Boker and Kershaw Kitchen Knives?

[Morrow]

Shun is considered low end for kitchen cutlery.

not bad, but certainly not great.

I have a shun yanagi in vg10, very chip prone but keeps edge very long. Prone to bending also, in 5 years it started to bend towards the concave side.

I use my Shun Classic Pro yanagi for cutting fish and other raw meats. I've never had any issues with chipping. What are you cutting with yours?

 

[Noctis3880]

I use my Shun Classic Pro yanagi for cutting fish and other raw meats. I've never had any issues with chipping. What are you cutting with yours?

Couldn't you chip knives on those plastic cutting boards? Also, VG-10 can get about as brittle as ZDP-189 when you crank the hardness up to Rc 61 like with the Tojiro Flash, that will get it chippy. Though as far as KAI cutlery goes, they cater mostly to people are aren't knife aficionados. That's why even typically hard steels like ZDP-189 and S110V tends to come a bit soft from them, even though I personally feel that anyone going out of their way to buy knives with those particular steels would be knife aficionados who should know how to take care of their knives. So I really can't see them pushing the envelope on the heat treatment.

My brother was also wondering why his knives dulled so fast. Then he showed me his glass cutting board.

 

[Morrow]

Couldn't you chip knives on those plastic cutting boards? Also, VG-10 can get about as brittle as ZDP-189 when you crank the hardness up to Rc 61 like with the Tojiro Flash, that will get it chippy. Though as far as KAI cutlery goes, they cater mostly to people are aren't knife aficionados. That's why even typically hard steels like ZDP-189 and S110V tends to come a bit soft from them, even though I personally feel that anyone going out of their way to buy knives with those particular steels would be knife aficionados who should know how to take care of their knives. So I really can't see them pushing the envelope on the heat treatment.

My brother was also wondering why his knives dulled so fast. Then he showed me his glass cutting board.

I don't use plastic cutting boards.

 

[Jason B.]

Out of the several hundred knives I sharpen weekly for professional chefs and the home cook alike I cannot agree that a shun compares in any way to the quality of even a basic Tojiro. The SG2 is not bad but the VG-10 is far from comparible to any other makers VG-10.

I get to see Shuns in the hands of people that do not care for knives like we do, they get used hard and by those that make a living preparing food. They come in chipped, pitted, and in overall far worse condition than even the most beat-up VG-10 blade from any other Japanese maker. Professional chefs do not have the same opinion of these blades I am seeing here.

I see it enough where its not just a random occurrence and sharpen enough to tell the difference in the blades. If there is no issue then I guess no one would mind me posting the pictures of the shun knives I get to sharpen?

 

[Noctis3880]

Out of the several hundred knives I sharpen weekly for professional chefs and the home cook alike I cannot agree that a shun compares in any way to the quality of even a basic Tojiro. The SG2 is not bad but the VG-10 is far from comparible to any other makers VG-10.

I get to see Shuns in the hands of people that do not care for knives like we do, they get used hard and by those that make a living preparing food. They come in chipped, pitted, and in overall far worse condition than even the most beat-up VG-10 blade from any other Japanese maker. Professional chefs do not have the same opinion of these blades I am seeing here.

I see it enough where its not just a random occurrence and sharpen enough to tell the difference in the blades. If there is no issue then I guess no one would mind me posting the pictures of the shun knives I get to sharpen?

Pictures would be good yes:thumbup:.