Who loves Shuns! I do I do I doooooo

chester22

chester22

Joined
Feb 1, 2012
Messages
5,298
I love my Shuns.. I only have a couple and hope to get some more someday (You hear me Santa? I've been a good boy, Don't listen to Bogsig he lies I tell ya)

Well I started this thread to tell those who don't frequent the Pass around Forums much the great Morrow has a Great Shun pass-around going on now and I can't wait to have these great blades in my kitchen to try them out lovingly.


Thanks so much to Morrow and the great people at Kershaw/ZT/Shun for making these pass-arounds possible! :thumbup:
 
I love mine,have a couple excellent santoku 6",and a couple paring knives
 
My kitchen knives are all Surgical Stainless steel so... I need to try some Shuns and see what a real kitchen knife is like!
 
LOL I dont know how many thousands of dollars I have in knives and i got my kitchen knives at the dollar store. Im thinking maybe I should try a Shun not that it will help my cooking.
 
nwmetalbug said:
LOL I dont know how many thousands of dollars I have in knives and i got my kitchen knives at the dollar store. Im thinking maybe I should try a Shun not that it will help my cooking.
Click to expand...

I'd venture to say 90% of pocket knife lovers have crap knives in the kitchen...
 
I have an 8" Chef knife, Bread knife, 6" Utility, 8" Santoku Hollow Grind, and Shears in the Shun Classic line. The paring got either thrown away at a party my wife hosted or stolen...I'm leaning towards the latter but who knows. I bought a Kaji series paring to take its place. Love them.
 
My knife snobbery all started when I got hooked on fine, ridiculously expensive japanese kitchen knives. It started with Shun. Careful...once you love shuns you may find yourself catching the virus and needing more...

The crap kitchen knives still have their place though...like when you just want to hack through something without using a cutting board...throw the knife in the kitchen sink and dishwasher, or to let guests use. Guests are not allowed to use my good knives...because I know their ignorance will ignite a conflict regarding their improper use/care.
 
I've had my Shun Kaji 8" chefs and paring knives for almost 4 years now.
The SG-2 at 64hrc combined with the thin blade stock really makes the chefs
a joy to use.

IMG_3886.jpg
 
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