Sat Feb 02, 2013 4:02 am
Double Bevel may be the reason I shouldn't buy the Shun Blue Kiritsuke then.
Sat Feb 02, 2013 5:20 pm
I just got these. I'll have them on the site this week.
Mon Feb 04, 2013 7:59 am
I'd have to see one. Shun single bevel knives are often IMO poorly ground - ground more like double bevel knives with a bevel on the front and back OTHER than the single bevel - essentially a v grind on a single bevel knife.
A traditional double bevel kiritsuke has a VERY delicate tip, so if you are comfortable with single bevel knives, this might just turn out to be an interesting knife. MIGHT being the word to emphasize. San mai Kiritsuke that is single bevel is a contradiction in terms.
If you go for it, let us know.
Mon Feb 04, 2013 8:08 am
So if it is a single bevel style (like the Moritaka) again IMO that's a plus here, just to be clear. This is more a style like a gyuto FWIW.
Mon Aug 11, 2014 11:57 am
I have yet to see a shun that isn't a total pain in the ass to sharpen.
Mon Aug 11, 2014 12:47 pm
218fauxchef wrote:I have yet to see a shun that isn't a total pain in the ass to sharpen.
Then you need to improve your sharpening skills. Shuns are no harder to sharpen that any other VG10 knife.
Mon Aug 11, 2014 12:57 pm
And Blue Steel is MUCH easier to sharpen than VG-10...
And nice necropost
Mon Aug 11, 2014 1:24 pm
I have the Shun Blue Honesuki....not impressed with the edge retention.
Boned 6 big chickens and could feel the bluntness creeping in.
Then did 10 big chickens with my Carbonext honesuki and it screamed to bring on more chickens.....
Mon Aug 11, 2014 2:01 pm
This may be an ancient post, but I just have to chime in.
The answer is, there is no reason not to buy a Shun Blue, or one of the newer shun bi-metal stainless knives. They are very good quality, exceptionally well finished, and very good knives. The only problem with Shuns is that they are heavy, and expensive for what they are. The really cool thing about a Konosuke, or a Masakage, or a Kajiwara is that you can point to where it came from, and with relatively little work find out who made it. It's very cool to be able to do that, its what makes Colt peacemakers so collectible, or Katanas. The reason a well made Katana costs $6,000 or more is because one dude hammered it out, and sharpened it by hand.
My customers could go buy a chef mate electric sharpener for $99 and never have to worry about paying me $100 to sharpen their knife block, but they come to me because I hand sharpen every knife and examine them under loupe and microscope to make sure I have a consistent grind that reaches the edge, and I make sure there is no burr or wire edge. They know when they come to me their knife will stay sharp for six months to a year with only real basic touch ups required in between sharpenings.
The only reason not to buy a shun knife is because it doesn't have the same kind of soul as a knife made by a smith in a grimy little shop. Otherwise, I find them to be extremely nice knives, especially when you compare them to some of the other garbage you find in stores. I like the blue line, and I like chef Cosentino, I will probably pick up one of the 8" kiritsukes that just came out eventually.
Mon Aug 11, 2014 4:03 pm
I'm glad this was revived. I have been thinking about this line myself, and recently sharpened a dozen shuns for some friends (three different steel types). Although most of the Shuns had clear chipping issues (and only one was VG-10), they had also been abused for years without any sharpening in the meantime. Otherwise, I found myself enjoying how easily they sharpened, and was actually surprised at the quality of shoulders, minus the factory edges.
My impression is that the Shun Blue line may actually be a good value. I have no idea, since I haven't used the knife, but unlike some other Shun lines (such as the R2/SG2 lines), the Kiritsuke in particular appears to be competitively priced, at least for the steel and excellent fit and finish. If the heat treat is bad, that is another story, of course. However, this is a large knife that is cheaper than most of the equivalent competition (in terms of fit and finish and steel types), so unless it is a terrible performer, I can only imagine it is worth consideration. I'd love to see some people who have owned or tried these knives chime in here now that this is thread is revived and the knife has been out for a while.
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