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Whats the Deal with Shun and VG-10 Steel? - Page 2
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Thread: Whats the Deal with Shun and VG-10 Steel?

  1. #11
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    i use a shun classic from time to time, i can get it sharp of course but not scary sharp for more than 5 minutes. The edge plateaus and is very chippy. I will have tons of microchips at the end of one shift, i dont let them bother me anymore and only use it when i have to.

    I have used the sg2 version and its much better than the vg10

  2. #12
    Senior Member EdipisReks's Avatar
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    Quote Originally Posted by tk59 View Post
    They are hollow ground on the back side but they are sharpened like a typical double beveled knife.
    it's been a long, long time since i used the Shun usuba, but i don't remember the shape as being problematic, but i was just using it to mince some garlic and shallots at a friend's house.

  3. #13
    Senior Member EdipisReks's Avatar
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    Quote Originally Posted by jgraeff View Post
    i use a shun classic from time to time, i can get it sharp of course but not scary sharp for more than 5 minutes. The edge plateaus and is very chippy. I will have tons of microchips at the end of one shift, i dont let them bother me anymore and only use it when i have to.
    sounds to me like deburring wasn't complete.

  4. #14


    Dave Martell's Avatar
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    Yeah deburring Shuns can be a problem. If your Shun chips easy then that's the issue for sure.

    I hate, and refuse to, sharpen Shuns by hand but for belt sharpening they're the easiest knives to get screaming sharp.

  5. #15
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    Hmm weird.. Never had that problem on my other knives.. Il look into it today gotta sharpen some anyway.

  6. #16
    Senior Member jayhay's Avatar
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    The build and finish on Shuns is fine. VG10 steel is harder to sharpen than other types of steels, including stainless. This is not unique to Shun. The profile/geometry on some of the knives is questionable, as they have big belly and a high tip. The Ken Onion line has some of the worst blade geometry IMHO. And they are generally expensive/at a high price point for what they are. I've owned Shuns, my coworkers own Shuns and my chef buddies have all owned shuns. I can honestly say it's a fair blade overall, but you can do better for less money.

  7. #17
    Senior Member eto's Avatar
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    I know there use to be some QC issues. A fella I know bought this whole beautiful shun set. I personally don't like shuns. So when I checked his knives out they were all bent in some way or another. I think they got better though.

  8. #18

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    [QUOTE=Dave Martell;153822I hate, and refuse to, sharpen Shuns by hand but for belt sharpening they're the easiest knives to get screaming sharp.[/QUOTE]

    Would you mind telling us the other knives you also feel this way about?

  9. #19
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    Quote Originally Posted by eto View Post
    I know there use to be some QC issues. A fella I know bought this whole beautiful shun set. I personally don't like shuns. So when I checked his knives out they were all bent in some way or another. I think they got better though.
    seriously? i would say about 90% of the shuns i see have issues... twisting, wavy grinds on the sides, high and low spots, etc.

  10. #20
    Senior Member eto's Avatar
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    Quote Originally Posted by JBroida View Post
    seriously? i would say about 90% of the shuns i see have issues... twisting, wavy grinds on the sides, high and low spots, etc.
    Jon it was almost like watching ocean waves crash to shore when I sighted the knives. Terrible!

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