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The Shun Classic Chef knife isn’t for everyone. If you are going to be kind to your blades, this knife will stay razor sharp. If you need to cut bones etc with your chef knife, then probably go German. The handle is great for both Lefty and Righty chefs, and I personally found it to be more comfortable than the Premier series
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And, it's also the sharpest knife in the drawer! Great weight and razor sharp blade...so well made that there is no chance the blade will bend or distort while cutting anything. AND it came with an origami swan tucked into the box. What's not to like? I also have 2 copies of the 4" paring knife...great for preparing salads and such. Expensive but, in this case, you certainly get what you pay for!
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Build quality is superb. I am speechless. It cuts very fast and butterly smooth . Edge is extreemly durable - no chipping at all , non frequent sharpenings. A very durable snd sharp tool. Once you go VG-10 or VG-max steel you forget about all the rest. Highly Highly Hily recomend this knife. I use it as every day chef's knife . Made in Japan. I could not ask for a better knife then this. Truely a remarkable steel in a remarkable build quality. Yes it is a better steel then GLOBAL or Westhof. Westhof Ikon has chips all over it.
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Amazing knife. I've never used anything quite like it. I kid you not, it is like I am simply setting the blade down when I'm cutting through things. Even tougher cuts like carrots prove almost no resistance at all. It's spectacular. Don't cut anything hard with it (bones, shells, etc) or it will chip, but other than that, go nuts. This thing is wonderful.
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Shipped promptly and is a quality product. Like to use the knife for everything.
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There are few things more satisfying to me than a fine hand tool -- whether for cooking or woodworking or any other task. This knife has fine balance and I love the offset handle. It's also a pleasure just to simply admire the Damascus pattern steel and the beautiful hardwood handle. But like any knife, it's really the edge that counts. VG10 is probably my favorite steel for a knife. When you give it a fine edge the edge lasts a very long time if you take care of it -- fine tuning the edge with a steel and occasionally a strop. Also, like any metal kitchen knife, dry it right after use -- corrosion causes knife blades to dull, and water is an essential ingredient of the corrosion process. Also note that if you are good at sharpening, you can put a better edge on this than the factory provides. I use a series of Japanese water stones, and it takes a while (and some practice to get good at the process). But for me the sharpening process is just part of the pleasure a fine knife provides, and when you feel the results in the kitchen, you'll get your reward for the effort!Vollständige Rezension lesen
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Good steel and looks nice. You pay a little extra for the brand but overall it's a solid buy. Good entry level for a nice chef knife. Fit and finish is excellent and worth the premium price.
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I have used shun for the last 6 years both professionally and at home. these knives are far superior then anything else in the same class.
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Gabriel was awesome! So great with communication and really went the extra mile packaging the knife so that it wouldn’t be damaged. It is perfect!
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The angle of the blade makes it loose sharpness quicker than a wust. But for the money a great value!
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