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Another case of newbie trying to make shun converters out of all of us, hate it when that happens.
Another case of newbie trying to make shun converters out of all of us, hate it when that happens.
he has kept quiet since the post where he exited... Weird for a person to come to a forum "asking" for an opinion when all they want is consensus to their point of view.
I mean, I already know kcma has only 2 opinions throughout the forum but I read all his posts anyway.
Considering all of the talk about soul and much better deals and the corporatised Disney-esque vibe, I'm impressed he hasn't insulted us all with profanities (though maybe he's burning his computer in a public park yell "take that, you batty simpletons! Burn! Burn!"Originally Posted by Tristan
). I'd think if his actions were a weird praise and run, he wouldn't have mentioned negative reactions at all and would've spoke about Shun's latest line of knives (Shun Premiere - they're Shun's version of the hammer-forged damascus sold by Gekko, Togiharu, and Sakai Takayuki - you know all of that non-corporate OEM branding
) and not a nearly discontinued yanagi in one of its least commercially popular sizes.
My bet's on the burnt computer.
"I knew you before you knew you had hands!" ~Tracey Brogan
"It just goes to show what a little ingenuity and OCD can accomplish" ~gunmike1
"What matters is that you like it, not that the recipe author likes it." ~ FHW
"Yes I'm a sheep... moo" ~heyhung
No to resurrect this thread but this applies.
I just sharpened an Asai nikiri, Asai petty, paring, and santoku. A Tanaka 270 guyto and Hattory HD santoku. Also a Shun petty and paring and a friends Santoku. With out a doubt the shuns are harder to sharpen. The others sharpened up quickly without much fuss and with no de burring issues. The Shun's take longer and i cant quite get them were i want. I just can't seam to get that super aggressive edge i can on the others. I can get them sharp, but not that extra sharp i can with the others. I have had these Shuns for a number of years. I have thinned them a fair bit and had them on the stone many times.. still im never satisfied with were i end up. It seams to me there is something wrong with the tempering/heat treating.. To hard with to big of carbides?... any one have any ideas or the same experience?
Could just be he's psyched to get a Shun Pro knife and has a lot of real-life acquaintances who enjoy them and then sees a sea of cognitive dissonance on the internetz.
Akilia,
I looked at some online sites in the USA (great country if you're ever looking to emigrate - we have all the cuisines of world in some part of our country and we have kcma) and 110 pounds for a 300mm Shun Pro yanagiba is a few quid better than average (a deal, just not a screaming deal). There's some talk about traditionally-made yanagiba from a Mr. Tanaka and one vendor does indeed sell one of Mr. Tanaka's 300mm yanagiba made with Hitachi's premium #2 Blue steel and sells it for $180USD shipped worldwide. You might want to consider it if you haven't pulled the trigger on the Shun Pro Yanagi. It's a steel that can rust more easily than VG-10, but with washing and drying, it doesn't have to be a concern. Similar knives; even knives more prone to rusting; are used for 12+ hour shifts with no problems.
The only concern; echo'd previously; is that it might be too thin at its spine to behave like a true yanagiba. Depending on your experiences or lack thereof with such a knife, it's a potential negative (odd for me to say as I normally subscribe to the belief that every knife needs thinning). Of course, as it's 'too thin,' that could also be a benefit. Only you will know for sure.
"I knew you before you knew you had hands!" ~Tracey Brogan
"It just goes to show what a little ingenuity and OCD can accomplish" ~gunmike1
"What matters is that you like it, not that the recipe author likes it." ~ FHW
"Yes I'm a sheep... moo" ~heyhung
Read my post and don't be so rude.
I have no promo statements to make.
Don't be so rude. Why don't you read my posts and see what I asking?
Do you welcome everyone like this? Or is everyone expected to run some kind of gauntlet of abuse.
I refer you to the answer I gave earlier.
This is not the only reason. There are just better looking and nicer knives for the money. I have only been able to pick it up at a local store but here's what I got.The Shun Pro knives are related to the commercially popular Shun Classics and therefore don't provide the snob appeal of more esoteric knives. They're hollow-ground on the back, too.
1. hattorid hd damascus looks much much nicer than shun damascus
2. all j-knives I've held/used so far (tojiro,mac pro, hattori hd, generic nakiri) felt much better balance than the shun I pickedup. It feels like the handle on the shun is purposely made heavy.
3. the geometry on a chef's knife tip is too curved for most tastes. it has been compromised to the inferior(imho)german style tip. J makers don't make their tips shape like that for a reason.
They're made heavy so that they will feel 'just right' to Euro-axe users.
Wow! This is a fun thread......
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