Excellent tip in regards to the classic and left handed use!

I have the full Fuji line, and I LOVE them. Certainly a set to pass down. super light yet just the right balance and weight to cut practically ANYTHING with ease.

@TheGizmoGarage

5 жыл бұрын

absolutely beautiful and functional knife, if i have the money I'd get the fuji chefs knife as well

@TheGizmoGarage

5 жыл бұрын

@UCul6qIb3Y92NVZPSnCxggQQ thanks for the tips! I ended up getting a Miyabi Premier SG2 chefs knife on sale not long ago, did a comparison of Miyabi Premier and Fuji at deboning a pork shoulder, kzread.info/dash/bejne/hKhmssGDfK6rnZM.html

Recently purchased a 8" Shun Hikari chef knife. It is beautiful. I very much enjoy the look of the hornets nest pattern. I have some very nice Dalstrong knives and I can say the Shun is much more balanced. Took advantage of a $100 off sale on this knife.

Lots wrong in the information regarding steel composition and hardness of the steels. First off, none of the Damascus done by Shun/Kai is stamped steel just for looks. It’s all pattern welded forged steel. They use VG-10Max Damascus in their classic line. The Hikari line uses VG-10 and SG2 Damascus with a hornets nest pattern on the Damascus. Now onto the hardness of an edge. Just because a blade steel has a high hardness, be that VG-10, SG2, VToku, Hap40, Maxemet, Rex45, M4, does not mean that they will chip or roll the edge. Heat treat is everything when it comes to the edge stability of the blade, given a proper heat treat with high Rockwell hardness on a steel that is stable at higher Rockwell hardnesses, you will have an edge that is resilient and will be keen. The Rockwell scale is not linear. A knife that has an RC of 58 to 59 is not the same as one with a RC 60-61. Each point of the Rockwell that is higher above 60 grows exponentially. One point on the Rockwell from 61 to 62 is a dramatic difference. Now it’s not too say that one can’t chip or roll the edge at higher Rockwell hardnesses, but given a proper heat treat, it will be less prone to those issues depending on the use of the knife, the edge angle and what you are cutting. Improper use of the knife will always result in issues with the edge, dragging the edge against a chopping board, cutting on glass, chopping on hard surfaces like granite. Also edge angle plays a factor into what the edge is going to be able to sustain while using. The lower the angle per side of the blade results in a better slicer, the higher the angle is more of a chopping edge within reason of not going to low or to high of an angle on the edge. One can also convex the edge for more robust and better edge stability. Lots play into factors of edge stability, it’s not just that because of a high hardness, the knife will chip, most times chipping edged is from improper use, improper sharpening or a combination of both. In depth research will help you out in reviews.

@2Rice

4 жыл бұрын

Hello, I'm thinking of getting the Shun classic vegetable cleaver. What is the correct way to cut with the knife? I haven't found any videos explaining proper cutting method. The only videos I've seen are just generally on vegetable cleavers, and they seem to use a "chopping" up and down motion. Is that correct? I don't want to chip the blade.

Hi, thanks for the video. How to you do maintenance on fuji handle? I find the wood chipping off and poking my palm, and also find it very difficult to clean because of the spaces between wood grains.

@ALPHARHYTHM0

3 жыл бұрын

I've had my Fuji Santoku for 5 years and have not had any issues with the handle. It may be a manufacturing issue. If you put the knife through the dishwasher or leave it sitting submerged in water that may be the cause as well. Otherwise try contacting KAI USA to get some help with your specific problem. As for cleaning the handle of any food, I use small bristle brushes or even a cheap toothbrush will work to get into tight spaces. They're very versatile, I use them to clean out all of my electronics, computers, PS4, etc.

The fugitive line is 2 steps up from the classic line

you can get left handed shuns classics.

@TheGizmoGarage

4 жыл бұрын

Never heard of left hand shun classic, if you can show me a link where to get it please?

@2Rice

4 жыл бұрын

@@TheGizmoGarage The manufacturer's website has it (shun.kaiusa.com/classic-vegetable-cleaver-7.html#) but as of now its out of stock so the option does not display. I believe they charge a $20 to fit it for left hand at the time of purchase.

I don’t believe the Hikari line damascus pattern is just cosmetic. I contacted shun and they told me it is a layered knife made of VG10 and VG2. 71 layers. The Hikari line is the Williams Sonoma exclusive but one of their better lines. It’s a dual core construction. Customer service told me it’s very similar in rating to their dual core series. It’s a hornets nest Damascus pattern on the hikari line

@TheGizmoGarage

2 жыл бұрын

The Damascus pattern is purely cosmetic. Most shun knives are made with dual-core construction because they need harder VG10 or VG2 steel at the center sandwiched between more rust-resistant stainless steels to prevent rust. As vg10 or vg2 steels are much harder but prone to rust and chipping.

@tac4bravo

2 жыл бұрын

@@TheGizmoGarage ah ok thank you

@scottiebumich

8 ай бұрын

NOPE, it's solid, (cladless)@@TheGizmoGarage

@i95smuggler

7 ай бұрын

Sheet! Who knows?

@scottiebumich

7 ай бұрын

@@i95smuggler huh? I'm telling you with 100% certainty it's a solid (non cored or cladded) knife that is made from VG10/VG2 damascus steel. I had one and it was VERY NICE. However I was able to sell it for a $60 profit to I picked up a kobayashi knife, and I prefer handmade and not Mass MFG knives. Also, it's a SG2 so better than VG10

Respectfully, you need to do more research on steels and the knives before posting misinformation. These knives are not stamped.