expiredphoinix | Staff posted Dec 01, 2024 08:21 AM
Item 1 of 4
Item 1 of 4
expiredphoinix | Staff posted Dec 01, 2024 08:21 AM
$129.95*: 8″ Shun Cutlery Premier Chef Knife (Brown Handle) at Amazon
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Consider alternatives like Tojiro which is a little thicker and won't chip as easily, or commit to Takamura which needs some babying.
If you want a beater, consider Fibrox/Kiwi.
Good price, there's just better products out there.
Japanese steel is in general harder than German steel, this means they sharpen it to a tighter angle and it holds its edge for longer but hard also directly translates to more brittle which in turn leads to chipping/breaking. If you want a knife to do things like hack bones, get a softer German steel blade (mainstream brands include Wusthof). I have 2 Shun knives, the older one, ~3 years old does indeed have a small chip, but still performs pretty well.
There are other brands/better options indeed, but the chipping is more common with Japanese steel in general
Japanese steel is in general harder than German steel, this means they sharpen it to a tighter angle and it holds its edge for longer but hard also directly translates to more brittle which in turn leads to chipping/breaking. If you want a knife to do things like hack bones, get a softer German steel blade (mainstream brands include Wusthof). I have 2 Shun knives, the older one, ~3 years old does indeed have a small chip, but still performs pretty well.
There are other brands/better options indeed, but the chipping is more common with Japanese steel in general
Regardless, there are plenty of Japanese knives that are not prone to chipping and breaking. This isn't a Japanese vs German issue. This is a carbon steel issue.
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Regardless, there are plenty of Japanese knives that are not prone to chipping and breaking. This isn't a Japanese vs German issue. This is a carbon steel issue.
At the end of the day, it's like saying "my lamborghini gets bad mpg" or "my Honda Civic isn't fast enough". Same people would be upset that their blade didn't chip but got dull.
I have been very pleased with my Shun as a consumer grade premium knife, enough to own 2 (I didn't buy this one because it's too similar to one I have).
For the most part though, most Japanese blades tend to chip because they're ground thinner AND have harder materials. It stays sharp (and is easier to sharpen), but obviously comes with the downside of being more brittle.
I think a more practical approach without increasing consumerism is:
-> Have someone thin and sharpen your Shun again
-> Use the Kiwi/Victorinox for harsh/stiff vegetables
-> Use the Shun for delicates like meat.
Ultimately if you choose Japanese knives, you'll need to take extra care to not chip them. That really means emphasizing a slicing motion, which isn't easy to do if your knives aren't super sharp. If you want to invest, consider buying a Shapton 1000 and learning how to sharpen with your existing knife collection. You seem to have a Shun and a Fibrox, and honestly, that's an absolutely fantastic combination.
I sent it back and they repaired and sent it back. Hasn't chipped again.
Great knife but I use it for more delicate work.
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that said, it's generically a nice gift if you want a no brainer for a foodie who cooks.
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