2 comments about Shun Classic 4 Inch Paring Knife.

1. I would share the accolades of other reviewers for Shun knives as not only being super sharp but also that they are tools of extreme beauty. The Damascus finish is distinctly eye pleasing and the handles are strikingly georgeous and functional. Despite the extreme price difference with the 3.5" paring knife, I purchased the 4" size because it offers that extra half inch that I need to thoroughly slice thru cucumbers, bell peppers and the like. Because of the thinness and Damascus finish that this knife possesses, cucumbers do not stick to this knife, making my task much faster.
   I own other Shun knives and would highly recommend the Ken Onion designed 8" chefs knife. The combination of the Ken Onion and the 4" paring knife should fulfill 90% of your cutting needs. In fact, the 8" knife if so sharp that I use it to slice crusty breads.
   If you would like to take your preparation experience to another level do yourself a favor and acquire a Shun. You will find, as I have, that your German knives will never again see the light of day.



2. I own three knives: a Shun 8" bread knife, a German 9" chef knife, and this one. This is only one of the three I seem to use day in and day out. It's incredibly sharp, incredibly comfortable to hold, and is the perfect utility piece. I see no need to own a knife block full of specialty blades you'll never use. If you're just starting your set, start with this one. Highly recommended.

5 comments about Shun Classic 7-Inch Santoku Hollow Ground.

1. This is the best kitchen knife I've owned to this point, and I'm not sure that I can find something with this kind of balance and handling. The right-handed semi-round handle fits perfectly and with a comfort I wasn't sure I would get from a round handle. I don't think the handle design has gotten enough mention and respect from other reviewers and descriptions.
   
   The sharpness at which this knife arrived is also a marvel. This is a knife to wield carefully and with precision. This is a knife that deserves a professional sharpening with regular use.
   
   I recommend this knife to anyone that is tired of the J.A. Henkels, Chicago Cutlery and other substandard knife offerings at the mall and want a kitchen knife to be proud of.



2. I've only had this a month but it is a good knife so far. Sharp enough to cut beef jerky with out much effort. It cuts tomatoes without squashing them. I always bought crappy knifes so I don't know how this rates against other chef knifes, but this is the last Chef knife that I intend to buy for a long time.



3. The Shun Santoku is my primary knife in the kitchen, although sometimes I switch to my standard chef's knife. I appreciate the curved blade of the Shun which makes dicing easier than the traditional santoku blade, which is flat. I'm left-handed and have both the left-handed and right-handed Shuns. The knife handle orientation isn't a noticeable difference but maybe it's just me. The knife is sharp as heck...be careful! I use the Shun more than my Aritsugu's (Japanese hand forged knives); one thing, the Shun doesn't rust which is an advantage over the Japanese blades. Also, in my opinion, the Shun could use slightly more weight heft to it but it's still well-balanced. I'm very happy with it.



4. The Shun is the real thing: Insanely sharp, well-balanced, good in the hand and beautiful to look at. My favorite TV food personality, Alton Brown, recommends Shuns and, as usual, I find his advice on the mark. The construction of the knife is such that it wll retain its sharpeness and great appearance for a long, long time.
   
   The shape of the Santoku is interesting and proves to assist in performing the various tasks to which we have put the knife. I am not so sure that the scallops on the blade do as much to shed slices as the manufacturer claims, but, so what? All other aspects of the knife are remarkable.
   
   One note of caution, sort of, is that we use flexible plastic cutting mats and, in the course of cutting meat, my son cut through the mat without any extra effort. Bamboo cutting board coming up!



5. After thoroughly reviewing all the forums, reviews, and recommendations I could find on quality santoku knives, this is the one I chose, and I COULD NOT BE HAPPIER.
   
