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Thread: Whats the Deal with Shun and VG-10 Steel?

  1. #1

    Whats the Deal with Shun and VG-10 Steel?

    I have a couple of Shuns (classic pairing knife and a pro usuba) and it'll be time to sharpen soon. Why do people hate Shun's so much? Is it the actual VG-10 steel or that they are mass-produced, overpriced and use western profiles? Is sharpening VG-10 steel any different from any other type of steel?

    I love my Shun pairing knife and I like the Usuba (although in hindsight I should have bought a "true" usuba with a completely flat profile but oh well) so I don't understand why people shun shun's (no pun intended) unless sharpening is a nightmare.

  2. #2
    Senior Member EdipisReks's Avatar
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    they are kinda expensive, and the chef knives have a lot of belly. what do you mean by "completely flat profile"? an usuba has a chisel grind, and a concave back. the Shun usuba is an usuba, as far as i know.

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    I loved my shun pairing knife. But overall, overpriced vg 10.

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    Senior Member brainsausage's Avatar
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    Quote Originally Posted by EdipisReks View Post
    they are kinda expensive, and the chef knives have a lot of belly. what do you mean by "completely flat profile"? an usuba has a chisel grind, and a concave back. the Shun usuba is an usuba, as far as i know.
    I think he's referring more to the edge geometry, as opposed to the ura- or lack thereof...

  5. #5
    The edge profile (correct term?) of the Shun Usuba is not like that of a true usuba, it has a sort definite "belly" to it not a completely straight edge. The cutting style is more akin to a push cut and not a needle-nose cut. Experts please correct me if I'm wrong.

  6. #6
    Senior Member EdipisReks's Avatar
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    Quote Originally Posted by ams View Post
    The edge profile (correct term?) of the Shun Usuba is not like that of a true usuba, it has a sort definite "belly" to it not a completely straight edge. The cutting style is more akin to a push cut and not a needle-nose cut. Experts please correct me if I'm wrong.
    the Shun usuba i've used was very similar to the carbon steel traditional usubas i've used, in shape.

  7. #7
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    Shun:


    Epic Edge:

  8. #8
    Canada's Sharpest Lefty Lefty's Avatar
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    I wouldn't develop any sort of complex over using and liking Shuns. The paring knife is very well liked by almost everyone and you still have better knives than 92% of people out there.

    They have a rep for being overly chippy and VG10 can be a pain to deburr. Just flip it back and forth a whole bunch of times with opposing stropping. It'll either abrade right off, or get so weak it snaps off almost all by itself.

    If chipping is an issue, throw a microbevel on one side and you should all but get rid of that problem, if used "normally".
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  9. #9

    knyfeknerd's Avatar
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    The Shun usuba(which they originally labeled a nakiri) does not have an ura. It is single bevel, but no ura.
    Shun VG-10 sucks and is difficult to sharpen.
    I had several and wouldn't touch them again.
    Just my 2 pennies.
    If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
    -Cleon "Slammin'" Salmon

  10. #10
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    They are hollow ground on the back side but they are sharpened like a typical double beveled knife. Shun edge profiles are more curved than others and VG10 steel is kinda chippy. Deburring is not great but not terrible. The balance esp. on the smaller knives is wonky because the handles are so heavy. They are okay knives though. I have a santoku with the little kullens that I loan out to family members. It comes back every few months for resharpening.

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