+1 to that!
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.
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.
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 :-)
Nice write up.
Chewie's the man.
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.
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.
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.