
Thanks for the review from a fellow leftie
Why "fellow lefty*" when he is right-handed?
You recomand this knife?2021?
I own that knife. LUV IT!!!
Just bought this knife last week! Love it! Wondering if there is a "saya" or cover for this knife?
i don't use those for any of my knives, but nothin wrong with it.
not one made by Kai.
But you can buy generics or have one customer made. Remember, if you have a generic, it won't be an exact fit.
Christopher Stapley does some amazing woodwork. Check him out if you want a custom. I'm sure some other people will post up some other good names, too.
Hi,
I have recently bought a Shun 8” classic, it has a sharp edge running down the spine, what would be the best way for me to remove it? I was going to hit it with sandpaper but thought I would ask your opinion first
I would recommend either sand paper or a I like a sanding block. You can get a sanding block at home improvement stores with two different grits, grab some steel wool to finish it off and you should be golden. Cheers
Very good knife I have it and I like I alot. Good review.
right on. glad you agree with my findings.
I lend this knife to my brother that is a professional chef for one year, before that I lend him wüsthof ikon, and he said that Shun cuts better, sliced better, holded edge much longer, was easier to fix on a ceramic rod and much more sexy :) :). More enjoyable to work with if you work for ten hours like he does.
Would love a better knife then the Cuisinart set I currently have...can't sharpen and don't hold a edge
Do you reviewsharpen Global as well? I can't seem to find a vid with you and a Global knife. Subscribed.
i will get some very soon
Where is the other video with the reason why you don’t buy Shun knives?
You diggin' this knife over the Wusthof and Massamoto? And I'm curious why you're not recommending the Naniwa stones? You rated them in high regard in your previous videos.
i'm really diggin' the Shun Chef - cuts great and stays sharp. a full review will come in the coming weeks. as for the stones, i didn't want to make the list too big. maybe i should make some corrections to it, and let people decide for themselves? how are you liking your super stone? i still love my super stone 800. one of my favorite stones..
I'm liking the Naniwa 800 a lot. I've sharpened over a dozen knifes now and it's worked well. I added a Shapton Pro 2k that I've only used once now to strop. I have the King KDS 1k and King 6k S1 on its way. Should have the Rika 5k around Christmas.
I have the same one... great knife
Now that you have been using this knife a couple of months, have you noticed some chipping on the edge? I've seen a lot of reviews saying that shun chips all the time, even with the correct use. I looking foward to buy one of these...but now I'm worried.....
i personally have not seen it yet. i'll do a complete review of it soon. thanks for watching and writing.
99% are USER ERROR.
VG10 is harder, and IS more brittle than "german steel". that means more of the maker AND IT MEANS MORE IS REQUIRED OF THE USER. Experienced cutters can tell where the issue lies, but certainly no one wants to admit they are to blame. They are designed to be used differently. If you take an Audi S7 off road, it is your fault or is it Audi's fault. A warranty covers defects in material and workmanship, NOT user error.
You do NOT need to be worried, but you DO need to exercise care, and your technique does need to be better, not only to avoid chips but also to manifest the reason why VG10 IS good in the right hands.
You can do repairs yourself if you make mistakes. VG10 is very easy to work with. OR You can send it to Shun. They almost always will do minor repairs for free ASA COURTESY. NOT because they are obligated to. But if it is their fault, which it almost never is, they will replace it for free.
pls do a review on the shun premiere
will see what i can do
Hi I’m learning from yours video. I’m love your sharpnig leasen cool
I need that knife!!! 😱
pull the trigger amzn.to/2fJNCF3
Is the classic single or double beveled?
Double
I wish I could afford this knife or any of those high end Japanese knives
Look in offer up or craigslist, sometimes you can find a good deal.
Nenox bone handle please
Is this a real Japanese made knife?
yup, it is
you don't own anything white or blue paper steel as much as you are into these kinds of things ? =) just ordered my first knife i have paid for ever a blue paper, super excited
haha. you haven't seen my complete collection yet, and i'm still adding new knives to the review series.
heh i could imagine you were the kind of person that does not mind the rituals related to wielding a highly reactive knife, looking forward to seeing what else you got in store then,
For the most part, I didn't understand much of what you said. It was all Greek to me. I find it interesting though. I like learning new things. Btw, I would like to get in line for a give away knife.
haha. thanks for writing. stay in touch.
Can you review the Okami 8 in.
will see what i can do
Oh snap you're the man
similar to a dalstrong. Both Chinese made knives of VG10 marketed by American companies
Is it a good idea on a knife review to say “no sharp edges anywhere” ......well there’s one surely ? 😂😂 just teasing great review.
Your top list on Amazon has no shun or this knife
Nice.
Miyabi knives, please!!!
i appreciate your enthusiasm, and i'll see if i can incorporate more miyabi knives into my collection
You do know that they make a left handed and right handed version of this knife?? The right handed version is definitely made for right handed users.
what is your opinion on miyabi?
i like them . they can be a bit pricey at times, but quality is very good.
I personally prefer Miyabi to Shun but Both companies are great. I think Miyabi has a better price to quality ratio (VALUE). But it's really coming down to Miyabi is Henckels. Shun is Kai. Both mega companies with lots of reputation, good customer service, and great tradition.
There's lots more great companies too, Yaxell, MAC, Masamoto, Yoshihiro, Global, etc, etc, etc.
I just bought this tonight and I saw this video in my recommendations! Google is creepy!
wow....
It’s digital marketing nothing creepy lol
Can you check out Dalstrong knives on amazon? Both their Shogun(Japanese steel) series and Gladiator(German steel) series. They are made in China, the steels are imported, prices are pretty low, and lots of people love them(according to amazon reviews.) I would like your professional opinion on Dalstrong please.
will look into them when the current series is over. thanks for the note
Matthew Nakhla
pittaya wongmanit what?
have you been watching my video featuring Dalstrong? got more sharpening videos coming soon
Burrfection yes i have, i even watched the Dalstrong Shogun 9.5 inch knife video like 3 times. i also noticed its one of your most viewed videos on your channel
Not only it's a beautiful knife, it's magical piece of art, flick the metal and you know what I mean.
Am I too late 😂😂😂
💥What is your favorite knife🐬🐬🐬💥
wwhauuw, that knife is nice.... :)
yeah. its' not bad. going to be using it for a while before the giveaway!
Ikons are 58 hrc
it's pronounced as "shoon" not "shun".
thanks
They’re not full-tang. Drop it and it can break off the handle. Not worth the price
Dont like videos of knifes where you dont use it
don't hate. i've got close to 100 sharpening videos coming out for this series.
Don't like comments where you misspell words. knives*
1:44 "no sharp edges anywhere" on a knife. Seems like a pretty crappy knife.
The music you use in your videos is anoying with the tump, tump, tump all the time.
thanks for writing and the feedback
Over price knife. Just do a little research and you can find a JDM knife from Japan that's far superior and handmade.
everyone is entitled to their opinion, and can spend their money however they wish. thanks for the input
skyscreemz what knives?
yeah, what knives ?