   In rough order, taking many factors into consideration, I would rate the major santoku knives:
   
   1. Shun 7" Santoku with Hollow Ground Edge
   2. Misono UX10 Santoku Knife
   3. Wusthof Classic Ikon Santoku 7" with Hollow Ground Edge
   4. Global G-48 7" Santoku With Hollow Ground Edge
   
   The Damascus Steel of the Shun line of knives is quite simply the most beautiful knife blade you will see. A technology that traces back over a 1000 years, and legendary for its strength and beauty, it performs even better than it looks.
   
   As for the sharpness of the blade, it is top notch out of the box, razor sharp. The blade itself is made of VG-10 steel which is the very best. It should last you a lifetime (literally) if taken care of properly - washed by hand, stored on a magnetic or wooden block, and sharpened properly.
   
   The handle of the knife is also unique, and the quite simply, the best. Its D-shaped handle perfectly curves to the contours of your hand, and provides the perfect grip on the blade. Even when wet from preparing ingredients, your hand will not slip and your grip will be secure.
   
   After purchasing the Shun Santoku and Sharpening Steel, I am certainly going to fill out the 3-knife chef set with a paring knife and a bread knife.

5 comments about Shun Classic 10-Inch Chef's Knife.

1. I love this knife. As a long-time user of German knives (Wuesthof, Messermeister, Forschner [Swiss]) who has typically shied away from Japanese blades due to weight and balance issues, this one has converted me.
   
   Several reviewers have mentioned that the handle on this knife is rather unique, and this is very true. I first held it in a shop a year or two ago, and found it immediately offputting--it felt too small compared to the Western knives I had previously used, and the handle shape was bizarre. Several months ago, however, I had the opportunity to actually prep with the 8" at a cook friend's dinner party, and I changed my opinion.
   
   The handle is indeed differently shaped. While it takes a bit of getting used to, I greatly prefer the hand feel (in a pinch grip) to other popular Japanese knives like the Tojiro and Global. The balance, too, is different than what I was accustomed to; it's slightly heavier in the nose than most high end knives I've used, but this ends up working for me with the handle.
   
   The blade shape is excellent, and I like the quality of the metal. I had had some concerns that it might be a bit too hard compared to what I was used to, but it holds its sharpness well and still hones easily.
   
   The thin spine and light blade make prep a breeze compared to a heavier German knife, particularly for vegetables and other lighter work. Fatigue is noticeably less, and precision work seems a bit easier. (A caveat here is that I still prefer my Wuesthof for some heavier tasks that don't demand a cleaver--the Shun feels sturdy, but doesn't have the weight that I'm accustomed to for some basic butchery.)
   
   Otherwise? The blade is indeed extremely sharp, but any competent professional will be able to do this for you. The Damascus pattern will look nice on your strip, but that's not reason to buy a knife, either. Finally, it's somewhat costly, but other knives of a similar quality will be as expensive, or, in the case of many customs, much more.
   
   I strongly encourage potential buyers to do two things. First, take the criticisms in TheAbsrd's review here to heart. He makes some excellent points that may or may not be deal breakers for you regarding this blade. Second, and much more importantly, anyone seriously considering this or any good knife should really work with it himself, or at the very least hold it.
   
   That said, the Shun 10" has become my staple for basic prep. I still use other knives, particularly my Wuesthof, for a few things, but as an everyday knife, I can't imagine going back.



2. I'll state this quickly and simply: This is, by far, the best knife in the kitchen where I work. The executive chef abandons his Globals and borrows my Shuns when I'm in the kitchen. The sous chef stares balefully at his Wusthofs when we work together. The Shun 10" chef is the go-to knife for meats, for produce, even for bread. The angle of the blade allows for precision work, while the handle seats the knife securely in your hand for prolonged prep.
   
   It's the best knife I've ever owned.



3. The previous review made me think twice about purchasing this knife, but I went and test drove some different knives before I finally bought this one.
   
   The first thing I will say is I totally disagree about the knife being made for people with small hands. I'm 6'3" and I have very big hands. I also use a pinch grip and I still think this is the most comfortable knife I've ever used. The "D" shape of the handle meets your hand (as long as you're right handed) and cuts down on fatigue.
   
