Shun Kaji Chef's Knives

Pineedles · 04-01-2012, 01:18 PM

I don't know all the Chefs who frequent this site, hence not PMing each one, but I was hoping some of LR chefs might help me in understanding whether these knives are worth the money they ask, or if there are other brands they would recommend. I am considering buying a set for a wedding present. Thanks.

camp guy · 04-01-2012, 01:35 PM

A trip to Google revealed two things: 1) people seem to really, really like these knives, and 2) boy!, are they expensive.

Newbiesaukee · 04-01-2012, 02:54 PM

But I know a little about knives. These are beautiful, excellent knives but people who appeciate fine knives often have very strong feelings about them. Sort of the same with cars and boats. If the happy couple would like these particular knives, the this would be a generous much appreciated gift. If this is not the case, then I would be wary. Japanese fine knives are different from German or French or American knives in use and care.

garysanfran · 04-01-2012, 05:56 PM

I just bought, arrived yesterday, a Shun Premier Santoku as a wedding gift for my nephew. They are made with the same process as a Samurai sword by laminating 16 layers of Damascus steel on each side for a total of 32 layers. They're handmade. Also the edge is formed at a 15 degree angle as opposed to European knives which are 22 degrees. So they must be sharpened somewhat differently and the blade is thinner. They are more of a finesse knife than a heavy duty chopping Wurstoff. I got mine on-line at chefknivestogo.com

This is a very high quality knife and I may have to get one also. I got the 8" and happy I didn't get the 7". The 7" is $179. The 8" is on sale right now for $119. Careful, these are very sharp.

donnamatrix · 04-03-2012, 10:16 AM

When I was in my 20s, my Dad gave me a set of Sabatier carving knives, not stainless steel, but carbon steel. Stainless steel does not hold an edge. At the time, I thought -"who needs knifes for a birthday present" ... but 30+ years later, these knives are still in use, and have a great edge. We use a "pole" to sharpen them, when needed. They are not kept in a drawer, but hang on a magnet bar in the kitchen. In today's market they are probably worth about $700 or more, but terrific knives

pawnshop · 04-03-2012, 06:01 PM

As a former chef I've had great knives come from all sorts of places. The best knife I owned was actually one I got at a flea market for a couple dollars made in Germany! There's so many things to consider when purchasing but I think was most important was my personal handling and comfort with the knife. Fairly unique to each person and might be difficult when your buying a gift. Second of course is what type of warranty/guarantee is offered? The manufacturer should give clear maintenence instructions for cleaning, sharpening etc. A good quality knife would be backed up with a 100% (hassle free) replacement/repair guarantee by the manufacturer.

A good set of knives is an excellent and thoughtful gift that can last a very long time! That, and a good set of cooking pans!

Hospitality Guy · 04-03-2012, 07:59 PM

Quote:

Originally Posted by donnamatrix

When I was in my 20s, my Dad gave me a set of Sabatier carving knives, not stainless steel, but carbon steel. Stainless steel does not hold an edge. At the time, I thought -"who needs knifes for a birthday present" ... but 30+ years later, these knives are still in use, and have a great edge. We use a "pole" to sharpen them, when needed. They are not kept in a drawer, but hang on a magnet bar in the kitchen. In today's market they are probably worth about $700 or more, but terrific knives

I too have a set of carbon steel Sabatiers, mine came out of a flea market for $3.00! They were covered in rusty and very dirty. 15 years later I still use them most days. The pole you speak about is called a steel. It does'nt sharpen or put an edge on the knife, it removes the fine burrs that form from when used and make the knives feel dull. I do love my carbon steel Sabatiers!!!!!

magicrobotmonkey · 04-03-2012, 08:42 PM

I don't know too much about those knives, but I do know that I'd much rather receive as a gift one really nice knife over a mediocre set. I think too often sets throw in a couple of useless knives, I know out of the set we got for our wedding years ago there's one I use daily and several I've never used. If you know what type of cooking the recipient does, you could tailor your gift with the selection of one or two relevant knives and make it more meaningful. For instance, I bake a lot, I'd love a nice long wavy-serrated bread knife and I'd hide to it make sure it only gets used by me for bread!

dayvsea · 06-23-2012, 10:05 AM

Yah Shun's are no joke, but the money....Try a ceramic, no sharpening, sharp as hell, and lighter.. Or Mundial for the $, the bottom line is, a very sharp knife works easier and is safer..

