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Thread: The Shun Experiment

  1. #1
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    The Shun Experiment

    I've read a lot of pejorative comments about Shun knives, both here and on other forums, so I decided to try an experiment to see how valid the criticisms are - I undertook to use only Shun knives for a month. I assembled a kit of six knives, both my own and some lent to me for the duration of the experiment (thanks to daveb and my friend Pamela). There were six knives - a 3½" Classic parer, a 4¾" Kramer Euroline utility, a 6" Classic utility/petty, a 7" Kramer Meiji santoku, a 9" Premier bread knife and a 9½" Elite slicer/sujihiki. Missing from the lineup was everyone's least favorite Shun, the Classic chef's.

    I embarked on the experiment the day after Thanksgiving, and completed it the fifth day of the new year.

    Now, keep in mind that I am a home cook, not a professional, so I may dice two onions where others may dice two bagfuls, or trim two steaks instead of two dozen.

    Now the results.

    Shun Premier Bread Knife.

    A VG10 core clad with hammered stainless, the Premier bread knife was the least used of all the knives. I used Dave Martell's suggestions for sharpening a serrated knife and restored it to better than OOTB condition prior to the experiment. So much so that it cut a groove in my maple board the first time I cut a baguette. From then on out, I used an old bamboo board if I wanted to use the bread knife, which was not often, since the Elite slicer did a great job on bread.

    Shun Kramer Meiji Santoku

    The Kramer Meiji santoku has a core of SG2 steel surrounded by some very nice stainless damascus cladding. Unlike the Classic line, the etch is much deeper, and the pattern can be felt as well as seen. The handle is perhaps the best part of the knife, as it tapers dramatically at the ferrule, and is very comfortable to hold in a pinch grip. Those of you who have had a chance to use Marko Tsourkan's pass around knives with his D-handle will know what I mean.

    I expected that I would feel hamstrung having to use the 7" santoku as my primary knife, since I use a 24 cm gyuto normally, but I was surprised to find that I was not. There were a few times I felt that a longer knife would be useful, but for the most part, I did not feel handicapped in any way. It handled every task I would do with a longer gyuto very well. When Eamon Burke developed the 19 cm utility with Will Catcheside, he made this comment, "The design is my own, I created this to be the most useful knife possible in a small package. It embodies everything I want to see in a knife like this, from ease of maintenance to knuckle clearance. I could use a knife like this exclusively in a kitchen, and not want for anything but a slicer." I feel the Shun Kramer Meiji santoku is another such knife.

    There is a moderate amount of convexity to the grind of the Shun Kramer Meiji, and food release was very good. Potatoes had little tendency to stick to the side of the knife. The SG2 steel held a good working edge for the entire time of the experiment, requiring neither sharpening or stropping.

    Shun Classic Paring Knife

    The Classic parer has a VG10 core clad in stainless damascus. Many describe it as "faux damascus", as it has little in common aesthetically with the damascus produced by any of the custom knife makers on this forum.

    I can now appreciate how the Classic parer has earned a place in the the kits of so many forum members. The knife performed well, needing only minimal touch up during the six weeks it was used. The handle is well-suited for in-hand work.

    Shun Classic Utility/Petty

    The Classic utility/petty was the second least useful knife of the six, as it had insufficient height at the heel to be used on a board, yet was long enough to feel clumsy for in-hand use when compared to the Classic parer. I found myself searching for tasks for this knife, and used it primarily to trim steaks or chicken breasts.

    Shun Kramer Euroline Utility

    The Euroline utility has a core of SG2 clad in stainless damascus, in a pattern similar to the Meiji santoku. It has enough depth at the heel to be used on a board.

    I fully expected the Kramer Euroline utility to be the least used knife, but I found it to be the second most used blade in the kit. Slicing lemons, dicing shallots and mincing garlic were just a few of the tasks I found myself doing with the knife. Not unsurprisingly, this was the knife my wife reached for most of the time. Now, nothing this knife did could not have been done with the santoku, or with a gyuto, but it just seemed to fit the smaller tasks a bit better. The handle was a bit too full for my liking, and the quillion point was sharp enough to bite my hand a few times, though no blood was drawn.

    Shun Elite Slicer/Sujihiki

    The Elite slicer has a core of SG2 steel surrounded by stainless cladding which has been bead-blasted to a matte texture, almost like the Nashiji finish on some Teruyasu Fujiwara knives.

