Wusthofs, globals and shuns are all great knives...if you know how to take care of your belongings. I havent owned a MAC yet. But shuns are my favorite to work with. My wusthof's egde seems to dull a little faster than the other two. It is also a little heavier...which isn't unbearable. I didn't notice before i bought the other two, actually. Globals are really sharp too, but i don't like the metal handle. And my pinch feels so much more relaxed/natural with my shun.
Hey guys, I'm a pro sharpener, and knife-reviewer. Shuns are good knives and I'm not getting a penny to say this. Personally, I own only a couple of Shuns, but many other knives of great quality. If you want a Shun, buy it, do NOT get a Cutco. Cutco is for losers. You don't want Chefs to think that you a loser, do you? :o) Nawww... didn't think so. Get that Shun. If not, then check out chefknivestogo and choose your sword!
@hoodedraider This is simply not true, because no professional sharpener is willing to take an hour and a half to sharpen my knife up to 15,000 grit shaptons, and finish with chromium oxide and a smooth strop; at least not without ridiculous costs. If you don't have the skill to sharpen freehand; buy a wicked edge or an edge pro system, and you can achieve a better edge than any professional sharpening service. Think about it.
@hoodedraider I'm a pro sharpener. And, well, you can get great results at home with some practice. I can give you a few tips that, with a month of practice, you'll be addicted to sharpening things. 100 bucks for gear and you'll sharpen great. Trust me. Shuns do sharpen up nice too, they forge the steel rather well.
My advice for whatever it's worth. If you don't have money just laying around stick to knifes that aren't displayed behind glass and get pitched by celebrity chefs or scene on TV food shows. Go to your average fine restaurant and sneak a pick at the kitchen or ask to see it. What you will find is knives with names like Dexter-Russell, Mercer & Victorinox. Look at the pots and pans. On TV you see all these nice shiny All-Clad and other high-end pots and pans. Not in a professional kitchen.
@oakgrasssib This is true. For the home cook, a Dexter or Victorinox is plenty of knife. Chef's, paring, slicer for under $100. Likewise, a full set of Lincoln Wearever aluminum pots and pans (used in professional kitchens everywhere) can be had for the price of just one or two All-Clad pieces.
the very fact that he says sharpening is a job for professionals, makes me cringe. If you don't have the knowledge and skill to sharpen your own knives, buy a Mora or even better, a box cutter.
@Stargazer88 I agree. First day of my culinary training I learned to sharpen knives. However, there are many people who screw up their knives through sharpening. Some may just prefer shipping out.
@BTBHSOHBOY I can see your point. But then again, if you can't sharpen your own knives, you should not buy knives at 150 dollars a pop. Buy yourself some victorinoxes or the mora culinary knives and practice on them. But to be honest, I think you should just live with the scratches on your shuns. No point in buying knives your not willing to maintain and use. IMO
Western style knives are soft, and made to be honed back to an edge with a sharpening steel they reach a hardness of usually 54-57 hrc. Shun's vg10 core is laminated in a 410 steel or something, The vg10 shits all over german knife steels (wusthoff for example, uses a kind of 440a) and are made to take and hold an edge without steeling (which dulls a pristine edge).
@maxguitarhero VG10 has a hardness of 60-62, it can be steeled but people should really learn to sharpen their own knives, or get a ceramic or diamond steel.
@maxguitarhero VG-10 can be easily stropped and honed, even on soft suede with honing compound, not to mention any kind of rigid honing rod. VG-10 needs regular honing or stropping to maintain a razor sharp edge; its a mid-high end steel, there's much better stuff out there.
@RebelWrestler45 depending on what you want in characteristics yes, M4, S30v, S90v, BG42, even D2 all hold a better edge than VG10. A honing rod will work harden vg10 faster and make the edge more brittle IMO, but that is just my experience with steel of that hardness.
@maxguitarhero VG-10 doesn't work harden, as it is a martensitic stainless. VG-10 as with virtually every other knife steel, still has a measurable amount of ductility; as such, the edge will roll and deform during use, this edge can be restored to hair popping sharpness with a steel or ceramic hone, or a leather strop. Personally, I never use anything rigid to hone my blades, its always a leather strop with honing compound.
@RebelWrestler45 I use a bare strop or one loaded with .25 micron diamond paste. I agree with the never using anything rigid to hone my blades, as they are never as good as off the strop or stone. If anything I'll use my 6k japanese waterstone to dress up the edge then strop again. I think we are both cut from similar cloth when it comes to sharp knives. Work hardening does happen though, I've seen a friend's gerber he steels all the time get really brittle, just at the edge.
@maxguitarhero This isn't caused by 'work hardening', an edge becomes more brittle over time when molecular bonds are broken within the steel itself under stress and impact; this happens to a much lesser degree in steels with higher ductility, but is a big factor in wear with any steel that has a high amount of chromium carbides i.e. stainless steel.
@RebelWrestler45 smart, that explains why alloys with nitrogen or whatever it is instead of chromium can work harden, spyderco's h2 steel was said to work harden. Makes sense.
@maxguitarhero Well chromium itself cannot form carbides without the presence of carbon, and H-1 contains virtually no carbon, as it uses nitrogen as its hardening agent. H-1 actually contains high amounts of chromium and nickel for stain resistance, but the chromium is 'free chromium', i.e. chromium not contained in carbides. The more free chromium in a steel, relative to its carbon content, the more stain resistance you get. H-1 is also an austenitic steel.
