Average Reviews:
(More customer reviews)I got this knife as a kind of impulsive indulgence, I think it looked cool in its own holder and I had heard good things about Shun knives. However, all those good things are true. It is by far the sharpest knife I've owned, and I've got Henckel Zwillings (not the cheapo kind you get at Target) that have been sharpened to what I USED to think was the sharpest blade around.
I'm not dissing the Henckels - if I had not indulged in the Shun I would have been very happy with their performance. But I did get a chance to make some observations on how the Shun shone (no, it's not the same "u" as in "Sun" but it's a borderline pun):
- Ripe tomato: The Shun needed no sawing action whatsoever. It cut the initial waxy and soft skin like it was being dipped in water. All my other knives need to break the skin either with pressure, angle, or a teensy bit of sawing motion
- Dish brush: While cleaning the blade side with a circular motion in sudsy water (safe for sharp knives) I found bits of the brush bristles in the water. Anything that touched the sharp edge was cut, and that has never happened with the best knife I'd had prior to that. I can normally touch a sharp blade without cutting myself, I am not going to try that with the Shun.
- Tortilla stack: I make chips out of 8" flour tortillas by taking a thick stack and chopping it into diamonds or strips, then frying. I've always had to get over the knife and press it in because the multiple layers (20) would slow down the blade. Or I'd work in batches of 6-8. With this knife, I cut the whole 20-thick stack with less pressure than I've used for half that many.
- Potato - while hardly a test for a knife (anything cuts potato) the slicing was awesome. After cutting into the potato, it felt like the Shun DREW the potato into itself and the potato came apart like it was already sliced. If you've ever held a potato in your hand and expected to re-position your hand after you're halfway through, DON'T do it with this knife. It will be cutting into your hand before you even realize it.
If anything got close to cutting like a lightsaber, this would be it. I kid you not. I wonder how long the sharpness lasts, but I'm enjoying it while it's there.
About the Ken Onion design - those used to the generous handle on Henckels might find the handle appearing to be a bit short (I have big hands) but that's until you find the thumb and forefinger position that fits almost over the blade. However, once you hold it, you realize it gives you an added cutting advantage. My only complaint is that the advantage is wasted. You'd have to wait till the blade goes blunt before the handle's design can actually help you cut better.
Did I mention I'm extremely happy with it? Happy indulging.
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Shun Ken Onion Chef's KnifeProduct Description: It began as a single knife, the Shu Ken Onion Chef's Knife.But our customers demanded more.So we've expanded the series to include include all of the most wanted styles.This Shun Knife by Kershaw is designed by Ken Onion, one of the worlds top knife designers.The Shun Ken Onion series features the clad VG-10 blade made famous in our Shun line.But then the handsome, stick-resistant blade is combined with Ken Onion's signature ergonomic handle design and the unique blade sweep found only in a Ken Onion knife. This patent pending design features a special angled curved bolster and specially shaped handle that fits perfectly in the hand, releasing all tension in your arm.The extra curve on the blade allows for an easier flowing motion across the cutting board.Combine all of this with the sharpest Japanese edge available, and you have perfection.
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