Which Santoku beats the Kershaw Shun in price and quality?

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kgriggs8

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I am looking for a good Santoku. I hear the Kershaw Shun is sort of the hallmark for a $100 knife. Is there a better made knife for the same or less money? Here are some of the criteria I need.

1. Thin blades are better than thick. If it has a thinner blade than the Shun, that is a plus.

2. A handle that will not be damaged if it finds itself in the dishwasher. I will not put it in the dishwasher but my wife might and I don't want to have to kill her over it. :D It would be best if it was of some material that could take it a few times and not be ruined the first time in. Again, I am not planning on putting it in the dishwasher but things happen.

3. Less money than the Kershaw. I am sure it is worth it but $100 for one knife is a lot since I don't cook much.

4. Must be SS. VG-10 is great!

5. Light and well balanced. I don't need a cleaver.
 
I have a Shun 8" Chef's knife, and the edge show some shipping, using it on a wood cutting board, cutting only soft materials. I think the edge was too thin from the beginning.

I'd suggest looking at Global. Good stuff that should be in your price range.

-dan
 
If you're looking for the same quality, I don't think you'll find anything that exceeds the Shun at it's street price. However, if you don't need the clad steel and forged bolsters, the Kai Wasabi line is pretty good. Same manufacturer as the Shun series, with Cobalt MV stainless steel (same as the Shun line, except without the damascus cladding and in a finely blasted finish). Same blade thickness as well (which is to say, pretty thin). About $40 online. I have the Yanagiba of the same series, I'm really very pleased with it. It's also dishwasher safe.
 
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