   For those who must have the forged and riveted handle, try the Kaji series. Personally, I didn't like it. And the Ken Onion...well...I'm sure it works for some people. But those who don't like the Classic handle I find are the people who MUST have a European style handle, which I find to be chunky and clunky after using the Shun.
   
   The second thing is I love the balance of this knife. When switching off with my 8" Sabatier chef's blade, I was struck with how nimble this felt in comparison. I think the Shun is also lighter while still being 2 inches longer. But it's built to move, whereas the more traditional European style blade feels sort of plodding.
   
   When I test drove the Shun, the salesperson tried to steer me toward Wustof and one thing she said is that since she's of European descent, she feels more "like hacking through armor than slicing through leather". It certainly felt that way.
   
   Thirdly, this knife is SHARP. I know it's been said before, and it will be said again, but the edge on this blade is unreal. Breaking down an onion was effortless. The carrots cut like butter. I cut paper thin slices of pork tenderloin just to see if I could do it. I recently had the Sabatier sharpened and while it was nice, and an improvement, it can't touch the Shun.
   
   I'll also say that I love the length of the blade. The leverage you get from 10" as opposed to 8" is extremely noticeable. If you are thinking of getting the smaller blade, please reconsider. The larger blade can act "smaller" but the smaller blade can't act "bigger".
   
   Finally, this is a gorgeous knife. The Damascus style (not true Damascus) is visually beautiful. But I wouldn't care if you modeled with it, if it didn't get the job done, I wouldn't recommend it.
   
   The long and short: amazing piece of steel, but if you love European blades, go with that. However, if you're ready for a different cutlery experience, go with the Shun.



4. I've been in the culinary field for six plus years, including schooling, and I can say without a doubt that this is the best knife I HAVE EVER USED! The Japanese definitely know how to design a quality blade.
   The investment was a pricey one but after lengthy research and an in person handling - which is key - at a local dealer, I took the plunge. I can say that it was definitely worth it. In comparison, using a German blade vs the Shun, is like doing surgery with a meat cleaver vs a scalpel. My only complaint is that egg yolks from hard cooked eggs tend to stick to the Damascus finish after cutting. But, compared to the positives of light weight, balance, perfect fit in the hand and the superior sharpness this is minor.
   If you are committed to the 'industry' as a career, then I highly recommend this knife. Being as a chef's knife is your everyday, all-purpose blade, it will be the only one you'll ever need, use or want. Before, when doing prep all shift long with German blades my wrist was always tired and sore. Now with this Shun I feel like the knife is an extension of my hand and thus no discomfort. There is no better blade than the Shun!



5. Fine balance and size for my rather large hand. I have an eight inch chef's knife that is a little too small. This new one looks really cool too, nicely designed and proportioned. Probably the prettiest knife I own. Works about as well as other 10 inch chef's knives at this price range.

3 comments about Shun Classic U2 (Ultimate Utility) Knife.

1. I believe if you're serious about cooking, you should own great cookware and excellent knives. I finally stepped up and got excellent knives. For those who haven't heard the hype, Shun is one of the most respected knife brands in the world.
   
   Great features of the entire line include these cool "D" shaped handles that fit your hand better. Each knife is made in a right- and left-handed version ([...] for lefties). The steel used for the blades is harder than what you would find in most other knives. The knives are EXTREMELY sharp.
   
   If you're building your set and want to take care of the must-haves first. Move this down on your priority list. Get the chef's, paring and bread knives first. With that said, there is a place for this knife in your kitchen. As with all of my other Shun knives, this one is extremely sharp and it's relatively light.
   
   This is great for sandwiches; you can use one knife to do everything well. I like the wider blade on this better than the narrow utility and tomato blades. This knife does not replace the bread knife, but it is good for small quantities of bread. I quickly tired of it when I used it to prep French bread for bread pudding.
   
