- May 7, 2010
- Nashoba Valley, MA
Shun Classic is what most of my kitchen knives are.
I also have a couple of the Kanso line now (boning/fillet and brisket knives). Those are made with AUS10a steel.Instead of heavy blades, Shun Classic kitchen knives are lighter with razor-sharp edges of advanced steel. Rather than weighty handles, Shun Classic offers the graceful control of a traditional Japanese handle.shun.kaiusa.com
My first Shun (Classic 8" chef) went about 18 years before I needed to actually sharpen it. That's with using it pretty much daily. I used the steel to keep the edge in shape as often as possible (at least every couple of times I used it) and have been using a thick butcher block cutting board just as long. If you don't have a solid wood cutting board, get one. If you use plastic (or god forbid, glass) for the majority... STOP IT! I know someone who's wife cuts on stainless and then wonders why she ruins the knives (she wonders, he doesn't). They buy cheap blades because of that.
BTW, I also use the Wicked Edge Pro Pack 1 to sharpen everything now. Love that thing.
I do have the Shun Classic Santuko as well as 4" paring and 6" utility. Picked up one of their Kaji line slicers (Shun Kaji 9" Hollow-Ground Slicer) ages ago (beyond great knife). I have a Henkel slicer still, but it doesn't get used.
I have heard great things about Shun knives and they may be on my list
I did ask for the following for Christmas:
JCK Blue Moon Wa Gyuto knife has unique hammer forged blade made of Blue steel No.2 , which is finely hand ground and sharpened. The affordably priced range.
Not top of the line by any means but a good entry point for Japanese Carbon Steel Knife