Newbiesaukee · 06-23-2012, 02:01 PM

Ceramics are all those things, but can chip and really can't be repaired. But some people really like them. I have a small ceramic paring knife...but no one uses it but me.

dpg · 06-25-2012, 06:23 AM

Quote:

Originally Posted by Newbiesaukee

Ceramics are all those things, but can chip and really can't be repaired. But some people really like them. I have a small ceramic paring knife...but no one uses it but me.

Exactly - I had a ceramic utility/pocket type knife. The thing could cut a finger just looking at it however I chipped the hell out of it in like a month.

SAMIAM · 06-25-2012, 09:54 AM

In my opinion,all of those knives are overpriced and no better than standard steel knives that we use daily in commercial kitchens.
There are a few basic knives that everyone should have they should be of good quality and not something you get in a discount store.

Chef's knife....8" to 10" broad rounded blade for chopping and cutting large objects
carving knife..8" to 10" narrow rounded blade for slicing ham,turkey,etc.
boning knife ...5" to 6" narrow blade for cutting around bone or fish
paring knife....for veggies and peeling
bread knife...10" or so...straight serrated knife for bread

BroadHopper · 06-25-2012, 10:14 AM

My dad had a fish market, restuarant back in the 60's. He bought commercial grade Chicago Cutlery back in the days and I have them and still use them every day! About every 5 or 6 use I would make a few pass on the sharpener.

My ex bought a Henckel set that was 60% off and she uses a coupon for an additional 25% on top of the 60%. It makes you wonder the mark ups on knive sets. For years it sits on the counter. I prefer the old Chicago cutlery. I was told CC were bought out a number of times and the new knives are cheap Walmart grade.

If you see some old CC knives at a flea market, let me know!

Happy Gourmand · 06-25-2012, 10:16 AM

Quote:

Originally Posted by SAMIAM

In my opinion,all of those knives are overpriced and no better than standard steel knives that we use daily in commercial kitchens.
There are a few basic knives that everyone should have they should be of good quality and not something you get in a discount store.

Chef's knife....8" to 10" broad rounded blade for chopping and cutting large objects
carving knife..8" to 10" narrow rounded blade for slicing ham,turkey,etc.
boning knife ...5" to 6" narrow blade for cutting around bone or fish
paring knife....for veggies and peeling
bread knife...10" or so...straight serrated knife for bread

I would add a small to medium cleaver to this list too.

BroadHopper · 06-25-2012, 10:26 AM

If you really want to know the top kinives among the top chefs, click below.

http://en.wikipedia.org/wiki/CHROMA_Cnife

From $20 to $25,000 for a knife!

Pineedles · 06-25-2012, 12:21 PM

Thanks BH, The Shun Kaji Chef's Knives were expensive enough but they were very much appreciated as a gift. Thanks again to all who contributed.

SteveA · 06-26-2012, 04:26 PM

Quote:

Originally Posted by Pineedles

Thanks BH, The Shun Kaji Chef's Knives were expensive enough but they were very much appreciated as a gift. Thanks again to all who contributed.

Jeff... Did I tell you my daughter is getting married 9/15...

tis · 06-26-2012, 05:22 PM

Quote:

Originally Posted by Pineedles

I don't know all the Chefs who frequent this site, hence not PMing each one, but I was hoping some of LR chefs might help me in understanding whether these knives are worth the money they ask, or if there are other brands they would recommend. I am considering buying a set for a wedding present. Thanks.

I hope you gave them a penny with their gift. Giving knives is bad luck. Just like changing boat names.

Pineedles · 06-26-2012, 06:28 PM

Congratulations Steve! The rehersal dinner at the Atlantic Beach Club and reception at Belle Mer in Newport was fantastic.

Tis,
Everything went off perfectly and we gave her the sixpence that my grandmother used at her wedding. That one lasted longer than I am old.

tis · 06-27-2012, 06:26 AM

Quote:

Originally Posted by Pineedles

Congratulations Steve! The rehersal dinner at the Atlantic Beach Club and reception at Belle Mer in Newport was fantastic.

Tis,
Everything went off perfectly and we gave her the sixpence that my grandmother used at her wedding. That one lasted longer than I am old.

I am SOOO relieve to hear it, Pineedles.