   This is an expensive, but lifetime investment. I encourage you to visit stores and feel the knives in your hand to make sure you are comfortable with them. For more info on Shun, check out Alton Brown's website. For ratings on various brands and types of knives, check out Cooks llustrated's equipment ratings.
   
   Unless you are a daily sandwich fiend, make this one of the last knives you get to complete your set. It is certainly a nice knife, but not as crucial as other knives. My only regret is that I already own the tomato and utility knives.



2. I thought I was going to have at least 2 guests at a party try to steal this knife!
   
   After getting a gift certificate at a kitchen store I wasn't sure what to get...but knives always grab me. The young lady who helped me kept pointing me to this Shun knife. The folded steel blade really got me and I could bring it back if it was a bust. My husband loves knives as well and does the sharpening.
   
   One slice with this knife and I was hooked. Then a friend helped prep a party and she immediately picked it up and used it...and started raving about it without any input from me. Then a second friend arrived to help and grabbed the knife and couldn't believe how good it was.
   
   I haven't found anything it doesn't slice well. I'd love a longer version for those bigger bread jobs...though it did 4 loaves of crusty french without a sore hand. Tomatoes don't stand a chance and never lose their shape in the cutting.
   
   This knife is worth every penny and I'll buy another Shun knife when I'm ready....the Chicago cutlery is on its way out for sure now...I'm in my 50's and buying my lifetime knives.



3. This Shun product is a beautful well made knife. The layers of stainless steel in the Damascus style blade form an interesting pattern resembling growth rings in wood. Shun refers to it as the U2 utility knife and while it is balanced, comfortable, and extremely sharp; it probaly won't replace your chefs or santoku kife. It will slice like crazy but because of the curve in the blade dicing or chopping are limited. Consider it a good knife for making sandwiches.

5 comments about Shun Classic 8-Inch Chef's Knife.

1. I have been using this knife for 2 months now and I'm thrilled with it. It took me awhile to get used to something so sharp but the knife itself helped me with this. Its so well balanced that it feels like an extention of your hand. The handle is also really comfortable.



2. shun makes the best knives i have ever used. i use mine for 10 hours a day. at work all day slicing and dicing as well as at home.out of the box it is very sharp and with a little love every so often with a honing steel you are good to go. i would never even think about purchasing another knife in this lifetime!



3. I was in the market for a good chef's knife and after doing a bunch of research I narrowed it down to the Global 8 in chef and this Shun classic 8 in. So I brought with me celery, carrots, and onions to a william and sonoma and did a serious amount of cutting...here is what I personally found (keyword being personally you really cant buy a knife on reviews alone you MUST try it out first)
   
   Celery: Both knifes went through this so easily that I couldnt even make a comparison
   
   Carrots: With the global I was able to cut faster but it felt less secure because of the of the light weight. The shun was excellent, slicing through the carrots with a perfect weight and rhythm that I wasnt able to get with the global
   
   Onion: This is where the Shun knife shined. The lack of weight on the global and the somewhat narrow handle made the onion haphazard and unsafe feeling for me. I found I had to constantly start and stop with the global knife. With the shun it was a constant effortless motion. It easily and accurately sliced and diced the onion.
   
   After having the knife for a few weeks now, I can safely say I have been able to cut everything with ease. I was worried that the global might be better, but for me atleast, the shun was easily superior.



