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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Some interesting options here though IMO if you need a chef knife or santoku in particular. The Premier Nakirii is also a crazy deal at like $71 if you're in the market for one and maybe the best bargain here. I don't use that style of knife but plenty do, and I don't know what's out there that would beat this for that price.
Most commercial chefs don't use knives like Shun, Global, etc. and opt for brands like Mercer / Messermeister especially if they're forged or Henckles / Wusthof with the cheap plastic handles because they're easier to grip. Mercer blades tend to be a bit thicker, but they will hold their edge longer and are generally more forgiving to sharpen. They're also a fraction of the cost. Don't believe me, just go into a restaurant supply store and see what they mainly carry.
Warehouse Sale products are overstocks, closeouts, and factory seconds with a cosmetic issue here or there—but nothing that affects how these gorgeous knives perform. Get your kitchen cutlery ready for next season right now at half price!"
"Factory seconds are marked with "XXXX" on the blade. Flaws are cosmetic only. Knife performance is not affected.
Yes! You can send these Shun and Kai knives to us for FREE lifetime sharpening.
Purchase limit: you may purchase up to 6 pieces of the same item."
https://shun.kaiusa.com/warehouse...4T,
Warehouse Sale products are overstocks, closeouts, and factory seconds with a cosmetic issue here or there—but nothing that affects how these gorgeous knives perform. Get your kitchen cutlery ready for next season right now at half price!
Factory seconds are marked with "XXXX" on the blade. Flaws are cosmetic only. Knife performance is not affected.
Yes! You can send these Shun and Kai knives to us for FREE lifetime sharpening.
Purchase limit: you may purchase up to 6 pieces of the same item.
https://shun.kaiusa.com/warehouse...B4,
I'm in the knife business and I don't think I've ever come across a set of Shun knives that weren't damaged.
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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?
Most commercial chefs don't use knives like Shun, Global, etc. and opt for brands like Mercer / Messermeister especially if they're forged or Henckles / Wusthof with the cheap plastic handles because they're easier to grip. Mercer blades tend to be a bit thicker, but they will hold their edge longer and are generally more forgiving to sharpen. They're also a fraction of the cost. Don't believe me, just go into a restaurant supply store and see what they mainly carry.
Restaurant cooks and chefs use Mercer because they're pretty good, are NSF certified, and they're cheap. Cheap is the most important attribute in that setting because they can be treated rough, get "lost" (i.e. stolen), or get broken and no one cares because they can be replaced cheaply.
I have a Mercer boning knife and a "vegetable" knife. They are fine. I don't like the handles on them, but I like throwing the boning knife into the dishwasher to get sanitized because I don't care. I like the fact that they sharpen pretty well and are Japanese steel. But above all, they were CHEAP....like $17 each on sale.
I'm a home cook, but I can see the value (and it may be just subjective "feel good" value) of having some "nice" knives, even mass produced decent knives like Shun.
Most commercial chefs don't use knives like Shun, Global, etc. and opt for brands like Mercer / Messermeister especially if they're forged or Henckles / Wusthof with the cheap plastic handles because they're easier to grip. Mercer blades tend to be a bit thicker, but they will hold their edge longer and are generally more forgiving to sharpen. They're also a fraction of the cost. Don't believe me, just go into a restaurant supply store and see what they mainly carry.
I've been in the restaurant business for decades (front and back). There are exceptions, but shun knives (mainly classic) prevail as the career chef's choice. They hold edge. They're ergonomic and intuitive. They sharpen scary. And shun guarantees them for life. Just pay shipping, and they fix them.
Any quality product will break if abused. If you're dropping knives a lot - get out of the kitchen.
I did drop one of the knives and bent the tip and they were able to make it a lot better when I sent it in to be sharpened.
I have read that the 9" bread knife costs a lot to sharpen because of all of the serrated edges. So that's going to be a big savings when it comes to sharpen it. But that thing cuts through tough bread like it's nothing.
All in all, I'm very happy with the knives, the quality, and the free sharpening.
Shun is the Macy's of the knife world. Nothing particularly wrong with the line, but there are all kinds of options from different sources at different price points.
I'd recommend making sure you like the Wa handle design used on most Shuns. It is different than other handles. You used to be able to test Shuns at Sur La Table.
Lastly, Japanese knives do require more careful use due to the thinner grind angle. Be aware of how to use the type of knife you buy. And +1 the comment above recommending Tojiro knives- they offer a quality entry point to the Japanese knife universe.
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https://shun.kaiusa.com/warehouse...ria