Don't Buy A Shun
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- Опубликовано: 28 сен 2024
- reasons why some people should never buy a Shun
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my trusted knife store bur.re
Mr Burrfection, I love your videos about this knives.. It make me more appreciative of this kitchen tool.. I am a avid fan for japanese knives.. I just couldnt afford them just yet.. Can you send me one of the damage that you have.. Thank you...! My answer to that question is that, the owner might have used to open a can..
My wife hammered a small thin Chinese style slicer through a frozen chicken. I was able to repair the damage, still have the knife, not the wife.
John Scarborough the life of the wife is ended by the knife.
(We maybe the marriage anyways)
hammering through your wifes bones is harder than chicken btw. lol
@@bH-eo5tz That sounds like, "Until death do you part"...
I have only one knife I trust to not take damage in that specific instance. It's 3/16 thick Serbian chefs knife and a hardness of 60 with a high carbon steel. The rest of my knives, even my cheepos never see frozen meat or high density frozen vegetables. I don't even like using them on a bamboo cutting board. I've had edge rolls because of it.
Love this, man
This is why no one touches my knives but me.
Marry your knife then, if you love it so. Weirdo.
@@Gyvulys I know you're trying to be edgy and get a few likes but want to explain something. I cook a lot, usually i cook dinners 6 nights per week, i volunteer cooking at various places that serve people in need, rescue missions, abuse shelters, food pantries, i bring my knife roll with me to aid with food prep because many of these places are under funded and things like knives and their sharpness get over looked. As a result i use my knives often, mostly my chef knife. So when my birthday came, my lovely wife wanted a gift that would last, be if very high quality and was comfortable for me to use in larger prep tasks. So she took me to a local knife store that specializes in mostly Japanese knives, i tried dozens of knives, from 7inch santoku's to 12 inch traditional chef knives. I settled on a 10inch chef knife that was very comfortable, all the sharp edges near the handle where rounded making it comfortable for long prep work, and a joy to use. This knife was several hundred dollars, sticker shock to many, including myself given that i was use to $30-50 carbon steel knives or ones from $150 knife block sets. I ended up looking at cheaper, but still high quality knives in the $150-200 range and while they where nice, they didn't match the finish of the knife i fell in love with. My wife was now convincing men to get the $300 dollar knife, because she knew that's the one i really enjoyed but was trying to compromise and save a few bucks. I later bought several more knives to help with other tasks, my 4 knives have cost around $1000. So while it may be funny to make a joke about marrying my knives, really my wife knows these are knives that make me happy, they make cooking an experience that's easier to do, less frustrating, I've also tried so many new things in the kitchen, i can truly mince garlic or shallots. These are knives that if treated right and taken care of, will last me decades, and it was a gift from my wife who saw the joy cooking for others gave me.
no one takes care of them as oneself
Big facts
Word up
"Why you should never buy a Japanese knife without experience"
"Why you should never own a piece of equipment of any kind without researching how to care for it"
@@brekkoh "Why you have to respect everything you ever buy or receive."
Honestly with all the research and effort I'm just hopeless with whetstone sharpening. Bolster, no bolster; HRC 55 to HRC 62; $50 stone vs. $150 stone; angle guide or no angle guide, I'm a worthless knife sharpener. Gentle handling, good stropping both on steel and leather, and when it's time, a proper professional sees to it (hopefully another 2 years).
I don't understand how someone can think that swinging a precision tool into a steel can or frozen bone is a good idea. I just can't even...
Patrick Proctor i personaly just ship my only knife to a professional wetstone sharpener every years
@@ericlapanik I have 2 (chef) knives: Miyabi Mizu and Victorinox Fibrox, both 8". The Victorinox is usually reserved for heavy veg. skinning work like butternut squash or kent pumpkins where I know having a lighter, more easily controlled blade is safer (took the tip of my index finger clean off with the Miyabi when I slipped on a squash), but the wider spine is also really nice for breaking down cabbages and dikon. I've sliced/diced/minced probably 2000 onions, 500 shallots, and 500 heads of garlic, and broken down probably 200 whole chickens on the Miyabi since I bought it and honestly couldn't be happier with how it's held up.
