Welcome, Guest
Username: Password: Remember me
  • Page:
  • 1
  • 2

TOPIC: Kershaw/Shun Blue Steel

Kershaw/Shun Blue Steel 10 months 4 weeks ago #13594

  • FredHermann
  • FredHermann's Avatar
  • OFFLINE
  • Gold Boarder
  • Posts: 207
  • Thank you received: 41
  • Karma: 18
Hi all,
I have a birthday coming up, and have been drooling at these:

shun.kaiusaltd.com/knives/knife/blue-utility-butchery-knife

shun.kaiusaltd.com/knives/knife/blue-honesuki

I have a couple of the classics which are VG-10, and absolutely love them.

So does anyone have expierence with these?

Plus I'm very curious about the steel....

Thanks!


Fred
“On one otherwise normal Tuesday evening I had the chance to live the American dream. I was able to throw my incompetent jack*ss of a boss from a fourteenth-story window.”

Owen Pitt – Monster Hunter International
Last Edit: 10 months 4 weeks ago by FredHermann.
The administrator has disabled public write access.

Kershaw/Shun Blue Steel 10 months 4 weeks ago #13595

  • JackMontrose
  • JackMontrose's Avatar
  • OFFLINE
  • Senior Boarder
  • Posts: 71
  • Thank you received: 18
  • Karma: 2
Hi Fred, I don't have the exact knives your looking at but, I have several Shun knives. My absolute favorite is the Ken Onion 10" (VG-10) curved handle carving knife. The rest are really all bought for my wife's kitchen duties (don't tell her I called them duties) :whistle: . You will love them but; be carful, they come wicked edge sharp.....

Jack
The administrator has disabled public write access.

Kershaw/Shun Blue Steel 10 months 4 weeks ago #13597

  • LeoBarr
  • LeoBarr's Avatar
  • OFFLINE
  • Platinum Boarder
  • Posts: 675
  • Thank you received: 226
  • Karma: 33
These are much closer to real Japanese knives there are two very popular Japanese carbon steels white & blue the blue is superior . The stainless cladding will be a softer steel so sharpening will be easy especially since they are hollow ground by the looks of the photos.
I would say these knives will be a synch to sharpen and look stunning!

hb06e87e.jpg


I am just waiting for a santuku with a core of the HAP40 super steel this steel stays sharp between 3- 5 times longer than most steels Rockwell Hardness 64-68
The administrator has disabled public write access.

Kershaw/Shun Blue Steel 10 months 4 weeks ago #13598

  • FredHermann
  • FredHermann's Avatar
  • OFFLINE
  • Gold Boarder
  • Posts: 207
  • Thank you received: 41
  • Karma: 18
That's a nice knife Leo...
My Shun Classics...a 6" fillet (the funky curved blade) and a 4" paring. Both are the sharpest out of the box I've ever seen. I love everything about them which is why I'm looking/drooling at those 2.

Anyone fool with blue steel yet? I'm wondering how it sharpens, other than well...
“On one otherwise normal Tuesday evening I had the chance to live the American dream. I was able to throw my incompetent jack*ss of a boss from a fourteenth-story window.”

Owen Pitt – Monster Hunter International
The administrator has disabled public write access.

Kershaw/Shun Blue Steel 10 months 4 weeks ago #13599

  • LeoBarr
  • LeoBarr's Avatar
  • OFFLINE
  • Platinum Boarder
  • Posts: 675
  • Thank you received: 226
  • Karma: 33
Thank you I have a Higo which is blue steel . Here is i link to read a little about it you cannot go wrong with a Shun! www.thebestthings.com/newtools/japanese_steel.htm
The administrator has disabled public write access.

Kershaw/Shun Blue Steel 10 months 3 weeks ago #13629

  • nicholas6225
  • nicholas6225's Avatar
  • OFFLINE
  • Senior Boarder
  • Posts: 55
  • Thank you received: 31
  • Karma: 9
I've got a few blue carbon steel knives and I've been checking out the blue carbon steel shun your talking about for a while now:)I have fallen in love with Blue carbon, takes an edge very well, holds it extremely well, and it's actually pretty easy to sharpen compared to white carbon and powder steel in my experience. I don't recommend getting a blue carbon boning knife at all, because carbon knives are more brittle then stainless especially when making contact with bone or scraping at bone. The only reason I haven't invested in a shun blue carbon is I really don't like the feel of the handle, it gets very wide by the heel of the handle and the handle is too long for my small hands. Great steel and Shun makes some beautiful knives that's forsure
The administrator has disabled public write access.

Kershaw/Shun Blue Steel 10 months 3 weeks ago #13630

  • LeoBarr
  • LeoBarr's Avatar
  • OFFLINE
  • Platinum Boarder
  • Posts: 675
  • Thank you received: 226
  • Karma: 33
One thought occurred to me and something I do frequently especially with Japanese knives is try to find something on You Tube showing how to use these types of knives. I have found some excellent instruction on how to use Debas and Yangi .
Yes the blue steel will be more brittle than a Western made knife but if you find out how the Japanese use their boning knives I am certain that you will not have any problems with them - they tend to push cut using the upper body weight rather than chop and slice a lot more than Western chefs since I am not a chef I find their techniques work for me.
Here is a link to de boning a chicken with a Shun although it is not your knife the knife barely touches bone.

The administrator has disabled public write access.

Re:Re: Kershaw/Shun Blue Steel 10 months 3 weeks ago #13655

  • limpy88
  • limpy88's Avatar
  • OFFLINE
  • Junior Boarder
  • Posts: 28
  • Thank you received: 10
  • Karma: 3
My shun is a sg2. Mainly because I held all excpect the revesered line and the fuji fit my and the girlfriend hands the best.

Like others said carbon steel should take an edge very easy compared to the power steels.
The administrator has disabled public write access.

Re:Re: Kershaw/Shun Blue Steel 10 months 3 weeks ago #13669

  • FredHermann
  • FredHermann's Avatar
  • OFFLINE
  • Gold Boarder
  • Posts: 207
  • Thank you received: 41
  • Karma: 18
I did look in YouTube for videos, learned stuff as usual. Only found one review for the shorter version of the knife.
I seldom do significant deboning or carcass breakdown, but when I do, I do it Japanese style, so breakage for me is very low probablity.
It will be interesting to see how this sharpens up compared to VG-10 or Elmax.
“On one otherwise normal Tuesday evening I had the chance to live the American dream. I was able to throw my incompetent jack*ss of a boss from a fourteenth-story window.”

Owen Pitt – Monster Hunter International
The administrator has disabled public write access.

Re:Re: Kershaw/Shun Blue Steel 10 months 3 weeks ago #13682

  • LeoBarr
  • LeoBarr's Avatar
  • OFFLINE
  • Platinum Boarder
  • Posts: 675
  • Thank you received: 226
  • Karma: 33
7 seconds to make a decision then what takes the time is accepting the decision .a quote from Ghostdog sort of Japanese Samurai philosophy .You had already decided to get it when you first posted !!
Since we sharpen I think it is justified to splash out on some exotic knives since it is not good to learn to
sharpen a new type of knife at someone else's expense that how I justified my first Shun.

I reckon it will be easier to sharpen .
One of the things that makes a good knife is ease of sharpening and edge retention this is why most good knives are laminated so that the non cutting part of the blade is easily ground away and then in a sword it is to allow the blade to be less brittle so hard center soft skin gives greater flex and it is easier to sharpen

Happy Birthday if it has not passed yet!
Last Edit: 10 months 3 weeks ago by LeoBarr.
The administrator has disabled public write access.
  • Page:
  • 1
  • 2
Time to create page: 0.136 seconds