- Joined Sep 4, 2011
I'm not prepared to spend almost $500. for a French Knife. Great looking cutlery, but can anyone tell me if they are really worth the price?
As a general rule, Shun chef's knives aren't very good for the price. That doesn't mean that a given Shun isn't the perfect choice for someone; so the accurate answer to your question and many others like it is, "it depends."I'm not prepared to spend almost $500. for a French Knife. Great looking cutlery, but can anyone tell me if they are really worth the price?
I'm not sure though, IceMan, if your point is that this sub-forum just shouldn't exist? "Why talk about what options there are for knives to use and purchase knives?"Any knife that anyone buys, for whatever price they pay, and likes it, is absolutely worth the money .......... IF THEY CAN USE IT PROPERLY, PRODUCING HIGH-QUALITY DISHES. My goodness. Never once in my entire career as a chef has anyone complimented me on the food I've served asking what knives I've used. If you can't cook, it doesn't matter if you use a $6,000 knife. Conversely, if your cooking gets you 3 Michelin stars, nobody will care if your knives are the plastic jobs swiped from a Wendy's. Learn to cook first, then worry about $500 knives.
I have nothing but praise for the 2 I own either. I splurged and bought a Hattori based on reading knife forums like this one. It's a cool knife in my opinion (6" petty) but there isn't anything about it that makes me feel like it's better than the Shun's I own. Actually the fit and finish is significantly worse and that alone makes me feel it's a lesser quality, lesser value knife. Compared to the many Wusthof's & Henckels that I've owned, borrowed, used... I think the Shun's are a huge step up. But there is also something nice about a big heavy Wusthof though... you feel like you could cut through anything with one of those and not damage the blade. BDL hates the san-mai, suminagashi, D handle and profile... I like all those things. It's personal preference in my opinion.I have pieced together a "set" of Shun knives over the past 5 or so years. I have the 8 inch chef's, 4 inch paring, utility knife, fillet knife and boning knife. I also have an older Kai cleaver which is a lighter duty piece. I have nothing but praise for these knives, but I only use them for precision work. By that I mean I use some heavier knives when I am fabricating any meat. The Shun knives are great for prep, and hold a nice edge, but I also have a Henckel's "twin" chef's knife to break down chickens and anything else that calls for a knife with some more heft to it.