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Stunningly beautiful line of cutlery features the look and benefits of Damascus steel, yet without it's rusting problems. The Damascus-look blade profile reduces sticking and results in less damage to the food being cut and faster prep times. Storage block is made from bamboo; an abundant, renewable resource.
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Technical Details
- Includes 4-inch paring knife, 6-inch tomato knife, 7-inch santoku knife, 8-inch offset bread knife, 6-inch boning knife, shears, bamboo block, and sharpening steel- Made from VG-10 stainless steel clad with 16 layers of high-carbon stainless steel on each side
- Patterned, layered surface; stunning look of Damascus steel with added rust resistance
- D-shaped PakkaWood handle; stainless-steel end cap; ergonomic offset stainless-steel bolster
- limited lifetime warranty; made in Seki City, Japan
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By BTrain (Pioneer Square)
I've had these knives for over three years and I love them. One of the key things about this set is that it does not include a chef's knife. I personally recommend buying the 10-inch knife separately and did a lengthy review of that product there...please read that one. You can get it here: Shun Classic 10-Inch Chef's Knife This set is perfect for suppluing other knives for those times when you need something like a paring knife or a boning knife.
Why is this set so good?
The knives are super-sharp when you get them. Which is a plus for a short-term, but you will also find that it is easy to maintain a sharp edge, or resharpen them later. Maintaining the edge is important. You get a honing steel as part of the set...use it! You use the honing steel basically whenever you are going to use the knives...I don't, I use it about every other time usually cause I am lazy and the knife is still very sharp. Once in awhile you will need to sharpen the blades. This is technically different from maintaining and you need to use a wet-stone to do this yourself (again Amazon sells one that works well). If like me you are into cooking you could pay a professional to sharpen the knives periodically. Before you think that is added cost, know that in three years of heavy use I've done this once and only for one knife in this set, the santoku due to heavy use. (Note that the tomato knife kicks but but is serrated...for serrated blades you can't maintain them or sharpen them. That being said, the tomtato knife hasn't gotten any duller in three years (and I'm part Italian so I eat a lot of tomatoes.)
One potential con for some people. Like all good knives, these are not stainless steel. Stainless is harder to sharpen and maintain so good knives are made out of some sort of softer, mild steel. This is why the knives are so great. One thing you need to take care of is that these are not dishwasher safe and you can not let them air dry or it will get rusty. You have to dry them off after you wash them to prevent that. To me that's not a big deal.
Negatives:
I'm not a fan of knife blocks since you can't really see what is in the block like mold or dust or something icky...you also can't see the blades and have to either remember which slot you put something in or spend a couple of seconds digging through them. Instead try to keep it out somewhere, I recommend a magnetic wall holder (oh yeah, guess what, I bought mine at Amazon and it is awesome). This shows you all the blades and you have quick, easy access to all of them.
One very minor flaw is that the scissors(shears) included in the set are stainless steel and the handles are a soft plastic almost a hard rubber. I've actually had them bend on me a few times, but they always go back to normal right away. They are some killer scissors though, just not as killer as the rest of the set...but I didn't but the set just for the scissors I bought it as a cheap way to fill out the rest of my knife set and it did that wonderfully.
By Kenneith Wires (WA)
The knives are the best knives that I have purchased. I have the 22pc. set. The only problem and it is not the knives, but the dishwasher will fade the handles. If you value your investment "Hand Wash" you Shuns! I have to purchase more steak knives.
By Vyshtia (CA, USA)
Shun knives are beautiful creations period. Since I'm Asian, I love the tradition look and feel of this Japanese knife. I love the beauty of the blade and the dark, polished, Pakkawood handle. The unique "D"-shaped, Wood handles are preferable. The shape fits my hand perfectly, and the wood does not get slippery when wet - providing a very secure hold. The steel is of utmost quality and sharpness. Do not put this blade into any old electric knife sharpener! Electric knife sharpeners are made to put one angle on any blade. These blades come with a 16 degree angle and you don't want to be changing that angle. There are electric knife sharpeners that can sharpen these knives, but you'll have to do some research and find out which ones can be a fit with these knives. I prefer to hone with a sharpening steel and manually sharpen with a stone if necessary (and I don't see it being necessary to touch it to a stone any time soon). The blade is sharp straight off the factory and as Alton Brown says - it's the sharpest straight out of the factory edge as he's ever seen.
These knives are more expensive than most, but I think it's definitely worth it. To have the sharpest, most beautiful knife around - it's no contest. If you are on a budget, build your collection slowly. It's been said that there are only 3 knives that are the absolute basics for any kitchen: A 8" Chef's Knife (or some kind of similar, large-ish chef's knife), a Paring Knife, and a Long Serrated blade for cutting bread and larger items. I would add a thin utility knife and a boning knife to that list next. Then I would add those "in-between" sizes as I get more money flow in. Now if you're buying a whole set like this, you'll get it all in one shot and it becomes a better deal than pieceing your collection together, one-by-one.
If you plan on spending any time in the kitchen, good kitchen knives are a definite must. Preparation is the bulk of cooking and when you have good knives, it cuts down on the danger of cutting yourself, it adds pleasure to the work, and it cuts down on prep time. Knives are also a very personal choice and it's best to at least go to a store and try it out for yourself first. Shun Knives are designed by the Japanese, so remember - it's designed for small hands. This makes it fit most women's hands perfectly, but I've heard of guys with larger hands not like it so much and going back to the German knives. So definitely try it out. It's a personal thing, it needs to fit you.
Why spend so much money on a knife? Well, if you spend a lot of time in the kitchen, and you almost always have to bust out a knife to prep a meal from scratch - why not use the best? Why spend that time with items that you love and brings you pleasure to use? Many times, it's the small things that brings us the most pleasure in life, and I consider my Shun knives as one of those things. Having something so beautiful and yet so sharp and perfect - it makes my time cooking just that much more enjoyable.
Another good thing to know is that although the Shun Knives are usually offered for right-handers, you can get these knives for left-handers. You just need to find the guys who stock and sell those ones as they are less known, and less common.
By Kenneth R. Brown (Seattle/Mill Creek, WA)
These knives are great and should last for a lifetime plus a 1000 years. However, they are quite expensive. Their best virtue is their unique and stunning appearance. The layered blades were made by an obviously labor intensive process said to be similar to the best Samurai blades.
If you're looking for a visually stunning gift that has a very high level of quality (and price is no object), these would be a good choice.
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