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Model: Shun Cutlery Premier Chef Knife, 8 Inch, Brown
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Really unimpressed with my Shun, waste of money, too brittle (only cutting on wood cutting boards), their sharpening service is sloppy and charged me to send me back a dull blade, my pair of $60 "Nanfang Brothers" no-name-china blades are sharper, for longer, with more miles and less babying. Whatever (literal) edge Shun used to have is nonexistant today and they are coasting on legacy and brand.
Lots of reviews complaining about chipping and breakage of the blade.
that's not a deficiency of the product that's just a property of the material.
Japanese steel is in general harder than German steel, this means they sharpen it to a tighter angle and it holds its edge for longer but hard also directly translates to more brittle which in turn leads to chipping/breaking. If you want a knife to do things like hack bones, get a softer German steel blade (mainstream brands include Wusthof). I have 2 Shun knives, the older one, ~3 years old does indeed have a small chip, but still performs pretty well.
There are other brands/better options indeed, but the chipping is more common with Japanese steel in general
that's not a deficiency of the product that's just a property of the material.
Japanese steel is in general harder than German steel, this means they sharpen it to a tighter angle and it holds its edge for longer but hard also directly translates to more brittle which in turn leads to chipping/breaking. If you want a knife to do things like hack bones, get a softer German steel blade (mainstream brands include Wusthof). I have 2 Shun knives, the older one, ~3 years old does indeed have a small chip, but still performs pretty well.
There are other brands/better options indeed, but the chipping is more common with Japanese steel in general
So deficiency or not, the reviews about chipping and breaking are accurate.
Regardless, there are plenty of Japanese knives that are not prone to chipping and breaking. This isn't a Japanese vs German issue. This is a carbon steel issue.
Last edited by SplendidGalley998 December 1, 2024 at 02:37 PM.
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So deficiency or not, the reviews about chipping and breaking are accurate.
Regardless, there are plenty of Japanese knives that are not prone to chipping and breaking. This isn't a Japanese vs German issue. This is a carbon steel issue.
The reviews are accurate but you'll run into the same issue with majority of Japanese knives. It is indeed ultimately carbon content. High carbon steel has certain desirable properties, low carbon steel similar has (different) desirable properties.
At the end of the day, it's like saying "my lamborghini gets bad mpg" or "my Honda Civic isn't fast enough". Same people would be upset that their blade didn't chip but got dull.
I have been very pleased with my Shun as a consumer grade premium knife, enough to own 2 (I didn't buy this one because it's too similar to one I have).
Buying a super thin knife (laser) from Shun instead of say, a Takamura may not be the best decision.Consider alternatives like Tojiro which is a little thicker and won't chip as easily, or commit to Takamura which needs some babying.If you want a beater, consider Fibrox/Kiwi.Good price, there's just better products out there.
I have a Shun 8in and I absolutely love it but the blade is chipped to all hell. What is the best option to get something similar feel and performance but less brittle? The Tojiro? Finbrox from victornox handles arent quite as nice as the shun.
I have a Shun 8in and I absolutely love it but the blade is chipped to all hell. What is the best option to get something similar feel and performance but less brittle? The Tojiro? Finbrox from victornox handles arent quite as nice as the shun.
Tojiro is a good alternative, but still vulnerable to chipping compared to any Victorinox. They do make a Victorinox Chef's knife with a beautiful wood handle, but it's often expensive and not always available.
For the most part though, most Japanese blades tend to chip because they're ground thinner AND have harder materials. It stays sharp (and is easier to sharpen), but obviously comes with the downside of being more brittle.
I think a more practical approach without increasing consumerism is:
-> Have someone thin and sharpen your Shun again
-> Use the Kiwi/Victorinox for harsh/stiff vegetables
-> Use the Shun for delicates like meat.
Ultimately if you choose Japanese knives, you'll need to take extra care to not chip them. That really means emphasizing a slicing motion, which isn't easy to do if your knives aren't super sharp. If you want to invest, consider buying a Shapton 1000 and learning how to sharpen with your existing knife collection. You seem to have a Shun and a Fibrox, and honestly, that's an absolutely fantastic combination.
