Ok yeah and I just got the shun kaji western chefs knife 6 inch and the Shun Kaji Hollow- 5.5 inch Ground Santoku Knife. But I am wondering if I should just return or sell them and get a 1 knife for like $400 or $500 dollars not $250 each. What do you think? Are these knives good?
I don’t think spending that much is necessary. My personal fave is my Shun Premier Nakiri for vegetables. It depends on how you use the knife. Western knives are for rocking the knife keeping the tip on the cutting board. Japanese knives have straighter edges and are for lifting the entire blade off the board but keeping the edge parallel to the board and using a down and forward motion.
The Shun knives are harder which means they can be made thinner which makes them lighter and hold an edge longer but also means they’re more brittle. The Wusthof knives aren’t as hard and won’t keep an edge as long but are heavier but are more durable
Oh ok thank you. Also may I ask how do you sharpen your shun knife. I heard like wet stone is good. Is there anything else that would be good?
Scroll Down to Read Other Opinions
The only opinion from girls was selected the Most Helpful Opinion, but you can still contribute by sharing an opinion!