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Have you seen the new Shun Taiyo - Page 4
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Thread: Have you seen the new Shun Taiyo

  1. #31
    Quote Originally Posted by Saccogoo View Post
    I seriously doubt it considering that we've already had someone mention Flavor Flav in this thread.
    Sorry to offend you. That post was to suggest the knife originally referenced had golden teeth, wore a large clock, and lots of diamonds. It was more of a hightened reality, a point of sarcasm if you will. Personally I find it very unnatractive. If yo feel that it compares with some of the damascus work that's done by the professional craftsman on this board, than that's your opinion. Obviously you have no problem with Shun or VG10. In my experience as a novice sharpener, I have found them to be inferior to the 95-year old Murray Carter and the probably 135-year old dude that makes Kochi knives. I have owned up to the fact that I am a substandard shapener. I have no real problem with Shun, as I have many colleauges that carry them. Maybe I am a hipster, who knows, but to me this knife looks like ****. Hopefully I'm still allowed to walk on your non-hipster hallowed ground.

  2. #32
    Senior Member EdipisReks's Avatar
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    Quote Originally Posted by Gravy Power View Post
    Sorry to offend you. That post was to suggest the knife originally referenced had golden teeth, wore a large clock, and lots of diamonds. It was more of a hightened reality, a point of sarcasm if you will. Personally I find it very unnatractive. If yo feel that it compares with some of the damascus work that's done by the professional craftsman on this board, than that's your opinion. Obviously you have no problem with Shun or VG10. In my experience as a novice sharpener, I have found them to be inferior to the 95-year old Murray Carter and the probably 135-year old dude that makes Kochi knives. I have owned up to the fact that I am a substandard shapener. I have no real problem with Shun, as I have many colleauges that carry them. Maybe I am a hipster, who knows, but to me this knife looks like ****. Hopefully I'm still allowed to walk on your non-hipster hallowed ground.
    don't encourage him.

  3. #33
    Quote Originally Posted by ThEoRy View Post
    You have described no one here.

    The reason most here don't like shun is the belly on the gyuto and the over hyping marketing speak. They're selling to a different market than us, the people who know about knives. I've used them but for sure there are much better values for the dollar.
    Um, I'm pretty sure I just described you, "the person who knows about knives," not some stupid schmuck who purchased a blade retail at Sur la Table or Williams Sonoma, right?

    Besides, the profile on the Shun is exactly what it's supposed to be - European/Germanic. It's a tried and true design that's been utilized successfully for a long, long time by a number of high profile chefs. To ***** about a knife having a belly to rock over and through food is just as stupid as someone arguing that a knife is retarded because it's got an extremely flat profile and can't rock over food.

    I mean, crap - the whole concept of a Japanese chef's knife is pretty freaking stupid from a conceptualization standpoint. If you want to be a purist, then you should be using a kiritsuke or usuba for your main chores, not a gyuto. There's not much of a difference from a "purist" standpoint in using a Shun chef or a Takeda chef, other than one is more widely available.

    And in terms of supporting the concept of "much better values for the dollar," I'd hate to see what you think of the dumb bastard who buys a Devin Thomas blade versus a Takayuki Grand Cheff since both use the same steel.

    (You see, you are the guy I described...you just didn't realize that you have become one of the fixie riding, PBR swilling smelly hipsters of the knife world.)

  4. #34
    Senior Member EdipisReks's Avatar
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    Quote Originally Posted by Saccogoo View Post
    Um, I'm pretty sure I just described you, "the person who knows about knives," not some stupid schmuck who purchased a blade retail at Sur la Table or Williams Sonoma, right?

    Besides, the profile on the Shun is exactly what it's supposed to be - European/Germanic. It's a tried and true design that's been utilized successfully for a long, long time by a number of high profile chefs. To ***** about a knife having a belly to rock over and through food is just as stupid as someone arguing that a knife is retarded because it's got an extremely flat profile and can't rock over food.

    I mean, crap - the whole concept of a Japanese chef's knife is pretty freaking stupid from a conceptualization standpoint. If you want to be a purist, then you should be using a kiritsuke or usuba for your main chores, not a gyuto. There's not much of a difference from a "purist" standpoint in using a Shun chef or a Takeda chef, other than one is more widely available.

    And in terms of supporting the concept of "much better values for the dollar," I'd hate to see what you think of the dumb bastard who buys a Devin Thomas blade versus a Takayuki Grand Cheff since both use the same steel.

    (You see, you are the guy I described...you just didn't realize that you have become one of the fixie riding, PBR swilling smelly hipsters of the knife world.)

    yay, i get to use my ignore list again!

    or not: do we not have dip-shiat lists anymore?

  5. #35
    Senior Member EdipisReks's Avatar
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    it's not where it used to be, but i found the dip-shiat list! yay!

  6. #36
    Quote Originally Posted by EdipisReks View Post
    yay, i get to use my ignore list again!

    or not: do we not have dip-shiat lists anymore?

  7. #37
    Senior Member Crothcipt's Avatar
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    there is a list ???
    Chewie's the man.

  8. #38
    Senior Member EdipisReks's Avatar
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    yay, it worked!


  9. #39
    Senior Member Crothcipt's Avatar
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    Quote Originally Posted by Saccogoo View Post
    does it work with quotes????
    Chewie's the man.

  10. #40
    Senior Member Justin0505's Avatar
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    Ok, all hilarious nerd fights aside, I don't think that there's anything wrong with this knife. I learned to sharpen "for real" on shun sg2 and, while a bit frustrating at first, it made me a better sharpener. It's not a steal that really excites me anymore, but it does have it's applications. I gave a shun sg2 knife to my sister and it held up to daily home use (no abuse but no maintenance) on a soft plastic board and was still functionally sharp after the better part of a year.

    Some of their aesthetics, ergonomics, and profiles are not for me, but I think that only real argument against buying one that I tell people is that they are a bit pricey for what they are and there is a lot of cool stuff / very good competition at that level.... which is still pretty subjective as value is a personal thing. The $625 MSRP is in the "lol" category for me, but it seems like street price is $499, which is closer to the just "hard to swallow" bracket.

    I normally don't go in for the "super bling" but I really don't think that the Taiyo looks bad... actually, I kinda like it.... sorta the same way I feel about Mercedes Benz's styling: not really my style, not really something that grabs me at first, but I still always check out an AMG when I see one. Profile looks perhaps a TAD too curved, but it's very hard to tell without using it. I can't help but think that if this knife were posted as an unknow or with a different maker's mark on it, the reactions would be very different.
    "I gotta tell ya, this is pretty terrific. Ha hahaha, YEAH!" - Moe (w/ 2 knives). http://www.youtube.com/watch?v=YVt4U...layer_embedded

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