4. I got into Japanese knives via Shun, and they are fine knives in general, but in the case of their chef's knives I think there are better alternatives. The Shun 6" Chef is lightweight, to my way of thinking, and the radical shear of the blade is not the most useful on the cutting board. The 8" doesn't suit me either, the handle too long and the edge of the blade too curved to provide a good chopping edge.
   I've done better with the 7" Hattori HD, also of the "Damascus" type, though more discreetly banded. It's a less exotic-looking knife than the Shun, with a conventional Western handle, but makes for a more useful cutting tool and, for me, is better balanced and more comfortable in the hand. The blade is sharper too, but may be more fragile. Finer still are the somewhat more expensive Misono UX 10 chef's knives, among the best short of truly serious-money Japanese masterpieces. The Misono is still more Western-looking than the Hattori--no Damascus effect, not a single Japanese ideogram on it, and even the steel is Swedish, although the cutting edge is honed 80/20, nearly one-sided, rather than the Western 50/50--but it's as fine any reasonably affordable knife I've seen and it's sturdier than the Hattori. The edge differential shouldn't scare you off unless you're left-handed, in which case you need the appropriate model.
   Shun makes good knives, but can be faulted for going for exotic looks above all--a marketing move that has worked well for them, but showy. On the other hand, the blades are good, and the D-handles have a special ergonomic appeal. I think their santokus and utility knives provide good value. With the chef's knives, though, I'd suggest investigating other possibilities, though it will cost you a few dollars more in the case of Hattori and nearly 50% more for the Misono UX 10s.
   For less money and greater sharpness than anything I've mentioned, you can hunt up the Hiromoto AS series. Their downside is that their high-carbon edges require more care against corrosion, and as Japanese knives go, they look crude, even ugly; but you can split an atom with them, easy.



5. Having a knife that fits your hand and is balanced makes prep a snap. The angle and type of steel keeps it sharp and easy to keep sharp. The fact it looks good is a bonus...

5 comments about Shun Classic 3-1/2-Inch Paring Knife.

1. I first tried the Shun chefs knife and loved it. This paring knife is great. Everything I want from a paring knife; Sharp, Comfortable, just flexible enough and a great grip.



2. This little paring knife is absolutely fantastic. Along with two other Shun knives, cooking has become so much easier, quicker and fun. Among all the knives I have owned, this brand is far superior to the others. Shun knives are not cheap, but every penny you spend will be worthwhile. Great knives, great workmanship!!!



3. I'd spent my entire cooking career using nothing but good quality German knives and would not consider using anything else. Then I received this knife as a gift. OK, I've converted. This is the best knife I have ever used. The blade is extremely sharp. The feel in your hand is great. The design is beautiful. I've now given this knife as a gift and the comments that I receive about it are always rave reviews. This size is particularly useful, it's on the counter or in the sink more than it's in the block.



4. I own several of these Shun knives and have put all my other knives to bed. I have a small hand and the size and weight of these knives is perfect for me. It is amazing how efficient this product allows you to be in the kitchen, and once you use one you will like nothing else. I even had to buy one when I was on vacation, I missed mine so much!



5. This is my first Shun knife, and it won't be my last. I have been buying German knives for years however this Shun outperforms everother knife that I own. Very impressed!!!!

4 comments about Shun Combination Whetstone.

1. great stone, i use this item instead of paying a proffessional to sharpen my knives



2. Shun makes some of the best knives. Period.
   
   They also make a wonderful whetstone for their knives, or any other knives out there. I sharpened some of my other knives with this whetstone (haven't had a need to sharpen my Shun's yet... which is a testament to their quality) and it was perfect. It does take some practice to get a nice sharp edge, but this with a honing steel will do all the sharpening anyone will ever need to do.
   
   The key feature for me is the fact that it has two grits, so even your dullest knife can be sharpened easily.



3. I don't have a thousand dollar knife set, but I love to cook and all of my knives were quite dull. We tried a couple of the "sharpener systems" without a satisfying result. I remembered as a little girl seeing the old timers sharpen their pocket knives with a stone, so I did a little searching and found this one.
   
   It arrived quickly and well packaged. The instructions are understandable enough, but clearly translated by a person whose native language is not English.
   
   My husband spent about 1 hour and all my knives were good as new. First you soak the stone in water for about 5 minutes. Then you run the blade along the stone in the pattern indicated. There will be a bit of sand residue, so you will want to set it on something that washes well (dish towel). Also, it will stay wet for a long time. I had to wait 2 days to put it away.
   
   Note, you will still need a knife steel to keep the blade nice.
   
   If you Google "sharpening knives" you will find several videos demonstrating the proper technique so it will not be so intimidating.
   
