Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Hop on down to your nearest EGG dealer this week to pick up some Easter EGGcessories! Here are a few that may be useful for Easter, the V-rack, electric charcoal lighter and flexible skewers! Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

Shun knife set - good deal?

I'm thinking about it.  But I'm an idiot.  $305 shipped.  Chime in if you're a knife expert.  I have a Ken Onion Shun Chef's knife, plus a bunch of Wustof.  Plus some others.  Probably don't need this level of performance (and without carbon steel dedication) but, man, if feels good to wield a nice, pretty knife when you're prepping dinner.

http://www.woot.com/offers/shun-classic-sets

The 3 piece set, not the one with the bread knife. 

3-Piece Flat Set Includes:

  • (1) Classic 9" Hollow-Ground Slicing Knife DM0720 - Hollow-ground indentation help slices release from the blade
  • (1) Classic 10" Chef's Knife DM0707 - The longer blade provides additional cutting leverage and is especially handy when it comes to cutting larger foods
  • (1) Classic 5" Nakiri Knife DM0742 - Ideal for cutting vegetables and for straight down motion cuts

______________________________________________
This is my signature line just so you're not confused.
Large and Medium BGE, two turntables and a microphone
New Orleans

«1

Comments

  • Not a knife expert, but I am a w00t expert..

    Guys in my restaurant love the Shun.  Keep them out of the sink and damascus blades will last you a sharp lifetime.

    imho - if it's an impulse buy, w00t puts Shuns up at least once a month.  Pull the trigger if you're sure you like them and need them.  If not, wait a bit, they'll be back...

    Hope I helped..

    Large BGE -- Greensboro!


  • nolaeggheadnolaegghead Posts: 9,002
    Yeah I see shun on there frequently.  Guess I've been w00tin' about 5 years.  Never did get a (*&^%%^&*() bandolier of carrots.  Dammit.  Never did see that combo before, but I'm not as w00t obsessed as I used to be. 

    Woots: 178
    Deals.Woot Rep: 0/100
    Join Date: Wednesday, October 10, 2007

    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone
    New Orleans

  • It appears that they are not true Damascus blades. Damascus clad is what I think they are called. Also, they appear to be made exclusively for woot. Not sure that it matters but there it is anyway.
    Be careful, man! I've got a beverage here.
  • nolaeggheadnolaegghead Posts: 9,002
    @travisstrick  found the two I care the most about on other sites based on the model numbers, the last one wasn't very popular.

    http://www.cutleryshoppe.com/shunclassic-hollowgroundslicingknife-90blade.aspx
    http://www.amazon.com/Shun-DM0707-Classic-10-Inch-Chefs/dp/B0000Y7KN6
    http://www.crateandbarrel.com/shun-classic-5-nakiri-knife/s428094

    They have a VG10 core which is nice...You're right - the cladding is pretty much aesthetic, but that core is brittle so it's sort of functional if you're trying to stab cinder block or something. 

    http://en.wikipedia.org/wiki/Damascus_steel
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone
    New Orleans

  • I chip my blades every time I stab cinder block. I wish I had known about the cladding sooner.
    Be careful, man! I've got a beverage here.
  • Yeah I see shun on there frequently.  Guess I've been w00tin' about 5 years.  Never did get a (*&^%%^&*() bandolier of carrots.  Dammit.  Never did see that combo before, but I'm not as w00t obsessed as I used to be. 

    Woots: 178
    Deals.Woot Rep: 0/100
    Join Date: Wednesday, October 10, 2007

    I have a few BOCs.  They've really slipped in recent years, and especially since the Amazon takeover.

    MaskedMarvel

    Woots: 330
    Deals.Woot Rep: 44/100
    Join Date: Thursday, August 17, 2006
    Large BGE -- Greensboro!


  • nolaeggheadnolaegghead Posts: 9,002
    @MaskedMarvel - damn, you've been busy!

    I think I'm gonna hold off.  You're right, they'll be back, thanks.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone
    New Orleans

  • I have some Shun Premier's that I bought piecemeal. They are great, and look awesome. They cost a pretty penny, though.

    I question the value of a nakiri knife. It looks cool, but anything it can do, a chef's knife can do just as easily.

    I kind of wish I got an 8" chef's knife instead of the 10". I might have to add to the collection later on.

