I already have both of these knives else I would be jumping at this price.
Thought I'd share though.
Enjoy
Cranny
Shun Classic 2pc Knife Set - $219 with Free Postage (over $100) @ Kitchen Warehouse
430
Lcranny on 14/03/2018 - 13:14 kitchenwarehouse.com.au (3546 clicks)
Last edited 14/03/2018 - 13:38 by 1 other user
Last edited 14/03/2018 - 13:38 by 1 other user
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You probably shouldn't grab these. The blades are pretty sharp.
Just dip into your 'savings' 😉
Yeah, OP signed up 10 years ago to post one deal about knives he likes.
Some people plan ahead.
He's very patient. ;)
I seriously thought that my opportunity to big up these knives would come much sooner.
I now feel fulfilled.
Running the long con. :)
The lurkers get the cheapest prices, less time typing means more time snapping up sweet sweet deals. :)
don't forget cash rewards (get ~$5.50 back for a few extra clicks!)
also, instead of using the free shipping code use WELCOME20 - you save more.
Great knives, I would also jump all over this deal if I didn't have these plus a few others already - even with Peters of Kensington eBay sale this deal is ~$40 better. Super sharp and look great (especially after the handles start taking on more the the wood grain look as they age).
Any advice on sharpening these?
Get some good whetstones and watch the guide on YouTube by Bob Kramer and practice.
I’d probably say practice on a cheaper set first haha.
Thanks for the suggestion. Just watched this video of his https://www.youtube.com/watch?v=-3suCV1UqMc and now I have a basis to start with.
@Ravensbane: Sorry was out and didn't link the video, the one I used was this: https://www.youtube.com/watch?v=kFhMGJYhYpU
It's almost the exact same content, just nicely presented!
@Ravensbane: Have a look at Murray Carter as well. You can find decently priced King brand whetstones on ebay.. for a basic setup a 1000 grit stone and 5000 or 6000 grit stone followed by stropping on some newspaper can get you great results.. King make a combo stone with 1000 on one side and 6000 on the other I believe.
@Ravensbane: suehiro is a decent brand if thats a genuine item. if when you get confident at sharpening and you feel like getting a smoother finish on your knives you might want to add a 6000 grit stone to your routine for that last polish, but 3000 will leave you with a working edge.
One tip to remember is to try to work the whole area of the stone rather than sharpening in one spot so you don't wear a divet into it, and flatten it every so often.
@simulacrum: Thanks for the tips! Ordered both knife and stone from here http://www.knivesandstones.com/ so hopefully it is legit hehe.
I have their honing steel for keeping the edges straight between uses, then use my local homewares store once a year or so who use a professional sharpening service. They do the japanese edge angle and they also fixed a cracked tip on another knife perfectly - costs $7 a knife.
ive had an EdgePro sharpening system for a few years now that i really like, get it out every 3 months or so, set it up and sharpen all the knives at once. Takes approx 5 mins per knife to get razor sharp
I just received a notification saying sign up as a VIP get a $20 welcome offer, would further reduce it to $199. I have not purchased it however.
Agree
Kiwi knives are great for the price and will cut. But to say that they perform "just as well" as any other knife is simply untrue. They are made of softer stainless than high end knives.. They won't take as fine an edge (try to get it to whittle hair), and they won't hold the edge for as long. Does this make a difference to your average home cook? Arguably not.. but regardless it's simply inaccurate to claim their performance is the same.
@simulacrum:
I get them to whittle hair no problem, and the softer steel is much easier to repair damaged edges on. You can also use a ceramic steel to get more life out of your edge between sharpening, much like the more expensive German knives (which also use lower hardening points, for this reason.)I've sharpened knives as a business, and let me tell you these high end knives get just as damaged and get just as dull, and then take literally 10 times longer to repair.
Buy a stone and learn how to use it, and buy thin kitchen knives, they perform better!
Yeap those are the ones
You can also use a ceramic steel to get more life out of your edge between sharpening,
There's a very cheap one avaialbel at Ikea that I 've bought a few times and always recommend people buy.
Buy a stone and learn how to use it, and buy thin kitchen knives, they perform better!
Agree with both. esp thin blades.. though hard to get some people over the idea that something that feels solid/heavy must be better.
@Tunblor:
A harder knife holds its edge for longer, means longer between sharpening, and lasts much longer. A good knife will last you decades.Agree on the stone and how to use them though, and a steel for maintaining that edge.
@Sike O:
A harder knife does not hold its edge for longer, the mechanism of dulling just changes from deformation to chipping. I'd rather repair deformation than chips, wouldn't you?@Tunblor: Yes I would, but if you use and store the knife properly it should not chip. You don't use a chefs knife to cut through bone, a cleaver or saw is more suited for that role.
@Sike O:
Even Mild steel when made into a knife stays sharp for weeks when "used and stored correctly".
But such conditions don't exist in reality, there are always bits of sand or rock on vegetables or even in animal skin, contacts with other metal utensils, sinks, benches, plates, glasses, etc that will dull any knife.@Tunblor:
Like I said, used and stored correctly and you shouldn't get chips. I know a knife gets dull, that's why I sharpen them. If you're having contact with "other metal utensils, sinks, benches, plates, glasses, etc" that chip your knife, then you're not using/storing correctly. Using the right tool for the job is just part of the equation, taking care of tools is the other.
People who know the value of good knives aren't people who have been brainwashed from day time TV infomercials of hosts cutting tomatoes. If you're passionate about cooking and spend most evenings in the kitchen, you'll notice instant benefits of investing in decent knives and sharpening devices.
Not necessarily, but I agree it's very important to invest in sharpening: knowledge more than money, cheap stuff works great.
My 7 piece Furi knife block has served me well over the past 5 years, but I have since bought a Hammer Stahl 8" chefs knife which is yet again in it's own league.
@bassiveguitar:
I just looked it up; Beautiful knife.That's what I see high end knives as; things of beauty, but not objectively good value from a practical standpoint.
I have lots of nice things that fit into that category, and I appreciate them, but I don't believe most people who just want an item for it's practical purpose will necessarily get the same level of value from it.
@Tunblor:Sure, and value is subjective. And for me I value a knife that feels like you're cutting air :)
Used the $50 gift card voucher they gave me after not honouring the Le Creuset deal a while back. Bargain!
Don't forget you have to manually use the "freeship" code to activate the free shipping for orders over $100
Good find, Def good price for those Shun Classic. Would have jumped on it if they are Asian set!
How do these compare with Global knives?
I have a couple of global knives here and my parents have a full set of global. Retention of edge sharpness not even comparable, mine stay much sharper for longer. Plus the design/looks, handle shape (EDIT: right handed), and balance are all much better. YMMV.
P.S I also use end-grain wooden chopping boards to ensure no hard wood (or glass… don't ever use glass) is blunting/cracking the cutting edge.
What about plastic boards?
I use a soft(ish) plastic board for doing meat, fish, poultry - no problems that I have experienced.
Sorry, were you meant to do a comparison between Shun and Global or Global to Global? Im also curious if the Shun are better than Globals as im after a knife set too.
Sorry I wasn't very clear. I have a full set of Shun PLUS a couple of Global knives…
@Tock: And you're saying the Shun stay sharper much longer than Global right? haha sorry, just need to confirm before pulling the trigger on these knives
@No Child Support:
Yes, that is my experience with the caveat being you must care for them a little more!Depends which range of Shun. Lower range shuns use VG10 steel in teh core, which is essentially the same steel that Global uses. Higher end Shuns Use SG2 - a powder metallurgy steel that takes a harder edge (mid 60s HRC) so will be a little more work sharpening but will hold an edge longer.
@simulacrum:
Most knife edge damage comes from contact with metal objects, bone, prying and drops. Greater Hardness will NOT prevent damage from these sources, but will GREATLY hinder repair.@Tunblor: Agreed.. I spent a couple of hours taking chips out of my mate's abused global knife.. he thought it was some kind of mythical samurai sword straight out of the movies that could cut through chicken bones on stone chopping boards without taking any damage.
But even the most carefully used yanagiba that only ever touches fish flesh and end grain timber, might never chip but will eventually lose its edge through use.
Don't get these if you don't know how to keep them sharp or if you are left handed. They never mention it but they have right and left handed versions see here and using the wrong version is very uncomfortable.
what's so great about these knives? I'm not a culinary expert and not trying to crap the deal, genuinely interested in knowing.
Got wife a Japanese folded steel kitchen knife for her birthday 2016, only just decided to sharpen it as its slightly losing its edge.. We also have Scanpan normal kitchen knives and I swear I am sharpening them every 2 weeks at least.. So while I cannot comment on the quality f these specifically I highly recommend folded steel kitchen knives.
Plenty of reviews/articles around on these knives and on japanese style knives in general. See my comments above re: design, looks, sharpness, balance, etc. Also choice.com.au have the 20cm chef's knife in their "Recommended" list which is a generally a good endorsement.
3-ply construction with a high end SG2 powder metallurgy steel, heat treated to a very high hardness, clad in two layers of softer steel on the outside. Functionally this means it can be sharpened to a pretty acute angle, will take a very fine, hair popping edge and hold that edge for a long time. The other factor is fit and finish which Shun do to a decent level. This is still a mass manufactured product, so its not close to the top of the high end Japanese Kitchen Knife spectrum.
There is nothing more dangerous than a blunt knife in the kitchen. So a good solid knife is always ideal in the kitchen and frankly I prefer not to constantly sharpen my knives.
When I cook in the kitchen, the sharpness of the knife blade can result in a very "clean" taste to your food. This is very ideal because properly cut food can greatly add to the taste sensation. Anyone who has ever eaten a well cut sashimi in a proper sushi restaurant will know the difference between sashimi that has been cut with a clean blade and one with a slightly less dull blade. Texture, absorption of flavor can be compromised. This is why the Japanese take great pride in their knives.
For those who do not know how to properly use/sharpen Japanese knives, please do not buy them. They are expensive and if used improperly, can damage a knife permanently.
I have seen friends possess very expensive Japanese knives (Shun/Masamoto etc.) only for them to use as anything other than slicing, resulting in chinks appearing on the edge of the blade.
Japanese knives are typically unbolstered and single edge sharpened, with a 5-15 degree bevel edge while German knives (Wusthof/Zwilling) are typically double edge sharpened and have a higher bevel edge degree. Because of this difference, the way you use the knife is slightly different.
German knives are generally better for chopping because they are heavier (using a softer steel - around 58 on the Rockwell scale) and the curvature of the knife blade is more round (rocking motion). Japanese knives are lighter but the steel is harder. Their edges tend to be less curved because their predominant purpose is to make clean slices (not a rocking motion but rather slice and pull back).
Shun knives are a bit hard to sharpen because of the beautiful pattern engrained within the knife steel (called damascus steel). If you do sharpen at an incorrect angle, you will scratch out the pattern and ruin the look of the knife.
Because Japanese knives tend to use harder steel, to sharpen the blade with a whetstone, you need to make sure the correct whetstone is used otherwise you can spend hours only to find your knife is only marginally sharper.
If you want to learn more, I suggest you look up this Youtube channel called Burrfection. He does everything well and really explains to you everything you need to know about kitchen knives including sharpening technique, testing, choosing whetstones etc.
https://www.youtube.com/channel/UCOluHMoKJ6CrS0kcybhaThg
Just so you know, I own both Zwilling and Masamoto knives in the kitchen and I love my Masamoto. It's my favorite knife in the kitchen (mainly because I prefer to slice more often than chop).
If people are used to using blunt knives, they are safer to continue using blunt tknives, rather than switching to sharp ones.
They have bad habits that they get away with on dull knives, with a sharp knife, there are no second chances, fingertips will be lost.
Thanks for that
I second Masamotos, brilliant knifes with very thing edge for precision slicing. Let's not forget to mention for real chopping, nothing beats a good Chinese cleaver.
As someone who owns a crapload of quality knives and also knows a few people who have these my 2c of advise is:
- these are very nice knives but you're paying a premium for their Damascus coating, which is essentially only an aesthetic thing
- these are a VG10 core knife, nothing special but as with most Japanese knives, having a high HRC core they tend to chip much more easily than German made stuff and things general consumers are used to - so use properly! i.e not on frozen food, cooked bones & use proper cutting board
- treat these properly i.e handwash after use and store in proper holder etc NOT dumped in a drawerFinal tip is the mother of them all and applies to all knives - get a quality sharpening solution, $200+ knife sharpened badly will be far worse than a properly sharpened $5 knife in no time at all!
Nikko, when you say they tend to chip more easily, do you also mean the tip? I have a set of these knives at home (not mine), and somehow the tip of the chef's knife managed to be broken off, which is something that I have never seen happen on my Wusthofs.
Happened to me when I was careless taking it out of the knife block (pulled it towards me with the tip still in the block) - the tips are pretty thin so care is needed. A professional knife sharpener type person re-did the tip for me while sharpening my whole set and it looks good as new.
Not the tip but the working edge.
If you look at the edge under 10x zoom or feel it carefully, you'll notice that the edge has micro defects on them.
VG10 is a very forgiving steel. Good for beginners.
I love Hitachi Blue. Extremely sharp but worst corrosion resistance.
VG10 is a harder steel hence it's got a higher chance of chipping or even breaking if not handled correctly. It's also less corrosion resistant when compared to other steel types.
Here's a good read about the steel types used for knife manufacturing.
FWIW, I've had my Globals for more than 15 years and they'll probably last another 15 or more if I take care of them like I have. If I had to buy again, it would probably come down to Henckels or Globals.
Global's Cromova steel is horribly soft and a pain to keep the edge aligned.
Having said that, it's still my benchtop set as guests and other occupants of the house can abuse them without fear of chipping.
I was mainly talking about the cutting edge, not the tip - but it's a harder and more brittle steel than your German knives use - so the tip is also more easy to break.
japanese knives have a different blade angle compared to the german ones. the angle is smaller, it can make better precision cuts but because of that it can chip easier and stays less sharper over time. the other most important characteristic is the content of carbon in the steel. more carbon, longer lasting sharp blade but easier to chip.
Thumbs up.
It takes an educated user to take full advantage of a high quality knife.
Kind of like a skilled driver to take full advantage of a super car.
I prefer the Ginsu knives myself…
.. with a set of 6 precision steak knives and a unique spiral slicer to make beautiful garnishes for your dinner table
https://www.youtube.com/watch?v=abLB7aTmnE4
proudly made in Fremont, Ohio.
Wow, Sold Out.
I'm glad my first bargain post was of use to some.
Thanks OB for all the Eneloops, torches, Amex offers and too numerous other 'savings' I've has over the years.
I shill now return to the land of the lurker.
CrannyOnce you've got the itch for a different knife, try a Hitachi blue steel knife.
Tanaka makes really affordable no frills blue steel gyuto. I got mine for $125 delievered some 10 years ago. Since Tanaka senior passed away, the prices have shot up under the business leadership of his son.
Quality carbon steel knives are very easy to sharpen & hold an edge very well BUT would drive average users bananas. i.e will rust sometimes in only a few minutes (SERIOUSLY!) if not wiped down properly after use.
Something like this is IMHO a vastly superior knife to the Shun one - and has the very high end cutting edge but with minimal hassle (still need to know how to sharpen well).
https://japanesechefsknife.com/collections/blue-steel-no-2-c…They don't "rust" in minutes but it's true, it patinas very quickly.
I have one with a reactive Damascus cladding and it has a constant patina on it, however, I have one with a stainless cladding and it maintains a mirror finish. Both are wiped down every few minutes which I do out of habit even with my stainless knives.
I reprofile with DMT 120 grit, sharpen with Shapton glass starting at 320 and finishing at 8000. Strop with 16,000 carbide spray over kangaroo. Sharper than any scalpel at work.
@tshow: With the greatest of respect they certainly can - you cut a cabbage and don't wipe your blade off I guarantee you'll have slight corrosion starting within 5-10mins. Have had it happen myself after i got a call whilst cutting. This was on a Tojiro carbon steel gyuto I hadn't forced a patina on.
@Nikko:
Ah. Maybe is the lack of patina on it. I used to polish out the patina and noticed rust spots. I attributed it to amateur care but since giving up on keeping a mirror polish, I can process an entire meal before drying it out thoroughly. I am referring to a Tanaka Blue Damascus (from yonkers ago when they shipped with a buffalo ferrule).I have a Nenohi Honyaki Blue that goes for a few hours before it patinas.
@Nikko:
Here's my blue steel Tanaka after a full meal prep. No wipes during prep minutes ago.@Nikko:
I don't have any name brand eneloops :(Gradually allow a patina on your carbon steel. It won't rust anywhere near as quick as a clean finish.
@tshow: Cheers but I'm all over the patina stuff - forced some black tea patinas on all my carbon steel blades (around 4) several years ago - gives a very hard wearing gunmetal grey patina - which I preferred to the naturally occurring ones. :-)
@Nikko:
Huh. Never thought of using tea. I'm going to strip my patina and try that. Too many guests freaking out over my "rusty" knife although I take great pride in my work.Almost made me pull a trigger for a ZDP189 replacement ($$$).
I bought these so I could cut my white truffles, Iranian Beluga caviar and edible gold leaves in extravagance.
Do these have elemental damage?
Almost grabbed these but I just suck at sharpening knives. Does anyone know of a decent knife sharpening service in or near Melbourne cbd?
These guys have a knife sharpening service. Never use them. just happend to see a sign out the front.
They are on elizabeth street, near vic market
comparing to Global? which one is better quality?
Both are good. Different steel.
Global's Cromova is softer but higher chromium content means better corrosion resistance.
Shun classic uses VG10 is a very widely used knife steel and is a middle ground in most aspects.
There are some handmade Japanese and Russian offerings which are better bang for buck IMO. Japanese carbon steel knives, which tend to be absent in the mass produced market, hold a much finer edge for longer but require more care.
Russian and American offerings tend to start of as blanks instead of billets (not important for most). They use modern metallurgy and usually means better steel however, they tend to be thicker as the working taper isn't forged but grounded.
Does anyone know how to restore the pakkawood handles on these? My utility knife accidentally went through a dishwasher cycle and stripped the varnish/lacquer off the handle and it just doesn’t feel the same holding it anymore compared to the others. Would love to get it back to its original finish.
Sand it down and lacquer over.
I've had both if these knives for about 8 years and other than a bread knife they will be the only knives I will ever need. It's a shame that my assumed educated friend thought that expensive meant indestructible and broke the end off the paring knife. Needless to say that friend isn't much if a friend anymore.
Send me the knife and a DMT 120 plate and I'll fix it for you. :) The plate probably cost more than the knife but I can sharpen the rest.
I've fixed so many broken tips that my diamond plates are worn.
Did anyone's order actually go through on these?
i would grab these… but alas I have 'saved' too much money from ozb deals and am now broke :(