   This should be the last $41 you will have to spend on sharpening your knives, ever.



4. Instructions are translated "Engrish" so be prepared to search on the Internet for how to use this thing. I wouldn't say they sharpened my Shun knives to "razor" sharpness, but they brought them back to their factory sharpness and that was what I was expecting.

5 comments about Shun Classic 7-Inch Santoku Knife.

1. This Shun knife (like all the others) is a terrific high quality blade. They are perfect! I hate to use the term "Balanced" in a knife review but it really feels great in the hand. The "D shaped grip" feels nice, and the knife really holds an edge!



2. Shun brand kitchen knives are some of the best products from a culinary stand point. I've worked in many kitches and held many knives but this by far is the best. Light weight, razor sharp edge even from the abuse of everyday proffesional kitchen stand. If you are just a casual home cook, I'd look for something a little cheaper but if you do a lot of cooking and cutting than by all means buy this knife.



3. What a beautiful knife. The damascus layering and the highly polished edge gives it a cool and different look. But what is form without function - especially in kitchen tools? Well, for over two years, the knife has peformed fantastically! The edge is still quite sharp, the finish is still a beauty and have not sent it off to be sharpened. Grant it, it is not in a commercial kitchen setting, just a home where my wife and I like to cook. Also, it is well maintained: I hand wash and steel the knife after every use and it is stored properly in its own cell so that the general population of utensils don't come into contact with it. I have looked at the edge lately with a lupe and it still looks true, no nicks or missing pieces or rusting. It still cuts through vegies, meat, (cooked and raw), pineapples, ginger, etc effortlessly without the resistance and slippage like in a dull knife.
   
   It will require getting use to if your experience is with a French style knife. I own a wusthoff classic 8" cooks knife and started with the french style but it is rarely used now. Also, my wife prefers the 4" wusthof for her work so you need to put your hands on it say at a Williams-Sonoma and see if you like the feel.
   
   Lastly, the experience of using these high end knives is like getting a breath of fresh air after being in a stuffy room (or in an airplane delayed on the runway) for hours and hours. You ask your self why and where have you been? Get good tools for the tasks you use everyday.



4. So, I've been in food for my entire life, and at 15 i started full time work in a kitchen. At first I used the typical industrial knives i.e. Dexter Ruseel and Forschner, that we had in the restaurant. I loved these knoves but knew I wanted my own. So being a dishwasher and prep guy, I did not have much to sprend on knies but made a hodge-podge set of knives. MY first santoku was a Wusthof Gourmet 7-in. hollow ground, which was terrific for forty dollars. But that knife has been blown away by this Shun. So when I recieved the knife, i had also ordered two more and a new knife case and began to put my knives in. In the second minute of having the knife, my finger recieved a nice nick. The knife was so sharp that when my finger moved as I put another knife in the case that cut happened. i was so impressed I had to use the knife. I grabbed a tomato, some scallions and a onion. The knife glided through all the products, and just did a tremendous job. If you do by this knife, don't use a steel made by a Western knife company, it won't hurt the knife, but i recognized a slight difference after honing.
   
   So if you are willing to spend a hundred + dollars get this knife. Also people have aid that this knife is bad for big hands, it's a lie. I have huge hands and have not had a problem with my grip, a pinch.



5. Alright. First read all the other reviews and see what they think. Chances are, they're right.
   
   I've been looking for a knife like this all my life.
   
   I like the thinness of American knives like Chicago Cutlery (the original Walnut, not the cheap ones they sell now), but am envious of the heft of the German knives (I had a full set of Henckels Professionals).
   
   The problem? The thin knives are too light, the heavy ones are too thick.
   
   Now, we have the best of both worlds with Shun.
   
   Wait, I know what you're saying. They're too expensive. No. Listen: if you pick and choose you can get a lifetime of cutlery pleasure out of just a few samples.
   
