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Are Shun knives really worth the price - Page 6

post #151 of 170
Foodie... Yes, The overall Kai product line is diverse.

I have no problem with diversity of opinion or diversity of product. Information dissemination is difficult, especially when the company is smaller or simply doesn't do good marketing. I get frustrated too.

But continually calling a well established company with a well established product line that sells quite well fraudulent or low quality... Or accusing anyone who's needs are met by that product as "stupid" or "ill informed" is just ridiculous. Many of the poor quality claims just don't pass the sniff test. I'm sure the problem happened... But knives don't spontaneously shatter or chip when cutting soft fruit. They just don't do that.
Edited by BrianShaw - 3/6/16 at 4:50pm
post #152 of 170
Quote:
Originally Posted by Rick Alan View Post

This has been addressed Brian, Galley Swiller gave quite a professional and thorough overview of the subject of Shun's marketing strategy, and you should really consider that it is you who is actually naive here.  As Adolf Hitler said, "If you are going to lie to the people, make it a really big lie, they will be less inclined to believe you would try to deceive them with such a lie.  Politicians throughout history have done it with great succes, and Shun has done it, as everyone who knows anything about knife construction is well aware of.

Rick, please don't regress to an insulting attitude. I don't deserve that from you. You don't know me well enough for that. We can have a difference of opinion without calling each other names!

I understood his comments but, although not a marketing guy, took it with a big grain of salt. I know enough about business management and engineering to do that.
Edited by BrianShaw - 3/6/16 at 4:55pm
post #153 of 170
Something I find really really funny when I read all this "Shun stuff" ... is that there are still other people out there in the world completely outside of the internet forum spectrum. People that don't talk about stuff on forums. They've got absolutely no clue in the whole world of the opinions of experts here. On top of that ... there are other forums on the internet that just happen to have a section where threads about knives come up sometimes. What I'm getting at here is that some people actually LIKE their Shun knives and ... get this ... actually think they are the top of the line stuff. Now even better than that ... are you ready? ... Some people actually LOVE their "Cutco" knives. I'm serious here. I used to sell that stuff. People love Cutco. I've never been able to figure it out. Some of these people actually have lots of $$$ too. Clients of mine that enjoy $400 bottles of wine when I cook for them. Crazy rich people. Life is goofy sometimes.
post #154 of 170
I've known a few chefs that loved their Shuns and used them for years, long after the pretty finishes were gone. They're fine knives that cut things - not my cup of tea for work, but I had one at home and liked it fine. I'm just glad the Global craze seems to be over, I really hate globals.
post #155 of 170
Quote:
Originally Posted by BrianShaw View Post

Well, perhaps. As a whole Kai is currently selling about $100M per year. Anyone who thinks the sell that much based on fraudulent claims and screwing people on warantee claims is perhaps just angry or jealous or dillusional.

I don't know why a few random internet dilettantes just can't live and let live.

 

 

Quote:
Originally Posted by BrianShaw View Post


Rick, please don't regress to an insulting attitude. I don't deserve that from you. You don't know me well enough for that. We can have a difference of opinion without calling each other names!

I understood his comments but, although not a marketing guy, took it with a big grain of salt. I know enough about business management and engineering to do that.

 

Brian, and this is not the first time I've pointed this out to you, but the unfavorable response you feel you get from myself and others is always a direct response to your own unfavorable comments.

 

No one was trying to bate you here, I really am not passionate about what other people like in knives, and for myself I was just blowing off steam here after being unacceptably violated by Kai USA.

 

They did not honor their warranty, many have complained of this, and they did further damage to my knife which I also did not ask for, and others have complained of this same thing also, and I actually believe this is intentional on Kai's part and further evidence of their sleaze.  Removing about 50 fold more metal than is necessary to sharpen a knife, aside from sharpening to a ridiculous angle and the likely nefarious intent there, oh come now.

 

And I do not appreciate your inference that I and others here are just angry, or jealous, or delusional internet dilettantes.  So we are more than even here.

 

And given your comments I do question your understanding as well as knowledge of business management and engineering, the latter of which, as a professional opinion, I am quite certain you understand nothing of.

 

So let us regain our senses of humor and move on.

post #156 of 170
Ah, Rick... Dismissive again with no basis other than your arrogant "professional" opinion. Discounting other folks opinion and experience just because it differs from yours is rather short-sighted... And unprofessional, wouldn't you say?

