bob kramer shun knives

SShepherd said:
Hell, if it's a gift--by all means spoil the man!:D

just remember to keep the recipt, just incase;)
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Will do. thanks again for the constructive feed back, ive been leaning more towards custom made knives in my own cutlery pursuits so i didnt know if it would be up to snuff seeing as how its a production knife, but then again ZT is another production company and also an off shoot of kershaw and they make rock solid knives.
 
I don't care for shun knives overall but they are anything but trash


the issues with shun knives are

not the best available knife for the money for shear performance. I am not saying they are bad by any means and infact they are great for their intended audience.

they are despite being a japanese brand very modeled after german knives which while the germans have been making good cutlery for ages there is a stong preference for thinner more agile knives with a better overall blade shape.

they are not crafted by a 5ft tall 100 year old man in flip flops on the top of mount fuji during a full moon with the planets all aligned. for example of this see doi


the positives

readily available

fit and finish is almost always spot on

price is ok not good but ok

they look good on a house wives counter in a block

they have a good warranty unlike most custom japanese knives that have nothing of the sort

for the sharpening inept kershaw has its own mail in sharpening service


flaming shuns as being crap is stupid they have a market and they are decent knives

I have also said over on the knife forums kitchen forum that I would own shuns for my home if i had a wife and kids to worry about as they are more robust than the more niche market japanese stuff. Also the kramer shun while not being anything like a real kramer is pretty nice but over priced. If they cost half what they do now I would own one no questions asked. If they were on sale or I had a discount sure no issues saying they are nice.

as for japanese knives for fine food I find them to be the better tool for the job for refined cutting. My opinion and opinions are like assholes as the saying goes

and I am a chef by trade and have been in foodservice since i was old enough to work.
 
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I am a chef.
I use Shuns.
I love Shuns.
Another chef turned me onto my Shuns.

Actually, speaking from experience, many of the chefs I know prefer to use beaters like Forschner so they don't part with a ton of money and have to always think about where their tools are and who is jacking them up.
 
Newbeliever said:
What ever you say Chef.

However, Shun's suck, ask any pro Chef. The number 1 selling japanese knife is Misono UX-10.
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Shun's are A-OK, they always have been.

The only reason I shy away from a full blown recommendation is on the issue of bang for the buck. That does not take away from how exquisite the knives truly are, edge retention, looks and the shape of the belly on them are amazing.

As to your info about who would use them...the cookies at LA's Best Seafood House Providence (imho) use them daily, I know a sous chef at Water Grill that loves his as well.

Personal preference is a great thing here at Bladeforums, I like Messermeister San Moritz in a 10" blade, a Forschner in a 12" and finally a 250 mm Tojiro Gyuto for those days when a fat Rockwell score means something in the kitchen, ie razor thin cuts.

Splitting microns or whatever it is that you were going on about is tantamount to farting in a truck when you are the only one in it, then bragging about it to your wife.

To the OP, if your dad likes it and it feels good in the hand get it, Kershaw is a great company, backed some of the finest minds in the business.
 
Thomas W said:
I'll bring it up to Mr. Endo on Monday though.
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How did the Dr. King Day phone call go? Were you threatened with termination if you continue to float ideas from some idiot in New England? Did he like the idea as something commercially viable?
 
The Chef said:
Shun's are A-OK, they always have been.

The only reason I shy away from a full blown recommendation is on the issue of bang for the buck. That does not take away from how exquisite the knives truly are, edge retention, looks and the shape of the belly on them are amazing.

As to your info about who would use them...the cookies at LA's Best Seafood House Providence (imho) use them daily, I know a sous chef at Water Grill that loves his as well.

Personal preference is a great thing here at Bladeforums, I like Messermeister San Moritz in a 10" blade, a Forschner in a 12" and finally a 250 mm Tojiro Gyuto for those days when a fat Rockwell score means something in the kitchen, ie razor thin cuts.

Splitting microns or whatever it is that you were going on about is tantamount to farting in a truck when you are the only one in it, then bragging about it to your wife.

To the OP, if your dad likes it and it feels good in the hand get it, Kershaw is a great company, backed some of the finest minds in the business.
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I thought you liked Shun. :confused: Something about using one for a while. Maybe I am wrong.
 
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