Shun Kitchen Knives Review

[Hamon]

Hey folks,

I posted this over on the Kershaw forum, but I'm sure you folks wouldn't mind having it here too...

Please note that this is merely an opinion-based review. It's from my personal experience and holds little to no scientfic weight... That being said, I have been honest, and, well, at the risk of being honest too often, I will also say that sometimes honesty and overtly negative comments do not necessarily have to go hand in hand.

Enjoy, if you want: http://www.bladeforums.com/forums/showthread.php?t=477146

Travis

 

[Thomas W]

These knives come sharp. Simply put, these knives, especially the Elite series, are the sharpest factory knives I have ever handled. They catch hair above the skin, which puts them at a point of sharpness that has taken me quite some time to duplicate. This sharpness is due to the acute angle that these knives are sharpened at, especially compared to the comparable German lines. The level of polish on the edge is also noteworthy, as they feel like glass when run across the nail...

Keep doing what you're doing Kershaw/KAI/Shun, especially when it comes to the sharpening and polishing of your edges...

Ahhh, what do we know about sharp or thin edges, let alone laminated steels?? (I may be watching too much House these days...my bad).

Nice write up Travis.