Background:
Okay I grew up in a martial arts background, practiced a little myself, so I have certain amount of understanding... Okay not of kitchen knives, but swords and the like!
I actually grew up using brands like Wusthof and J.A. Henckels, just anything from Germany can be considered of quality from Europe. So what was wrong with those? Nothing, they were perfect! Expensive but perfect. I don't think I ever really found anything wrong with them. They were of course my parents kitchen tools, but I used them just as often enough. So why the Shuns? Well, they offer a unique Asian look, more to the point Japanese, even though I am from a Chinese descent.
The Look:
These Shun blades, okay, these knives look exquisite, not only do you feel a certain presence with them, you feel like you can cut, I mean cook anything with these! No really, the construction of these are similar if not the same as a Japanese sword that they have layered-steel Damascus-look finish. They come in a few varieties, the Ken Onion series, Alton's Angles series and Classic are the main one, there's the usual marketing pro, elite series. Today it's just the classic, because I deem them good enough!
History:
Damascus steel is a hot-forged steel used in Middle-eastern swordmaking from about 1100 to 1700AD. Damascus swords were of legendary sharpness and strength, and were apocryphally claimed to be able to cut through lesser quality European swords and even rock. (From wikipedia)
Ownership:
I will come back to this, since I... err... don't actually own these quite yet! I mean I will but I will let you know how I get on with these... but do continue to read on.
Durability:
Okay, even Damascus or Japanese legendary swords will chip and blunt if you don't treat them with any respect. Of course you want to try a Cleaver out on chicken bone or something like that right away, but like anything, know what you are doing, otherwise it will break all the same. Most fine blades (which knives do consist of) are very very sharp, and when used properly cut, chop, slice like a dream. So when you read forums of certain people complaining about their fine and expensive equipment, imagine elephants wielding lightsabers!
Art is key:
What art? They are PRETTY expensive! Will other product perform as well and cost less, I will say probably! Again I will come back to this, maybe after a month, and a year of using them!
Okay I grew up in a martial arts background, practiced a little myself, so I have certain amount of understanding... Okay not of kitchen knives, but swords and the like!
I actually grew up using brands like Wusthof and J.A. Henckels, just anything from Germany can be considered of quality from Europe. So what was wrong with those? Nothing, they were perfect! Expensive but perfect. I don't think I ever really found anything wrong with them. They were of course my parents kitchen tools, but I used them just as often enough. So why the Shuns? Well, they offer a unique Asian look, more to the point Japanese, even though I am from a Chinese descent.
The Look:
These Shun blades, okay, these knives look exquisite, not only do you feel a certain presence with them, you feel like you can cut, I mean cook anything with these! No really, the construction of these are similar if not the same as a Japanese sword that they have layered-steel Damascus-look finish. They come in a few varieties, the Ken Onion series, Alton's Angles series and Classic are the main one, there's the usual marketing pro, elite series. Today it's just the classic, because I deem them good enough!
History:
Damascus steel is a hot-forged steel used in Middle-eastern swordmaking from about 1100 to 1700AD. Damascus swords were of legendary sharpness and strength, and were apocryphally claimed to be able to cut through lesser quality European swords and even rock. (From wikipedia)
Ownership:
I will come back to this, since I... err... don't actually own these quite yet! I mean I will but I will let you know how I get on with these... but do continue to read on.
Durability:
Okay, even Damascus or Japanese legendary swords will chip and blunt if you don't treat them with any respect. Of course you want to try a Cleaver out on chicken bone or something like that right away, but like anything, know what you are doing, otherwise it will break all the same. Most fine blades (which knives do consist of) are very very sharp, and when used properly cut, chop, slice like a dream. So when you read forums of certain people complaining about their fine and expensive equipment, imagine elephants wielding lightsabers!
Art is key:
What art? They are PRETTY expensive! Will other product perform as well and cost less, I will say probably! Again I will come back to this, maybe after a month, and a year of using them!
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