I was literally about to comment I'm curious how you'll sharpen that on a atone as you said it, lol. Also the neck and handle being flush is a preference I didnt know I had until you made us aware that it's rare to see. Thanks for the content!
Just subscribed to your channel and I'm hooked! Great content, very detailed explanations, etc. Just ordered two lots of Shun classics and this is one of the knives in the group. Am very excited to receive these beautiful knives after my three sons basically ruined my Wusthofs over the last 20 years! These will be for my hands only!
I love this knife, but I have cut myself more with this than any other knife, something about how the blade is near the handle and the tip is also amazing. So useful for many different jobs with meats.
i can see how it's possible to easily cut yourself since there is not stopping for your hand from sliding into the blade. i'll be extra careful. thanks!
I've never owned a Shun before. Alton Brown used to live by them, I've been using Anolon and F. Dick until I picked up that 8in Kuma from your video. Lovely
Have you done a follow up review of this knife? I am curious on that. I’m thinking in getting a boning knife and I am undecided but this one is the strongest contender I have. Do you see a day/night difference with something cheaper like the Victorinox?
Finish a whole primal of cow to steaks and you'll see exactly what this type of knife is for. I used to be a butcher in a wealthy ski town in CO and I'm a beast with this. If it Flys, swims, or runs I can take it from its bones with this in no time.... freaking beautiful btw but you do want flex in this style to use it best....
cant remember which stones i used, but i remember that i had to switch them in between because they didnt abrade as i wanted them. its tougher than the tojiro vg10 tho.
Hey, I guess the "Bob Kramer" way (edge leading) will suit very well to sharpen this type of knifes. Also, I am bit confused when you saying keeping the sharpness of boning knifes to around 7-8 scale is less likely to chip. Do you mean putting a toothy edge (finished with lower grit stone) as compared to a more polished edge (finish with higher grit stone) for boning knife? Thanks
i love the way he sharpens, looks very cool i could also imagine this would work very well for this kind of knife =) , they say the rougher the grit the longer the more durable the edge will be, have never tested for my self though
well, when the edge is really "sharp", it also means it's really thin, and being so thin, it has a higher chance of chipping when you hit bone. when it's not razor sharp, the edge will not bite into bone, and will avoid possible chipping.
Do you still recommend this or is there a better one to get, I know this video was years ago. I'm in the market for a new boning knife and want a good one! Great video!
Global 8" " Flexible Swedish Fillet Knife. A great chef I know has fabricated over a million pounds of salmon in his lifetime. He uses that knife. Mine is on the way
If you would have to choose one knife for meat and fish which one would you choose and why?i want to buy one for both boning and filleting and wouldn’t like to give more than 150$!i was thinking of between this one in that video or the dalstrong shogun fillet knife!thank you!
I have to disagree on your sharpness philosophy. I have the premier 6" boning it is the same as far as hardness of the steel is concerned, but the way I figure it... is if you have the finesse to negotiate around the bones and joints without horsing the knife and let the knife follow the bone without direct edge contact assuming you have skill you wont have any problems chipping the edge. The knife was designed to have a razor sharp long lasting edge. Course I wont say I never chip or dinged an edge, but never to the point where it was too difficult fix with appropriate stones and so far I haven't done any damage to mine and I haven't had to put an edge on it so far, its still factory and works like surgery....Thanks for the vid btw.
Your right to each his own, but may I add that this is not a knife I would recommend to a novice who has poor technique. I know at least when I cut chicken I am using mostly the tip of the knife but also the side as a guide and it works just like my old Henckel pro flexible except it cuts easier for longer. I haven't boned beef or fillet'd fish yet with it, but I believe with enough practice it'll work pretty slick....not sure about the one you have as it looks as though it has more flex which can be a bonus particularly if you prefer that attribute....
C D Kennedy You would be better off using a filleting knife which is more flexible when filleting fish. Having said that, the boning knife would still be much better at filleting than other knife designs if you don't have a filleting knife.
Would this be ideal for filleting fish like Red fish, Speckled trout, Snapper, etc. Keep in mind it would be large quantities of fish and also need to be something that is durable enough where i wont have to worry about it rusting or getting super dull
I am also considering this knife for doing thousands of pounds of red fish, black drum, red snapper, and the rest of the off shore fish. I use Victorianox currently which are stiff blades. These have been the best so far but this blade may have a spot in my arsenal. Let me know your thoughts. As far as sharpening I use a tormek t8, but not sure how this knife will respond to the tormek system.
Love the Shun knives. To me this is one of the best designed filet/boning knives.
yeah,t hey are really nice. loving it so far
I was literally about to comment I'm curious how you'll sharpen that on a atone as you said it, lol. Also the neck and handle being flush is a preference I didnt know I had until you made us aware that it's rare to see.
Thanks for the content!