Is this the sharpening company or are the knives not capable of that kind of performance? I really want the shun pro yanagiba 8" for cutting sushi, but it's pretty freakin expensive and I've heard the bevel on only one side can be difficult to get used to and make your cuts veer to one side. Is this true? Any info on all of the above would be greatly appreciated
So with all this back and forth about Shun and Cutco, Does anyone know anything about Tupperware's chef series knives? I bought them 10 years ago before I knew anything about knives. Bought a $1000 set that I payed $500 for since my sister in law was a distributor at the time. They have worked pretty well for me over the years but seem to need frequent sharpening. I just had them professionally sharpened for the first time and was a little disappointed that they don't cut like a razor.
eh these are overrated, i bought an entire block set of shuns thinking it would replace my single "MAC" knife. After a year i was fed up with the sharpness of them and just went back to my MAC and used the block to hold it and hone
So update on my Shun Elite Santoku: Still used for kitchen prep work at least 3 days a week, and still no chips. This is 3 months of heavy use, the knife is awesome. I sharpen it myself. No complaints here.
@soulfly7112000 Yeah, the idea that high HRC stainless steels easily chip an edge is false; heck I even use my ZDP-189 folders in light wood prep (e.g. cutting kindling or whittling). Under normal kitchen use, your SG2 won't chip. That being said, SG2 is a bitch to sharpen, especially since all my waterstones are back at home. I was getting so pissed dicking around with my Shun Elite, trying to sharpen it on a Spyderco sharpmaker. I finally got an edge pro Apex, now my Shuns are stupid sharp
I have owned Shun knives over the past two years and added a 10" chef recently. Love it! The Shun Chef is like Pauly in Gooodfellas slicing the garlic so thin that it liquifies in the pan. You can keep slicing onions super thin! Like any knife my older Shuns need service so send them to: (insured)
Kai USA
Attention warranty
18600 SW Teton
Tualatin, OR 97062
I've owned Cutco and they are my beater knives. Shun ships for free. Do not take a Shun to ANY local service as they lack the 16 degree.
I've never had any problems with my Shuns what so ever an Im a chef, my shuns works at least 8 hours a day. No knife last for ever but takin care of ya knife no matter brand, steel or style will make them last.
shun knives dont last forever. they have to be replaced when they get dull because of thier warranty. Look it up. Id rather buy cutco once than shun knivies however many times i go through them in a lifetime
@STROMBIE1 What are you talking about? Any piece of metal can be sharpened and resharpened, the same goes for Shuns when they dull. Shun's warranty covers lifetime free sharpening, lots of companies do this, don't drink the Cutco Kool-Aid, and buy into their marketing lies. Furthermore, VG-10 has worlds better wear resistance and edge retention than Cutco's 440A junk; meaning that their blades will last far longer than Cutco's crap ever will.
Don't let anyone tell you Cutco is a great knife. I won't trash talk, just do the research yourself. Research the materials that are used to make each knife, then you can talk.
Why not spend the extra couple hundred, and be able to give your kids Shun knives instead of cut-crap knives? It's an investment, don't try and skimp on it if you want to be truly happy. Just do the research, don't take someone's word.
@Savefrank56 Dude, I have an Elite Santoku, and I am very comfortable with that purchase. I bought it as a gift for my g/f. (it's her work knife) I sharpen it myself, and lemme tell ya, that SG-2 ROCKS!! It takes an edge like no one's business. If you don't hand sharpen, I recommend you invest in some stones and learn. You can keep your knife shaving sharp everyday. And it WILL hold that edge for a bit. Check my channel out, I have some vids of it.
@soulfly7112000 I have purchased a set of Shun Classic knives and the edge chipped on each knife. BAD INVESTMENT!! I suggest buying a good German or French knife on ebay and have the factory edge removed by a professional sharpening servicedand replaced by a convex edge with a micro bevel. The knife will cut great at a fraction of the price.
While I think these knives are very good (haven't used them), I'm disappointed that he skipped over the heat treat. steel isn't very good without a good, proper, heat treat. As Sal of Spyderco says:
"The steel is the heart, but the heat treat is the soul."
@omfg191 They are all heat treated to a hardness of 60-61. I think Shun guards their heat treatment process very well. I have yet to see a vid of tempering a Shun, but I assure you, every single one I've ever used is consistent. They all feel like polished glass when sharpened up (or new from the box) The factory edge is among the sharpest you'll get, but you can hand sharpen a little better.
@HarshawJ He has used Shun knives on his show for as long as i can remember, probably long before this advert was made.. they're good knives, so at least he's not putting his name on shit.
Though I like the Cutco I inherited, we really only used the "steak" one for 12 years now, still sharp as hell, but I would never pay that much for them. I prefer globals and Henckels Twins. ThermoResin is just heated plastic people. as long as you handwash your blades and care for them it really doesn't matter that much. Wood handles do suck.....in food particles, juices and blood eventually. @leakystarfish@lefler82
Not to mention the handles. Shun doesn't appear to have ergonomic handles for both left and right handed people. And serrated edges cannot be resharpened when double durable edges can. You don't need a sale receipt and Cutco lasts for generations so it's the last set of cutlery you'ed ever have to invest in.
@Lefler82 Shun's D shaped handles are more ergonomic than Cutco's plastic handle scales, and allow the proper 'pinch' grip in front of the bolster. Serrated edges can be resharpened (just by a cheap Spyderco sharpmaker), and the 'dd' edge is nothing more than a modified serration. With Shun, you don't need a receipt to take advantage of their free sharpening service, and Shun will last far longer than Cutco, because VG-10 and SG-2 don't wear nearly as fast as crap 440A steel.
@Lefler82 SOOOooo, tell me. If you google the hardness rating of 440 steel, and compare that to the hardness rating of VG-10, what are the results. Yeah, I thought so... Go sell your Cutcrap BS to all the losers who don't know anything about knives. Buy a Cutcrap if you want to get laughed at by real chefs. I mean, they'll probably only laugh behind your back, but rest assured, people are laughing at you.
@soulfly7112000 You do not know a thing about knives soulfly , I've seen your videos and and they are "Fluff". Any knife can cut paper and mushrooms. The balance between hardness and toughness is been going on for thousands of years and Shun knives has not solved the problem. The Japanese have been using hard knife steels ( 61-63 R) for centuries.They use a single bevel grind that supports the edge whereas Shun uses a double bevel grind (European) and the edge chips & is rendered useless
@xxboristhespyderxx Traditional Single bevel chisel ground knives don't support the edge any better than a knife with a secondary bevel; its all about the degree of the grind; the difference is, if an edge chips on a single bevel knife, one must reprofile the entire grind, instead of just the secondary bevel. I see you posting on many videos that your Shuns chipped; it seems nobody else has this problem under regular use, do you have any videos or pictures to support your claims?
@RebelWrestler45 My advice to all is, do not waste you money on boutique knives such as Shun, there are plenty of terrific knives that can be purchased second hand that do 98% of typical cutting chores of a fancy boutique knife yet only cost a fraction of the price. Ebay, swap meets and garage sales are great sources.
@xxboristhespyderxx What you said is true for the most part but he is a pro that uses them alot more then a normal home owner a knife is a tool and like any tool you want the best or you will have problems.
@xxboristhespyderxx I've seen almost a dozen shun used in a commercial kitchen environment daily and I have NEVER seen one have "edge failure". sssooooooooo:
Haha oh wow I wasn't aware I was speaking to an idiot. For your information, not that it will do your puny ignorant brain any good; I have made a majority of my sale to strangers. Shun uses theromresin just like Cutco but they choose to inject it into wood handles. I doubt they have the same 350 temperature resistance and if they even counter the unsanitary disadvantages wood handles present. Im not aware of Shuns guarantee but I know it is no better than Cutco's, if it even compares.
@Lefler82 someone drank the kool-aid. the only difference between a cutco knife and a prybar is that someone wasted plastic on the cutco. you really do come across like you informed yourself through your training brochure, all you do is repeat cutco jargon like 'double durable edge' that can cut on anything??? they're stamped knives with plastic handles that have a 'forever guarantee' so you can replace your old shit knives with the same new shit knives. you can't make a good knife w/bad steel.
Cutco is better. I bet Shun doesn't have a forever guarantee. With the Double Durable edge you don't have to worry about hard surfaces. Rebel you make good point but Cutco will last you forever. How can you put a price on that? Oh...wait...you can't...lol. I am glad to say my knives are made in America unlike Shun.
Hey what an entertaining Video you are fantastic, more please!! I have been wading through reviews of chefs knives and the more I read and see the more confused I become...UNTIL NOW!!! THANK-YOU, I will buy Shun knives, keep up the good work, awesome!
i use them in my opinion shun knifes are more dalicate than cutco knifes the material use on its handle is better than shuns the blade may not be coated with all sorts of mmetals but it has a high carbon stainless steel blade witch iis very duarable wont stain and will keep its edge for a longer time plus other than strait blade they feature a "DD blade" i dont knnow if shun counts with a lifetime warranty but cutco dooes hope it help any doubts let me know !!!!!
@masvader08 Haha, no. VG-10 has better strength and edge retention than 440A by a long shot. 440A has the lowest carbon content of any 440 series steel; it is also the cheapest and least wear resistant. Cutco uses cheap injection molded plastic (yes, 'thermo-resin' is plastic); far inferior to any type of phenolic resin bound substrate handles (g10, micarta, stabilized or resin impregnated wood (like Shun's pakkawood)). Cutco is overpriced mediocrity; a KIA with a Lexus markup.
I thought it was intresting however the best way to store your knifes is not in a block but on a magnet rack on your wall, because if your knife is not clean proparlly all that bacteria will go into the wooden block and you will never get rid of it. So every time you take out your knife from the pocket of that block you will wipe with germs. Wall magnets are easy to clean and much better.
Interesting... they tried to justify the price by saying a better, sharper, or more expensive knife makes food taste better. My experiences says the sharpness or look of a knife doesn't affect that much at all... haha!!
Guess I will be accused of being insensitive or clumsy, but I am quite willing to pay extra for the knife to look and feel so good in my hand... so I'm happier in the kitchen!
You won't get cut if you use proper knife technique. They do take a little getting used to if you're not used to using truly sharp knives. A sharp knife is far safer than a dull one. I've had less than sharp knives slide off an onion before and almost get me.
They are pretty comparable. Both really good quality. If the deal I got on the Shun set had been on a similar set of Global knives instead, I'd not have hesitated though I'm glad I got the angled handles.
Very true. I HATE those stupid factory knives that await you when you start a new cooking job. lol. You know, they usually have a white handle and come from some giant food distributor such as Sisco or GFS. lol It's almost inevitable to cut yourself with those things.
VG-10 steel is actually very brittle. It holds an edge, but it pits/chips/cracks more easily thatn other steels.
D2 will outperform it in edge retention and durability. D2 has less corosion resistance though.
You could always go with S30V. VG-10 steel is ONLY manufactured overseas and is more of a fad as of late. We have come up with better alloys that can outperform VG-10 now.
@MisterBaz1 What are you talking about? SG-2 is nothing like D2; one is an oil quenched powdered stainless cutlery steel, the other is an air hardened non-stainless tool steel.
@MisterBaz1 VG-10 is considerably easier to sharpen than S30V and has much better corrosion resistance. Why would you even bring up D2 when we are talking about kitchen cutlery? I wouldn't consider ZDP-189 for heavy chopping tasks in the woods, just like I wouldn't consider D2 for kitchen cutlery. D2 (even crucible's D2) has a considerably large grain structure, preventing it from taking a super fine edge like VG-10, and its a pain in the butt to sharpen.
Wusthofs, globals and shuns are all great knives...if you know how to take care of your belongings. I havent owned a MAC yet. But shuns are my favorite to work with. My wusthof's egde seems to dull a little faster than the other two. It is also a little heavier...which isn't unbearable. I didn't notice before i bought the other two, actually. Globals are really sharp too, but i don't like the metal handle. And my pinch feels so much more relaxed/natural with my shun.
monoxide81 15 hours ago
Hey guys, I'm a pro sharpener, and knife-reviewer. Shuns are good knives and I'm not getting a penny to say this. Personally, I own only a couple of Shuns, but many other knives of great quality. If you want a Shun, buy it, do NOT get a Cutco. Cutco is for losers. You don't want Chefs to think that you a loser, do you? :o) Nawww... didn't think so. Get that Shun. If not, then check out chefknivestogo and choose your sword!
MrKnifeFanatic 1 month ago
Aren't they called "Kai Shun"?
me1337je 2 months ago
@me1337je KAI is the parent company, who bought Kershaw. Shun is the product line name.
silvermediastudio 3 weeks ago
knives that are sharpened profesionally are way sharper and better done then you do it yourself..
think you can bake bread better then a baker?
think about it
hoodedraider 2 months ago
@hoodedraider This is simply not true, because no professional sharpener is willing to take an hour and a half to sharpen my knife up to 15,000 grit shaptons, and finish with chromium oxide and a smooth strop; at least not without ridiculous costs. If you don't have the skill to sharpen freehand; buy a wicked edge or an edge pro system, and you can achieve a better edge than any professional sharpening service. Think about it.
RebelWrestler45 1 month ago
@hoodedraider I'm a pro sharpener. And, well, you can get great results at home with some practice. I can give you a few tips that, with a month of practice, you'll be addicted to sharpening things. 100 bucks for gear and you'll sharpen great. Trust me. Shuns do sharpen up nice too, they forge the steel rather well.
MrKnifeFanatic 1 month ago
Monogamous my ass! How much are they paying this guy to market their knives? Fifty grand?
educatedman76 2 months ago
This has been flagged as spam show
He's full of shit.
dvdfrnzwbr 3 months ago
My advice for whatever it's worth. If you don't have money just laying around stick to knifes that aren't displayed behind glass and get pitched by celebrity chefs or scene on TV food shows. Go to your average fine restaurant and sneak a pick at the kitchen or ask to see it. What you will find is knives with names like Dexter-Russell, Mercer & Victorinox. Look at the pots and pans. On TV you see all these nice shiny All-Clad and other high-end pots and pans. Not in a professional kitchen.
oakgrasssib 3 months ago
@oakgrasssib This is true. For the home cook, a Dexter or Victorinox is plenty of knife. Chef's, paring, slicer for under $100. Likewise, a full set of Lincoln Wearever aluminum pots and pans (used in professional kitchens everywhere) can be had for the price of just one or two All-Clad pieces.
It's evidence that the marketing works.
silvermediastudio 3 weeks ago
the very fact that he says sharpening is a job for professionals, makes me cringe. If you don't have the knowledge and skill to sharpen your own knives, buy a Mora or even better, a box cutter.
Stargazer88 3 months ago
@Stargazer88 I agree. First day of my culinary training I learned to sharpen knives. However, there are many people who screw up their knives through sharpening. Some may just prefer shipping out.
BTBHSOHBOY 3 months ago
@BTBHSOHBOY I can see your point. But then again, if you can't sharpen your own knives, you should not buy knives at 150 dollars a pop. Buy yourself some victorinoxes or the mora culinary knives and practice on them. But to be honest, I think you should just live with the scratches on your shuns. No point in buying knives your not willing to maintain and use. IMO
Stargazer88 3 months ago
Western style knives are soft, and made to be honed back to an edge with a sharpening steel they reach a hardness of usually 54-57 hrc. Shun's vg10 core is laminated in a 410 steel or something, The vg10 shits all over german knife steels (wusthoff for example, uses a kind of 440a) and are made to take and hold an edge without steeling (which dulls a pristine edge).
maxguitarhero 5 months ago
@maxguitarhero VG10 has a hardness of 60-62, it can be steeled but people should really learn to sharpen their own knives, or get a ceramic or diamond steel.
maxguitarhero 5 months ago
@maxguitarhero VG-10 can be easily stropped and honed, even on soft suede with honing compound, not to mention any kind of rigid honing rod. VG-10 needs regular honing or stropping to maintain a razor sharp edge; its a mid-high end steel, there's much better stuff out there.
RebelWrestler45 5 months ago
@RebelWrestler45 depending on what you want in characteristics yes, M4, S30v, S90v, BG42, even D2 all hold a better edge than VG10. A honing rod will work harden vg10 faster and make the edge more brittle IMO, but that is just my experience with steel of that hardness.
maxguitarhero 5 months ago
@maxguitarhero VG-10 doesn't work harden, as it is a martensitic stainless. VG-10 as with virtually every other knife steel, still has a measurable amount of ductility; as such, the edge will roll and deform during use, this edge can be restored to hair popping sharpness with a steel or ceramic hone, or a leather strop. Personally, I never use anything rigid to hone my blades, its always a leather strop with honing compound.
RebelWrestler45 5 months ago
@RebelWrestler45 I use a bare strop or one loaded with .25 micron diamond paste. I agree with the never using anything rigid to hone my blades, as they are never as good as off the strop or stone. If anything I'll use my 6k japanese waterstone to dress up the edge then strop again. I think we are both cut from similar cloth when it comes to sharp knives. Work hardening does happen though, I've seen a friend's gerber he steels all the time get really brittle, just at the edge.
maxguitarhero 5 months ago
@maxguitarhero This isn't caused by 'work hardening', an edge becomes more brittle over time when molecular bonds are broken within the steel itself under stress and impact; this happens to a much lesser degree in steels with higher ductility, but is a big factor in wear with any steel that has a high amount of chromium carbides i.e. stainless steel.
RebelWrestler45 5 months ago
@RebelWrestler45 smart, that explains why alloys with nitrogen or whatever it is instead of chromium can work harden, spyderco's h2 steel was said to work harden. Makes sense.
maxguitarhero 5 months ago
@maxguitarhero Well chromium itself cannot form carbides without the presence of carbon, and H-1 contains virtually no carbon, as it uses nitrogen as its hardening agent. H-1 actually contains high amounts of chromium and nickel for stain resistance, but the chromium is 'free chromium', i.e. chromium not contained in carbides. The more free chromium in a steel, relative to its carbon content, the more stain resistance you get. H-1 is also an austenitic steel.
RebelWrestler45 5 months ago
Is this the sharpening company or are the knives not capable of that kind of performance? I really want the shun pro yanagiba 8" for cutting sushi, but it's pretty freakin expensive and I've heard the bevel on only one side can be difficult to get used to and make your cuts veer to one side. Is this true? Any info on all of the above would be greatly appreciated
smirnoff46 5 months ago
So with all this back and forth about Shun and Cutco, Does anyone know anything about Tupperware's chef series knives? I bought them 10 years ago before I knew anything about knives. Bought a $1000 set that I payed $500 for since my sister in law was a distributor at the time. They have worked pretty well for me over the years but seem to need frequent sharpening. I just had them professionally sharpened for the first time and was a little disappointed that they don't cut like a razor.
smirnoff46 5 months ago
I like the KAI shun ken Onion ;)
riverkingtaylor 9 months ago
So since Christmas, it has been just about 6 months, and the Shun Elite is still used almost daily, sharpened regularly, and still has never chipped.
soulfly7112000 9 months ago
This comment has received too many negative votes show
man i can't stand that guy.
hpracing007 10 months ago
haha! funny how Kershaw got Alton Brown to do this video for them... i miss watching Good Eats, that was always a good show.
forkedroad 10 months ago 11
@forkedroad Good Eats was the best show on television.
ZOMGitsKENNY 7 months ago
@forkedroad He's been a paid spokesperson for Shun (Kershaw, now KAI) for years.
silvermediastudio 3 weeks ago
eh these are overrated, i bought an entire block set of shuns thinking it would replace my single "MAC" knife. After a year i was fed up with the sharpness of them and just went back to my MAC and used the block to hold it and hone
leeh0795 11 months ago
So update on my Shun Elite Santoku: Still used for kitchen prep work at least 3 days a week, and still no chips. This is 3 months of heavy use, the knife is awesome. I sharpen it myself. No complaints here.
soulfly7112000 11 months ago
@soulfly7112000 Yeah, the idea that high HRC stainless steels easily chip an edge is false; heck I even use my ZDP-189 folders in light wood prep (e.g. cutting kindling or whittling). Under normal kitchen use, your SG2 won't chip. That being said, SG2 is a bitch to sharpen, especially since all my waterstones are back at home. I was getting so pissed dicking around with my Shun Elite, trying to sharpen it on a Spyderco sharpmaker. I finally got an edge pro Apex, now my Shuns are stupid sharp
RebelWrestler45 11 months ago
I have owned Shun knives over the past two years and added a 10" chef recently. Love it! The Shun Chef is like Pauly in Gooodfellas slicing the garlic so thin that it liquifies in the pan. You can keep slicing onions super thin! Like any knife my older Shuns need service so send them to: (insured)
Kai USA
Attention warranty
18600 SW Teton
Tualatin, OR 97062
I've owned Cutco and they are my beater knives. Shun ships for free. Do not take a Shun to ANY local service as they lack the 16 degree.
riproar11 1 year ago
I've never had any problems with my Shuns what so ever an Im a chef, my shuns works at least 8 hours a day. No knife last for ever but takin care of ya knife no matter brand, steel or style will make them last.
TemujinofHwarang 1 year ago
shun knives dont last forever. they have to be replaced when they get dull because of thier warranty. Look it up. Id rather buy cutco once than shun knivies however many times i go through them in a lifetime
STROMBIE1 1 year ago
@STROMBIE1 They have a lifetime guarantee, and they offer free sharpening. Don't misinform people.
soulfly7112000 11 months ago
@STROMBIE1 What are you talking about? Any piece of metal can be sharpened and resharpened, the same goes for Shuns when they dull. Shun's warranty covers lifetime free sharpening, lots of companies do this, don't drink the Cutco Kool-Aid, and buy into their marketing lies. Furthermore, VG-10 has worlds better wear resistance and edge retention than Cutco's 440A junk; meaning that their blades will last far longer than Cutco's crap ever will.
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xxboristhespyderxx 1 year ago
Don't let anyone tell you Cutco is a great knife. I won't trash talk, just do the research yourself. Research the materials that are used to make each knife, then you can talk.
Why not spend the extra couple hundred, and be able to give your kids Shun knives instead of cut-crap knives? It's an investment, don't try and skimp on it if you want to be truly happy. Just do the research, don't take someone's word.
soulfly7112000 1 year ago 2
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xxboristhespyderxx 1 year ago
Are there any outtakes to this video where you cut yourself with this waving the knife about? ;D
equitably 1 year ago
Personally i believe Cutco is by far the best one of the best knives
sixpack247 1 year ago
I just bought a shun elite honesuki and this video made me very comfortable with my purchase
Savefrank56 1 year ago
@Savefrank56 Dude, I have an Elite Santoku, and I am very comfortable with that purchase. I bought it as a gift for my g/f. (it's her work knife) I sharpen it myself, and lemme tell ya, that SG-2 ROCKS!! It takes an edge like no one's business. If you don't hand sharpen, I recommend you invest in some stones and learn. You can keep your knife shaving sharp everyday. And it WILL hold that edge for a bit. Check my channel out, I have some vids of it.
soulfly7112000 1 year ago
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xxboristhespyderxx 1 year ago
@soulfly7112000 I have purchased a set of Shun Classic knives and the edge chipped on each knife. BAD INVESTMENT!! I suggest buying a good German or French knife on ebay and have the factory edge removed by a professional sharpening servicedand replaced by a convex edge with a micro bevel. The knife will cut great at a fraction of the price.
xxboristhespyderxx 1 year ago
Alton is paid to sell these knives, Shun is overly priced and the egde chips easily.
xxboristhespyderxx 1 year ago
It's funny cause in his show, Good Eats, he talks about how a magnet strip is best to keep your knives on. Still my favorite show though.
Guitarfool5931 1 year ago
@inuyashaspet he might be, but he might just really like shuns, they really are a hell of a knife
CrotalusKid1 1 year ago
While I think these knives are very good (haven't used them), I'm disappointed that he skipped over the heat treat. steel isn't very good without a good, proper, heat treat. As Sal of Spyderco says:
"The steel is the heart, but the heat treat is the soul."
omfg191 1 year ago
@omfg191 They are all heat treated to a hardness of 60-61. I think Shun guards their heat treatment process very well. I have yet to see a vid of tempering a Shun, but I assure you, every single one I've ever used is consistent. They all feel like polished glass when sharpened up (or new from the box) The factory edge is among the sharpest you'll get, but you can hand sharpen a little better.
soulfly7112000 1 year ago
@Shadow194 I was being facetious. I know Shun are good knives, it was the fact that he was shilling for them at all.
HarshawJ 1 year ago
Oh Alton, Shilling for Shun??? Is Acme or Cutco or Mi"T"Sharp next??? Say it ain't so Alton, say it ain't so.
HarshawJ 1 year ago
@HarshawJ But Shun is an actually good knife company...
People like you just freak out when a celebrity supports a product..
Shadow194 1 year ago
@HarshawJ He has used Shun knives on his show for as long as i can remember, probably long before this advert was made.. they're good knives, so at least he's not putting his name on shit.
xdkwallen742 1 year ago
Oh dear, my slimy door to door cutco salesman has made its way onto the interweb as well.
shoryukenz 1 year ago
Though I like the Cutco I inherited, we really only used the "steak" one for 12 years now, still sharp as hell, but I would never pay that much for them. I prefer globals and Henckels Twins. ThermoResin is just heated plastic people. as long as you handwash your blades and care for them it really doesn't matter that much. Wood handles do suck.....in food particles, juices and blood eventually. @leakystarfish @lefler82
Mikenopolis 1 year ago
Not to mention the handles. Shun doesn't appear to have ergonomic handles for both left and right handed people. And serrated edges cannot be resharpened when double durable edges can. You don't need a sale receipt and Cutco lasts for generations so it's the last set of cutlery you'ed ever have to invest in.
Lefler82 1 year ago
@Lefler82 Shun's D shaped handles are more ergonomic than Cutco's plastic handle scales, and allow the proper 'pinch' grip in front of the bolster. Serrated edges can be resharpened (just by a cheap Spyderco sharpmaker), and the 'dd' edge is nothing more than a modified serration. With Shun, you don't need a receipt to take advantage of their free sharpening service, and Shun will last far longer than Cutco, because VG-10 and SG-2 don't wear nearly as fast as crap 440A steel.
RebelWrestler45 1 year ago
@Lefler82 SOOOooo, tell me. If you google the hardness rating of 440 steel, and compare that to the hardness rating of VG-10, what are the results. Yeah, I thought so... Go sell your Cutcrap BS to all the losers who don't know anything about knives. Buy a Cutcrap if you want to get laughed at by real chefs. I mean, they'll probably only laugh behind your back, but rest assured, people are laughing at you.
soulfly7112000 1 year ago
@soulfly7112000 You do not know a thing about knives soulfly , I've seen your videos and and they are "Fluff". Any knife can cut paper and mushrooms. The balance between hardness and toughness is been going on for thousands of years and Shun knives has not solved the problem. The Japanese have been using hard knife steels ( 61-63 R) for centuries.They use a single bevel grind that supports the edge whereas Shun uses a double bevel grind (European) and the edge chips & is rendered useless
xxboristhespyderxx 1 year ago
@xxboristhespyderxx Traditional Single bevel chisel ground knives don't support the edge any better than a knife with a secondary bevel; its all about the degree of the grind; the difference is, if an edge chips on a single bevel knife, one must reprofile the entire grind, instead of just the secondary bevel. I see you posting on many videos that your Shuns chipped; it seems nobody else has this problem under regular use, do you have any videos or pictures to support your claims?
RebelWrestler45 11 months ago
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xxboristhespyderxx 11 months ago
@RebelWrestler45 My advice to all is, do not waste you money on boutique knives such as Shun, there are plenty of terrific knives that can be purchased second hand that do 98% of typical cutting chores of a fancy boutique knife yet only cost a fraction of the price. Ebay, swap meets and garage sales are great sources.
xxboristhespyderxx 11 months ago
@xxboristhespyderxx What you said is true for the most part but he is a pro that uses them alot more then a normal home owner a knife is a tool and like any tool you want the best or you will have problems.
STRIKER520 11 months ago
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xxboristhespyderxx 11 months ago
@xxboristhespyderxx I've seen almost a dozen shun used in a commercial kitchen environment daily and I have NEVER seen one have "edge failure". sssooooooooo:
PICS OR IT DIDN'T HAPPEN
bobjoemagee 11 months ago
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xxboristhespyderxx 11 months ago
@xxboristhespyderxx Im just gunna assume it didn't happen then
bobjoemagee 11 months ago
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xxboristhespyderxx 11 months ago
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xxboristhespyderxx 11 months ago
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xxboristhespyderxx 11 months ago
Haha oh wow I wasn't aware I was speaking to an idiot. For your information, not that it will do your puny ignorant brain any good; I have made a majority of my sale to strangers. Shun uses theromresin just like Cutco but they choose to inject it into wood handles. I doubt they have the same 350 temperature resistance and if they even counter the unsanitary disadvantages wood handles present. Im not aware of Shuns guarantee but I know it is no better than Cutco's, if it even compares.
Lefler82 1 year ago
@Lefler82 someone drank the kool-aid. the only difference between a cutco knife and a prybar is that someone wasted plastic on the cutco. you really do come across like you informed yourself through your training brochure, all you do is repeat cutco jargon like 'double durable edge' that can cut on anything??? they're stamped knives with plastic handles that have a 'forever guarantee' so you can replace your old shit knives with the same new shit knives. you can't make a good knife w/bad steel.
beboponyourface 7 months ago
@beboponyourface Prybar? Cutco's knives are stamped 440A stainless, way too brittle and weak to be a prybar.
RebelWrestler45 6 months ago
Cutco is better. I bet Shun doesn't have a forever guarantee. With the Double Durable edge you don't have to worry about hard surfaces. Rebel you make good point but Cutco will last you forever. How can you put a price on that? Oh...wait...you can't...lol. I am glad to say my knives are made in America unlike Shun.
Lefler82 1 year ago
Hey what an entertaining Video you are fantastic, more please!! I have been wading through reviews of chefs knives and the more I read and see the more confused I become...UNTIL NOW!!! THANK-YOU, I will buy Shun knives, keep up the good work, awesome!
checkout62 1 year ago
Great video! Simplified things into simple relative terms that I could share with the wife to bring her up to speed on everything I learned. Thanks!!
firebretha 1 year ago
Shun pays Alton Brown in turn he endorses them. Shun's are good but the best knives I've tried and most top chefs in the world use are Mac!
bnekic 1 year ago
Best culinary knives...... PERIOD.
IRSFBI 1 year ago
damascus steel
municsscareme 1 year ago
Have you tried CUTCO? If so, what do you think?
