Fri Feb 01, 2013 4:59 am
Give me a reason. I am a working chef with a pretty thorough arsenal. My main blades being 2 Konos (nakiri,gyuto), Hiromoto & TKC 240s, Suisin Suji, some Sakai Takayuki, Fujiwara, etc. Only Shuns I have are a Kramer Petty I only got because the price was like $90 new and a 10 inch Shun Classic which was my first knife I got in Culinary School years ago that sits in decent condition but unused. I have about every style of Knife but a Kiritsuke and most run quite pricey. The Shun Blue caught my attention because the price is solid $249 (I halso have 15% industry discount), made of quality steel, seems to have a nice yet not ultra traditional profile, never a problem with the finish on shuns, and comes with a saya (usually an extra $40). I know in the big leagues the only Shun that gets a pass as part of your working set is the paring and that the general thought is that Shuns are decent knives but for the price blah blah blah...... the profile......etc.... So at $240 for a Blue steel, hrc 61, kiritsuke with a solid finish and a free saya tell me why I shouldn't get one. The whole Cosentino affiliation means nothing to me.
Fri Feb 01, 2013 5:45 am
well for one thing it's single bevel. it takes getting used to. wrong grip or wrong technique can produce the wrong cut, or worse, steering, and you get cut.
Fri Feb 01, 2013 5:50 am
All Kiritsukes are single bevel, I am fine with that, have single bevel knives. I am posing this questions to those who frown upon Shuns (myself usually included) what is wrong with this one.
Fri Feb 01, 2013 6:36 am
not a lot of people would be able to comment about those aspects as it is still too new to know anything about it.
Fri Feb 01, 2013 10:30 am
Yeah, too new for feedback yet I think! I love Blue Steel, so that's a good feature to it! True Kiritsuke's are single bevel, but many of them are double bevel like a normal Gyuto, like the Tojiro ITK Kiritsuke.
I got to play with a Honyaki Kiritsuke (single bevel) and it was pretty cool!!
Fri Feb 01, 2013 1:01 pm
I thought this knife is double bevelled ? (@shun's usual 16 deg)
Fri Feb 01, 2013 2:22 pm
Yeah, I thought it was too. It mentions being clad in stainless which led me to that.
Fri Feb 01, 2013 4:53 pm
I have to say I think this looks really cool, I think Shun did a good job with this line of knives. And while I haven't bought one in years, Shun's where my first introduction to J knives and for that I will always be thankful. Now I'm curious, is there anything else out there like this, something not as tall as Tojiro k gyuto, and not a yanagi? Also I'm pretty sure this is double bevel.
Fri Feb 01, 2013 5:12 pm
From another site
• Japanese san mai blade construction- blue carbon steel core between two layers of mirror-polished stainless steel
• 61 Rockwell Hardness; offers incredible sharpness and edge retention
• Hand-sharpened 16°, double-bevel blade
Fri Feb 01, 2013 5:40 pm
my bad for confusing everyone then. my memory sucks.
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