expiredGimmeYoTots posted Aug 09, 2022 02:40 PM
Item 1 of 6
Item 1 of 6
expiredGimmeYoTots posted Aug 09, 2022 02:40 PM
Shun Sora 6" Chef's Knife
+ Free Shipping$70
$90
22% offAmazon
Visit AmazonGood Deal
Bad Deal
Save
Share
Heads up, this deal has expired. Want to create a deal alert for this item?
Deal Details
Cutlery and More has Shun Sora 6" Chef's Knife for $69.95. Shipping is free.
Thanks to Community Member GimmeYoTots for finding this deal.
Key Features:
Thanks to Community Member GimmeYoTots for finding this deal.
Key Features:
- Hand-sharpened 16° double-bevel blade; stain resistant; 60-61 Rockwell Hardness
- Constructed of VG10 super steel clad with one layer of stainless steel on each side creating a san mai edge
- Two blade sections are laser cut and fit together like a puzzle, braze welding permanently joins them
- Wavy pattern at the joint is based on traditional Japanese sword hamon lines
- Traditional Japanese handle design with a textured PP/TPE blend; stainless steel debossed logo
- Handcrafted in Seki City, Japan
Editor's Notes
Written by powerfuldoppler | Staff- About this deal:
- This price is $20 lower (22% savings) than the list price of $89.95.
- About this product:
- 10-year warranty
- Rating of 4.7 from over 320 Amazon customer reviews.
- About this store:
- Information about Amazon returns can be found here.
- Don't have Amazon Prime? Students can get a free 6-Month Amazon Prime trial with free 2-day shipping, unlimited video streaming & more.
- If you're not a student, there's also a free 1-Month Amazon Prime trial available.
- Details of Cutlery and More's return policy here.
- Please read the Forum Thread for more deal discussion.
Amazon has Shun Sora 6" Chef's Knife for $69.95. Shipping is free.
Community Notes
About the Poster
Deal Details
Community Notes
About the Poster
Cutlery and More has Shun Sora 6" Chef's Knife for $69.95. Shipping is free.
Thanks to Community Member GimmeYoTots for finding this deal.
Key Features:
Thanks to Community Member GimmeYoTots for finding this deal.
Key Features:
- Hand-sharpened 16° double-bevel blade; stain resistant; 60-61 Rockwell Hardness
- Constructed of VG10 super steel clad with one layer of stainless steel on each side creating a san mai edge
- Two blade sections are laser cut and fit together like a puzzle, braze welding permanently joins them
- Wavy pattern at the joint is based on traditional Japanese sword hamon lines
- Traditional Japanese handle design with a textured PP/TPE blend; stainless steel debossed logo
- Handcrafted in Seki City, Japan
Editor's Notes
Written by powerfuldoppler | Staff- About this deal:
- This price is $20 lower (22% savings) than the list price of $89.95.
- About this product:
- 10-year warranty
- Rating of 4.7 from over 320 Amazon customer reviews.
- About this store:
- Information about Amazon returns can be found here.
- Don't have Amazon Prime? Students can get a free 6-Month Amazon Prime trial with free 2-day shipping, unlimited video streaming & more.
- If you're not a student, there's also a free 1-Month Amazon Prime trial available.
- Details of Cutlery and More's return policy here.
- Please read the Forum Thread for more deal discussion.
Amazon has Shun Sora 6" Chef's Knife for $69.95. Shipping is free.
Community Voting
Deal Score
+21
Good Deal
Bad Deal
Found by TekkenLord
Forum Thread
There is no voting data on this thread
Found by DesertGardener
Forum Thread
57% off
There is no voting data on this thread
Found by suriya.m
Forum Thread
68% off
There is no voting data on this thread
Found by htp182
Forum Thread
60% off
There is no voting data on this thread
Found by niki4h
Forum Thread
There is no voting data on this thread
Found by SUCHaDEAL
Forum Thread
There is no voting data on this thread
Found by ItsSoCheap
Forum Thread
47% off
There is no voting data on this thread
Found by phoinix
Forum Thread
66% off
There is no voting data on this thread
Found by htp182
Forum Thread
36% off
There is no voting data on this thread
Found by BraveRain385
Forum Thread
48% off
There is no voting data on this thread
Leave a Comment
Top Comments
41 Comments
Sign up for a Slickdeals account to remove this ad.
and have all the Shun's I buy get chipped within a year by my careless household..
