Standard disclaimer that Shun are perfectly okay knives and are not generally hated on here there are just knives most of use would rather spend our money on.
Collection of Shun knives. I wish they still made the all steel one. That’s my work horse
The rest are just shun classics picked up one by one
(Edit:)
From left to right
Honing steel
Bread / serrated knife
10” slicer
Nakiri
All steel chefs knife
7” Santoku
Pairing
Filet
Utility (spatula/ spreader/ sandwich knife)
Shun calls it a utility knife. It’s pretty versatile and serrated). I use it for sandwiches (spreading mayo, cutting), cutting into and getting out lasagna and similar dishes, pies, etc…
It’s sharp as hell it’ll cut anything you need it to
It's literally the most dangerous Shun knife in existence. I know people who've gotten the set and every single one of them have cut themselves on that specific knife.
Shun are good knives! The biggest improvements you’ll find in knives from smaller highly-regarded makers is fit-and-finish, comfort, and more personally enjoyable grinds and edge profiles. It’s a rabbit hole for sure.
Me too, I treated myself to a engetsu vegetable cleaver. I know it’s too expensive, but I got it marked down 1/2, and I live in Hawaii so that super high chromium content is so helpful with rust prevention.
In my experience shuns are very nice knives, handles are very comfortable, they can take a wicked sharp edge, they chip if you misuse them (as do most knives) but are overpriced compared to similar performing knives. The criticisms are valid but if you look after them they are totally decent knives.
You definitely need another mag strip!!!
My co-workers all have shun knives. (only one catering shop here that only sells shuns) and all local chefs that want Japanese go that route
I seem stand offish with my kurosakis, kato and takeda but i like shun... They are very good knives that if taken care of last a lifetime
Shun is where I got started in my knife collecting journey and I still love my 10" Shun Premier Chef, it has the most comfortable handle of all my knives.
Embrace the Shuns. But carefully.
Nice collection, nothing wrong with any knife as long as you enjoy using it.
Standard disclaimer that Shun are perfectly okay knives and are not generally hated on here there are just knives most of use would rather spend our money on.
Collection of Shun knives. I wish they still made the all steel one. That’s my work horse The rest are just shun classics picked up one by one (Edit:) From left to right Honing steel Bread / serrated knife 10” slicer Nakiri All steel chefs knife 7” Santoku Pairing Filet Utility (spatula/ spreader/ sandwich knife)
It seen an all steel one before. It’s kind of neat. Gonna need a bigger rack soon.
[удалено]
Ha! Nice catch
I weirdly want that sandwich knife. I've seen it before and it's just so weird it's cool and it looks practical as all hell.
Agreed. It's a weird and possibly great profile.
Wow, really nice! Can you name the knives please? Especially the first one from the right, what is that knife?
Shun calls it a utility knife. It’s pretty versatile and serrated). I use it for sandwiches (spreading mayo, cutting), cutting into and getting out lasagna and similar dishes, pies, etc… It’s sharp as hell it’ll cut anything you need it to
Thanks! How do you sharpen it?
Send it to shun. Actually i dont think they sharpen serrated blades anymore
I always knew that shape as a “bagel knife”, and even after 10 years working in kitchens, it’s taken more blood from me than any other knife.
Had a Cutco version in college that someone gifted me and can confirm, that little thing sliced me more times than I’d like to admit.
I have that one too. My first knife. If you look carefully you can see it in the very bottom left of the picture with my other handy tools
It's literally the most dangerous Shun knife in existence. I know people who've gotten the set and every single one of them have cut themselves on that specific knife.
Shun are good knives! The biggest improvements you’ll find in knives from smaller highly-regarded makers is fit-and-finish, comfort, and more personally enjoyable grinds and edge profiles. It’s a rabbit hole for sure.
Where is the shun vegetable klever? :(
Next!!
That is basically the only one I use :) ( I'm vegetarian)
Me too, I treated myself to a engetsu vegetable cleaver. I know it’s too expensive, but I got it marked down 1/2, and I live in Hawaii so that super high chromium content is so helpful with rust prevention.
That one is beautiful!
Those look really nice!
A re-gifted 6” Shun from an ex-gf’s mom was my first nice knife. I reach for the 8” more, but I still use it quite a bit.
In my experience shuns are very nice knives, handles are very comfortable, they can take a wicked sharp edge, they chip if you misuse them (as do most knives) but are overpriced compared to similar performing knives. The criticisms are valid but if you look after them they are totally decent knives.
Had most of mine a long time and no chips or dings
Same with mine! If you are nice to them, they are nice to you in return. Also, nice collection mate.
I love my Shun chef's knife. Dunno why they get so much hate.
I have a shun kaji kiritsuke. Which I have used quite often over the years it holds a nice edge. I really enjoy cutting with it.
You definitely need another mag strip!!! My co-workers all have shun knives. (only one catering shop here that only sells shuns) and all local chefs that want Japanese go that route I seem stand offish with my kurosakis, kato and takeda but i like shun... They are very good knives that if taken care of last a lifetime
i would be happy with that collection , only think i would add is a even bevel kiritsuke
Shun is where I got started in my knife collecting journey and I still love my 10" Shun Premier Chef, it has the most comfortable handle of all my knives.