I know you did not get satisfaction and I'm sorry for that. I don't know what else to say. I have had good experiences and not the problems a statistical minority report. And, yes, I believe it is a statistical minority based on the fact that the company is thriving and their product continues to sell. That doesn't happen when there are profound engineering, manufacturing, or customer service defects.

But as for your opinion of me... I have regained my sense of humor; I'm laughing now. Thanks!

Vent away, Amigo. We can have a difference of experience and option, can't we?
Edited by BrianShaw - 3/7/16 at 6:34am
post #157 of 170

yawn

 

Brian you can't help but be dismissive of an individual who one day says shuns are great knives and the next day says they are crap compared to a vintage Forgecraft [which is no great knife in itself].  And is so arrogant in his ignorance as to state that Japanese chefs are all deluded about what sharp knives contribute to product quality.

 

yawn

 

Now enough, let's re-enact the truce we had and go on to enjoy the comments we find agreement in.

post #158 of 170

I do not sling poop here just stating pertinent facts.   And your comments which started out badly have become over the top unacceptable so this has been brought to the moderator's attention.


Edited by Rick Alan - 3/7/16 at 8:12am
post #159 of 170
Fair enough. I welcome a moderators comment.

But I must say that pulling bits and pieces of past discussions and presenting them out of context is completely bewildering and a bit childish. That's the poop slinging... Not your professional assessment of knives, steel, or cutting techniques, or your personal experiences with a particular knife manufacturer.

Truce... Sure... But how about some mutual respect too!
post #160 of 170

I agree.  Please call a truce.

 

This thread reads as if the both of you have something against each other.  You may start another thread about Shun knives consisting and argue there but a lot of good information from a thread can be lost in all the noise.

post #161 of 170
Done. Thanks for your input, Kuan.
post #162 of 170

Kuan rather than debate the merits of Brian's final assault why not just delete all the unproductive comments in the thread.

post #163 of 170
Quote:
Originally Posted by BrianShaw View Post

Get a ceramic hone rod ASAP. You won't regret it.

Steel honing rods have a place for knives, but not the hard steel Japanese knives.

The only steel honing rod I use for Shun is completely smooth, and it gets applied very gently. None of that knife slapping the steel like TV chefs like to do.
Good advice. I actually use a global ceramic hone, and store the hone in an idahone sheath in my knife roll.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
Reply
post #164 of 170

Thanks Just Jim, back on topic.

 

MG

post #165 of 170

Shun knives suck.

post #166 of 170
Quote:
Originally Posted by GUXX View Post
 

Shun knives suck.

 

That's pretty blanket IMO.  I have two - a Shun Reserve paring knife that is like a Bob Kramer and a 4" classic paring knife.  The reserve is an excellent knife and the classic is one of their best profiles for that series really the chef's knife should have that profile - very Sab like.  My wife has a classic santoku and while I have to maintain it she like the feel and performance. 

post #167 of 170

Hi BLD.  I want to get my wife a nice 8" Chef knife.  She is a professional chef and her choice is usually MAC.  I am looking for a Japanese knife.  Please help, what would you recommend.  Thanks Nic

post #168 of 170
Quote:
Originally Posted by NCC7 View Post

Hi BLD.  I want to get my wife a nice 8" Chef knife.  She is a professional chef and her choice is usually MAC.  I am looking for a Japanese knife.  Please help, what would you recommend.  Thanks Nic

BDL is no longer here, Nic. You missed him by a couple of years. Read around the numerous threads asking the same question and you will see a rather interesting diversity of opinion and experience.
post #169 of 170
You better open a new thread, but I will try to answer your question, assuming you're looking for a 8" stainless with a Western handle. That 8" bothers me, a bit longer is much more convenient in a professional situation unless working space is a real problem.
The MACs are great knives. Only stainless ones I can imagine above that are the Misono UX-10 series or the Ryusen Blazen.
post #170 of 170

Gesshin Kagero with the western handle (though I think still out of stock) is a potential stainless option, as is Hattori FH. Also last I checked on JCK the Hiromoto Gingami 270mm gyuto is still there, though perhaps a bit over the size requirement.


It would help if you put a rough budget range.

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