Shun Kanso Chef's Knife Review | If You Don't Like Shun, This May Change Your Mind
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- Опубликовано: 30 июл 2024
- Shun Kanso Chef's Knife Review. I've owned the Ken Onion, Fuji, Classic, and Premier lines from Shun and none of them worked out. I think Shuns are good knives and also look great, but we just don't get along. Will the Shun Kanso fair any better? In this Shun Kanso review, I'll tell you a bit about the knife, how it performs, and of course, my thoughts.
Music
Light Em Up (Instrumental Version) - Daniel Gunnarsson
epidemicsound.com
#shun #shunknives #kanso
I've been using this one at work for like 4 years now, I still love it, its an amazing knife
I just bought this knife last month and I have fallen in love with Shun. Easily the best chef’s knife I’ve ever used.
Great review. Your HD video and your camera work is fantastic.
I've got the entire set and use em in a professional setting. For being soft steel, they keep an edge for longer than I thought. Not the lightest but definitely agile for repetitive use. The handle fits perfectly for my grip allowing comfort for long runs. Lifetime warranty and free sharpening (haven't needed it in the 3 years I've used em) to boot. Low maintenance and affordable. 9.5/10.
Good video. I've had this knife for about two years and I love it. At first I thought that the crudely shaped handle would suck, but it has a great feel and very comfortable. It's sister knife, the Shun Kanso Utility is a winner too.
... its* sister knife (it's = it is) ...
I have half of the collection of Shun Kanso knives. The 8" Chef is awesome. I'm adding another one this month.
My brother just surprised me with this knife and the Shun utility knife out of no where! Haven’t used them much yet but they are beautiful
Great video.. thanks just ordered mine on a lightning deal on Amazon for 79 dollars
I bought this and I think a Santoku at the Kershaw warehouse sale a couple years ago but unfortunately had to leave them in storage in another state before getting a chance to use them. Can’t wait to get back and use them and hopefully add more to the collection if the warehouse sale happens again this year.
it's similarly styled as Kai Pro with finger knoch & flared handle, glad to hear you like it
Another great knife video. Thanks
doesn't holes in the rivets get dirty and difficult to clean??
I love back and hole in the handle. it seems to be perfect for opening beer.
The butt of the knife is to prevent god damn co-workers from stealing ur knife. You buy a metal Uline string leash and attach it to your hip, into the Saya on ur belt(supposedly) I would think.
Nice video, you really show us the actually using of the knife not like other youtuber just cutting paper haha
Aaron Sun burrfection lol
That stonewashed finish is my favorite for knives. It really does a great job hiding blemishes.
The woods are not the same. Premier has pakka and kanso has tagayada I think. Close to that lol
It's wenge or tagayasan wood. Written in the knife spec from shun
Thank you for mentioning that even though some knives are objectively great knives, that does not mean it matches the style and the body ergonomics of the user.
I love the solid AUS 10. I love the very masculine design. But I agree with daAnder, WTF is with the landyard holder on the bottom? I had a friend grind it off for me.
AUS 10 is a great choice. Less delicate than VG10 but still very fine grained. It will take a fine edge, hold it a long time and is easy to sharpen on a stone.
I love the AUS10 much better than ShunVGMAX. I think in terms of design, Shun knocked it out of the park and the hybrid blade makes it very functional.
Harrison… so yours is no longer a neck knife? 😆
I love the lines of the knife, but don't think the roughly finished handle makes a lot of sense. I've got some knives of my dad's that may be older than me, and the handles are kinda gross. I'd guess this wood is better, but I'd rather go with something else.
LOL Bradley! yes, It's never been a neck knife! And we know it's not safe to use a wrist lanyard on a knife unless you're doing something like "knifesport" which AUS10 would be poor at. (most winners are using M4 or CPM3x.)
I know you're a knife nt like me, and even though it's 99% outdoor knives in knifesport, it is fun to watch the videos and it IS very similar to the American Bladesmit Society tests you've seen me talk about on another forum.
I actually like this kanso!
Have a great day!
Harrison… I've never heard of knifesports so I looked. I found videos of the Bladesport Championships… is that the same? If so, I think the BD1N Yaxell Fusion would fare much better than the AUS-10 Kanso! 💪🏼🔪
yes youre right!
Of the ones commonly used in kitchen knives, bd1n would be a better choice than aus10.
I hope you enjoy the videos!
D2, cpm s35vn and d2 are the current favorites. but very soon, there is talk of putting some very very interesting steels in to cooking knives and it is going to be done at a very advantageous price point!
Seeing what you like, check out the Chris Reeve Sikayo. Trust me.
Unless your a lefty. 🙁
Must have bitch mittens. My blue, hiro, and premier feel great
I will pay more to buy premier
I belive you. This knife is NOT VG-10 steel, but plain stainless and i belive that the HRC is about 57-58. I never buy steel harder than max 60 on the scale. Higher than 60 is just not durable for western use cu's they will chip very fast. 57-60 on the HRC-scale will be fine. I want my knifes to be durable, not for decoration......
Its aus-10 steel heat treated to 60hrc
@@jakewilliams370 Yeah... A Chinese copy of VG-10 :-) I don't buy it ether way.... In my kitchen i use workhorses and stick to knives with hrc bt 57-59. Never chip and easy to maintain and sharpening :-D
@@harryhthenorwegian476 aus-10 is actually a better steel in most respects because it's less brittle than vg-10 at higher heat treats. Like you do you and obviously the best knife is the one you can use effectively. Just a bit of extra knowledge
@@jakewilliams370 Yupp.... I also have a couple of japanese knives. But what is my go-to-knife? My Victorinox FIBROX 18CM chefs knife :-) I never use my 200 dalla japanese. They are just for fun :-)
@@harryhthenorwegian476 yeah I've definitely found there to be a limit to price vs improvement
In the western Europe and US, if you want a Japanese style knife, then buy a GLOBAL or MAC knife. These are the Japanese for western and has the right steel for our use. They keep up and do not chip or break the edge even if you are a little impatient in your kitchen-work. But the cheap VICTORINOX, or even a IKEA-knife, do the same. That's my advice.....
Seriously what are you cutting that needs to be that sharp? lol
It doesn’t need to be that sharp, it just makes the job easier, more pleasant and safer!
Do never, never, ever buy knives with a heel! Because after sharpening it a couple of times you will get problem with the heel. Don't....
What do you mean? All knives have a heel of some kind
probably the thick bolster on the heel, like the wusthof.
you'd eventually have to get rid of it if you've sharpened the knife a lot or it might keep the edge from hitting the cutting board
This knife has a ugly design
... an* ugly design ...