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Thread: Shun Fuji

  1. #11
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    Quote Originally Posted by Sirgin View Post
    Haha I expected some mixed responses. I got a good deal on them. They looked cool and l liked how they handeled. I don't think I will sharpen them myslef and probably send them out when they get dull. I also really liked the Shun Hiro, but the Fuji looked amazingly bad ass in person.
    Congratulations on your purchase. Shuns get no love primarily because of the profile of the Classic line, but the Fuji appears to have a much better profile.

    Welcomt to KKF!
    “I hear and I forget. I see and I remember. I do and I understand.”

  2. #12
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    I wonder how the Shun Blue Honesuki is? It is not that expensive and comes with a saya

  3. #13
    Senior Member WiscoNole's Avatar
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    Regardless of what some "purists" might say, the truth is knives from the Fuji line are excellent pieces of cutlery. While they don't have the mystique of handmade knives from the more popular makers on this forum, they are still very well made with top-notch fit and finish, comfortable handles, good geometry, and good steel.
    -Matt

  4. #14

  5. #15
    Senior Member ThEoRy's Avatar
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    They may be nice but 1600 for the set is overpriced. You only get a 210 gyuto, a 240 suji, a serrated petty, a honesuki and a pairer. I just hope the deal was significant as the retail price is ridiculous.
    Starting this harvest I'm a starving startling artist/
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  6. #16
    Senior Member labor of love's Avatar
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    i think shun sg2 steel is very good for stainless, with the correct stones it sharpens up pretty nice and has good edge retention. and the fuji line has a better profile than the other shuns ive seen.

  7. #17
    Quote Originally Posted by CoqaVin View Post
    I wonder how the Shun Blue Honesuki is? It is not that expensive and comes with a saya
    I've owned this knife for about 3 months now and it performs very well, IMO. I bought it primarily for boning out chicken at the country club I work(75 a week avg.) and it's handled it no problem. I just steel it from time to time and we're good to go. I boned out 300 chicken Sat., Sun. and today for Passover and no problems as far as I can tell. No chipping at all and the stainless cladding really helps with reactivity. My new 240 Gesshin Kagekiyo is so much more reactive it's crazy but it's worth it. These knives are certainly not in the same class but for someone on a budget I would recommend the Shun wholeheartedly. Gary

  8. #18
    Well the entire set cost me approximately a grand. So 600 off retail. Seemed like a good deal? Haven't even had a chance to prepare a proper meal with them, but looking forward to it.

  9. #19
    BTW, any recomendations on proper care for them? How should I wash them after use? Should I apply anything to the blade or handle? Thanks in advance

  10. #20
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    I can not believe I am saying this but I think I might have to buy one

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