Shun Sora vs. Shun Premier - What's the Difference?
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- Опубликовано: 18 окт 2015
- geni.us/CbQB6oF - Click here for Shun Knives at up to 55% off!
This is a video where I compare the Shun Premier and the Shun Sora. Many people have a hard time differentiating between the various lines of knives out there, even when they are between the same brand!
Essentially, the Shun Premier is the "flagship" Shun line, while the Shun Sora is an entry level line. Both use VG-10 Steel (~61 Hardness) sharpened to a 16 degree angle. However, the Premier has 32 layers of steel folded on itself, giving it a beautiful damascus design with the upper 1/2 or so of the blade being hammered. The Sora, on the other hand, has one layer of steel folded and welded over.
The Premier has a wood handle, but the Sora has a plastic handle.
Both have a lifetime warranty.
NOTE: I'll be making quick videos showing all of the different knives and comparing the Sora to the Premier and Classic as well. 
Хобби
Thank you,My little shun premier had chipped and i had forgotten they will take them or maybe fix it. yay!
Very honest review, thanks!
I was looking to get a new chefs knife and i was talking about shun to my mom and she said HOW ABOUT YOU JUST GET ONE FROM PAMPERED CHEF.
Great informational video for those of us still researching what good knives to buy.
I had my heart set on Global prior to watching this video. I was under the impression that these knives retained sharpness above average.
However, I am now considering the Shun knives instead.
However, looking into their so called "FREE SHARPENING", just pulled the info off their site and it requires considerable expense beyond the shipping charge to send the knives to them.
Still it does not drive me away from these knives. Their price is very comparable to the Global knives I was looking into.
This is the actual text of charges in their site:
"Shipping and processing fees are required for all Shun sharpening and warranty services. The fee is $5 for the first knife, $2 for each additional knife. Please enclose check or money order with your items or include credit card information in the space provided on the Shun Warranty & Sharpening Request Form. Canadian customers: please include a flat fee of $15 for shipping and processing. Other international customers please call or email for a quote prior to sending knives in for service."
What cutting board would you recommend for the premier? I just ordered the Kai Shun Premier
What are your thoughts on the Shun Premier Kiritsuke vs the Shun Premier Chef Knife? Is the Kiritsuke less prone to chip because of more layering? What about for every day use?
you mentioned both lifetime warranty. Do both get lifetime sharpening?
“Different strokes for different folks” lmao thanks for the good video. Now I know that I’m gonna go for the shun sora now, I’m a beginner chef and I learned a good bit with this little vid
how many inches is that premier?
Have you reviewed the Miyabi knives? I'm interested in a comparison & review of Miyabi Artisan knives vs. Shun Premier. I have a Miyabi Artisan chef's knife, and a Shun Premier boning knife. I can't decide which line I would like to build up for my kitchen - they are both excellent for cutting meats (i.e whole raw chicken) Thank you!
+AdoreInVegas :-)
your miyabi has a superior core steel. sg2/r2 is one of the best steinless steel for edge retention, sg2/r2 is origanaly used for tools to gut metal (obesly your knife is to thin for that perpes) vg10 is one of the most used stainless steels for kitchen knifes in japan a good steel, i am a chef and i use 3 steels , sg2/r2 for my chef knife (90% of the cuting tasks i use this for) vg10 for my paring/utilety knife and santoku as well as a poltrey boning knife, and mvs steel for my pastry/bread knife and filet and boning knife (softer steel dos not chip easy and can be flexebal ) different steel is better for difrent knifes. other than that handle blade profile play a mager roll.
+hardgaymania Thank you!!!
You can bring in or ship any Kershaw products to the Kershaw store/service center here in Oregon (it’s a courtesy and killer customer service), it’s located in Tualatin. They do Kershaw Folding pocket knives too. I own a few, including just getting into the Shun kitchen knives. I love them, my wife was blown away, she felt like a pro instantly. Lol. 👌👍 Great video man.
if I want to use the lifetime warranty what do I have to do?
how do I use the sharpening service ?
Luis Avila go to their website.
give me the sora no question, the profile is so much better.
