What is Reddit's opinion of
Shun Cutlery Classic Chef's Knife 8”, Thin, Light Kitchen Knife, Ideal for All-Around Food Preparation, Authentic, Handcrafted Japanese Knife, Professional Chef Knife?
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29 reviews of this product found across Reddit:
I’d recommend you get a magnetic wall mount for the new ones you get, it keeps them from getting dull like as you described, and also just looks very nice in a kitchen. They are maybe $20-30. And for the chefs knife, this is one of them that I have. A bit spendy, but is otherwise exactly the kind of knife you are looking for. This company also lets you ship your knife to them and they will sharpen it for you for free.
Shun Classic 8” Chef’s Knife with VG-MAX Cutting Core and Ebony PakkaWood Handle; All-Purpose Blade for a Full Range of Cutting Tasks with Curved Blade for Easy Cuts; Cutlery Handcrafted in Japan https://www.amazon.com/dp/B0000Y7KNQ/ref=cm_sw_r_cp_api_glt_fabc_3NZMRNYR0CWM46DVT919?_encoding=UTF8&psc=1
Hey mom while I've got you here, is this the model you'd recommend getting? If so, is that a reasonable price or should I wait and see if it drops?
I am looking to get a whetstone preferably a dual grit stone if you have any recommendations. The knife was on sale a while back when I picked it up and I am not super experienced with nice knives. For the record I just cook a lot at home I am not a professional, but I love the knife (I got it on sale for $100)
The cutting board is cherry and maple for those wondering.
Here is a link to the knife: amazon shun knife
"Hybrid" typically refers to a handle that is not quite a Wa handle (japanese) or Yo handle (western) like this..
If you rock chop often, then a knife with softer steel is recommended to avoid chipping. Japanese knives generally have harder steel. Western knives generally have softer steel.
Those paring knives are exactly what I was talking about, I was being lazy and not linking things. I have 2 fibrox knives that I used 90+% of the time even though I have a nice Shun that is supposed to be better. If you can I would highly recommend holding some knives to find what is comfortable for you. My hands are much larger than my SO, such that for her the fibrox handles aren't as comfortable but there's a Chicago cutlery knife that is similar that she likes better because of the handle shape.
Sorry, I didn't see this right away.
Your post was caught in reddit's spam filter because of the link for #3, specifically because of the "tag=kitchenknifeg-20" at the end. This is a referral which gives kickbacks to someone, but you can just remove it. Your link should look like this:
Reply to this comment once you've made the change and I will approve it, or reddit will do so automatically.
Alternatively if you would like this to be at the top of /new, you might want to delete and resubmit.
Yeah I would rather stick to my shun. Aus8 is nice, but not as astounding as the kickstarter makes it out to be, and 58 isn't even that hard. http://www.amazon.com/Shun-DM0706-Classic-8-Inch-Chefs/dp/B0000Y7KNQ This is the one I have. It is harder (60-61), is VG10, and it has the japanese style thinner grind and blade angle. Yes, the kickstarter one is cheaper, but kickstarter is risky and like said above... issues. Kickstarter is all about the marketing, before the product. They aren't trying to sell this knife to knife people.
I just go to any chef supply store for clogs, but i ordered all my knifes and tools through amazon and stuff like tweezers, spatulas etc. Or at korin.com I just got this guy
This is a Kai Shun 8" (20cm) chef knife. Model No. DM0706
It is an affordable knife, in my country it is $180 EDIT: Got it on special. It is normally $260
Source: I just bought one.
You can get some excellent options (Shun, Victorinox) on Sales as Part of Amazon Cyber Monday Sales. The following Shun knife is 100 bucks
https://www.amazon.com/Shun-DM0706-Classic-8-Inch-Chefs/dp/B0000Y7KNQ
That is a beautiful knife. I’ve always wanted a new one since I make decent money now but mine is still choppin’.
