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This Shun knife confuses me.

post #1 of 6
9/6/09 at 8:09pm
Thread Starter 
As most of you know, cutler and designer Ken Onion is the driving force behind many of the Kershaw knives, both for the kitchen and for sporting use.

And the standard Shun kitchen knife is a pretty good product as it stands.

Now, I understand the idea of a "signature series." For example, there's the regular Ford Mustang, and then there's the Shelby Mustang. In that light, the Alton Brown series has a more ergo handle. I get the concept.

But having said that, what is the deal with the Shun Ken Onion Chef's Knife?

Thinking that the first product was his best design, why such a radical change? Is that handle more ergo for heavy kitchen use? Is there a need for such a dramatic curve to the belly? It apprears to be more of a "rock n' chop" design.

Is it worth the 100 to 200 bucks to buy one as a mule if the clients don't take to it?
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post #2 of 6
9/6/09 at 9:11pm
The Ken Onion handle provides a comfortable grip for people who don't know how to hold or use a knife; and either don't buy a knife with an arched spine, or won't relieve the edges of the top line near the handle. The handle won't get them to using the knife any better though. The extreme radius on the edge is similarly counter productive for a user with any knife skills at all. For someone who can afford it, has no skills, and doesn't mind the fragile suminagashi pattern, it's not a bad knife.

As to whether a regular Shun Classic is a "pretty good product as it stands..." Well, it's a matter of opinion. There are any number of objectively better knives -- at least for people with good technique -- some at lower prices.

"Alton's Angle" is another attempt to compensate for poor grip technique, by offsettng the handle to get the knuckles away from the board. Otherwise it can't really be said to be ergonomic. In fact, for someone who uses a pinch grip -- or anything at all like one -- it's anti-ergonomic. It's been obsered that Alton's only angle is selling knives.

My two pesetas,
BDL
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post #3 of 6
9/7/09 at 3:24am
The Onion series really are bizarre- the "ideal chef knife" from a guy who obviously has no idea how the knife should be used. The worst thing about them has to be the difficulty you'd have sharpening them near the heel; even worse than a full bostered German!

Overall I think Shun makes pretty decent knives. They have detractors as any successful maker does, with some justification. The chef knife really does have too much belly...aside from that most of their knives are really good for the price. Not SoTA but better than average. Their main problem is that they lack the snob appeal that discerning J-knife affectionados require. Anything you can get at SLT isn't going pass the snob test.

That said, my work roll only has one Shun in it.;)
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post #4 of 6
9/7/09 at 7:26am
Thread Starter 
Thanks, guys. Your comments are about what I expected. The thing just looks bizarre to me.

As for the overall series of the traditional Shuns, I do believe they aren't that bad. Granted, if it's my own money--and the knife is for my use or that of a home food hobbyist--I'd incline towards Tojiro. As you guys know, I loaned a Tojiro to my doctor who is a first-generation Japanese American, and he hasn't given it back as of yet.

I believe you can over-advertise an item until the public is sick of hearing about it. And let's face it, it you own cable you'll find AB on just about every cooking show.

I wonder if the Shuns have become "the knives we love to hate." Considering that, I like underdogs--yes, I consider myself in that category, make up your own joke here.

When I see this ugly knife my first impression is to get one and fix it.
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post #5 of 6
9/7/09 at 7:43pm
No no, Wusthof is the knife we love to hate (unfairly). Shun isn't about hating: it's about sneering. As in, "oh, I see, you bought a Japanese knife. A Shun. Gee, that's great. I'm sure you'll be very happy with that. Hmmm? Me? Oh, no, I suppose I sort of graduated from knives like that. But they're very good. For beginners, I mean."
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post #6 of 6
9/7/09 at 11:16pm
Thread Starter 
Ya' know, the members here are surrounded daily with some of the finest knives and cooking implements made. And even if we don't own one of the examples, we can pretty much discuss it with some authority.

I just never want to be a guru, simply because I've seen some truly lousy ones.

The sad truth is that most restaurant kitchens are stocked by at least 75% of the knives most of us would throw away. I sharpened four knives tonight, two were badly chipped from utter carelessness, and the other two should be cashed out for "clunkers."

The best chef in the world with a thick roll of razor sharp Morimotos might not be able to do long division. I'm not sure there's even a guideline to quanitify this.

After all, if I charged Cat Cora a straight rate to sharpen her Global, her invoice would come to more than the knife was worth. And obviously she's not a beginner.

And I would hate to be the chef that had to teach me to cook!:lol:
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