   First, buy the 7-inch Santoku. You can get the Granton edge (the scalloped thingies) if you want, but it will just mess up the beauty of the Damascus steel finish. This is your workhorse; a little hotrod that will lightly and competently saw through most of your daily chores.
   
   Then, you need a little parer--the 3-1/2 inch or 4 inch will do nicely.
   
   Big, small.
   
   But, we need bigger still, so get a ten-inch chef's. You'll like this knife. Owing to it's fairly small profile (height), it does double duty as a slicer. Chop up heads of cabbage and slice a turkey or ham, your choice.
   
   Get one of the six-inch slicers (utility or tomato) and you're done.
   
   That's all the expensive cutlery you will ever need.
   
   Anything else: serrated, bread slicers, or other novelty knives, just by cheap stuff.
   
   Now, you need accessories. Get the Shun sharpening steel for sure. It's got a cool magnetic angle on the hilt that supposedly gives you the correct angle for sharpening. You can do it the wussy way--blade down--or pick it up like I do and steel toward yourself in a grand, flourishing manner.
   
   We're not done yet.
   
   You've got a lifetime investment here (You think I'm kidding? Any time you want, send your knife to warranty service and they'll either fix it or send you a brand new one, and they'll always sharpen it. Don't tell them I said so, but that's a pretty sweet way to keep your knives sharpened. I don't think I'd trust any local shop to touch these blades).
   
   But, let's talk wood.
   
   Don't even think about slamming these things down on just any crappy surface. Use a poly board for yucky meat, but you must have a good end grain board for chopping. One word: Boos. Their best (and trust me, I've researched this) is a 12X18 reversible hard maple. Don't be put off by the flatness of this. What I did was buy some little stick-on nylon bumpers and put them on the bottom to prevent sliding and water damage underneath. After, say, ten years, flip it over for a brand new board. If you've got a bigger kitchen, I'm envious, and I recommend the Totally Bamboo 22X16.5 board. It's got feet on it and, hey, it's like a renewable resource to boot.
   
   You know what you'll get for your trouble? The most beautiful ringing sound you've ever heard each and every time you put edge to board. I'm not kidding...it's melodic. And, it protects your knives.
   
   Finally, one caveat.
   
   While these Pakkawood handles are truly an exquisite thing (and, despite what they say, NEVER put them in the dishwasher), they have one drawback. They're slippery. There's virtually no ergonomics evident from the hilt to the butt, and, while sleek and sexy-looking, they don't provide much traction. On more than one occasion, I've found one of the larger knives sliding right out of my hand. It was frightening to think what devastation these sharp blades could have done to my bare foot as it hit the deck. Maybe I'm just clumsy (or drunk), but as any cook knows, food prep requires a lot of water, and your hands get dried and slick. Be careful. And, I don't know, maybe wear shoes.
   
   But, if you can keep them in your hands (and really, I know you can), you will never for one minute in the rest of your life regret this purchase.

5 comments about Shun Sharpening Steel.

1. This is a great product, it made a great gift. Fast shipping and a great price.



2. I'm extremely happy with this steel. Not only is it the best to use with the Shun classic paring and wide santoku I own, it retouches the edges in just a couple of swipes. I could shave after about 2 or 3 passes. Also, with the hilt of the steel acting as an angle guide it makes sharpening that much easier! I would have never known that without Alton Brown's introduction to Shun products that I watched online a while back.
   Amazon's prices sealed the deal as well. Great products for a lot less than I expected to pay.



3. Anyone who has used the Shun Ken Onion knives is well aware of the beauty, balance, and hardness of these tools. Regular sharpening steels do not have any effect on the edges. The Shun steel is the answer.



4. I recently purchased some Shun Elite knives. They cut like a light saber right out of the box but after a couple of months they dulled slightly. The Shun honing steel brought them right back to life. I really like the guide on the steel. It ensures you get the correct angle for Shun knives.



5. A chef recommended this sharpener and I had to try it out. I was amazed. I have sharpened ever knife I own. I can't believe the results.

No comments about Shun Classic Cutlery Collection.