Requesting reviews for Kershaw Kai-Shun stainless damascus kitchen knives

Mongo

Mongo

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Nov 5, 2001
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Greetings all, title says it all. I've seen these in person and they look impressive. However, I'd like to know anyone's impressions of these who have used them. My understanding is that they are VG-10 as the core and some kind of layered stainless to produce a damascus look. The best price I have seen so far is on Bayou LaFourche's knife site.
Let me know what you think...
Thanks, Mongo
 
Well, I originally bought the Kershaw Shun Damascus Santoku because I think it is an all-around kitchen knife and can be used from chopping to butchering. It is *very* sharp and, so far, has retained its original edge after several months of use.

I was so impressed by the Santoku, that I bought a paring knife (3 inch) for convenience. It is so sharp, that even slicing against my thumbnail (as a guard,) I find it catching the nail, on occasion. Now, that is sharp...

Check out eBay for both the damascus and regular stainless Shun knives...way below retail or discounts found on rest of internet...
 
the two you have are the two that I am considering also. What led you to the santoku instead of the chef's knife? Thanks for the heads up about ebay, but I didn't see any for a good price at this time. Roger at Bayou LaFourche seems to have the best prices I've seen thus far.
 
Hattori makes a great blade for the money. Talk to Erina at Seki-cut for a good deal.

Masahiro makes a good blade for ~$41, traditional laminate though, not damascus.

I've got 3 from http://www.watanabeblade.com/english/
Typical handmade knife at a fair price with good quality. The Santuco is especially nice :D
 
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