When it eventually needs professional work beyond stropping, I know I have an "old reliable" behind it that I can keep "sharp enough" in an emergency.
I've never had a professional sharpen any of my knives, but after practicing for a few years, I can't imagine them getting my knives significantly sharper than I can. I would hope a pro could get it sharper, but not enough that I'd want them to do it instead of me.
My father had a large Swiss made butcher knife. After he passed I helped clean his home and i picked up this great knife. My mother in law saw it and asked if she could have it. What could I say? I said sure. The next time I saw it it had a 1/4” gouge in the middle of the cutting edge. 😡
I brought it home and painstakingly worked out 1/4 of material from the 13” blade without losing the temper. Took a long time. Got it shave ready again. Dad, it’s not leaving my home until I pass.
In light of this maybe you should do a how to use and when to use a Japanese knife.
Believe me, it's a mystery, but some people are untrainable.
Yes, I would appreciate that. That's actually what I found this video looking for. I got a Togiharu chef's knife for xmas and I am fully aware that I need to treat it with care. I treat all my good knives with care, so I want to know anything that might be particularly important when dealing with Japanese steel.
Put them in a display case and use a knife that's not going to chip when an onion looks at it the wrong way
Yes agree!! I would love it if Burrfection could do a video like that!! 👍👍😄
Better yet, tell people what NOT to do with knifes (and please don't use new knifes)
"I don't see how you can damage a knife this badly."
Drop it on the floor.
Yea, it seems obvious to me. I've seen damage like this happen to a knife and it was simply because it was knocked off a counter and landed tip first full force.
Throw it with massive force into the sink.
ye a solid stone floor would probably be capable of that, or a fancy kitchen flooring. still pretty bad, haven’t dropped a knife yet. would have to be pretty stupid or careless to allow a knife to drop imho lmfao. don’t leave knifes I’m vulnerable positions waiting for you to make a mistake 🤠👍🏼
killer Greasy handle and a wet hand. I picked it up, it slipped out, hit the corner of a marble table and hit the floor point first. Piece stuck in the floor 1/2" deep and snapped the point off. Ruined a $500 knife. Its easy if you are in a hurry and using some Japanese knives. They are heavy and the handles are smooth.
Did it once and never again. I drop cheap knives now. 😂
lol any normal knife made of 420 would give zero shits about being dropped
5:50
When you use a Shun as a hammer :p
and the next one is when you use a Shun as a crowbar..
yeah. probably
Such a shame to see these blades so damaged. One of my very favorite single side blades was found in a thrift store with a chip in the cutting edge. Its a long one too, longer than the other blades I later purchased that had been the personal blades of a professional Sushi chef. That damaged blade was the blade that invited me to radically up my knowledge and skill set, becoming proficient in reshaping and properly profiling and dressing higher end blades. It saddens the heart of one who appreciates the art and craft of blade making to see these damages, but it was one such damage that I found that raised my own skill level to a far higher level. It is one thing to maintain a yanagi, and quite another to reshape the entire length of the blade and maintain the proportions of each curve and plane and line. That broken tip? It looks just like a German blade I re profiled for a friend. He was trying to separate 2 pieces of meat that had been frozen together and only partly thawed.. using his 10" Woostoff chef knife as a pry bar. PING!!!! When I was done he had a nicely shaped 8" blade.. Again, to shape it correctly, a huge amount of material needed to be removed to fair the curves and thickness. At least he admitted how it was snapped. these are not alloyed tempered to be pry bars😊
So glad I stumbled upon your channel. I appreciate your knowledge and honest feedback. Seeing all these damaged knives reminds me of the beautiful set of Whustoff knives I bought my parents. The chef knife ended up with a broken handle, chips all over the edge, and hammer marks on the spine where they were hitting it to smash through bones...I rescued the knives but the poor chef's knife was ruined 😔
Had a friend who had left their expensive knife in the sink and accidentally dropped a cast iron skillet on the blade and broke the tip off of it. It looked almost like the one you showed.
If I had any of these knifes I would treat it like gold
If you are going to spend money on a Japanese knife, don't buy the commercial knives like these. Buy an import from a bladesmith.
Treat it like gold? So you’d put it in your mouth? You’d put it through your ear?