    The slicer did exactly what a slicer should. It made short work of the Christmas ham as well as the several roasts that I used it on. The lack of 30mm of length when compared to a 27 cm sujihiki was not very noticeable. The SG2 steel did not require any sharpening nor touch up the entire time of the experiment, even though it made contact with a ham bone several times. The handle is neutral, unlike the Classic D-handles, so the knife is suitable for both right-handed and left-handed users. A pity the Elite line is discontinued.

    In conclusion, I found that the reputation that Shuns have is probably due more to profile than any other aspect of the knives.

    Okay, let the rebuttals begin!

  2. #2
    Senior Member ChiliPepper's Avatar
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    That's gonna be fun...

  3. #3
    Senior Member EdipisReks's Avatar
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    Quote Originally Posted by Pensacola Tiger View Post
    In conclusion, I found that the reputation that Shuns have is probably due more to profile than any other aspect of the knives.
    agreed.

  4. #4
    Wow, nice write up Rick! I think its awesome you took the time to evaluate and inform! Thank you!


    Feel free to visit my website, http://www.rodrigueknives.com
    Email pierre@rodrigueknives.com

  5. #5
    Senior Member brainsausage's Avatar
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    Any sharpening notes?
    The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky

  6. #6

    Zwiefel's Avatar
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    No experience with these knives...but nice write-up, thanks!
    Remember: You're a unique individual...just like everybody else.

  7. #7
    Senior Member cclin's Avatar
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    I'm agree with you ,Rick! I'm not Shun lover or hater, I do own few Shun knives & still use them now. In my opinion, they are not any better or worse than other VG10/sg2 knives! F/F is very good, actually better than some of $200~$300 J-knives. however, Shun's retail price is way too high. if you can find one with good price; I think they are OK knife to buy!
    Charles ***[All statements I made here only my personal opinion and nothing more!]*** & Please bare with me for my crappy English!!

  8. #8
    Thanks for the write-up. Any pics of the specific blades used?
    one man gathers what another man spills...

  9. #9

    knyfeknerd's Avatar
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    My biggest beef with the Shun line is the sharpening. I have come quite a ways in my skills on the stones since I purged my kit of all of them. Therefore I cannot dis them as wholeheartedly as before.
    I would not equate the Shun VG10 with all VG10. I happen to love the Tojiro DP knife(in VG10) I own and find the steel to be great. I still happen to shy away from it and would never buy a knife with VG10 again.
    I'm happy you did this Rick, it was quite a commitment on your part(especially given the overall awesomeness of your collection) and quite a thorough writeup to boot!
    I still say "Leave the Shun, take the cannoli."
    If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
    -Cleon "Slammin'" Salmon

  10. #10
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    I have used others' Shun knives, specifically the oft-panned Classic Chef's. Each time, I thought it was ok, nothing special but certainly not deserving of the derision often heaped upon it. Though I have not used any of them for as long as you did, I found it adequate to most tasks and I am told by the owners that they hold their edge fairly well. The part i didn't particularly care for was the belly (I think this is the right term?), which had almost a rocker-shape. That said, I did just buy the aforementioned Classic 8" Chef as a secret-santa gift for one of my employees, who has a nasty habit of buying $20 hand-me-downs off of the internet and having to take half the blade off just to get a straight edge. The other knife I had in mind for him was the same size Global, which I had a good experience with but found the metal handle slippery and therefore dangerous; it also burned me once when some idiot pushed it over a burner by mistake. 1st time for that one... Since he isn't especially knife-savvy, doesn't know how to sharpen very well yet (I try to show him what little I know), and loves taller-bladed, round-bellied (again, ??) knives, this seemed like a good fit, and I was sick of seeing the house waterstone get abused by knives that collectively were worth less than the stone itself. I got it for $120 with a professional discount at the mall (chuckle). He LOVES it and uses it constantly, and as far as I know hasn't had to sharpen it yet- I checked the blade today, it is still quite sharp after about a month of steady and not very gentle use. The items I know he has used the knife to prepare have been consistent with my requirements too, specifically things like negi which I want very thin and feathery. So- my verdict would be that Shun Classic is a good entry-level professional-use knife, with the caveat that paying what is normally asked for them is a bit absurd; I felt that with the 25% off I received it made it an acceptable price for a decent knife that would be able to take a beating and still cut super-thin onions with minimal upkeep

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