  • nolaeggheadnolaegghead Posts: 9,002
    scottc454 said:
    I have some Shun Premier's that I bought piecemeal. They are great, and look awesome. They cost a pretty penny, though.

    I question the value of a nakiri knife. It looks cool, but anything it can do, a chef's knife can do just as easily.

    I kind of wish I got an 8" chef's knife instead of the 10". I might have to add to the collection later on.

    I already have a 8" Ken Onion Shun chef's knife - it's my most go-to knife for most prep work.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone
    New Orleans

  • fishlessmanfishlessman Posts: 15,393
    if its the look of the damascus your after this is a good alternative, the difference in the core vg1 to vg10 is minor and the 10 degree angle gives this ginsu an extremely sharp edge. been using one since last winter and it doesnt show any signs of wear. at this price its an extremely good deal, you just have to get past the fact its made by ginsu
    :))
    http://www.halowayexpress.com/products/Ginsu-Hanaita-Series-5904DS-8%2dInch-Damascus-Chef-Knife-%2d%2d-1SO0027YHPQ099.html
  • TonyATonyA Posts: 478

    if you like the balance of the ken onion shun chef - the classics will feel VERY different.  I keep my thumb and index finger on the blade so i don't mind the simple handle, but you will use a very different grip and angle from the onion knife.

  • @MaskedMarvel - damn, you've been busy!

    I think I'm gonna hold off.  You're right, they'll be back, thanks.

    That was mostly from when wine woot was starting and they had amazing wine offers.

    Read the forums about those knives too - there's something about the core not being a true Damascus? I didn't read very closely...

    Large BGE -- Greensboro!


  • nolaeggheadnolaegghead Posts: 9,002
    @tonya @fishlessman - thanks, I'm thinking maybe I should try that carbon steel Japanese knife that I see posted all the time first - it's only around $50 - and see if I like the balance.  I'm dedicated enough to take care of it, I'm not sure SWMBO is, but we have plenty of knives and if I end up being the only one to use it, well, so be it.  I'm not too snobby to turn my nose up at the Ginsu brand if it's well made, and it sounds like it is.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone
    New Orleans

  • I've seen SWMBO posted here a few times. Can someone explain to this newbie? I'm sure I will feel dumb after hearing the explanaition.
    Be who you are and say what you feel... Because those that matter... don't mind ... and those that mind... don't matter !
  • nolaeggheadnolaegghead Posts: 9,002
    She Who Must Be Obeyed
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone
    New Orleans

  • Thanks ! Never to be forgotten.
    Be who you are and say what you feel... Because those that matter... don't mind ... and those that mind... don't matter !
  • yzziyzzi Posts: 1,133
    edited November 2012
    I have 6 (I think) shun knives that I bought separately. Half of them I bought at William's Sonoma when they were on clearance. 

    I bought the offset bread knife for about $50 or $60 at WS on clearance. 

    I got the vegetable clever for $70 at WS on clearance

    I got a gift card for WS and bought a Wustof knife, ended up returning that to get the Shun 5 inch santoku and the 6 inch utility (that I use as a boning knife)


    I also have a big 10 inch utility knife that I found at Marshall's for $80 that I rarely use

    Unless those three knifes are the exact ones you want, I would just hunt around and buy the exact ones you want by themselves as you find deals on them.
    Dunedin, FL
  • LitLit Posts: 2,230
    I would buy the tojiro 240mm WA gyuto on chef knives to go for $60. Amazing knife
  • I'm thinking about it.  But I'm an idiot.  $305 shipped.  Chime in if you're a knife expert.  I have a Ken Onion Shun Chef's knife, plus a bunch of Wustof.  Plus some others.  Probably don't need this level of performance (and without carbon steel dedication) but, man, if feels good to wield a nice, pretty knife when you're prepping dinner.

    http://www.woot.com/offers/shun-classic-sets

    The 3 piece set, not the one with the bread knife. 