@@tellingmamom6823 what the fuck are you on about
Ceryk how do you know it’s a good knife from a blacksmith tho
I cringe when I see people using knives as screwdrivers and prybars. That's the whole reason they made screwdrivers and prybars.
SBeckerDTD those people need multitools
Same, thankfully you can easily do most of this using it as a knife should be able to be used
But in my laptop when my trackpad is having a seizure and I have to take off the keyboard to unplug it from my laptop, screwdrivers are too far and I can easily poke at the keyboard tabs
Screwdrivers are NOT pry bars
@@nategrey8383 I didn't say they were, but also using a slotted screwdriver as one is a lot better option than a knife.
I have a expert on this. Let me ask my wife 🤣🤣
Dude! My wife abuses knives and when they don't cut she asks why they suck. Like really? Haha
The only knives my wife hasn't broken are what I forge
You better not let her see this posting
@@Burrfection 🤣🤣🤣🤣🤣🤣 I know
@Luc she does.
I would guess to pry “something” (metal) open, that is shut tight. I just did this (with a cheap Ol’ Hickory-old in my tool box) to pry a stopper in my sink. I needed something very slim/sharp to do it. Bottom line, a touch of laziness.
I've seen a knife break almost exactly like that tipless one. A cook had a towel on top of his knife and when he grabbed the towel the knife fell. I was passing behind him and accidentally kicked the knife right as it went tip first into the floor drain. That busted the tip clean off and I tore my cook a new one for almost stabbing a knife into my foot because he didn't know how to take care of knives or safety.
I know exactly how that stuff happens. It's hard to keep my knives safe from family. I have been maintaining some inexpensive ones and they just leave them on the granite counter top, bury them in the sink (dangerous), cut on glass plates, and whatever else. As long as I keep those knives in ok shape they almost never touch my nice knives (almost never).
I had a friend who destroyed a couple of my expensive knives. The first one he used to split a large pumpkin, managed to get it halfway through the pumpkin and then tried to use it as a lever and broke the knife off at the handle. The second one he decided to use as an “axe” to chop down some bamboo in the garden (so basically used it like a machete), managed to make several 1 cm deep chips. Both knives were a complete write-off.
The most amazing part of the story is that I was the one in the wrong as the knives were obviously defective - and he never replaced them. Also my friends/flatmates at the time sided with him (they felt I was unfair blaming him for the damage).
Long time since Ive shared housed but that would have had resulted in some verbal abuse along the lines of is your fucking brain as damaged as these knives? Who the fuck is stupid enough to think a kitchen knife should be used outside of the kitchen?
You do hold most of the blame. They are your knives. It is your job to make sure that everyone who has access to them knows what they are and either not to touch them or how and when to use them.
Does that mean your "friend" should get off scott free? Hell no! He should be on the line for at least the cost of a good consumer grade knife, ~$150.00 U.S.
ZurlHammerdoom I actually kept the knives in my room and told everyone that they were for my use only as they were fragile. He went into my room and got one of the knives to split the pumpkin as there were no other large knives in the house. Obviously I told him NEVER to use the second knife EVER at this point. Then about two months later he went into my room again and took the other knife to chop bamboo (which by then I had hidden away - I guess I should have locked it away). He had been told very clearly not to use the knives. But he was unfortunately just one of those alpha type males than nows better than anyone else...
On both occasions I was out of the house - so I had no way to stop him. This was about 40 years ago - so custom made knives were not so expensive then, I hate to think what they would cost these days...
FYI he is still a good friend - and to this day believes he did nothing wrong with the knives (friendship has other benefits). So no big deal really...
Oh yea this is why I have a Bowie (that can take any amount of abuse) in my kitchen for cutting stuff that may be abusive for kitchen knives :) and Victorinox for opening cans - using can opener part for that that is for over 9 years now. I get it why those in video may break unless using them the right way and only cutting stuff that they are intended for :)
I recently got a whetstone, and mainly been using it on my small paring knife for practice. I'm in that frustrating stage where I'll do it for bit and it feels sharper, then I do it a bit more, only for it to become less sharp. I hope to one day have a few nice expensive Japanese knives, and the ability to sharpen and take care of them the way they deserve. :3
As for that damaged knife, my guess would be that it got imbedded in something (maybe a wooden chopping board), and they were jerking and twisting it while trying to free it, causing it to snap.
