Quantcast
Shun Alternatives (or knives around $100)
+ Reply to Thread
Page 1 of 4 123 ... LastLast
Results 1 to 10 of 34

Thread: Shun Alternatives (or knives around $100)

  1. #1

    Join Date
    Oct 2011
    Location
    Vail, AZ
    Posts
    809

    Shun Alternatives (or knives around $100)

    I know everyone says there are better alternatives than Shun for the same price range (or around $100), but for the life of me I can't remember which ones they were.

    What are those alternatives, and what do they have that Shun doesn't? Non-VG10 steel?

  2. #2
    Senior Member EdipisReks's Avatar
    Join Date
    Mar 2011
    Location
    Cincinnati, Oh
    Posts
    3,478
    the issue with the classic Shuns is profile, at least with the chef knives. i'd take the basic Miyabis, Tojiro DP, Global, and Fujiwara FKM knives over the Shun classic chef. the Shun classic knives honestly aren't bad deals, in my opinion.

  3. #3
    Senior Member Crothcipt's Avatar
    Join Date
    Jan 2012
    Location
    wyoming, closer to nowhere than somewhere.
    Posts
    3,501
    I was gonna say Tanaka but at that price it's pretty much vg-10. I would also say Miyabis, and Global's also at that lvl. I was also thinking Togiharu at that lvl too, but they are a little over 100 for a 8".
    Chewie's the man.

  4. #4
    Senior Member EdipisReks's Avatar
    Join Date
    Mar 2011
    Location
    Cincinnati, Oh
    Posts
    3,478
    this used to be a lot easier, but most of the value knives have gone up in price, sometimes significantly.

  5. #5
    The alleles created by mutation may be beneficial

    Join Date
    Apr 2011
    Location
    Hampton Roads, VA
    Posts
    1,872
    Suisin Inox Westen through JKI, CarboNext, Miyabi.

  6. #6
    Senior Member Crothcipt's Avatar
    Join Date
    Jan 2012
    Location
    wyoming, closer to nowhere than somewhere.
    Posts
    3,501
    Honestly John has a few knives that look good at that price, haven't tried them but I would like too at some time.
    Chewie's the man.

  7. #7
    Senior Member EdipisReks's Avatar
    Join Date
    Mar 2011
    Location
    Cincinnati, Oh
    Posts
    3,478
    Quote Originally Posted by Andrew H View Post
    Suisin Inox Westen through JKI, CarboNext, Miyabi.
    i haven't used a Suisin Inox Western or CarboNext, but those seem solid.

  8. #8
    Senior Member Chefdog's Avatar
    Join Date
    Mar 2012
    Location
    Outside the Beltway
    Posts
    526
    Quote Originally Posted by EdipisReks View Post
    i haven't used a Suisin Inox Western or CarboNext, but those seem solid.
    I have used a coworker's Suisin western inox and it was a solid knife, no complaints. I own a Suisin western in carbon steel, and it's been a beast for years, and even cheaper than the inox while still being amazingly non-reactive for inexpensive carbon.
    To the OP, I wouldn't put too much emphasis on "non VG-10", and more on a reputable maker. Based on a few students' shun knives I've sharpened, their version of VG-10 feels rubbery and leaves a tinfoil-like burr, while my Hattori feels buttery smooth on the stones and takes quite a nice edge very easily.

    With the prices the way they are today, I'd have a hard time not spending just a little more and going straight for something like a Hiromoto AS/G3 or Masamoto VG. an extra $50 up front over the span of the knife's life is pennies a day at most. And you're getting a known performer with no obvious weaknesses. YMMV, IMHO, etc...

  9. #9
    Senior Member EdipisReks's Avatar
    Join Date
    Mar 2011
    Location
    Cincinnati, Oh
    Posts
    3,478
    i've never had an issue de-burring VG-10, regardless of maker. it's good steel.

  10. #10
    Senior Member Chefdog's Avatar
    Join Date
    Mar 2012
    Location
    Outside the Beltway
    Posts
    526
    Quote Originally Posted by EdipisReks View Post
    i've never had an issue de-burring VG-10, regardless of maker. it's good steel.
    It wasn't difficult to deburr by any means, more like it was way too easy to grind up a big, floppy burr. I've seen it a couple different times, like the steel was way too soft and you could pull a burr in no time that literally looked like foil.
    Anyway, I suppose the point I was getting at was that the skill of the knife maker is more important than the steel, most of the time.

+ Reply to Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts