Hey everybody, Steve Shue here for another addition of the Shun Knife Review.
Okay, today we're going to be talking about the highest quality of the Shun Knives which is the Elite Shun Knife. Yeah, I know... the name kinda gives it away, but these knives are the elite of the elite.
In the last episode we talked about the Classic Shun Knife which is the most popular, but the Shun Elite is the second most popular.
They are very similar in most aspects, but there are a few distinctions I'd like to point out. First, the steel. If you'll remember in the last episode we mentioned that the Classic Shun is made of a VG-10 steel. However, the Elite is made of a higher premium grade of steel called SG-2. This is probably the most important and distinct difference between the two.
SG-2 is a premium "powdered" alloy. As you may know, powdered steels are created thru a unique process that allows a uniform distribution of elements throughout the material. This creates a steel that can be made EXETREMELY hard and, therefore, wicked sharp.
In all seriousness, they are the sharpest of all knives... in my opinion... period. Nothing compares.
The SG-2 powdered steel is hardened to 64-66 Rockwell whereas most kitchen knives use steel that has a Rockwell hardness of 56-58. The steel is evenly blended, eliminating weak spots or soft spots or any other imperfections for that matter. The knife is then clad with stainless steel to provide strength, and flexibility and corrosion protection... not to mention the sleek look.
The result in the end... well, sheer brilliance and knife production. They hold their edge several times longer than other comparable knives while providing superior performance throughout. Again, you can tell why these are my favorite of the Shun lines. They offer lifetime warranties just like the rest of the Shun Knives... and best of all, Shun offers to re-sharpen their knives for free for as long as you own them. That's a huge advantage over any other Japanese brands.
In the end, I think Shun hit a home run with these knives. They've combined the best features of Japanese knives with a beautiful design and steepness of edge with a powdered steel blade... combined with the very attractive and form fitting features of the Pakka wood handle. Not only that, but this knife has remained sharp longer than many of the other brands I've tried throughout the years.
I guess the only negative I have for this knife is the price. Just like the Classic Shun... they aren't cheap by any sense of the word. The Elite rings in at around $200 bucks. Wowzza! However, I'd spend that at the drop of a dime because I can attest to their sheer brilliance. In fact, I've fallen in love with them so much that I've decided to do this video. I mean really... I'm not THAT motivated... *laughs*... unless of course I really believe in something... and I believe in shun Knives.
So if you're interested in purchasing a Shun Knife or are looking for additional information... I suggest you hop over to my blog at http://www.Shun-Knife.com... that's Shun-Dash-Knife-Dot-Com... that's my blog. It has information regarding the history of Shun Knives as well as a few entertaining stories and whatnot. Once you arrive at the site you'll also notice a few areas to order a Shun Knife.
Alright, that's it for this episode... next time we'll be covering another popular Shun Knife... the Ken Onion Shun.
Okay... until next time... stay sharp.
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@jessthehorse tell your wife to soak knifes that she got from the 2$ shop. dont buy a nice knife if your not going to look after it and know a little about taking care of them
astro1218 1 day ago
@sherwin3 - she soaked in warm water for a short while thinking it would loosen up some of the dried whatever it was that she had been cutting so she would not have to scrub. We have done that with all of our Henkel knives and we have not had the slightest rust. My wife isn extraordinary chef and while nobody knows everything there is to know, I quite insist it was a reasonable presumption that could have been put right to bed if the first person we spoke to at Shun had not been a rude asshole!
jessthehorse 5 months ago
@jessthehorse My only question is why your wife soaked it in the first place...if you ask me, that wasn't a very smart thing to do
sherwin3 5 months ago
@sherwin3 - there is no question that our's rusted. We have never had such a problem with our German knives
jessthehorse 5 months ago
@sherwin3 - I may owe an apology on this one. I was truthful in saying that when my wife allowed this knife to soak for a couple of hours it did rust and when we contacted the company at first they were rather short and rude about it. After pursuing it further however we reached a person at the company that explained that this type of steal will rust easily when soaked but that the benefits are that it stays sharp longer etc so I will meet you half way on this.
jessthehorse 5 months ago
@jessthehorse Make that three chefs. One has a santoku and she works in the larder with me.
sherwin3 5 months ago
@jessthehorse That's absurd. Stainless steel with a 'severe rust problem'? I've got two chefs in my kitchen working with 20cm and 25cm shun elites respectively and they've had theirs for 2 years, problem-free my friend.
sherwin3 5 months ago
These knives have a severe rust problem and the company does not stand behind the product
jessthehorse 7 months ago
@xxboristhespyderxx Absolutely, if you regularly baton, eventually you will ding a small rock that you didn't see, and virtually any type of stainless will chip; INFI, SR101, and properly ductile 1095 will usually only dull and spring back to form or slightly dent. IF I had to only pick one woods knife it would be some type of coated non stainless knife or tool steel; preferably INFI or SR101, though I have been using CPM M4 with incredible results; I am just wary of its ductility and toughness.
RebelWrestler45 9 months ago
@RebelWrestler45 Great knife selection ! I'm glad you didn't make the Fallkniven your primary.
xxboristhespyderxx 9 months ago