😭. I bought a nice Henkel Pro for my girlfriend and within 2 months of use she brutalized the knife. I chose that knife because I suspected she doesn't handle her tools well. She's coming from Brazil and bringing the knife with her so I can sharpen it! Ricky your channel is great and I have learned from and appreciated all of your presentations. Keep them coming! ♥️
Was recently reading a knife makers forum online. There were quite a few guys who’ve been in the knife repair and sharpening industry for 30 odd years warning people off many of the Japanese made knives. Simply because they’re often quite a bit harder than they’re rated. Combine that with their thin design and it makes them way to brittle for the average user. Shun in particular got a very bad bad rap - quoted as the most frequent brand of knife brought in for repair.
Leave tip on fire, then apply pressure to cold surface. Tension and temperature differentials could cause it to shatter.
There was this cook I worked with once and during a slow spot in the day he was using the knives as drumsticks. I have also seen a few people take their knives and they don’t have a knife board or anything but just throws or stabs their knives into a stack of cardboard in their kitchen.
How? Just how are these people doing this to these knifes. Not through any normal kitchen use I can think of.
Dishwashers can cause chips in the blades like most of these have. All it takes is a helpful friend that doesn't know better putting it in the dishwasher after a get together and you'll get all sorts of chips.
@@TheRightish Sadness
@@TheRightish how does a dishwasher do that?
@@mrsir1872
High heat,
Collisions,
Dishwasher detergent is an abrasive.
If it doesn't chip your knife it'll take the edge away. But you could have easily just googled it. If you're curious take your learning into your own hands.
... knives* ...
8 years ago I put a small 1 or 2mm chip out of my Global knife trying to break open a coconut, before I learned you’re supposed to use the 90 degree edge near the handle... Anyhow, although it doesn’t look that great, it has no negative effect on actual chopping ever! I just keep sharpening it with a whetstone and eventually it will disappear, but it’s still fine as is.
Seeing that cleaver really hurt. I can imagine how it's been used, but I don't understand why anyone would use an expensive cleaver for that. Yesterday I hacked through probably 10 chickens for stock. Hacked the bones to really small pieces. Used my (20 dollar) camping axe, and I can't think of a better tool for the job.
they didn't have strong haki when knife dueling
SMH bruh these people have to learn armament asap
There aren’t many one piece fanboys even tho it’s popular not many people talk bout it i treasure that anime I’ve been watching it since 2012 I was 1st grade
Don't know if anyone will see this but what is the first and third knife?
Does that cleaver belong to a triad member? Chips like that usually happen when sharp blades clash lol
Wrong country
@@landlocked_lifts332 it's sent by mail and triads are present in Japan
@@landlocked_lifts332 lol and the cartel isn't only in Mexico either FYI
Got to start somewhere, it is part of the learning process to make mistakes. I knew when I bought my first knife that I would make mistakes and I made a few.
I once dropped a knife on the tiled kitchen floor almost on my foot. The tip broke and there was a 1mm chip in "the belly".... But it was just a $25 ikea knife.
6:18 when you pulled that knife out I literally burst out laughing
I have a cheap Walmart knife damaged in the same way as 9:39. My dad I believe was trying to cut a block of frozen ground beef in half with the point for some reason.
Those Japanese knives are heat treated on the edge only, right? Wouldn't reshaping the blade like on that last chef's knife expose soft steel?
