Hello,

I am considering trying one of the Shun chef knives. Does anyone have
input on these knives 8 inch chef or 10 inch chef or any general comments
on this brand of cutlery.

thanks,

larry

larry > wrote in message >. ..
> Hello,
>
> I am considering trying one of the Shun chef knives. Does anyone have
> input on these knives 8 inch chef or 10 inch chef or any general comments
> on this brand of cutlery.

Depends on what you're really looking for. Do you want a good
servicable knife or somehting to make your friends and neighbors green
with envy. Those traditional Japanese blades will take a great edge
but take a lot of maintenance. (I don't know about their stainless
line) I prefer stainless for it's low reaction with acid foods and
edge longevity. I've used Victorinox in restaurant kitchens and found
them a great value at half the price of Shun. Of course, if your
kitchen is going to be featured in the Sunday supplement, they are
real design statement.

D.M.

larry > wrote in message >. ..
> Hello,
>
> I am considering trying one of the Shun chef knives. Does anyone have
> input on these knives 8 inch chef or 10 inch chef or any general comments
> on this brand of cutlery.

Depends on what you're really looking for. Do you want a good
servicable knife or somehting to make your friends and neighbors green
with envy. Those traditional Japanese blades will take a great edge
but take a lot of maintenance. (I don't know about their stainless
line) I prefer stainless for it's low reaction with acid foods and
edge longevity. I've used Victorinox in restaurant kitchens and found
them a great value at half the price of Shun. Of course, if your
kitchen is going to be featured in the Sunday supplement, they are
real design statement.

D.M.

In article >, larry
> wrote:

> Hello,
>
> I am considering trying one of the Shun chef knives. Does anyone have
> input on these knives 8 inch chef or 10 inch chef or any general comments
> on this brand of cutlery.
>
> thanks,
>
> larry

I have the santuko with kullens and it's fantastic. Almost as sharp as
a razor, well not quite but so much sharper than my Wustof knives that
it feels like a miracle when slicing. I maintain it with the finer rod
of that Gator thing. They're pretty expensive, so I don't know if I'd
ever consider a whole set. I have the Victornex (?) bread knife and
boning knife.

In article >, larry
> wrote:

> Hello,
>
> I am considering trying one of the Shun chef knives. Does anyone have
> input on these knives 8 inch chef or 10 inch chef or any general comments
> on this brand of cutlery.
>
> thanks,
>
> larry

I have the santuko with kullens and it's fantastic. Almost as sharp as
a razor, well not quite but so much sharper than my Wustof knives that
it feels like a miracle when slicing. I maintain it with the finer rod
of that Gator thing. They're pretty expensive, so I don't know if I'd
ever consider a whole set. I have the Victornex (?) bread knife and
boning knife.

Stark wrote:
> In article >, larry
> > wrote:
>
>
>>Hello,
>>
>>I am considering trying one of the Shun chef knives. Does anyone have
>>input on these knives 8 inch chef or 10 inch chef or any general comments
>>on this brand of cutlery.
>>
>>thanks,
>>
>>larry
>
>
> I have the santuko with kullens and it's fantastic. Almost as sharp as
> a razor, well not quite but so much sharper than my Wustof knives that
> it feels like a miracle when slicing. I maintain it with the finer rod
> of that Gator thing. They're pretty expensive, so I don't know if I'd
> ever consider a whole set. I have the Victornex (?) bread knife and
> boning knife.

I also have a Shun (aka: Kershaw Shun, KAI) santuko, but without kullens
A good sharp, knife. It's rather light and thin, I don't know how heavy
the chefs knives are,
but I doubt this one would survive heavy chopping, bones, etc.
There is no extra maintenance as they aren't traditional construction
of any type.
They're made with multiple layers of stainless laminated to a harder
core, for a Damascus steel appearance.
Be aware the handles are rather small and "D" shaped.
I like it, but look, and feel, before you leap.

--
Dave S

Posting with TBird,
If they keep trying, so will I ;-)

Dave S wrote:
> Stark wrote:
>
>> In article >, larry
>> > wrote:
>>
>>
>>> Hello,
>>>
>>> I am considering trying one of the Shun chef knives. Does anyone
>>> have input on these knives 8 inch chef or 10 inch chef or any general
>>> comments
>>> on this brand of cutlery.
>>>
>>> thanks,
>>>
>>> larry
>>
>>
>>
>> I have the santuko with kullens and it's fantastic. Almost as sharp as
>> a razor, well not quite but so much sharper than my Wustof knives that
>> it feels like a miracle when slicing. I maintain it with the finer rod
>> of that Gator thing. They're pretty expensive, so I don't know if I'd
>> ever consider a whole set. I have the Victornex (?) bread knife and
>> boning knife.
>
>
> I also have a Shun (aka: Kershaw Shun, KAI) santuko, but without kullens
> A good sharp, knife. It's rather light and thin, I don't know how heavy
> the chefs knives are,
> but I doubt this one would survive heavy chopping, bones, etc.
> There is no extra maintenance as they aren't traditional construction
> of any type.
> They're made with multiple layers of stainless laminated to a harder
> core, for a Damascus steel appearance.
> Be aware the handles are rather small and "D" shaped.
> I like it, but look, and feel, before you leap.
>

That "D" shape is set up for right-handers. If you are a lefty, they
might not be as comfortable.


jim

In article >, Dave S
> wrote:


> I also have a Shun (aka: Kershaw Shun, KAI) santuko, but without kullens
> A good sharp, knife. It's rather light and thin, I don't know how heavy
> the chefs knives are,
> but I doubt this one would survive heavy chopping, bones, etc.
> There is no extra maintenance as they aren't traditional construction
> of any type.

Dave's right. No chopping. But once you see a Shun blade's edge and
feel it work, you intuitively wouldn't consider choppng with it.