Why is there so much neg about Shun Pro?

[bob13bob]

We just have to grind them a little to make them a little better at sashimi.

do you use a powered tool to do this? Would think this is a good knife to recommend to the OP?

[khman]

the marketing of KAI in Europe seems totally understand the traditional profile of a Yanagi :
http://kai-europe.bagodiwa.com/kitch...en.php?lang=en


but they eventually made it wrong ?!?!

[miles]

Perhaps marketing, design, and production aren't talking to each other??? Or maybe the marketing people should have been in design?

[khman]

there are different prices for the same model (in follow MISONO knives)
with respect to "making the real edge"(本刃付け) or just simply "the standard edge" (標準刃付け)

http://www.hamonoichiba.com/products...i_2002_15.html

the price different nearly go to 10% .

[joecil]

Actually the Shun Pro that I had was the original design and the new lines might have the concave backs.

[ChrisLehrer]

Actually the Shun Pro that I had was the original design and the new lines might have the concave backs.

This strikes me as one of the most important posts here. It sounds to me as though there may be more than one knife under discussion. If so, that would account for the strong variation in experiences, claims by Kai, and so forth.

Dr. Naka has rightly pointed out that when you buy from someone like Kai, who have a big marketing arm, you're paying for that as well as the knife itself. But to my mind this is a non-issue in the US, because the markups on non-mass-market Japanese knives through the various retailers (Korin, Epicurean Edge, etc.) are so enormous. Every Japanese knife available in the US that I know of is wildly overpriced -- unless of course you have fluent Japanese and a Japanese bank account, in which case you can buy direct from the Japanese retailer and just pay shipping.

It seems to me that the only really honest and precise way to work this out would be to compare a brand-new Shun Pro yanagiba with an exactly equal-priced (in the US) VG-10 yanagiba from somebody like Suisin. One would have to work out what is and is not included in the sharpening and preparatory work allowed: out-of-the-box isn't appropriate, but neither is dramatic re-grinding. And then we'd have to compare the knives' functionality over several weeks of serious professional use. That would be a fair test, I think.

Do I think it's going to happen? No. So the only remaining points have to do with what a brand-new Shun Pro yanagiba looks like off the shelf, and nobody seem to know for sure. If indeed the thing is back-beveled, for whatever reason, that's a problem. If indeed it's not hollow-ground, that's a problem. Otherwise I don't see that one could passably objectively make a judgment without a serious test.

Everything else is just opinion, possibly based on previous knife designs.

[bob13bob]

marketing departments run mainstream things. thats one reason they are mainstream and sold in malls stores in the first place.

Traditional or not I think if the knife fits your needs it is a good knife.

that's the point here. the question is, will probable double bevel shun yanagi fit needs better than a real one. I find the evidence of this to be very unlikely. How long has the yanagi design been perfected and stayed the same? Do you really want to buying a yanagi that doesnt' cut sashimi well? I don't know why you would use a double bevel yanagi over a suji.

Embibistro never answered my question whether they used a powered tool or how much tweaking they had to do in order to bring it up to par. I think it's pretty relevant for the op. This is still the strongest point for the shun.

There are main pros on here who are against it, many have given lots of reasons.

I know hardly anything about yanagis compared to most, but I'm smart enough to listen to them.


bTW. the yoshihiro white steel version is cheaper than the blue steel one if i can recall. do a search on yoshihiro and tanaka distoed by ebay, I think either would be much better value. it was around $140-170 us for 300mm at one time. send a message to the ebay seller, since it might not be listed. also if you do the transaction away from ebay, but with paypal, you should be able to save some more money avioding ebay fees for the seller.

[kcma]

it just seems like you REALLY want one, and just need validation of your wanting one. that be the case, please do. the criticisms for it are all valid.

it has good things going for it and flaws? it certainly has flaws, and what it's good at... other knives are just as good at if not better... so not many ppl like it.

but if you're already sold on it, just get it. no one will be able to talk you out of it anyway

[akilia]

it just seems like you REALLY want one, and just need validation of your wanting one. that be the case, please do. the criticisms for it are all valid.

it has good things going for it and flaws? it certainly has flaws, and what it's good at... other knives are just as good at if not better... so not many ppl like it.

but if you're already sold on it, just get it. no one will be able to talk you out of it anyway

lol, that's a great quote. since no self-respecting japanese chefs would ever use one. and those who use one are not self-respecting japanese chefs.. so by definition, this product is wrong

Good zombie action!!

He has to buy it buy it. But he's pretending to be soliciting advice and opinion and backlash with ppl providing honest feelings. So...

kcma,
You really just don't get it you?
I have reviewed your postings on this thread, and really they hardly contribute to the most interesting evidence and experience being articulated here. I don't need your approval to get one, and you clearly haven't understood my reasons for asking the questions.
I personally couldn't give a toss about the brand name or "trends" ie opinions that come and go, I just want something that meets my needs at a price I can afford. I am amazed that some people are so dismissive, evidence is the key.
Some of the excellent contributions here (thanks guys) raise other insights about other less frequently discussed knives on the market.
It seems highly unlikely that I will buy one of these Shun Pros, unless I am sure I can perform the prolonged task of edge finishing in this particular blade, and since I have an elbow and shoulder problem (hence my interest in this lighter fugi-ish style blade), that is looking increasingly doubtful.
However, I am flattered that you thought it worthwhile to post at all, given your previously derogatory remarks which fuelled an extremely unwelcome barrage against a newbie.

[kcma]

well, i'm not gonna get into the, i love the internet where everyone gets an equal say and everyone's opnion are equal

oh wait, i just did sorry if i've offended you, i hold strong beliefs and i have my reason to. i don't personally believe in dumbed down product for beginners. i just think beginners deserve to use good products too.

sorry if i seem dismissive. but really, the reason behind it is a bit long to explain in a few paragraphs, it just kindda make more sense once you know me longer since i'm incapable of explaining anything clearly and quickly