How does having more layers in the cladding make a difference besides cosmetic?
"The process of folding metal to improve strength and remove impurities is frequently attributed to specific Japanese smiths in legend." -wikipedia
In legend. You quoted that not me....
Folding metal does not improve strength and removing impurity doesn't really matter here because the knife is being cladded with the folded steel. The edge itself is pure steel, not folded steel.
Firstly by strength I think you mean durability (bent blade vs chipped blade). This can be achieved by simply wrapping a softer material over harder steel. One of the more popular cladding material is iron or soft stainless steel. (Soft steel bends when subject to impact unlike hard steels, think of bending hard plastic and rubber. The hard plastic will snap off while rubber will just bend. Pencils are a good example, soft wood over hard brittle graphite) So...yea having impurities in the cladding is perfectly fine, iron cladded knives have lots of impurities due to it being iron which is very reactive.
Another way to achieve this is by differential heat treatment aka honyaki (true baking). Heat treatment is what gives steel it's hardness. By covering the top part of the blade with clay the top part is not heated as much as the uncovered part resulting in a soft upper part to absorb impact while allowing a hard sharp edge.
PS: Assuming the knife is sharpened correctly (sharpened behind the edge and not just the edge) you would keep exposing the pure steel and keep moving the cladding upwards. Just like sharpening a pencil, The wood is always behind the graphite core and the wood never touches the paper.
Hahahaha, so you asked a question and then proceeded to give a lecture to the first response... if you wanted to show off you can just put the entire comment without making a question.
I love tojiro and yaxell knifes they are great,i bought a yaxell yo-u 69 layers 115€ and it is like a 300€ knife perfect quality.
I don’t think the Sora has VG-10.... am I crazy?
If your not a professional chef and just like to cook, do you really need the best in a chef knife?
+Freddie Slaughter Short answer, No, Anology: these days theres alot of people buying ferraries who can barely drive a car safely. Knives is a bit like instrument - a stradivarius would sound just as shitty in my hands as any other cheap violin. That being said, basic knifeskills is something pleasurable and quite easy to learn, much more so than playing the violin i guess.
+Numeronx exactly. You don't need the "best" but you will never grow as a musician if you buy a toy violin at a toy store.
There is no reason to spend 300 dollars on a high end knife. But also you should purchase a knife you can grow in to and won't need to replace after a short period.
That is why I suggest the sora.
+Freddie Slaughter A lot of the best Chef's I know use Victorinox or similar priced knives a work. They may have some Shuns but there not using them all the time as there workhorses. A lot of Japanese knives chip a lot easier then European knives. A cheap knife in the hand's of someone who knows what there doing is better then the best knife in the hands of a amateur who lacks the knowledge to respect the knife.
Wife was a professional cook. She has sets of expensive and lower end knives. Ironically she likes the good quality cheaper sets better. Her reasoning: don't have to baby it, stays just as sharp, and no problems throwing it in the dishwasher.
Quick, quick, quick huh? That's pretty quick man... dunno if I can handle that.
I would like to buy a good not the best or most expensive Japanese chef knife
+Freddie Slaughter That is the Shun Sora, then. The Premier, etc. are the "best" and "most expensive"-- or even a more expensive, better knife made of SG2 steel.
The Sora is a phenomenal compromise and is a great knife at the same time... but is not "the best."
look in to tojiro DP great knife
*limited lifetime warranties
you mail it to them and they sharpen it for "free" ... mailing it would probably cost 15-20$ and take probably, what, a month to get it back? lol ...
+cb7pwn I use a flat rate mailing box which is $10 and it has always gotten back to me in less than a week.
yeah i feel the same. There is a Japanese knife shop close to me. I usually just bring my knives to them. They do hand sharpening for 8bucks. So i m happy with that.
I was hoping for a detailed quick quick review, but all I got was a watered down quick quick quick review :(
Dude, don't be an ass hole
The finger quotes is annoying and he does it in other videos.
For professional use i prefer german knives.
That is Not a VS 🤦♂️
Spoiled by the noise of constant swallowing.
Hydrate!