What Makes Shun Kitchen Knives Different? | Sora Series
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- Опубликовано: 30 июл 2024
- What makes Shun so unique compared to other brands? Find out in this video as TC and Peter Talk the Shun Difference and the New color changing Carbon Steel Narukami line at Shun.
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These are awesome!!
So cool seeing you on “ the Appalachian channel” Cool store you guys got going on . I only have a couple favorite channels and I like seeing them when they collaborate together.
Thanks for watching and we loved being on The Appalachian channel and they have an open invite to stop by any time
Love it!
🙌🙌🙌
What is that new knife? Can’t find it, I want it. Plz n ty
Wow! Very nice-looking knives. Thanks for the video T.C. Enjoy your Fourth of July.
To the men and women who are in service no matter the branch, thank you for your dedicated service! Happy Fourth of July. And for those who had served now retired, thank you for your service. 🇺🇲🇺🇲🇺🇲
Thanks for watching!
Very nice
Thank for watching!
Damn it I wanted to like this, I need a real chefs blade!!
Amazing knives! Hope everyone has a wonderful 4th🇺🇲🇺🇲🇺🇲🇺🇲🇺🇲🇺🇲🇺🇲🇺🇲🇺🇲🇺🇲
Thanks for watching Mike!
I have a santoku Shun knife in Damascus vg-10 and a mosaic pin in the handle. It’s really nice and absolutely scary sharp
Where are those knives made??
Handcrafted in Seki City, Japan
I am a proponent of Shun for a mass-produced Japanese product. Kinda "entry level" for decent Japanese knives, but you made me laugh with the "a little more money" comment.
Shuns are good, if a bit overpriced.
They are made for the western market and people who want a japenese knife but dont want a japanese knife at the same time.
They are still quite heavy (230g for a gyuto 20cm compared to an average traditional knife at 160g, 20cm) and sharpened to 16° compared to the 9-12° of most japanese knifes.
This makes them more sturdy, but they still get very sharp.
Blade profile is also tailored to western cooks and allows a rocking motion.
In the end, its a choice if you want to pay a bit too much for the name. The finish is very good on them though. They are not the traditional japanese "lasers" but they don't have to be.
Kind of a merge of European an japanese knifes, which doesn't have to be bad but you should certainly check if they feel good in your hand and accomodate your cutting style.
I buy my shuns when they're on sale. At 30% off the regular prices, they're hard to beat
... a Japanese* knife / most Japanese knives*
Hello SMKW, Just remember that it's okay to drink, just don't celebrate the 4th w/a 5th!!! Just say'n. Be safe and take care, "God Bless", sincerely, Randy. 🙏😇👊
That moment when you see "Color Changing Blade" in the title and think it's some new-fangled technology but it's really just cladded carbon steel.
@@escapetherace1943 lol
Yessssss!
80 bucks for 420j steel?
The outside layer is 420j. The core is Japanese blue steel. Obviously you are not a knife person lol
@@BoraWEneither are you, its not blue steel (Aogami), they use VG-Max for their cores.
@@Chitariogood catch. I didn’t know the switched to VG-10. I don’t mess with mass production knives like these anymore. Zero originality and/or personality. I’d rather spend money on more Takeda’s.
Entry level blade with journeyman prices
Sharp is not a real measure of a knife, it’s more a measure of user.
Buy cheap, buy twice .👍🏻👍🏻
This is so betraying of our trust
Wow, I'm hurt, I'm gonna go cry now
This is such a stereotypical vid… vgmax? Ok sounds like hitch carbon vg. Smkw you are selling his skin level knowledge and typecasting to knife nerds… cmon man we know the difference between steels, months before sharpening????? With vg high carbon?!? No. Don’t bs knife nerds. He has all salesman phrases !!!!!!! Respect your community smkw!!!
What a silly and factually incorrect comparison to swords.
American steel works for me.
American steel works for me.