I have that same Mac knife. 1 month of ownership and I accidentally dropped it. It landed tip down and stabbed into the floor and stayed standing straight up on the ground. It was stuck pretty hard in the floor and in the process of getting it out the tip chipped off. That was 10 years ago and it's still slightly rounded on the tip but it's still my daily beater.
ive seen ppl stab knives into lids on jars to open them
IMPERFECTIONS in their Stainless Mix for older knives.- mostly, not the user's fault. I brought my older Shun knives for practice to a sharpening class for kitchen knives. The owner said that many of the old Shun knives brought to his shop by home cooks can never be brought back. There are tiny pockets of metal (iron?) which rust within the stainless matrix, creating a kind of Swiss cheese of metal. Sure enough, when I look at most of my (Shun -circa 2001 ) edges, they have little pits in them. I own Wustoff, MAC, Henkels.in stainless steel - all 20-30 years old. None of these stainless knives have these micro pits at the edge. The Shun knives were amazingly sharp when I first purchased them, but now that they are 20 years old, every time I sharpen them, new micro holes show up in the metal. An amazing initial purchase but watch out over time! They still work - but they still catch in multiple places when slicing (in the paper test for sharpening.)
A tip that bad?
The draws where slammed the the knife got stuck?
They hammered the knife?
They used them as lightsabres?
Maybe one of those reenactmentchannels used it to penetrate armour?
the strangest thing is when i talk about my colleagues about why my sashimi knife cost like 800 euro or some knives of mine cost 200+ and they call my crazy for buying these expensive knives.
While they are using cheaper knives of 50 to a 100 euro. They never sharpen their knives, never maintain their knives and they look strangely towards me when i sharpen/polish and make sure the edge is honed etc.
It's weird :O
Happened to my brother he tipped over the knife stand and the knive dropped on a glass bottle. Got a big chip 3mm deep. Just bad luck he was taking care of the knife normally.
6:20 makes me laugh so long
That knife had became nakiri lol
You can tell by your hands that you wash them continuously. My hands looked like that when I worked in the Emergency Room. So sad to see some of these knives in this shape. I'd love to be there to reprofile some of these.
Bought a Masamoto carbon steel utility knife at the Tsukiji fish market in Tokyo about 10 years ago. Hands down the best blade i ever owned.
They could have applied too much pressure at the tip what is the rockwell hardness of the blade. From the look of it they appeared to have done a flex test and the knife just maybe had a inconsistent heat treatment at the tip.
... This speaks volumes.
I have a lot of knives, and they are in various different conditions and states. However, I always feel bad if a blade gets damaged, and I avoid any damage as best as I can. Were I to own an expensive knife like that, it would be almost enshrined. (I already plan to gather enough money to get a traditional Cretan knife, which has an almost ceremonial nature, and which will be only ever properly held, not even going near the kitchen unless to sharpen it.)
in my country we open glass cans with knives to release the vacuum. My wife broke a ceramic knife this way.
I damaged a knife just like that, except it went a little further down the blade. I had diced mangoes that I froze in a bowl, I tried to pry them out with the tip of my knife by wedging it inside of the chunks and just using it like a crowbar. the entire tip just snapped after a few seconds of pressure.
WHAT?!
Most of these have a fairly great warranty so you should buy them. Just know they are thinner usually and of a harder metal so they may break easier.
Seeing these knives is the reason I keep 2 chef knives, one I can abuse but doesn't hold its edge as well ($13 dollar walmart knife, have to sharpen often) so if it chips or breaks not a big deal. Then I have a very sharp and expansive chef's knife for when I need it. Basically if I need to debone chicken or something I got one, then if I need to thinly slice tomatoes I have the other.
Possibly stabbed a frozen block of something then tried to bend it free; the cold would negate the heat that normally builds when metal is put under extreme stress before failure, the edge of the break doesn't look warped so it was a brittle break.
So can we say shun knives suck? I had a shun santoku that chipped on me...but it was clearly my fault. I think it was my first shun. I have a shun Chinese cleaver that chipped with no abuse.
Regarding that last knife, I think the person tried to use the knife as a leaver and tried to pry something open....
If you want a beater knife you good mora, marttiini or victorinox. Knives you’ll be proud of but won’t hurt you to damage
I have several Shun's and have never had a problem with any of them. But then again I don't chop frozen food with them or drop them on the counter or floor. I also tell my wife every time I sharpen them. She'e afraid of them.
What I confirmed here is Shun knives are prone to chipping and tips breaking off.
Tony Mai as any knife that is poorly handled
@DG DG i have shun knives... have yet to break a tip, but i have seen countless shun knives with this problem.
My theory for the broken tip at 6:22 ist probably an overcrowded cutlery drawer, closed with the hip (knife tip enters the counter top from below and finally breaks off).
