New Shun Haru line - composite blade Shun

I had some of these in hand a week or so ago. They are not my pick (I prefer the classic to all of their other lines), but the price point will make these knives very attractive. If I remember right, $99 for an 8" chef knife.
 
hi
I am new here but I was jut wondering if anyone could answer my question.
what is the purpose of such a small cutting edge? would sharpening the blade show more hard edge kind of like sharpening a pencil?
also because it has VG10 steel does that mean the edge can rust?
Is it a hamon I am looking at or just different steels?
I am very intrigued by this construction but I only have experience with swords lol but I am a cook and have now a lot of interest in knives

thanks for reading!
 
You know everybody calls out Shun I.e. they chip easy they don't do this they don't do that what the heck do these people do to their knives? I have a 10 in Shun Kramer chef I dropped it on a vinyl covered slab floor thought it would be toast (it bounced a couple of times). Nothing happened to it no chips etc picked it up washed and used it.

I bought an endo 5" on clearance from a dealer, who happened to have a post on this thread, that's treated me fair, it's one of my favorite knives I keep it on the cutting board now.
 
d_bowan said:
hi
I am new here but I was jut wondering if anyone could answer my question.
what is the purpose of such a small cutting edge? would sharpening the blade show more hard edge kind of like sharpening a pencil?
also because it has VG10 steel does that mean the edge can rust?
Is it a hamon I am looking at or just different steels?
I am very intrigued by this construction but I only have experience with swords lol but I am a cook and have now a lot of interest in knives

thanks for reading!
Click to expand...

I'm not sure what you mean by a "small cutting edge." These knives are ground pretty thin and most come with a 16 degree per side edge.

VG-10 is considered a stainless steel but it will rust if neglected.

There is no hamon. Kai's composite blades can be confusing. This blade like other Kai composite blades are two different pieces of metal braze welded together. In this case, the bottom piece also consists of multiple metals consisting of a VG-10 core sandwiched between layers of 420J stainless steel.
 
Morrow said:
I'm not sure what you mean by a "small cutting edge." These knives are ground pretty thin and most come with a 16 degree per side edge.

VG-10 is considered a stainless steel but it will rust if neglected.

There is no hamon. Kai's composite blades can be confusing. This blade like other Kai composite blades are two different pieces of metal braze welded together. In this case, the bottom piece also consists of multiple metals consisting of a VG-10 core sandwiched between layers of 420J stainless steel.
Click to expand...
I actually think he's talking about the VG-10 core, which DOES look pretty small in the picture, though it shouldn't matter since the clad steels should have the VG-10 in the middle running all the way up to the bronze line.

Have to say though, the Shun line is some real eye candy.
 
Just used my Shun Haru 5 1/2" Santoku knife for several days. It's a miracle. I love it. I finally found a knife that's a joy to use. I am left handed and see no problem with using it. It is scary sharp. Chris Kimbell recommended a different knife and I was very disappointed with his recommendation. It's now being sharpened at a professional blade shop.
I hope that my new knife remains so wonderful. I am taking care to keep it separated from everything else in the kitchen.
 
Hi, new here and have a question about sharpening these types of knives. Can you sharpen it yourself or do you need to take it to a professional? How often does this blade need sharpening. Does it sharpen the same as a regular stainless steel blade?
Thanks for your help.
 
The only times I have to remove chips from a Shun VG-10 is when the customer
tries to chop through frozen chicken bones :eek: or they've used a steel with
very heavy pressure, after all it's a "sharpening steel, isn't it?":grumpy:

We have Shuns at home and really enjoy their performance. Paper wheel them
every couple of months and we're good to go.:thumbup:
 
monkeytoes said:
Hi, new here and have a question about sharpening these types of knives. Can you sharpen it yourself or do you need to take it to a professional? How often does this blade need sharpening. Does it sharpen the same as a regular stainless steel blade?
Thanks for your help.
Click to expand...

You can sharpen it yourself if your system is set up for handling steeper, finer angles and harder steel. A lanksy system might not work great but free hand stones (oil or water) should be good.
 
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