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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You may have mixed it up with the 8" classic which is $99
ALL SALES ARE FINAL
Which blade profile and handle you like?
Shun comes with the sharpening service, but you still have to pay to send it in, and wait. If I had just one shun knife, it would be better for me just to take it to my local place.
Edit to add: I have heard more way complaints about chipping on Shun.
A more expensive knife isn't going to make me a better cook.
Compared to any other hobby, it's really not that expensive. If you cook a lot or have some money to throw around, it's certainly worth considering. The more premium knives are also sort of art pieces (I'm looking to get one of the Miyabi chef knives next). If you think you'll enjoy it, I'd say go for it- life is short
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Asking because I only really buy shuns because their sharpening service is amazing lol
BTW - if you're planning on throwing your Shuns into the dishwasher to clean them then you shouldn't buy them.
I like my knives beautiful, sharp, and purposeful. But with a crappy sibling living with me I just can't bite the bullet and buy these Shuns. After I finished using my knives I hand wash them, hand dry them, and place it back into the knife block. Kind of sucks when you live with people who just toss all their knives together in one drawer and expect it to be sharp.
I have some mid range Henckels, which I guess is to say "cheap" and I used a variety of cheap boards. Mostly edge grain, various woods, or some sort of nylon board. I'm pretty sure they dull them but not sure how bad. Based on all the "chipping" comments it sounds like I would destroy these things with my current setup.
I have some mid range Henckels, which I guess is to say "cheap" and I used a variety of cheap boards. Mostly edge grain, various woods, or some sort of nylon board. I'm pretty sure they dull them but not sure how bad. Based on all the "chipping" comments it sounds like I would destroy these things with my current setup.
It just makes for a better experience.
I say that about any sharp knife tho. Any knife really should be taken care of and kept sharp, and your experience will be better.
Keep a tough "beater" knife for cutting bone or frozen food.
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I like my knives beautiful, sharp, and purposeful. But with a crappy sibling living with me I just can't bite the bullet and buy these Shuns. After I finished using my knives I hand wash them, hand dry them, and place it back into the knife block. Kind of sucks when you live with people who just toss all their knives together in one drawer and expect it to be sharp.
If it's possible for you, you get something on sale or even some Kanehides or whatever steel/style you like. Wash & dry them, roll them in a knife roll and take them with you/hide them when you're not using them.