I have a shun and absolutely love it!! I have Wusthof and Shun. Love them both!
https://www.amazon.com/Shun-DM0706-Classic-8-Inch-Chefs/dp/B0000Y7KNQ/
I own Shun and Dalstrong. Both are great knives…
Shun Classic 8” Chef’s Knife with VG-MAX Cutting Core and Ebony PakkaWood Handle; All-Purpose Blade for a Full Range of Cutting Tasks with Curved Blade for Easy Cuts; Cutlery Handcrafted in Japan https://www.amazon.com/dp/B0000Y7KNQ/ref=cm_sw_r_cp_api_glt_fabc_FYTH29AH4H09TQ04VHQ6
https://dalstrong.com/collections/chefs-knife-1/products/shogun-series-7-chef-knife
Deal link: Amazon
Shun 8" Chef's Knife. $99, normally $180.
That’s a Shun chef knife. I have a similar one and it’s a really nice.
https://www.amazon.com/dp/B0000Y7KNQ/ref=cm_sw_r_cp_api_i_WEfoFbVE9M24V
Deal link: Amazon
^^Note: ^^The ^^deal ^^may ^^have ^^expired ^^by ^^the ^^time ^^you ^^see ^^this ^^post.
https://www.amazon.com/Shun-DM0706-Classic-8-Inch-Chefs/dp/B0000Y7KNQ
I got one of these a few months ago. I didnt realize how much a good knife helps your cooking
I have this one and I love it.
http://www.amazon.com/gp/product/B0000Y7KNQ
Can't beat this price on a Shun 8-inch.
This is the exact knife I have. Shun DM0706 Classic 8-Inch Chef's Knife https://www.amazon.com/dp/B0000Y7KNQ/ref=cm_sw_r_cp_awd_uxPGwbFYZGD84
Ooh, and it's on sale: I paid $130.
Shun DM0706 Classic 8-Inch Chef's Knife https://www.amazon.com/dp/B0000Y7KNQ/ref=cm_sw_r_other_awd_i5rHwbZ2Z5GFW
The Shun Classic 8 inch chef's knife has too much upsweep.
Classic but overly upswept shapes:
http://kramerknives.com/ http://www.amazon.com/Shun-DM0706-Classic-8-Inch-Chefs/dp/B0000Y7KNQ http://www.amazon.com/Wusthof-Classic-8-Inch-Cooks-Knife/dp/B00005MEH1/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1323210990&sr=1-1
Shapes designed for speed, agility, and advanced cutting:
http://imageshack.us/photo/my-images/16/p2240202.jpg/sr=1 http://japan-blades.com/wp-content/uploads/ct5024.jpg http://www.chefknivestogo.com/satagiwa24.html
(The Mizuno Tanrenjo and Sakai Takayuki are nearly perfect geometries overall).
You're also less likely to cut yourself with a sharp knife, because it won't skid along the edge of that tomato. And for me, one of the advantages of owning a really sharp, high-quality knife is that it makes prepwork fun. Dicing onions is no longer a pain in the ass; bunched herbs melt away into chiffonades; garlic tumbles into tiny lil' cubes.
When I cook for my friends in their kitchens, and the only knives they have are steak knives, or a truly crappy serrated-edge chef's knife from Walmart, it makes that sort of prep-work... much more work-like, because I don't trust the knife, and I don't know if the blade will snap or slip off the onion and nick an artery. One time, I made dinner for a friend in her apartment, and her knives were so cheap I ended up making dinner for her with my pocketknife, because I just couldn't cut an onion without fearing for my life.
But yes! Wusthof is great, Shun knives are gorgeous (but also about as expensive as most high-end knives). If you're looking to upgrade, get the 30-dollar Victorinox Lomotil mentioned. It's the knife I use every day and it keeps its edge quite well for a stamped blade.
If you can find a Shun or Henckels Miyabi (with a preference to the latter) for around the same price, you'll get a better edge and better handle. I personally sold my g2 to a friend recently, because I had no use of it after getting this in the 9.5 Chef's and 5-inch paring models for myself, and this for when people I have over want to help in the kitchen.
TL;DR : buy this
Shun(s) are on sale at amazon for prime day, it seems. BTW that DP looks comfy af.
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