    3-Piece Flat Set Includes:

    • (1) Classic 9" Hollow-Ground Slicing Knife DM0720 - Hollow-ground indentation help slices release from the blade
    • (1) Classic 10" Chef's Knife DM0707 - The longer blade provides additional cutting leverage and is especially handy when it comes to cutting larger foods
    • (1) Classic 5" Nakiri Knife DM0742 - Ideal for cutting vegetables and for straight down motion cuts

    nolaegghead, I am a new Egghead, however, I have been a chef for 8 years. If I understand you correctly, you arte saying you are getting all 3 for $305? If thats the case, those knives are being GIVEN away!!!! I would jump on that ASAP. If theres another coupon or access to that deal, please send me link. Happy hunting.
  • I'm thinking about it.  But I'm an idiot.  $305 shipped.  Chime in if you're a knife expert.  I have a Ken Onion Shun Chef's knife, plus a bunch of Wustof.  Plus some others.  Probably don't need this level of performance (and without carbon steel dedication) but, man, if feels good to wield a nice, pretty knife when you're prepping dinner.

    http://www.woot.com/offers/shun-classic-sets

    The 3 piece set, not the one with the bread knife. 

    3-Piece Flat Set Includes:

    • (1) Classic 9" Hollow-Ground Slicing Knife DM0720 - Hollow-ground indentation help slices release from the blade
    • (1) Classic 10" Chef's Knife DM0707 - The longer blade provides additional cutting leverage and is especially handy when it comes to cutting larger foods
    • (1) Classic 5" Nakiri Knife DM0742 - Ideal for cutting vegetables and for straight down motion cuts

    nolaegghead, I am a new Egghead, however, I have been a chef for 8 years. If I understand you correctly, you arte saying you are getting all 3 for $305? If thats the case, those knives are being GIVEN away!!!! I would jump on that ASAP. If theres another coupon or access to that deal, please send me link. Happy hunting.
    Just went to the link and they were sold out :( Hints why it was such a del. I hope you got them while they were still on the shelf.
  • FockerFocker Posts: 1,119

    The 4 block set would've been the better option.

    The belly of a chefs could be used as a nakiri.  Rank a nakiri with the 6" utility and the tourne.  Paid only $20 for the one below.  Does come in handy when opening packages.

    I'm with Lit on the $60 gyoto in white#2 from CKTG.  Keep a towel close when in use, it will flash rust almost instantly.  It is polished with wetdry 600 grit sandpaper, and second on the left.   

    Also with yzzi on picking up knives individually as opposed to a set.  If the price is right with the right knives, I'd grab a set.

    Amazon had a great 6 piece Shun set for $260 on Cyber Monday.  Brother tried to get one but it sold out fast.  Good deals are out there.  I picked mine off of Amazon several years ago when they closed out the SS Classics.

    From right to left: $90, $50, $50, $40, $60, $30, $30, $20, $60, $20

    Much less than a set of the same quantity, better knives too.  Shears, blocks, and honing steels are thrown in as additional pieces.

    010.JPG
    3648 x 2736 - 3M
    Brandon
    Quad Cities
    "The most important ingredient in cooking is restraint."--Chris Bianco

  • nolaeggheadnolaegghead Posts: 9,002
    @Focker - which is your most used knife?

    @svendangle - Yeah, it was a one day sale that ended at midnight last night.  It'll probably come up again.  I'll post on this site if I notice it.  I was on the fence on buying the set, if I read your post while they were still on sale, I probably would have picked them up. 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone
    New Orleans

  • U_tardedU_tarded Posts: 1,127
    Focker said:

    The 4 block set would've been the better option.

    The belly of a chefs could be used as a nakiri.  Rank a nakiri with the 6" utility and the tourne.  Paid only $20 for the one below.  Does come in handy when opening packages.

    I'm with Lit on the $60 gyoto in white#2 from CKTG.  Keep a towel close when in use, it will flash rust almost instantly.  It is polished with wetdry 600 grit sandpaper, and second on the left.   

    Also with yzzi on picking up knives individually as opposed to a set.  If the price is right with the right knives, I'd grab a set.

    Amazon had a great 6 piece Shun set for $260 on Cyber Monday.  Brother tried to get one but it sold out fast.  Good deals are out there.  I picked mine off of Amazon several years ago when they closed out the SS Classics.