04-01-2012, 01:18 PM	#1
Pineedles Senior Member Join Date: Aug 2004 Location: Moultonborough & CT Posts: 2,542 Thanks: 1,071 Thanked 667 Times in 366 Posts	Shun Kaji Chef's Knives I don't know all the Chefs who frequent this site, hence not PMing each one, but I was hoping some of LR chefs might help me in understanding whether these knives are worth the money they ask, or if there are other brands they would recommend. I am considering buying a set for a wedding present. Thanks.

04-01-2012, 01:35 PM	#2
camp guy Senior Member Join Date: Apr 2004 Location: formerly Winter Harbor, still Wolfeboro Posts: 1,181 Thanks: 299 Thanked 525 Times in 293 Posts	Shun Kaji knives A trip to Google revealed two things: 1) people seem to really, really like these knives, and 2) boy!, are they expensive.

04-01-2012, 02:54 PM	#3
Newbiesaukee Senior Member Join Date: May 2004 Location: Coral Gables, winter; Long Island, summer Posts: 1,353 Thanks: 947 Thanked 573 Times in 298 Posts	I'm not a chef... But I know a little about knives. These are beautiful, excellent knives but people who appeciate fine knives often have very strong feelings about them. Sort of the same with cars and boats. If the happy couple would like these particular knives, the this would be a generous much appreciated gift. If this is not the case, then I would be wary. Japanese fine knives are different from German or French or American knives in use and care. __________________ "You're only young once, but you can be immature forever."

04-01-2012, 05:56 PM	#4
garysanfran Senior Member Join Date: Jul 2009 Location: San Francisco/Meredith Posts: 1,564 Thanks: 660 Thanked 670 Times in 344 Posts	Shun Premier... I just bought, arrived yesterday, a Shun Premier Santoku as a wedding gift for my nephew. They are made with the same process as a Samurai sword by laminating 16 layers of Damascus steel on each side for a total of 32 layers. They're handmade. Also the edge is formed at a 15 degree angle as opposed to European knives which are 22 degrees. So they must be sharpened somewhat differently and the blade is thinner. They are more of a finesse knife than a heavy duty chopping Wurstoff. I got mine on-line at chefknivestogo.com This is a very high quality knife and I may have to get one also. I got the 8" and happy I didn't get the 7". The 7" is $179. The 8" is on sale right now for $119. Careful, these are very sharp. Attached Images __________________ Gary ~~~~_/) ~~~ ~~~~~~~~ Last edited by garysanfran; 04-01-2012 at 06:01 PM. Reason: adding photo

04-03-2012, 10:16 AM	#5
donnamatrix Senior Member Join Date: Apr 2004 Location: Moultonboro Posts: 833 Thanks: 24 Thanked 258 Times in 120 Posts	Sabatier knifes When I was in my 20s, my Dad gave me a set of Sabatier carving knives, not stainless steel, but carbon steel. Stainless steel does not hold an edge. At the time, I thought -"who needs knifes for a birthday present" ... but 30+ years later, these knives are still in use, and have a great edge. We use a "pole" to sharpen them, when needed. They are not kept in a drawer, but hang on a magnet bar in the kitchen. In today's market they are probably worth about $700 or more, but terrific knives

The Following User Says Thank You to camp guy For This Useful Post:
Pineedles (04-02-2012)

The Following 2 Users Say Thank You to Newbiesaukee For This Useful Post:
phoenix (04-01-2012), Pineedles (04-02-2012)

The Following User Says Thank You to garysanfran For This Useful Post:
Pineedles (04-02-2012)

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Pineedles (04-03-2012)

04-03-2012, 06:01 PM	#6
pawnshop Junior Member Join Date: Mar 2012 Location: Laconia NH Posts: 12 Thanks: 2 Thanked 1 Time in 1 Post	Former Chef As a former chef I've had great knives come from all sorts of places. The best knife I owned was actually one I got at a flea market for a couple dollars made in Germany! There's so many things to consider when purchasing but I think was most important was my personal handling and comfort with the knife. Fairly unique to each person and might be difficult when your buying a gift. Second of course is what type of warranty/guarantee is offered? The manufacturer should give clear maintenence instructions for cleaning, sharpening etc. A good quality knife would be backed up with a 100% (hassle free) replacement/repair guarantee by the manufacturer. A good set of knives is an excellent and thoughtful gift that can last a very long time! That, and a good set of cooking pans!

