|Reviews from Shun Ken Onion Chef's Knife users|
Ripe tomato: The Shun needed no sawing action whatsoever. It cut the initial waxy and soft skin like it was being dipped in water. All my other knives need to break the skin either with pressure, angle, or a teensy bit of sawing motion. Potato – while hardly a test for a knife (anything cuts potato) the slicing was awesome. After cutting into the potato, it felt like the Shun DREW the potato into itself and the potato came apart like it was already sliced.
This one took me a bit to get used to, but after a few tries I've come to really appreciate the ergonomic design. The stand is kind of nice too. The weight, balance, and shape of this knife are perfect for chopping (and heavy slicing). It rocks much better than the "classic" chef's knife design. The only downside is that it tore the heck out of my bamboo cutting board so I had to replace it with an end-grain, hardwood one. I've had it for just under six months and use it just about every day. It has proven to be a great chef's knife, one that really holds up to heavy use and abuse.
The feeling as these knives glide effortlessly through food is just like that! This is an absolute masterpiece of cutlery! Nothing I've used even comes close
I've been using the Shun Ken Onion chef knife for about 2 weeks now and this blade is nothing short of amazing. I made a ham, asparagus, scallion and gruyere frittata last weekend. I had a 4" block of gruyere cheese to cut through, into 1/2" cubes, and expected a good amount of resistance like I always had with my wusthof knife. Wow, was I wrong! The shun cut through this block of cheese like a table knife through soft butter. The layering of the damascus steel on the side of the blade also kept the blade from sticking to the cheese. This is especially noticable when chopping onions and other moist veggies.
This knife is best designed for chopping. It is not as effective at slicing as, say a santoku with cullens. It is the heaviest knife I own and I have lots of good quality knives. I was dissapointed to see that the bolster is two pieces of metal fused to the sides of blade, not a single forged piece. I have always been told that a sign of a quality knife is a tang that goes all the way through the handle and this one does not. All things considered though, it is an awsome knife.
I bought this knife as an anniversary present for my wife. I thought it was time she had a professional chefs knife. On the first use, which was to cut a pork roast, the blade chipped and bent in several places.