Shun 6" Chef's knife, recommended!

T

TFin04

Joined
Aug 21, 2005
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I've been using some lesser expensive Kitchen knives with okay success (Rada Cutlery makes a pretty decent knife for the price), and I often find myself using my hunting/outdoor/buscraft knives in the kitchen (Mora Clipper does very well).

I finally decided to buy a high end dedicated kitchen knife, and after some reasearch, selected Shun's Classic Series.

VG-10 steel, damascus overlay, and solid construction. I like the 6" size and it was priced right at the local kitchen supply store, so I snagged it. VG-10 from Seki City is good stuff (A lot of Spyderco knives have it).

I used it for meat, veggies, and cheese so far, and I'm really digging it.

I'm going to slowly collect others and create a matching set.

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I have one, first day I had it, dropped it on a hard floor in kitchen point first....needless to say f...d it up. Had to put a new point on it with stones. Works well. Get 8" or 10" next.
 
I'd say forget the matching set. I have a couple of different Shuns (Ken Onion and Elite) as well as some seriously beautiful knives from Watanabe, Takeda, Fujiwara and others. I don't mind the Shun but don't think vg-10 is the optimum steel for every kitchen task or every knife in one's culinary arsenal for that matter. You might want that steel and a production knife for task A. However, for task B you may want a steel that can take a keen edge at a far more acute angle than the Shun. Maybe with the trusted heat treat of a top custom maker (still the same price range as Shun BTW) . Likewise, there are other times in the kitchen where a softer yet tougher knife is just what you need.
 
I have a shun utility about 6" with a sort of serrated (not exactly) profile, I use to help filet tough (thick skinned, armor scales) fish, it takes a better edge faster than any knife I own (i have a few :-)) I use a sharpmaker
JL
 
I love my Shun's in the kitchen...replaced my old Henkel's beaters with these last year and now have two more, a couple of paring knives. Here's a pic of my three favorites:

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The 6" Chef's knife is a prize. Used daily it doesn't need sharpening yet.

Happy Holidays everyone!
 
regardless of brand in a chefs knife I recommend a Santoku style with the hollow edge (louver notches). This is based on myself, family and friends who have used both. I only count those who know what they are doing. Not the morons who buys knives from TV commercials.

I don't think Shun is any big deal. In my experience they don't hold an edge any better then a Victorinox, although looking at the steel and price tag you would expect the shun to be a lot better.

Shun looks nice though!
 
I am a huge fan of the Kershaw Shun series. I have also become very skilled at rebuilding them with custom handles. Check out my work on facebook. facebook.com/86knives

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nice looking handle. I wouldnt let the GF allow that to sit and soak or get tossed in the DW on a nice HIGH HEAT dry cycle :barf:

JC
 
I've known people that had the Shun "Damascus" repaired and the Damascus are not all thru. So do we pay a lot for just the finish?
 
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