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Thread: Another help me find a knife thread !

  1. #1

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    Another help me find a knife thread !

    Hi All, Ive been lurking, researching options for a new knife for the last few weeks\months and thought I was going to get the Shun premier chefs knife. I like the light damascus pattern and western handle but didnt love the hammered look. The Shun Classic looks awesome but I dont like the handle. Then after looking around more over here I didnt see a lot of love for Shun but saw a lot of people saying Shun is hyped and overpriced and you can get much better for the same money. But I didnt see direct recommendations for the equivalent Shun chef knife. So..i still love the look of the shun premier but starting to look at other options including Konosuke and Hattori. Just became aware of the dave martell mamoth tooth handled knife which is amazing but out of my price range at this time Thanks !


    What type of knife(s) do you think you want?
    8" chefs\gyuto?
    Why is it being purchased? What, if anything, are you replacing?
    Looking to upgrade a 13 year old 8" Henckel chef knife made in spain.
    What do you like and dislike about these qualities of your knives already?
    Aesthetics- average
    Edge Quality/Retention- good
    Ease of Use- bulky unbalanced
    Comfort- average
    What grip do you use?
    Western
    Where do you store them?
    Knife Block
    Have you ever oiled a handle?
    No never had a knife that required oiling
    What kind of cutting board(s) do you use?
    Walnut end grain board - 2x18x22
    For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
    Currently use a small chefs choice pull through sharpener but plan to learn water stones eventually
    Have they ever been sharpened?
    Yes
    What is your budget?
    $200
    What do you cook and how often?
    Meats, italian, grilling, 2x weekly
    Special requests(Country of origin/type of wood/etc)?
    Came here looking for a japanese knife and noticed there seem to be several

  2. #2
    Senior Member Chef Doom's Avatar
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    Did you actually hold a Shun in your hands or did you just see them online?
    "Into a country where the jails are full, and the mad houses closed." - Charles Bukowski

  3. #3
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    The Shun premier handle is incredibly comfortable to me.

  4. #4
    Senior Member wenus2's Avatar
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    I think the Hatori HD would be a good solution for you.
    Some insist that everybody needs a 240mm gyuto, I don't agree, I think 210mm is a great size and big enough for most tasks. BUUUTTT, If you are used to an 8" Henckels anyway, then I would suggest the 240mm HD-8. It's technically a bit longer, but because it's so nimble it actually kind of feels smaller.
    That should set you on the right course.
    I'm sorry it's your whole budget, if you weren't so keen on Damascus I would suggest the Suisin Inox Western from Japanese Knife Imports for much less money.
    -Enjoy the ride. *** All statements made herein are my personal opinion and nothing more, regardless of tone or context. ***

  5. #5
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    The Shun a stamped damascus I believe, and someone can correct me if i'm wrong. I own a few and after some regular use and wear, the knife's are about the ugliest thing I own. Can't wait to dump them. I do like the profile on my 7" Asian cooks knife though, but absolutely detest there classic chef's knife and it's belly. Their new blue steel line may have some promise, but you still could do much better for the money. If you end up with a legitimate Japenese knife, ditch that pull through at a garage sale and put the money towards your stone or accessories for it. A Suisin 210 mm with a Western handle may be a good fit for your budget.

  6. #6

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    @Chef Doom Yes I did hold a shun premier once but at the time didnt really pay attention to the "feel" as much as the look and sharpness. Will have to try it again.

    So two suggestions here for the Suisin ? Is that an example of one that is considered better or equal to Shun ? At that price might be able to spend a but more and get a rehandle too

  7. #7
    Senior Member Notaskinnychef's Avatar
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    Carbonext for the win :-) that's what everyone directed me to not all that long ago. Being a semi - stainless it is more forgiving in terms of moisture compared to straight carbon yet can still get paid sharp easily. Their 240 is 135 shipped I believe. Their 210 is around 125ish shipped. Solid performers and great bang for the buck

  8. #8
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    A dazzling number of knives at the Shun price range of $150-$200. At this price, I'd seriously consider the Gesshin Uraku. But I really like wa handles, and it comes with a saya. Not aesthetically pleasing as a Premier but it'll be a better knife in the kitchen.

    Rehandled knife will break your budget, though you can pick up some really nice deals on the BST threads.

  9. #9
    Senior Member wenus2's Avatar
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    Well, it's definately a better value. I haven't used the Shun premier, so I can't say how it cuts. It's profile does not appeal to me though., nor does VG10 steel at ~$200.

    I had the impression you were set on Damascus for some reason, if that's not the case...
    If I purchased an 8" gyuto right now, it would be a Gesshin Kagero. I handled one over the summer and it just keeps creeping back into my mind. I think this knife offers a lot at $200: it felt great in hand, the profile is just right, and the powdered stainless steel provides convenience and performance.
    -Enjoy the ride. *** All statements made herein are my personal opinion and nothing more, regardless of tone or context. ***

  10. #10
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    I don't know enough about the steels between Shun (VG 10) and the blend that Suisin uses. I'm sure someone on here can comment on their comparative abilities to take and hold an edge though.

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