Christopher0us
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I'd really appreciate any experienced views on the following choice. It's a long post and the questionnaire follows, but here's the question in short form:
(A) Shun Fuji 8.5" Chef (SG-2 steel, much more Japanese profile than is typical for Shun) http://www.williams-sonoma.com/products/shun-fuji-chefs-knife/?pkey=cshun-fuji||
OR
(B) Kramer Meiji 8" Chef ("FC61" steel, which is 13c26 or AEB-L steel, similar profile). http://www.surlatable.com/product/PRO-2138808/Bob+Kramer+Meiji+Chefs+Knives+by+Zwilling+J+A+Henckels
-I slightly prefer the cleaner damascus look of the Kramer
-I slightly prefer the less-ridged handle of the Shun
-OOTB the Shun is very sharp, sharper than a Kramer Essential (same steel) was OOTB.
I'm looking for (1) sharpness (2) edge retention (3) taller heel (4) bigger handle (5) showpiece looks that excites me about home cooking (6) a decent flat section of the blade near the heel, (7) relatively stainless is a must so I can eat the food before going back to wash it after the meal, (8) $250 is a budget cap.
What I think this community can help me with especially is the steel comparison. According to the few comparison pages I can find, SG-2 should take a narrower edge and have better edge retention at the same angle as the Kramer, is more difficult to sharpen, but generally seems to be superior. However, on more general pages about knife steels, people rave about AEB-L/13c26.
I also tried a Kramer Essential knife at home (also "FC61") and found it OOTB not quite sharp enough - but these are reportedly ground at 40-44 degrees inclusive and I didn't sharpen it beyond a little refinement on a ceramic rod.
Would the SG-2 provide a noticable edge retention benefit and therefore perceived sharpness between sharpenings? Is SG-2 so difficult to sharpen that a conscientious, intelligent, generally-pretty-handy-with-skilled-tasks novice would have trouble actually getting it sharp on a modest setup? OOTB the Shun feels definitely sharper than the Kramer did -- but that is probably just angles. After learning to sharpen would I for some reason prefer the 13c26/AEB-L? Looking at the knife as a lifetime tool, does one steel have an advantage?
Previously tried/considered and not what I'm looking for:
Tried at home:
i. Wusthof Grand Prix II. A wedge.
ii. Shun Sora. Certainly sharper, a little too short at the heel and not quite show-y enough.
iii. Yaxell Zen. Sharpest knife I've yet tried after some ceramic honing. The balance/handling and shorter profile weren't for me, but it was close. Went through everything but carrots like they weren't there at all.
Handled and used only briefly in-store:
iv. Globals. Didn't like the feel/profile.
v. Miyabi Birchwood and the other SG-2 model. Sharpness was great. Wrong profile. But honestly pretty close with the Birchwood model. This is the one I might be talked into re-considering at the more japanese profile at the heel.
vi. Shun Keiji. Hated the handle.
Considered only from afar:
vii. Tojiro DP. Richmond Artifex. Carbonext. Too short and/or didn't like the look.
Finally, questionaire info not given above:
LOCATION: USA in a large city.
KNIFE TYPE: I'm right-handed but would prefer a knife lefties could use in a pinch.
KNIFE USE: Home use. Prepping vegetables, especially my starchy favorites potatoes and carrots. Herbs. Slicing plenty of prepared proteins, obviously avoiding bones. It might be fun to break down a chicken with it, but I own a boning knife.
-Replacing a long-ago-broken-by-a-roommate Wusthof Le Cordon Bleu. I liked it at the time but am looking for something more now.
-I pinch and finger-point grip. Never Hammer.
-I use some of every cutting motion except a true up-and-down bang-into-the-board chop. Mostly slices and the smoother orbital motion sometimes called a chop.
-I use a few various wood cutting boards only.
-I do not yet sharpen, but am willing to learn and purchase a modest set-up. I use a ceramic honing rod.
Thanks!
(A) Shun Fuji 8.5" Chef (SG-2 steel, much more Japanese profile than is typical for Shun) http://www.williams-sonoma.com/products/shun-fuji-chefs-knife/?pkey=cshun-fuji||
OR
(B) Kramer Meiji 8" Chef ("FC61" steel, which is 13c26 or AEB-L steel, similar profile). http://www.surlatable.com/product/PRO-2138808/Bob+Kramer+Meiji+Chefs+Knives+by+Zwilling+J+A+Henckels
-I slightly prefer the cleaner damascus look of the Kramer
-I slightly prefer the less-ridged handle of the Shun
-OOTB the Shun is very sharp, sharper than a Kramer Essential (same steel) was OOTB.
I'm looking for (1) sharpness (2) edge retention (3) taller heel (4) bigger handle (5) showpiece looks that excites me about home cooking (6) a decent flat section of the blade near the heel, (7) relatively stainless is a must so I can eat the food before going back to wash it after the meal, (8) $250 is a budget cap.
What I think this community can help me with especially is the steel comparison. According to the few comparison pages I can find, SG-2 should take a narrower edge and have better edge retention at the same angle as the Kramer, is more difficult to sharpen, but generally seems to be superior. However, on more general pages about knife steels, people rave about AEB-L/13c26.
I also tried a Kramer Essential knife at home (also "FC61") and found it OOTB not quite sharp enough - but these are reportedly ground at 40-44 degrees inclusive and I didn't sharpen it beyond a little refinement on a ceramic rod.
Would the SG-2 provide a noticable edge retention benefit and therefore perceived sharpness between sharpenings? Is SG-2 so difficult to sharpen that a conscientious, intelligent, generally-pretty-handy-with-skilled-tasks novice would have trouble actually getting it sharp on a modest setup? OOTB the Shun feels definitely sharper than the Kramer did -- but that is probably just angles. After learning to sharpen would I for some reason prefer the 13c26/AEB-L? Looking at the knife as a lifetime tool, does one steel have an advantage?
Previously tried/considered and not what I'm looking for:
Tried at home:
i. Wusthof Grand Prix II. A wedge.
ii. Shun Sora. Certainly sharper, a little too short at the heel and not quite show-y enough.
iii. Yaxell Zen. Sharpest knife I've yet tried after some ceramic honing. The balance/handling and shorter profile weren't for me, but it was close. Went through everything but carrots like they weren't there at all.
Handled and used only briefly in-store:
iv. Globals. Didn't like the feel/profile.
v. Miyabi Birchwood and the other SG-2 model. Sharpness was great. Wrong profile. But honestly pretty close with the Birchwood model. This is the one I might be talked into re-considering at the more japanese profile at the heel.
vi. Shun Keiji. Hated the handle.
Considered only from afar:
vii. Tojiro DP. Richmond Artifex. Carbonext. Too short and/or didn't like the look.
Finally, questionaire info not given above:
LOCATION: USA in a large city.
KNIFE TYPE: I'm right-handed but would prefer a knife lefties could use in a pinch.
KNIFE USE: Home use. Prepping vegetables, especially my starchy favorites potatoes and carrots. Herbs. Slicing plenty of prepared proteins, obviously avoiding bones. It might be fun to break down a chicken with it, but I own a boning knife.
-Replacing a long-ago-broken-by-a-roommate Wusthof Le Cordon Bleu. I liked it at the time but am looking for something more now.
-I pinch and finger-point grip. Never Hammer.
-I use some of every cutting motion except a true up-and-down bang-into-the-board chop. Mostly slices and the smoother orbital motion sometimes called a chop.
-I use a few various wood cutting boards only.
-I do not yet sharpen, but am willing to learn and purchase a modest set-up. I use a ceramic honing rod.
Thanks!