www.Shun-Knife.com 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 ...
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I don’t like the handle. Idk seems fragile? which im sure it’s not but I want a thicker handle that will fit nicely with the curves of my hand
no, it is not, its slightly thinner, and concaves in the middle
no its not
Yes its D shaped.
No it wouldn’t. You’d still have to pay a ‘Shipping and handling’ fee. Also, no knife that’s used regularly stays sharp for that long.
I assume you’re using one of those with that stupid ‘double d edge’. I could use a wood saw to cut food with too, that wouldn’t make it a quality tool. A kitchen knife that gets regular use should be sharpened at least once a year. If it can’t hold that edge with basic honing for that long, maybe it’s not such a good knife after all.
What is the handle? is it the D shaped? or what?
Im contemplating buying the Shun Elite Santoku or The Global G 48 santoku.
any suggestions?
I use Cutco and its been 13 years and ive never had to sharpen it but if i did it would be sharpened for free!!!
VG-10 is actually a relatively new steel. Very good steel, but the newer SG-2 is even better.
Preferably with wetstones. If you are going to shell out the money for a nice knife, have a pro sharpen your knives. Our learn yourself (I’ve spent so much money on stones and I trained on old cheap stainless knives).
You can also send it back to Shun for sharpening.
Shun knives rule!! I’v used Wusthof…and others, but Shun is by far the best..awesome balance, perfect edge and craftmanship.
wow! I cant believe someone shelled out $300 for a wustof chef’s Knife!
Talk about a rookie!
if you payed 300 for a wusthof, you got RIPPED OFF! Not that they are bad knives, that is just a lot of money!
my 10 inch onion cost 550$
you know $200 doesn’t seem that expensive.
ie. my wusthof classic 10″ was $300. (retail)
Free sharpening? That is nice indeed..
But VG-10 is… traditional steel?
how should we sharp VG-10 & SG-2 powdered steels?