Shun.Kaiusa Summer Warehouse Sale offers
Select Shun and Kai Housewares, Cutlery, and Kitchen Tools at
50% Off MSRP.
Shipping is free on orders $50 or more.
Thanks to community member
oxnardprof for finding this deal.
Example Deals (prices after discount):
No Longer Available: - About this deal:
- Sale starts on Tuesday August 10 at 8am PDT and runs through 11:59pm PDT on Thursday August 12
- Purchase limit: you may purchase up to 6 pieces of the same item.
- About this product:
- You can send these Shun and Kai knives in for FREE lifetime sharpening
- Warehouse Sale products are closeouts, overstocks, and factory seconds with a cosmetic issue here or there—but nothing that affects how these beautiful knives perform.
- Factory seconds are marked with "XXXX" on the blade.
- Flaws are cosmetic only. Knife performance is not affected.
- About this store:
- Shun warranty information here
- Shun sharpening service information here
- 3-Day money back guarantee details here
Top Comments
If you don't do a lot of cutting prep regularly, or don't want to spend the money for something like this, the Victorinox line of knives are very affordable and well regarded.
If you do decide you want to get into something more like these, the Chef's knife and Paring knife are usually used the most in food prep, so those are often the two that folks are willing to spend more on to get good utility out of their purchase.
What's also great about Shun is the lifetime free sharpening. I haven't used it yet, I use a whetstone every 6-9 months if needed, but it's good to know I can get a factory perfect finish at any time (only pay shipping costs). If you're on the fence, then go to a Williams Sonoma and try out the knife. Once you try it, you'll probably love it.
If you're on a budget, then just go with Mercer Genesis or Renaissance series.
106 Comments
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Our community has rated this post as helpful. If you agree, why not thank crrink
But, knives I am not really sold on.
I read that if you are going to have 1 knife, it should be a Chef's knife. I am not sure if they are just referring to in kitchen use (not dining) in that statement.
So the big attraction here is that the knife will stay sharp longer? The alternative is to sharpen/replace more regularly?
If you don't do a lot of cutting prep regularly, or don't want to spend the money for something like this, the Victorinox line of knives are very affordable and well regarded.
If you do decide you want to get into something more like these, the Chef's knife and Paring knife are usually used the most in food prep, so those are often the two that folks are willing to spend more on to get good utility out of their purchase.
If you don't do a lot of cutting prep regularly, or don't want to spend the money for something like this, the Victorinox line of knives are very affordable and well regarded.
If you do decide you want to get into something more like these, the Chef's knife and Paring knife are usually used the most in food prep, so those are often the two that folks are willing to spend more on to get good utility out of their purchase.
But, knives I am not really sold on.
I read that if you are going to have 1 knife, it should be a Chef's knife. I am not sure if they are just referring to in kitchen use (not dining) in that statement.
So the big attraction here is that the knife will stay sharp longer? The alternative is to sharpen/replace more regularly?
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I do think they stand a good chance of lasting longer that what you'd find in most home kitchens, though. The handles will stay attached and the blades can be reshaped if/when needed. Of course, that's true of any half decent cutlery set, not just Shun.
But, knives I am not really sold on.
I read that if you are going to have 1 knife, it should be a Chef's knife. I am not sure if they are just referring to in kitchen use (not dining) in that statement.
So the big attraction here is that the knife will stay sharp longer? The alternative is to sharpen/replace more regularly?
I have a cheapish carbon steel knife that blows it away - hard AND durable (just can't let it stay wet - carbon steel rusts)
But, knives I am not really sold on.
I read that if you are going to have 1 knife, it should be a Chef's knife. I am not sure if they are just referring to in kitchen use (not dining) in that statement.
So the big attraction here is that the knife will stay sharp longer? The alternative is to sharpen/replace more regularly?
What's also great about Shun is the lifetime free sharpening. I haven't used it yet, I use a whetstone every 6-9 months if needed, but it's good to know I can get a factory perfect finish at any time (only pay shipping costs). If you're on the fence, then go to a Williams Sonoma and try out the knife. Once you try it, you'll probably love it.
If you're on a budget, then just go with Mercer Genesis or Renaissance series.
Sign up for a Slickdeals account to remove this ad.
Honestly, for the most part (myself included!) people love expensive knives because
- They are beautiful
- They are expensive (even though we don't buy them that way here on SD right??)
- There is a specific use or style not available elsewhere
Those things make them a joy to use and take care of. For daily/heavy prep, I like the Tojiro DP Japanese knives; budget but great performance, but for pure enjoyment or private chef events I'll use the more expensive knives.