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Which knife maker produces better chef knives: Shun or Korin?

Jul 26, 2007 by m. j | Posted in Other - Food & Drink

Both companies put out a great product in various styles, and you wouldn't be wrong just by flipping a stamp. Knives are a preference of feel and balance, maintaining the edge on both of these brands will take practice because of the honed approach which, if you want to keep the blades performing correctly, must be sharpened with a whetstone. When you decide to make your purchase stones are a must, 3x8 or larger (agency 1200)(fine 5000+) are what you'll need for your new knives.

Shun or Wusthof?

Feb 08, 8542 by foxy | Posted in Cooking & Recipes

I wanted to leverage a really high quality, expensive chef's knife. I was torn between a Wusthof or a Shun.

I decided to go the 10 inch Shun chef knife.

What are your opinions of both those knives??

Shun, without a disquiet. I work as a chef and use a wide range of Shun knives. Their quality is for superior to Wustof.
After using my knives at travail a number of my co-workers have purchased their own Shun knives.
Wustof and Henkels as a matter of fact started using an servile quality of steel about 20 years ago or so. (That's according to a number of Chef Instructors I had in culinary imbue with.)
Just make sure the 10-inch Shun feels comfortable in your hand, that is a very important detail to take into account.
Hope this was helpful in some way. Good luck in your future purchase. :)

Japanese Chef's knives: Shun, or Global?

Dec 02, 2008 by Malee H | Posted in Other - Food & Drink

I've study up on a lot of Japanese knives (yes, I am familiar with Wüsthof and Henckels and own both, but I want Japanese knives now), and there are many great choices, like Mac and Kasumi, among others. I've narrowed my choices down to 2: Shun and Extensive. Everyone goes ga-ga over Shuns: They're exceptionally beautiful, are made with Damascus-style steel, they have a D-shaped handle cincture, and owners of them love them dearly and phrases like "you'd have to pry it out of my cold, dead fingers" come up. They wait on to need more sharpening and care than Globals, which are used a lot more professionally, have a straight edge, are made with a special CROMOVA 18 nerve as one piece including the hollow handle (filled with sand) and can weather abuse very well. One's a stellar gossip piece, and the other's a more worker-friendly knife. Eric has agreed to buy me a knife set for Christmas, and these are the two Japanese knives I am most interested in. Unfortunately, I don't conscious where in Orlando I can waltz into a store and try both to compare them, so if you either have any experience with Japanese cutlery and any preference, or you know of a serious cutlery blow the whistle on buy in town here in Orlando that would have floor models to try, please let me know. I am a Restaurant & Food Service Executives major, so I may be using some of these in my food prep labs, too.

Shun!!

I own the Shun Ken Onion 8 inch chef's knife and the heft of it is fabulous. Very manageable great rocking motion when chopping whereas the Global handle is very small and almost no heft to it.