Just subscribed to your channel and I'm hooked! Great content, very detailed explanations, etc. Just ordered two lots of Shun classics and this is one of the knives in the group. Am very excited to receive these beautiful knives after my three sons basically ruined my Wusthofs over the last 20 years! These will be for my hands only!
giet manmaw djole senti
I love this knife, but I have cut myself more with this than any other knife, something about how the blade is near the handle and the tip is also amazing. So useful for many different jobs with meats.
i can see how it's possible to easily cut yourself since there is not stopping for your hand from sliding into the blade. i'll be extra careful. thanks!
I've never owned a Shun before. Alton Brown used to live by them, I've been using Anolon and F. Dick until I picked up that 8in Kuma from your video. Lovely
haha. i'm flattered you took my advice. thank you, and stay in touch
Have you done a follow up review of this knife? I am curious on that. I’m thinking in getting a boning knife and I am undecided but this one is the strongest contender I have. Do you see a day/night difference with something cheaper like the Victorinox?
omg I love shun knives !!!
Finish a whole primal of cow to steaks and you'll see exactly what this type of knife is for. I used to be a butcher in a wealthy ski town in CO and I'm a beast with this. If it Flys, swims, or runs I can take it from its bones with this in no time.... freaking beautiful btw but you do want flex in this style to use it best....
Owned one and love it!
ive sharpened this one for a workmate ones, seemed to be a quite versatile profile.
was it tough to sharpen?
cant remember which stones i used, but i remember that i had to switch them in between because they didnt abrade as i wanted them. its tougher than the tojiro vg10 tho.
Hey, I guess the "Bob Kramer" way (edge leading) will suit very well to sharpen this type of knifes. Also, I am bit confused when you saying keeping the sharpness of boning knifes to around 7-8 scale is less likely to chip. Do you mean putting a toothy edge (finished with lower grit stone) as compared to a more polished edge (finish with higher grit stone) for boning knife? Thanks
i love the way he sharpens, looks very cool i could also imagine this would work very well for this kind of knife =) , they say the rougher the grit the longer the more durable the edge will be, have never tested for my self though
well, when the edge is really "sharp", it also means it's really thin, and being so thin, it has a higher chance of chipping when you hit bone. when it's not razor sharp, the edge will not bite into bone, and will avoid possible chipping.
I wonder how they sharpen katanas long curve.
Do you still recommend this or is there a better one to get, I know this video was years ago. I'm in the market for a new boning knife and want a good one! Great video!
Global 8" " Flexible Swedish Fillet Knife. A great chef I know has fabricated over a million pounds of salmon in his lifetime. He uses that knife. Mine is on the way
F. Dick 1905 Butcher / boning knife.
Can you make a side by side honesuki vs this one ?
If you would have to choose one knife for meat and fish which one would you choose and why?i want to buy one for both boning and filleting and wouldn’t like to give more than 150$!i was thinking of between this one in that video or the dalstrong shogun fillet knife!thank you!
maybe this will help ruclips.net/video/ZNYhi6QwmzE/видео.html
is this 2 in 1 knife? Fillet/Boning Knife
What's this specific shape called? I've been thinking about getting one from Shun or Mcusta.
store.burrfection.com/collections/honesuki
is this damascus?
yes
osamas_goat. Damascus on VG-10 steel, its great! I have one😉
I have to disagree on your sharpness philosophy. I have the premier 6" boning it is the same as far as hardness of the steel is concerned, but the way I figure it... is if you have the finesse to negotiate around the bones and joints without horsing the knife and let the knife follow the bone without direct edge contact assuming you have skill you wont have any problems chipping the edge. The knife was designed to have a razor sharp long lasting edge. Course I wont say I never chip or dinged an edge, but never to the point where it was too difficult fix with appropriate stones and so far I haven't done any damage to mine and I haven't had to put an edge on it so far, its still factory and works like surgery....Thanks for the vid btw.
i disagree with your opinion, but everyone is entitled to their opinions
Your right to each his own, but may I add that this is not a knife I would recommend to a novice who has poor technique. I know at least when I cut chicken I am using mostly the tip of the knife but also the side as a guide and it works just like my old Henckel pro flexible except it cuts easier for longer. I haven't boned beef or fillet'd fish yet with it, but I believe with enough practice it'll work pretty slick....not sure about the one you have as it looks as though it has more flex which can be a bonus particularly if you prefer that attribute....
C D Kennedy You would be better off using a filleting knife which is more flexible when filleting fish. Having said that, the boning knife would still be much better at filleting than other knife designs if you don't have a filleting knife.
Would this be ideal for filleting fish like Red fish, Speckled trout, Snapper, etc. Keep in mind it would be large quantities of fish and also need to be something that is durable enough where i wont have to worry about it rusting or getting super dull
No, this is a boning knife really, its very stiff, what you really want is a semi flex filleting knife as its more suitable for filleting of fish.
I am also considering this knife for doing thousands of pounds of red fish, black drum, red snapper, and the rest of the off shore fish. I use Victorianox currently which are stiff blades. These have been the best so far but this blade may have a spot in my arsenal. Let me know your thoughts. As far as sharpening I use a tormek t8, but not sure how this knife will respond to the tormek system.
Sexy isn't the word I'd use but I know what you mean.
appreciate it