Japanese steel like everyone said is harder so keeps its edge longer (great at slicing/chopping veggies and boneless meat for longer) but is easier to chip and not as easy to sharpen than the Wusthof (some you shouldn't use on a ceramic rod as it can develop micro-chipping). I just bought a 9.4" gyuto made by Shiro Kamo with aogami super that can't be left in water for extended period of time unlike the stainless Wusthof and it needs oiling so more maintenance, the Shun Kaji utility from that recent Shun clearance is sg2 so is less reactive and easier to maintain but I won't be able to sharpen the serration myself
Sign up for a Slickdeals account to remove this ad.
As far as your assessment of the handle, Japanese knives usually just have a partial tang set into the handle. You can drop 4 digits on one and still find this construction method (and chances are high that that $1000 knife is made of rust prone carbon steel instead of stainless steel). Having a full tang just isn't that big of a deal with kitchen knives unless you're talking about heavy duty knives like a butcher knife, meat cleaver or a Dutch cheese knife. Even then, the very heavy hon-deba doesn't have a full tang, so it's probably not necessary in the grand scheme of things. I use Japanese knives with partial tangs and Western knives with full and partial tangs. Personally, I prefer a lighter knife with a blade-heavy balance (balance is largely dependent on the knife type, handle material, and on personal preference to some degree), therefore a full tang isn't what I gravitate towards. I've never had a decent quality partial or stick tang knife break. I'll point at my trusty Victorinox as an example of a bomb-proof partial tang knife. At one point in my career, I'm quite certain my 8"chef's knife chopped a literal ton of onions every year for 4 years straight, on top of the other veg it handled which probably doubled the amount of veg it processed. I left that job a decade ago and I still use that knife nearly every day with no signs of it giving up. I've had to replace the handle on inexpensive and pricey Japanese knives before, but it's not difficult since they're designed for easy replacement - 1 hour of active work at most and some more time waiting for glue to dry. I've also had to rescale a mid-range full tang knife, which is nowhere an easy of a task.
https://www.amazon.com/dp/B01DUT3...ct_de
Sign up for a Slickdeals account to remove this ad.
As far as your assessment of the handle, Japanese knives usually just have a partial tang set into the handle. You can drop 4 digits on one and still find this construction method (and chances are high that that $1000 knife is made of rust prone carbon steel instead of stainless steel). Having a full tang just isn't that big of a deal with kitchen knives unless you're talking about heavy duty knives like a butcher knife, meat cleaver or a Dutch cheese knife. Even then, the very heavy hon-deba doesn't have a full tang, so it's probably not necessary in the grand scheme of things. I use Japanese knives with partial tangs and Western knives with full and partial tangs. Personally, I prefer a lighter knife with a blade-heavy balance (balance is largely dependent on the knife type, handle material, and on personal preference to some degree), therefore a full tang isn't what I gravitate towards. I've never had a decent quality partial or stick tang knife break. I'll point at my trusty Victorinox as an example of a bomb-proof partial tang knife. At one point in my career, I'm quite certain my 8"chef's knife chopped a literal ton of onions every year for 4 years straight, on top of the other veg it handled which probably doubled the amount of veg it processed. I left that job a decade ago and I still use that knife nearly every day with no signs of it giving up. I've had to replace the handle on inexpensive and pricey Japanese knives before, but it's not difficult since they're designed for easy replacement - 1 hour of active work at most and some more time waiting for glue to dry. I've also had to rescale a mid-range full tang knife, which is nowhere an easy of a task.
https://www.youtube.com/watch?v=6wzULnl
Leave a Comment