    From right to left: $90, $50, $50, $40, $60, $30, $30, $20, $60, $20

    Much less than a set of the same quantity, better knives too.  Shears, blocks, and honing steels are thrown in as additional pieces.

    what are the ones on the right you caught my interest, i know nothing about knifes but i do know i want the look of damascus and the prices you listed look great
  • Interesting the perspective we have on knives, they are the most personal part of food prep, and I think we often keep searching for the magic bullet. I was at an outdoor show recently and the Rapala rep told me the $25 retail "SuperGrip" (means rubber) fillet knife was the same blade as the $85 retail custom bone handle "home use" fillet knife. 
    I picked up the "SuperGrip" at Canadian Tire for $9.99 on a clearance sale. It is a great boning and fillet knife, holds an edge very well. My son laughed at me using it until he tried it. He went out and bought one for $25. 
    To each his own. 
    Delta B.C., Canuckistan - Vee-Gan: old Indian word for poor hunter. 
  • FockerFocker Posts: 1,119
    edited November 2012
    @Focker - which is your most used knife?

    @svendangle - Yeah, it was a one day sale that ended at midnight last night.  It'll probably come up again.  I'll post on this site if I notice it.  I was on the fence on buying the set, if I read your post while they were still on sale, I probably would have picked them up. 


    The $60 Tojiro ITK Shirogami from CKTG and 10" chefs.  For $60, it cannot be beat.  Higher maintenance with this steel, but so worth it.  Polishing is not necessary, but seemed to improve the drag from the natural finish.  Note too, that the blade(spine) is slightly tapered.  Not a big deal to me if the slices aren't OCD perfect.  

    CKTG is a great site, talked to the owner a couple of times over the phone, highly recommend. 

    Still searching for my brother this season.  The Tojiro would turn to rust on him, so not an option.

    If I find a good deal, I will definitely give you a heads up.  I'm sure Amazon isn't done yet.  

    Brandon
    Quad Cities
    "The most important ingredient in cooking is restraint."--Chris Bianco

  • FockerFocker Posts: 1,119
    edited November 2012

    @U_tarded,

    They are Classic Shuns in SS.  The Classics are still available in black paka wood handles, but not marked down to this extreme.  Shun quit making the SS line, and Amazon cleared them out at 66% off. I haven't searched the net for this line, but other stores may have done something similar.

    After using them, I would not hesitate to pay full price for a 8" chefs to start out with. If my brother doesn't get a set, he will get that.

    Standard Classics are for right-handers.  They do make left-handed versions of the D shaped handle if you're a leftie.   

    Brandon
    Quad Cities
    "The most important ingredient in cooking is restraint."--Chris Bianco

  • FockerFocker Posts: 1,119
    edited November 2012
    Interesting the perspective we have on knives, they are the most personal part of food prep, and I think we often keep searching for the magic bullet. I was at an outdoor show recently and the Rapala rep told me the $25 retail "SuperGrip" (means rubber) fillet knife was the same blade as the $85 retail custom bone handle "home use" fillet knife. 
    I picked up the "SuperGrip" at Canadian Tire for $9.99 on a clearance sale. It is a great boning and fillet knife, holds an edge very well. My son laughed at me using it until he tried it. He went out and bought one for $25. 
    To each his own. 


    I still roll with an old wooden handle Rapala filet knife in the tackle box.  Someday, it will get replaced with a Leech Lake Filet knife identical to the one Fishlessman has posted.

    http://www.reedssports.com/Product/product.taf?_function=detail&_ID=3973&pc=1033

    Brandon
    Quad Cities
    "The most important ingredient in cooking is restraint."--Chris Bianco

  • fishlessmanfishlessman Posts: 15,393
    the old wood handle rapalas were alot better than the newer ones, took a much sharper edge. you get that leech lake and your gonna cut yourself
    :))
  • FockerFocker Posts: 1,119
    edited November 2012

    I can hardly wait.  Would get an employee discount in the ED.   >:)

    They are beautiful fish, glad you posted yours awhile back.  Does the carbon/SS alloy hold an edge well?

    Brandon
    Quad Cities
    "The most important ingredient in cooking is restraint."--Chris Bianco

  • fishlessmanfishlessman Posts: 15,393
    i havent sharpened mine yet, have filleted a hundred and something white perch with it though plus use in the kitchen, still trying to get used to the back side being sharp. never did find out what stainless is used on the leach, its superflexible yet stays sharp
Sign In or Register to comment.