That is a truly beautiful inzo cleaver. And it looks like somebody was chopping staples with it. I'm thinking maybe hosened feavour stew caught with steel shot. That is a good example of a good reason to use copper shot
Why only Shuns? Are they selling so much so there are more knives to get broken or are they more prone to chipping compared to Miyabis?
#burfection the knife's tip was used to pry some thing with, like trays of ice or stuck meats in the frige, lastly using a knife as an ice pic will definitely give you that result.
The last one hurt to look at. Looks like the owner tried stabbing a wall...
I need that pond you made. The one you blamed the person you where training.
I would assume a lot these people hit bone or to open letters and such and or use way to much force on a chopping block and that will distory a kitchen knife. Kitchen knives are usually made of stainless steel which is a bit softer but does not rust which is ideal for a kitchen environment but because they are softer they are easier to doll in easier to damage we're higher carbon knives for outdoors don't break nearly as easy rust easier. There is always a trade-off and its best to look for the best of both worlds
I've worked at all of places and with a lot of people that have many years of experience and still do not know who to properly handle a knife. Lots of people assume you can open a can with a chef knife just because it is big and metal.
My mother-in-law has a set of knives missing tips… she uses them to pry open jars. 🤦🏼♂️
I have had my shun for 16 years and it still kick ass i have had no problems what so evee
Could some of the edge dents be from magnetic strip knife holders ? A miscalculated approach could subject the edge to a bruising sideways metallic impact (magnetic strip is steel ).
I have a sharpening workshop in puerto Vallarta, you must see what imreceive some times, is really a shame and I understand how you feel, i will sent you some pictures before and after some day 😊
Use the knife to separate to pieces of frozen beef or some other meat. You insert the tip then hit the other end, the handle with the palm of your hand. If that doesn't work you can use a wooden hammer used to make meat tener or anything else with weight to do the same.Since the space between the 2 pieces of meat is irregular, the blade will go under a lot of stress and the higher it is on the HRC scale the less flexible the blade will be and it will break. As everything in life, you can't have it all. You make a choice, you win something and you lose something.
I lost a large chunk of tip on a very similar knife when I had family over and they dropped it on the floor after asking to see it. Makes me sad
ouch!
If you think that’s bad you should see my set of kitchen knives. Had them for like 20 years and they look like saws after all the damage they have taken lol. Never bothered to sharpen them because they are serrated. Now I have two special knives that I use for kitchen purposes that I maintain.
So, what you are saying is I gotta stop batoning fire wood with my Japanese kitchen knives?
haha. if they are still fine - no. keep doing it
Not a fan of my Shun honesuke and carver. They can take a good edge but it doesn't hold after some minor use. I've got to hone it more often than my Miyabi or Ensos.
Me. I am people.
I bought a Shun Premier Chef’s knife a couple of years ago. I loved the look but not the feel so I’ve used it probably less than 30 times and for some reason I always drop/knock this knife to the ground… so this past Christmas I needed a backup to my Wusthof and ended up dropping it for the last time and got a chip like you see in the cleaver at 3:00 minutes
Sent it into Shun but once I get it back I will likely either sell it or store it and stick to my German Knives
Short Answer: Because they're not as durable as German knives. Sharp? Yes. Durable? Not so much. Blame the customer? You can. But usually it's best to look as "use cases" and see if the product you chose matches those. I do like some of the Japanese knives that have a tip of the hat to western knife style including the double bevel and tougher steels.
My mom is horrid on knives. I got her cheap serrated, works good enough for longer than an actual sharp knife.
I used to bring a 10 in damascus shun to work, until a coworker was using it as an ice pick. Luckily he didnt break it, but I never to work again.
Where did he get all these knives in that box? Does he do knife repair or something?
Tip Break: Possibly someone used the tip to pry something (bones) apart using the tip.
I really want to get a nice chef's knife. Do you have anything to sell or willing to give away?
Ungh. Tips may break when knifes hit the floor and not the foot of the thrower. But that extreme breakage - I have no idea how to do something like that, except using a masterpiece of craftmenship as a screwdriver or a crowbar.
That really hurts me, seeing this.
