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OT: Shun Knives - Must have knives to start out
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HolySmoke
Posts: 10
Question for the group about starting a Shun knife set - I got an 8" Chef knife and a 7" Santoku knife for Christmas. From what I know, these serve basically the same purpose. I'm wondering if it makes sense to return one and swap it for a different type of knife? I'd like something that's good for finely slicing steak, brisket, etc.
Curious as to what everyone uses and the types of knives you'd recommend starting with as I build out my set.
Curious as to what everyone uses and the types of knives you'd recommend starting with as I build out my set.
Comments
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I have both and like them I am still trying to up my knife skills by watching YouTube and practicing. I enjoy using them both but the the 8 inch chef is SLIGHTLY more useful.
A serrated bread knife knife is good for bread, brisket, and tomatoes.
Some see the value in a paring knife, I don't.
Learn proper care and use, including how to sharpen them. -
I got the 6" nakiri and the 7" rocking knife for Christmas. The nakiri is great for a push cut.
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A breaqd knife for Brsiket? Really? Now that I think about it, it gets through the bark better than a sharp knife, yes?Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
tikigriller said:A breaqd knife for Brsiket? Really? Now that I think about it, it gets through the bark better than a sharp knife, yes?Keepin' It Weird in The ATX FBTX
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Dexter scalloped slicer with the plastic handle
is the brisket knife. $30 or somewhere close on Amazon.Keepin' It Weird in The ATX FBTX -
tikigriller said:A breaqd knife for Brsiket? Really? Now that I think about it, it gets through the bark better than a sharp knife, yes?
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The Cen-Tex Smoker said:Dexter scalloped slicer with the plastic handle
is the brisket knife. $30 or somewhere close on Amazon. -
Good Knife for brisket.
I paid $24 in 2015
https://www.amazon.com/gp/product/B004NG98RI/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1
XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ -
bigbadben said:The Cen-Tex Smoker said:Dexter scalloped slicer with the plastic handle
is the brisket knife. $30 or somewhere close on Amazon.
We only use our "brisket" knife to cut bread so we are right there with you.Keepin' It Weird in The ATX FBTX -
I got the Shun 8" kiritsuki and 4" paring knife for Christmas and love them though they are pricey. I'm trying to get japanese waterstone sharpening down. Not going to touch those two yet, they're crazy sharp. My next will probably be the nakari for veges.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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The 6" chefs is my utility knife, and my son's knife. We use it often.
The carving knife works great for trimming meat, breaking down, and even slicing rotisserie birds. It's like a longer, more versatile, boning knife.
The Shun serrated is better than the Dexter, but it was twice as much too. The Dexter is flimsy. This heft is nice when working your way through crust. With the thinner blades (also have a serrated Wusthof), you can feel them bend in your hand during use.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Focker said:The 6" chefs is my utility knife, and my son's knife. We use it often.
The carving knife works great for trimming meat, breaking down, and even slicing rotisserie birds. It's like a longer, more versatile, boning knife.
The Shun serrated is better than the Dexter, but it was twice as much too. The Dexter is flimsy. This heft is nice when working your way through crust. With the thinner blades (also have a serrated Wusthof), you can feel them bend in your hand during use.Keepin' It Weird in The ATX FBTX -
I have some commercial kitchen slicing knives in 10 and 13 inch versions, however, I really prefer my Shun 8 inch chefs knife. The wide blade with it's extremely thin and sharp edge gives a really nice slice. I also like my 6" chefs and my flexible Global boning knife.
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logchief said:I got the Shun 8" kiritsuki and 4" paring knife for Christmas and love them though they are pricey. I'm trying to get japanese waterstone sharpening down. Not going to touch those two yet, they're crazy sharp. My next will probably be the nakari for veges.
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The Cen-Tex Smoker said:Focker said:The 6" chefs is my utility knife, and my son's knife. We use it often.
The carving knife works great for trimming meat, breaking down, and even slicing rotisserie birds. It's like a longer, more versatile, boning knife.
The Shun serrated is better than the Dexter, but it was twice as much too. The Dexter is flimsy. This heft is nice when working your way through crust. With the thinner blades (also have a serrated Wusthof), you can feel them bend in your hand during use. -
I love the nakiri. If you just hold it up to an onion, the onion falls apart in fear. :-)
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I have Shuns. I love my 8 inch Chef, but my go-to has become the 6 inch utility. It's got a thin blade with a long belly and a good tip. I use it all the time for slicing, carving, deboning...basically anything that's not breaking apart big things.
https://shun.kaiusaltd.com/knives/knife/classic-utility-knifeMinimax and a wood-fired oven. -
I went in to buy the 6" boning knife which is great, walked out with it and a starter set. Must have. Monday my Shun Western chef should arrive. It's supposedly a necessity for heavy rined fruits and cutting through bone. It's set at 22 deg instead of 16 deg and has a black band around the bolster to identify it. Might be worth looking into.Bill Denver, CO
XL, 2L's, and MM -
clintmiller said:I love the nakiri. If you just hold it up to an onion, the onion falls apart in fear. :-)
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If I only got 1 knife it would be a 10" chef. 8" chef would be my 2nd choice.
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thanks for the input everyone!
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