Stark wrote:
> In article >, larry
> > wrote:
>
>
>>Hello,
>>
>>I am considering trying one of the Shun chef knives. Does anyone have
>>input on these knives 8 inch chef or 10 inch chef or any general comments
>>on this brand of cutlery.
>>
>>thanks,
>>
>>larry
>
>
> I have the santuko with kullens and it's fantastic. Almost as sharp as
> a razor, well not quite but so much sharper than my Wustof knives that
> it feels like a miracle when slicing. I maintain it with the finer rod
> of that Gator thing. They're pretty expensive, so I don't know if I'd
> ever consider a whole set. I have the Victornex (?) bread knife and
> boning knife.

I also have a Shun (aka: Kershaw Shun, KAI) santuko, but without kullens
A good sharp, knife. It's rather light and thin, I don't know how heavy
the chefs knives are,
but I doubt this one would survive heavy chopping, bones, etc.
There is no extra maintenance as they aren't traditional construction
of any type.
They're made with multiple layers of stainless laminated to a harder
core, for a Damascus steel appearance.
Be aware the handles are rather small and "D" shaped.
I like it, but look, and feel, before you leap.

--
Dave S

Posting with TBird,
If they keep trying, so will I ;-)