Fortunately my wife never touches my knives.
Just bought a NOS Sakai Mitsuo 165mm Nakiri kitchen knife. Also bought a Mont Blanc knife honing guide from Japan. That being said, what are the two different blade angles of the edge? I cannot read Kanji and I see how the honing guide holds the knife at only one angle. Have 1K and 10K Naniwa stones, plus a 4k/8K Norton for razor honing, along with Japanese Nagura and Chosera stones, so any advice is greatly appreciated!-Johnchan in Texas
Those high priced Japanese knives are for slicing only. Chopping, deboning, bones breaking chores require purposeful tools. My quick sharpening, high carbon Chinese cleavers (one thin and one heavier) do everything but debone. Past Chinese restaurant training taught me the practical use of prep knives in a fast working kitchen. To this day, my expensive razor sharp Japanese steel rarely see use.
Most of those knives were probably damaged from someone chopping into a bone or maybe something frozen. The ones with the tips snapped off where probably dropped on a hard floor or used as a pry bar
I'm new to Japanese knifes. There are so many choices. I like the Nakiri chefs knife, tbh it looks cool. Would you be able to make a suggestion? Thanks!!!
I would like to do some knife restorations, I've done a handful already and it's a fun hobby when you have a full shop. Did cutlery & more send these to you bc you're on YT or could I reach out in the same manner? Do they sell their damaged knives?
My wife always breaks the tip of the kitchenknives by using it as a prybar.. vg10 doesn’t like that at all :s
I gave her one of my ‘survival knives’ that seems to work better for those tasks.
What happend to the knife? 9:45. I guess it was a bending test? My Shun Santoku looks a bit like nr1. It was wrong handling, cut into the tupperware.
that shun dual core was bought for looks. I mean look at that beautiful piece!
Looks like my mother-in-law's knives. I made her a custom set of cutlery and 1 year later they looked like this.
I asked someone to defrost the freezer and they used a knife to chip away the ice. It broke the tip just like that. Lol.
I love watching these openings because just as a child is born in you can see so much promise in in so many flaws as they grow you also get to see so much beauty in the forming of the human being that will emerge sometime before 20 years showed up with any luck I see the same thing in a broken blades that out you know life through a pretty big Boulder that 1 only it was a human being learned a lesson which was pretty ugly on a blade but it's just a blade no animals were hurt with any luck haha Ah it's just a broken blade a lesson was learned and I know enough to make it beautiful again I don't have to throw it away
For very very thin fish slices, i use my japanese one. For the rest, i use my wusthof, they work, they don`t brake! Its knife art, vs german perfection.
Did he buy brand new knives and they all have defects or was it used? I don't get it.
I've read some interesting comments on here about some really weird ways of using knives that could cause some of the dmg. But has anyone thought of accidents? When I bought my first knife(Kai shun chefs 8'') I used a really bad bag for my knives and it just sliped out of it, cut a hole while I was carrying the bag. Fell right on the tip and broke it off(about 2mm 3 maybe?). As that was the only dmg I had an easy time reparing it.
I still remember the sound it made when it hit the ground and the horror I felt while turning around and picking it up, scared to open my eyes to check it out. It still haunts me to this day.
Also, I was so angry at myself for using the bag even tho I knew it wasn't suited enough for my purpose. So angry that I couldn't sleep.
I needed a sacrifice to satisfy my deep anger and no casual method was gonna work.
Hence why I poured gasoline all over the bag and turned it into a pile of ash. Hahahaha! (Lie, I ordered a new proper knife bag and replaced that one. But I do still have these fantasies of burning it)
Where can I get one of those boxes? Seriously
For that damage I would think it was either a drop fron a high place or possibly an extreme thermal thing. Like the tip got extremely hot and was somehow put in shock water. Or from extreme cold to hot causing rapid expantion. It hurts to see that.
That is a beautiful shown Western Damascus chef's knife Japanese style. I wish for that whole Box of weren shown. To me each and every one of them are as beautiful as an old woman's face tracing her travels is something to behold.
6:29 some one tried to use that knife to pull something out of the steam table they used it to pry something for sure
This video made me cry
How can I get my hands on those broken knives for cheap?? I do knife repair