Shun Chefs knife

killerskill

killerskill

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Oct 6, 2006
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I'm a Chef and I just got a Kershaw Shun 10' Chefs knife from NewGraham knives. First, New Graham Had it here in 2 days somehow even though I paid for ups 3-day!! How that works I don't know. New Graham Rocks!!! and they sent Bandaids, wich is vey good because this Shun knife is the SHARPEST thing I have ever toutched. including strait razors and scalples. Sharper then anything, knives everything. I can't believe how sharp it is. You can't really do an arm hair test because if it touches your skin it takes it. I took a peice of my wifes hair by one end and laid it across and it cut it in half!!! Lets just see how it holds up in the busy ass hectic kitchen getting thrown and dropped and everything else that goes with that, but the main reason I bought it was because it's VG-10, and I know VG-10. It's Damn tough. I didn't want to spend alot of money on a german made knife with 0.435768, or whatever they call it, when I have no idea what it is. I got a set of Forschners and they where fairly cheap and they are pretty tough, but I wanted to spend alittle more for one Great knife that will last me through the years.
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Cool! Please do post a follow-up on edge retention and how it holds up to real abuse and so on. I love the look and feel of the Shun but given that my partner is wont to leave knives in a sink of water etc I figured I had better stick with something like the all-steel Henckels--no wood or resin to warp etc.
 
These aren't bang-around knives. They're lasers with damascene cladding.

Your reward for using the cutting board and hand-washing/hand-drying is you can make more precise cuts and cut much faster than when having to muscle through food. I've got an 8" Shun Elite chefs knife and only stop to use a paring knife so I don't get thrown in an asylum.

Way to go killerskill!
 
I've had an 8in for few years now and it is exactly what thombrogan said. Its not a boning knife or a cleaver but sails through just about everything else, bread, tomatoes, whatever. I do use it for poultry though as it slices right through the soft bones. The lady of the house has left mine in a sink of dirty water overnight a few times with no ill effects but proper care of this knife will be rewarded. I recommend not using a steel on it though, as the metal is a lot hard than most german/french knives and really benefits from a nice high grit waterstone. As sharp as they are out of the box, i keep mine sharp enough to split hairs lengthwise, and it even holds this edge for a reasonable service period.

Oh, and please dont drop it! Even if it doesnt chip or break someone might lose a toe!
 
mine on order now,, loose the toe idea soooo true,,,, any more ideas on how to keep it sharp? yea yea i got tired ofusing my spiderco and protec folders in the kitchen
 
As for keeping it sharp, go with what you are comfortable with although i do recommend a high grit. I sharpen mine on a 4k/8k norton waterstone, and if i find that it needs a bit of a touch up between sharpening, run it on the strop a few passes. The 2-sided strop is a felt loaded with chromium oxide and leather with "diamond" paste. I think the paste is actually boron carbide. I find the kai is very forgiving on the stone and will make a stupid sharp edge even when you are a little sloppy. Certainly the easiest to sharpen of all the knives I own.
 
I sharpen my Shun on a 1200 grit and an 8000 grit waterstone from Lee Valley. They leave a slightly better finish than the Nortons, but are normally much slower. The speed difference doesn't matter on the Shuns because the edges are so thin.
 
Well whats the easiest and correct sharpening method for a knife with an edge this thin on a water stone? I've never used a water stone. For all my Combat knives I use a Sharpmaker, Lansky or an edgepro. Or a pocket diamond rod and use it like a steel. And my Forschners, I never let them get dull enough that I couldn't just use the steel on them. I can Sharpen basicly any knife to a razors edge with just an Arkansas type stone, but I don't want to screw around with this knife, and I want to learn about waterstones, Strops, paste, and the like. So what do I need to get, and how do I use it correctly. Thanks in advance for any info, I really apprecieate it:D
 
There are dozens of right ways to sharpen it. Why not use your EdgePro for now?

When you can't stand it and finally break down and buy some waterstones, track down a copy of Korin's "The Chef's Edge" featuring Chiharu Sugai or one of Murray Carter's sharpening discs (featuring Murray Carter). Carter's disc has more tips, tricks, and goodies (since it's much longer than the Korin one, it had better have more. :grumpy: And it does :cool: ), but the Korin disc is to-the-point and emphasizes the importance of keeping your stones flat.

Afraid you'll be too broke to buy a good vid after getting some waterstones? Smart man. Check out this tutorial from Koki Iwahara which is based on Carter's methodology.

You will find that putting your fingers on the edge of the blade, slightly touching the waterstone, will allow you to get a better feel for the angle you're setting. It will, but don't do it because the stones will open up your fingertips.

Love the control and precision afforded by your EdgePro and the ease of use afforded by your Sharpmaker? Go to knifeforums and look for threads started by Ken123 in the 'Keeping Sharp' forum. He angles stones with a panavise (although you can use a stone holder and prop it with a wooden block for less money) and sharpens with the edge parallel to the ground. I couldn't get the hang of it, but I'm slow (took me a several page thread over there to get me from running my fingers down my waterstones while sharpening :rolleyes: ).

Now if you're only using waterstones on knives with edges as thin as your Shun Chefs knife (shouldn't it be an executive cook's knife?), King brand waterstones will leave a spooky edge at an affordable price. When you convert to the darkside, you'll want the speed given by Norton and Shapton waterstones as well as the finishes given by blue mountain stones and snow white Naniwa stones. By then, you'll still be crazy about high-carbide alloys like VG-10, SG-2, and SKD-11, but in your own dream world when cutting with or resharpening knives made with 'blue paper' steel and be as familiar with Takeda's employees as you are with Josh and the rest of the Strider guys.
 
After reading through several threads/reviews I decided to order a couple of Shun knives, the 3 1/2 paring and 6" utility. Can't wait to try'em out in the kitchen! I have developed a strong liking for VG-10, sharp stuff :) My plan is to use a sharpmaker, probably the fine ceramic stones.
 
sorry for digging up old thread.

So can the Shun start up to the rough abuse in a normal busy kitchen? Intrested in the Shun "Santoku"
 
I bought the Shun Santoku last month, and have used it quite a bit. I'm a little leary of the lazer edge, and how delicate it might be, and I won't let my wife touch it without direct supervision, but I've cut tons of veggies. I use plastic cutting boards, and have seen no edge degredation so far. The blade 'sings' when I touch the edge. I haven't gotten the guts to try shaving with it yet, due to other folks' descriptions, but I know it could do that.

As hard as the steel is reported to be, I think this knife will outlast me. I have a fine ceramic rod for sharpening, when the need will eventually arise.

As long as you watch what you are cutting, and keep a close eye on where you set the knife down, I think it could handle a busy kitchen without any trouble. Just don't let it out of your site, or it may walk away!:eek:

Daniel
 
Another convert !!! Welcome to the club ! You can sharpen it with a steel, fine ceramic rod , or fine diamond rod .That's all you need. ...I don't need another pocket knife but the Mcusta knives , with the same VG-10 laminate sure is a temptation !
 
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