Pros: beautiful knife, nice weight
Cons: It's a Shun so always babying it so it doesn't chip.
Pros: made for me and i'm pretty sure I can cut a tree down with it
Pros: versitile
Cons: hurts hand after a couple hours
Pros: sharp ootb, sharpens easily, holds edge well, balanced extremely well
Cons: have major callous from constant use
Style: Sujihiki, Steel Type: Swedish Carbon Steel (Not Stain-Resistant), Saya Cover: Not Included, Blade: Double-Edged, Handle Material: Composite Wood, Hardness Rockwell C scale: 60. Available Sizes: 9.4", 10.5".
“ Got it on sale and is a really nice looking knife. It stays in the house. My other Shuns are in the knife kit and both missing tips. ” --MC Storm
“ it's a great knife if you like a strong heavy blade, it has kept it's edge very well. ” --Chris Pearsall
“ Great all round knive, hard steel takes a while to get a new edge on, but keeps it once it's there. Made for vegetables but good for almost anything. I love this knife and use it every day in the commercial kitchen. My mother liked it so much when I took it over for Sunday lunch I had to give it to her so now I own another one. I have big hands so it hurts after a couple hours of hard...” --Chef Craig
“ A friend of mine asked me to sharpen her mother's Mundial Olivier Santoku. While it was here I had the chance to fool around with it, and did. General: Mundial makes knives of a peculiarly German type in Brazil. They are thoughtfully, computer designed, forged from a "quality" German "high carbon" alloy. The boys in Brazil do alright. While the workmanship may not be top-end...” --boar_d_laze
“ I own Misono UX10, Shun, and Tojiro. Not quite as sharp as the Shun or Misono ootb, but with a little work on the 1k stone it can be even sharper than the Misono but with a little more heft and rigidity, which I love. I work in the kitchen of a major luxury hotel brand and It just seems to get better with heavy use. Overall theTojiro DP is amazing for the price....” --pjheard
“I realize that there are -infinitely- more expensive and higher end Usuba Bochos than the Shun Pro, and it is not likely to take the place of the slicer machine I -still- drool over on JB Prince: http://www.jbprince.com/vegetable-slicing-and-sheeting-machines/2-in-1--vegetable-slicer.asp Or it's big (even more expensive)...” --jccampb
The Dickoron celebrates 75th anniversary by the end o 2009. The gold edition of the Dickoron classic, oval features fitting parts plated with genuine gold and a Dick saniGrip Boning Knife.
“ I used tax refund money to buy this knife. NO, I didn't need another new knife, but I needed to buy something. First off, my compliments go to Cutlery and More. I ordered it Monday, it was in my hands Tuesday (+ free shipping). The title of this review says "White Blade", I got the black. NO difference other than cosmetic. After speaking with Kyocera, I learned that the only difference from...” --IceMan
“ Pretty good knife. I love Wusthof because of their high quality German steel and the research they put into ergonomics. This knife is for anyone who likes a knife with weight and a good feel. The blade isn't super sharp and I usually end up sharpening mine a few times a day, but it's as good as German steel gets. Anyone who wants a santoku that keeps a super sharp edge, should go Japanese....” --slowjuicerdave