The Following User Says Thank You to pawnshop For This Useful Post:
Pineedles (04-03-2012)

04-03-2012, 08:42 PM	#8
magicrobotmonkey Senior Member Join Date: Jul 2009 Posts: 160 Thanks: 42 Thanked 44 Times in 31 Posts	I don't know too much about those knives, but I do know that I'd much rather receive as a gift one really nice knife over a mediocre set. I think too often sets throw in a couple of useless knives, I know out of the set we got for our wedding years ago there's one I use daily and several I've never used. If you know what type of cooking the recipient does, you could tailor your gift with the selection of one or two relevant knives and make it more meaningful. For instance, I bake a lot, I'd love a nice long wavy-serrated bread knife and I'd hide to it make sure it only gets used by me for bread!

06-23-2012, 10:05 AM	#9
dayvsea Senior Member Join Date: Apr 2010 Posts: 115 Thanks: 45 Thanked 4 Times in 4 Posts	Yah Shun's are no joke, but the money....Try a ceramic, no sharpening, sharp as hell, and lighter.. Or Mundial for the $, the bottom line is, a very sharp knife works easier and is safer.. __________________ "Honesty is the best policy."

06-23-2012, 02:01 PM	#10
Newbiesaukee Senior Member Join Date: May 2004 Location: Coral Gables, winter; Long Island, summer Posts: 1,353 Thanks: 947 Thanked 573 Times in 298 Posts	Ceramics are all those things, but can chip and really can't be repaired. But some people really like them. I have a small ceramic paring knife...but no one uses it but me. __________________ "You're only young once, but you can be immature forever."

06-25-2012, 09:54 AM	#12
SAMIAM Senior Member Join Date: Apr 2004 Location: Moultonborough Posts: 2,893 Thanks: 334 Thanked 1,675 Times in 585 Posts	In my opinion,all of those knives are overpriced and no better than standard steel knives that we use daily in commercial kitchens. There are a few basic knives that everyone should have they should be of good quality and not something you get in a discount store. Chef's knife....8" to 10" broad rounded blade for chopping and cutting large objects carving knife..8" to 10" narrow rounded blade for slicing ham,turkey,etc. boning knife ...5" to 6" narrow blade for cutting around bone or fish paring knife....for veggies and peeling bread knife...10" or so...straight serrated knife for bread

06-25-2012, 10:14 AM	#13
BroadHopper Senior Member Join Date: Oct 2004 Location: Laconia NH Posts: 5,570 Thanks: 3,206 Thanked 1,101 Times in 793 Posts	Chicago Cutlery My dad had a fish market, restuarant back in the 60's. He bought commercial grade Chicago Cutlery back in the days and I have them and still use them every day! About every 5 or 6 use I would make a few pass on the sharpener. My ex bought a Henckel set that was 60% off and she uses a coupon for an additional 25% on top of the 60%. It makes you wonder the mark ups on knive sets. For years it sits on the counter. I prefer the old Chicago cutlery. I was told CC were bought out a number of times and the new knives are cheap Walmart grade. If you see some old CC knives at a flea market, let me know! __________________ Someday may never be an actual day.

06-25-2012, 10:26 AM	#15
BroadHopper Senior Member Join Date: Oct 2004 Location: Laconia NH Posts: 5,570 Thanks: 3,206 Thanked 1,101 Times in 793 Posts	CHROMA Cnife If you really want to know the top kinives among the top chefs, click below. http://en.wikipedia.org/wiki/CHROMA_Cnife From $20 to $25,000 for a knife! __________________ Someday may never be an actual day.

06-25-2012, 12:21 PM	#16
Pineedles Senior Member Join Date: Aug 2004 Location: Moultonborough & CT Posts: 2,542 Thanks: 1,071 Thanked 667 Times in 366 Posts	Thanks BH, The Shun Kaji Chef's Knives were expensive enough but they were very much appreciated as a gift. Thanks again to all who contributed.

06-26-2012, 06:28 PM	#19
Pineedles Senior Member Join Date: Aug 2004 Location: Moultonborough & CT Posts: 2,542 Thanks: 1,071 Thanked 667 Times in 366 Posts	Congratulations Steve! The rehersal dinner at the Atlantic Beach Club and reception at Belle Mer in Newport was fantastic. Tis, Everything went off perfectly and we gave her the sixpence that my grandmother used at her wedding. That one lasted longer than I am old.