Object Lust: Shun Knives
The knives I’ve already got are ok - an inexpensive set bought ten years ago in Chinatown, SF. I use the chef’s knife for pretty much everything - the more exotic boning and cleavers don’t see much use except on special occasions.
Fast-Company’s recent design issue included a list of their favorite design objects. One of the objects was a Shun Santoku kitchen knife with damascus steel. The picture of the knife was beautiful - and the idea of spending a stupid amount of money on a very nice, very very sharp kitchen knife seemed justifiable.
The old chef’s knife still cuts - but compared with the katana-like blade on the new Shun knife it’s time to give it a sharpening and retire it to the summer cabin’s kitchen (the home for old knives drawer).
The Shun slices through meat like butter. Onions and vegetables can be cut wafer thin without effort. It’s just a joy to use. It is also (as amazon reviewers pointed out) frighteningly sharp. Look for the upcoming blog post about losing a finger-tip…
I was a bit vary of the D shaped handle, but it sits comfortably in the palm of my hand when I’m cutting. I tried the Santoku knife and the weight and balance of the japanese-style knife just felt akward for me. I ended up with the more conventional and (for me) comfortable chef’s knife.
Add comment November 12th, 2007