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The Shun Experiment, Part Two - Page 2
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Thread: The Shun Experiment, Part Two

  1. #11
    Senior Member marc4pt0's Avatar
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    +1 to that!

  2. #12
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    i dont really like shuns at all mainly because of the profile and overall feel of the knives but my shun elite honesuki in sg2 is a really awesome knife love it for deboning. and the edge gets killers sharp maybe i was lucky.

  3. #13

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    i've now sharpened probably over 200 shuns, and while they arent difficult for me to sharpen or deburr, here's one thing i've noticed... over half of the knives i sharpen (many new) have grind problems on the faces of the knife that cause uneven bevels (high and low spots)... they are often visible by the naked eye. That, to me, shows a lack of QC, and i have a problem with that. Also, i see more shuns with chips in them than almost any other knife. Now i would normally chalk this up to the fact that many people who are new to knives buy them, but i see the same percentage of chipping with users who own other japanese knives (i.e. misono, masamoto, aritsugu, etc.) when their other knives are not chipped. FWIW, i also see a lot of hattori HD's with chips.

  4. #14
    Senior Member Notaskinnychef's Avatar
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    I agree with the shun knives being gateway knives. They got me in to this world of sharp things and while I only use their paring knife (and have their "U2 utility knife in the drawer), looking online for similar knives and more importantly looking for alternatives, i found this place so that's a point for shun.

    Side note, that U2 knife is actually quite comfy and is fantastic for making sandwiches, use it from start to finish lol. Bought it and the paring for 41 bucks each while back on amazon.ca :-)

  5. #15
    Senior Member Crothcipt's Avatar
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    Nice write up.
    Chewie's the man.

  6. #16
    Sponsors Dream Burls's Avatar
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    Quote Originally Posted by Notaskinnychef View Post
    I agree with the shun knives being gateway knives. They got me in to this world of sharp things and while I only use their paring knife (and have their "U2 utility knife in the drawer), looking online for similar knives and more importantly looking for alternatives, i found this place so that's a point for shun.
    My relationship with Shuns is very similar. A couple of Christmases ago I decided to buy my wife a new set of kitchen knives. I didn't know squat about them at the time so I went on line and did some research. Unfortunately that did not include KKF. I went with a set of Shuns because they sounded like they were good value. My wife was thrilled with them, coming from an old line of Henckels. I continued my research, found KKF and Marko and the rest is history. She is still happy with the Shuns. I sharpen them with my Norton stones and don't have a problem with that. My favorite is the Shun Kramer bread knife. The scalloped edge is really cool and cuts like a dream. Shuns will alway have a place in my heart as being the vehicle that brought me to KKF and ultimately to the creation of Dream Burls.
    Please visit my store at www.dreamburls.com Imagine the possibilities!
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  7. #17
    Senior Member augerpro's Avatar
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    I just picked up the Shun Premier sheep's foot parer and it is a great little knife! Looks like they might be closing it out though.
    ~Brandon

  8. #18
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    Agreed, particularly regarding grind issues.

    Quote Originally Posted by JBroida View Post
    i've now sharpened probably over 200 shuns, and while they arent difficult for me to sharpen or deburr, here's one thing i've noticed... over half of the knives i sharpen (many new) have grind problems on the faces of the knife that cause uneven bevels (high and low spots)... they are often visible by the naked eye. That, to me, shows a lack of QC, and i have a problem with that. Also, i see more shuns with chips in them than almost any other knife. Now i would normally chalk this up to the fact that many people who are new to knives buy them, but i see the same percentage of chipping with users who own other japanese knives (i.e. misono, masamoto, aritsugu, etc.) when their other knives are not chipped. FWIW, i also see a lot of hattori HD's with chips.

  9. #19
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    After I posted the thread about VG10 steel, I went back to my Asian cooks knife (http://www.zappos.com/shun-classic-7...130324130528:s) and gave in sever passes on my 1,200 and 5,000 grit stones. My rookie skills are probably improving as i was able to put a pretty keen edge and polish on it. Also, if I recall correctly, I purchased this knife for around $99 on clearance at SLT. So in this case, I think it was a farily good deal.

    Now, I definately can't say that for their elite lines. I would be curious for someone to do a review on their new Blue Steel line. Regardless of the outcome I won't be buying one thoug.

  10. #20
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    A Shun Classic 8" chef's knife was the one that got me started on Japanese knives, but as much as liked the edge, I dislike the geometry. Not a fan of the German profile. I do have pretty high hopes for the Fuji line, I've handled a few, and they are very nice. Thin blades, choil and spine are nicely rounded, fit and finish is first rate. Best of all, they have a much more Japanese blade design, and are comfy to hold.

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