Shun Ken Onion kitchen knives

dsmegst

dsmegst

Joined
Jul 21, 2009
Messages
1,421
Hi,

I was wondering what the general opinion is on these knives? I know they're very pricey but how do they perform?
 
I like mine.

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my parents have them, they love them. but the problem is that i dont know how to sharpen them and god forbid my parents sharpen thier own knives. Flashpoint, how do you keep those bad boys sharp? I think the ones my parents have are called the pros or something? they have different handles and are very shinny...
 
There was an online special: $199 for 3 Shun KO knives, 3 inch paring, 4 inch chef's and 7 inch santoku. Seeing how the 7 inch santoku is normally $190 by itself, I had to get it w/o knowing much about them. I can always sell them if they don't do well. Not that I've seen much of any negative reviews online.

I thought it was well worth the risk at this price. :D
 
bigbre said:
my parents have them, they love them. but the problem is that i dont know how to sharpen them and god forbid my parents sharpen thier own knives. Flashpoint, how do you keep those bad boys sharp? I think the ones my parents have are called the pros or something? they have different handles and are very shinny...
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A diamond-impregnated steel is the best thing IMHO for these thin edges....it aligns the edge while honing it at the same time. Touching up your blades with this is a quick and simple procedure.

http://www.sharpeningsupplies.com/D...UserID=4453688&SessionID=xxWddVV4SwgIfx58MTug
 
bigbre said:
my parents have them, they love them. but the problem is that i dont know how to sharpen them and god forbid my parents sharpen thier own knives. Flashpoint, how do you keep those bad boys sharp? I think the ones my parents have are called the pros or something? they have different handles and are very shinny...
Click to expand...

Those are the Alton Angle version of the classic Shuns. I picked the set up plus a steel for $300 shipped a while back. So far all they've needed to stay sharp in an occasional touch up with the steel.
 
The Ken Onion versions have unusual handles and different blade profiles.
I think you would want to handle them before committing.
I have an 8" Chef's knife in the Classic series and it is an excellent workhorse.

Japanese knives in general require a slightly different technique (less rocking and chopping)
and less forgiving about how they are sharpened. Shun will sharpen these knives for free.

Joe
 
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I have an AGRussell set ,same blade material different handle] The VG10 is excellent for kitchen use .A steel is all you need for keeping it sharp though a ceramic rod is OK too.
 
Donny Dont said:
That's an incredible deal.
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It seemed like a lot of places were clearancing out the Alton Angles at once but they didn't last long. I think a lot of people might have been put off by the slight angle, but it doesn't affect how the knives handle at all. I personally haven't run into a case in which I would have hit my knuckles if it wasn't there though.
 
I have a couple of Shun Classics and several Kanetsune kitchen knives. I love both of these for different reasons.

However, I have handled the Onion designed ones and agree with the Prev poster that stated you should try them out before buying. The did not fit the way that I use kitchen cutlery, for example the largest is supposed to be used with a Pinch grip forward and I never use that method.

Try before you buy on the Onions but the Shuns overall are very good knives.
 
I have a few of the Classic and Elite series from Shun. The Ken Onion version models I had I gave away because they were very off balance and much more difficult use than the standard models.
I love the Classics but the Elite line is tops compared.
 
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