that's not a deficiency of the product that's just a property of the material.Japanese steel is in general harder than German steel, this means they sharpen it to a tighter angle and it holds its edge for longer but hard also directly translates to more brittle which in turn leads to chipping/breaking. If you want a knife to do things like hack bones, get a softer German steel blade (mainstream brands include Wusthof). I have 2 Shun knives, the older one, ~3 years old does indeed have a small chip, but still performs pretty well.There are other brands/better options indeed, but the chipping is more common with Japanese steel in general
GreySquirrel knows his/her shit. 100% agree with all s/he said. This is a brittle blade that will absolutely chip/break if improperly used, or even dropped on a hard surface. Sure, that's the major downside. However, I own this exact knife (going on year 3 now). I use it for a lot of prep work, and it is hands down the best knife (also most expensive) I've owned in my life. It is still sharp enough to shave with. The maker (Shun) will also sharpen it free for life (I'm sure I'll be paying the shipping). Fantastic balance and a comfortable handle for my large hands. The demascus steel is stunning, and even my bitter, acrimonious mother in law praised the knife...that's saying a lot. I'm not a chef, but can't speak highly enough of this knife. If it is ever lost or stolen, I'd pay full retail in a moment to replace it.
They're delicate knives, you'll feel that as soon as you pick one up. Knowing that they're delicate, you'd be kinda foolish to hack at bone, or use them on a bamboo cutting board. I use mine on flesh and vegetables. I sharpen mine on a spiderco sharp make about 3 times a year with their finest rods available. I've had no issue with chipping, and the blades hold their edge very well. In my opinion these knives aren't really a good fit for everyone, they can't be put in the dishwasher, they will rust the if not dried properly, and if you drop one on a tile floor you'll like snap the tip or bend it. Overall though, I'm pleased to own them.
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its a very stiff, hard knife- so it should be prone to chipping if you misuse it which odds are folks do. it's pretty, but there's better bang for your buck than the shun premier line if you're shopping for yourself unfortunately.
that said, it's generically a nice gift if you want a no brainer for a foodie who cooks.
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Consider alternatives like Tojiro which is a little thicker and won't chip as easily, or commit to Takamura which needs some babying.
If you want a beater, consider Fibrox/Kiwi.
Good price, there's just better products out there.
Japanese steel is in general harder than German steel, this means they sharpen it to a tighter angle and it holds its edge for longer but hard also directly translates to more brittle which in turn leads to chipping/breaking. If you want a knife to do things like hack bones, get a softer German steel blade (mainstream brands include Wusthof). I have 2 Shun knives, the older one, ~3 years old does indeed have a small chip, but still performs pretty well.
There are other brands/better options indeed, but the chipping is more common with Japanese steel in general
Japanese steel is in general harder than German steel, this means they sharpen it to a tighter angle and it holds its edge for longer but hard also directly translates to more brittle which in turn leads to chipping/breaking. If you want a knife to do things like hack bones, get a softer German steel blade (mainstream brands include Wusthof). I have 2 Shun knives, the older one, ~3 years old does indeed have a small chip, but still performs pretty well.
There are other brands/better options indeed, but the chipping is more common with Japanese steel in general
So deficiency or not, the reviews about chipping and breaking are accurate.
Regardless, there are plenty of Japanese knives that are not prone to chipping and breaking. This isn't a Japanese vs German issue. This is a carbon steel issue.
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Regardless, there are plenty of Japanese knives that are not prone to chipping and breaking. This isn't a Japanese vs German issue. This is a carbon steel issue.
The reviews are accurate but you'll run into the same issue with majority of Japanese knives. It is indeed ultimately carbon content. High carbon steel has certain desirable properties, low carbon steel similar has (different) desirable properties.
At the end of the day, it's like saying "my lamborghini gets bad mpg" or "my Honda Civic isn't fast enough". Same people would be upset that their blade didn't chip but got dull.
I have been very pleased with my Shun as a consumer grade premium knife, enough to own 2 (I didn't buy this one because it's too similar to one I have).
For the most part though, most Japanese blades tend to chip because they're ground thinner AND have harder materials. It stays sharp (and is easier to sharpen), but obviously comes with the downside of being more brittle.
I think a more practical approach without increasing consumerism is:
-> Have someone thin and sharpen your Shun again
-> Use the Kiwi/Victorinox for harsh/stiff vegetables
-> Use the Shun for delicates like meat.
Ultimately if you choose Japanese knives, you'll need to take extra care to not chip them. That really means emphasizing a slicing motion, which isn't easy to do if your knives aren't super sharp. If you want to invest, consider buying a Shapton 1000 and learning how to sharpen with your existing knife collection. You seem to have a Shun and a Fibrox, and honestly, that's an absolutely fantastic combination.
I sent it back and they repaired and sent it back. Hasn't chipped again.
Great knife but I use it for more delicate work.
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that said, it's generically a nice gift if you want a no brainer for a foodie who cooks.