TheKingKlo 1 year ago
@TheKingKlo
i use them in my opinion shun knifes are more dalicate than cutco knifes the material use on its handle is better than shuns the blade may not be coated with all sorts of mmetals but it has a high carbon stainless steel blade witch iis very duarable wont stain and will keep its edge for a longer time plus other than strait blade they feature a "DD blade" i dont knnow if shun counts with a lifetime warranty but cutco dooes hope it help any doubts let me know !!!!!
masvader08 1 year ago
@masvader08 Haha, no. VG-10 has better strength and edge retention than 440A by a long shot. 440A has the lowest carbon content of any 440 series steel; it is also the cheapest and least wear resistant. Cutco uses cheap injection molded plastic (yes, 'thermo-resin' is plastic); far inferior to any type of phenolic resin bound substrate handles (g10, micarta, stabilized or resin impregnated wood (like Shun's pakkawood)). Cutco is overpriced mediocrity; a KIA with a Lexus markup.
RebelWrestler45 1 year ago 3
@RebelWrestler45 cool story bro
LUK3SYboy 6 months ago
This is a great video... very educational... who is the host? He seems familiar.
kxradio 1 year ago
@kxradio
Alton Brown, the host of "Good Eats" on the Food Network.
familyphotoshoot 1 year ago
@familyphotoshoot Thanks! I haven't watched a lot of that network, but I am going to start.
kxradio 1 year ago
@kxradio
Almost all the episodes have been posted on YouTube actually. Check out these channels
likethehat
khadgar34
goodetv
familyphotoshoot 1 year ago
I thought it was intresting however the best way to store your knifes is not in a block but on a magnet rack on your wall, because if your knife is not clean proparlly all that bacteria will go into the wooden block and you will never get rid of it. So every time you take out your knife from the pocket of that block you will wipe with germs. Wall magnets are easy to clean and much better.
vandegevel1 1 year ago
best imfo on knives ive heard thanks for the education
bearwoodcarpentry 1 year ago
@5hane5hane5hane
does your food taste better?
Nigglips 1 year ago
@Nigglips
Interesting... they tried to justify the price by saying a better, sharper, or more expensive knife makes food taste better. My experiences says the sharpness or look of a knife doesn't affect that much at all... haha!!
Guess I will be accused of being insensitive or clumsy, but I am quite willing to pay extra for the knife to look and feel so good in my hand... so I'm happier in the kitchen!
JasonECI 1 year ago
Geting
speedstackjacob 2 years ago
Im get one
speedstackjacob 2 years ago
I have the Ken shun Onion 10" Chef Knife... Best damn knife I've EVER had the pleasure of working with.
dethilva 2 years ago
I am too . But I pronounce it Shun.
nugentrocks1 2 years ago
Very good video--thanks!
DeepClue 2 years ago
Gotcha Thanks'
nugentrocks1 2 years ago
Alton says shun,on their website they say shoon. Which is right?
nugentrocks1 2 years ago
"shoon"
kiminokami 2 years ago
Don't mind Alton, he's from The South. :P
nameUnavailab1e 2 years ago
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mormonjoe 2 years ago
You won't get cut if you use proper knife technique. They do take a little getting used to if you're not used to using truly sharp knives. A sharp knife is far safer than a dull one. I've had less than sharp knives slide off an onion before and almost get me.
CrimFerret 2 years ago
whats sharper global or shun
jspers99 2 years ago
They are pretty comparable. Both really good quality. If the deal I got on the Shun set had been on a similar set of Global knives instead, I'd not have hesitated though I'm glad I got the angled handles.
CrimFerret 2 years ago
shun
FlipSnipeZ 2 years ago
Very true. I HATE those stupid factory knives that await you when you start a new cooking job. lol. You know, they usually have a white handle and come from some giant food distributor such as Sisco or GFS. lol It's almost inevitable to cut yourself with those things.
dethilva 2 years ago
VG-10 steel is actually very brittle. It holds an edge, but it pits/chips/cracks more easily thatn other steels.
D2 will outperform it in edge retention and durability. D2 has less corosion resistance though.
You could always go with S30V. VG-10 steel is ONLY manufactured overseas and is more of a fad as of late. We have come up with better alloys that can outperform VG-10 now.
MisterBaz1 2 years ago
I want to update my post. Shun has an Elite series that uses SG-2 steel. It is an awesome steel. Very similar to D2.
Pay the extra for the SG-2 powdered steel Elite series knives.
MisterBaz1 2 years ago
@MisterBaz1 What are you talking about? SG-2 is nothing like D2; one is an oil quenched powdered stainless cutlery steel, the other is an air hardened non-stainless tool steel.
RebelWrestler45 1 year ago
@MisterBaz1 VG-10 is considerably easier to sharpen than S30V and has much better corrosion resistance. Why would you even bring up D2 when we are talking about kitchen cutlery? I wouldn't consider ZDP-189 for heavy chopping tasks in the woods, just like I wouldn't consider D2 for kitchen cutlery. D2 (even crucible's D2) has a considerably large grain structure, preventing it from taking a super fine edge like VG-10, and its a pain in the butt to sharpen.
RebelWrestler45 1 year ago
Cool
ustfu 2 years ago
he actually did not say 1. please try to pay attention
MuseumProductions 2 years ago