貝印 旬 ユーティリティーナイフ シェフズ 200 020DM0706
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- 素材・材質:刀身/ステンレスクラッド複合材 切り刃/ハイカーボンステンレス刃物鋼 側金/ステンレススチール 口金・尻金/ステンレススチール 柄/積層強化木
貝印 関孫六 ダマスカス 三徳包丁 165mm AE-5200
貝印 ユーティリティーナイフ 三徳 175 020DM0702
【正規品】 三徳包丁 ステンレス 旬 Shun Classic クラシック 三徳 135 [020DM0727] 貝印
【正規品】 三徳包丁 ステンレス 旬 Shun Classic クラシック 三徳D 175 [020DM0718] ディンプル 貝印
貝印 kai 関孫六 三徳 包丁 165mm 15000ST AE-5300
|価格||￥ 17,280||￥ 7,549||￥ 16,200||￥ 12,960||￥ 18,360||￥ 9,611|
|商品本体サイズ||12.7 x 38.1 x 7.62 cm||4.6 x 29.3 x 2.3 cm||8.13 x 39.12 x 2.79 cm||1.9 x 40.94 x 5.08 cm||8.13 x 39.12 x 2.79 cm||4.5 x 29.5 x 2.3 cm|
|パッケージサイズ：幅||8 x 41.4 x 3 cm||8.3 x 39.3 x 2.8 cm||7.8 x 38.8 x 2.6 cm||7.4 x 32.4 x 2.8 cm||7.6 x 43.2 x 2.5 cm||8.2 x 39.3 x 2.8 cm|
|外装質量||270 g||299 g||300 g||380 g||454 g||259 g|
This was one of the first higher end knives I purchased, and if I could do it over again I probably would not have purchased it (or I would have purchased it used to save a little money). It isn't that the knife is terrible...the handle is comfortable, the cosmetics are pleasing, and it outperforms many big box knives...BUT, it is priced higher than other knives with the same level of performance. For example, a Tojiro 8in Chefs Knife costs less than a third the price of this Shun, and, while not as cosmetically pretty, I think it performs much better and that Tojiro produces better VG-10 steel than Shun does. If this Shun was around $60-80, it would be an awesome addition to the kitchen. But at this current price range, I think there are better options available and that potential buyers may want to examine other options before pulling the trigger on this Shun.
Being a bit of a knife nut, I have purchased many different style kitchen knives over the years. Some have been less than $5 and some over $500. There are many knives closer to the $5 side that I like a lot, and when looking at a less expensive knife, I try to form my opinion keeping in mind it has greater value than very expensive knives. For example, I really like my Mercer chef knife and while I do not like it as much as my 270mm Konosuke Fujimaya or my Takeda, it costs 1/6th of the Kono or Takeda.
As noted above, I think pricing affects the assessment of how well a knife does or does not perform, and the Shun is priced competitively with knives that are better in every which way. The price of the 8 inch Classic, much like the Premier, puts it in a price range with the Konosuke HD, but there is a gigantic performance gap that makes it impossible to even compare the knives. Consequently, I find it hard to justify the Shun given within the hardcore chef knife communities that Konosuke is considered to be one of the best or THE best and my personal usage of both has found there to be a very big difference in performance.
As some other reviews show, Shun knives are sometimes known for being a little more chippy than others. While most-all Japanese knives are more prone to chipping, Shuns seem to be more prone than many other Japanese makers. I experienced chipping first hand and I was cutting a soft surface over an end grain maple butcher block (widely considered to be the best material for a cutting board.***) While Shuns come with a Lifetime warranty, Shun makes it very clear (on their website) that the Lifetime Warranty DOES NOT help you if chipping occurs, and Shun tends not to cover chipping that occurs even from normal usage. So I feel at this price you can get a knife in the same (or better) steel with a superior heat treatment, resulting in a tougher blade that holds an edge longer and is less likely to chip. Many Japanese makers use VG-10 steel because it is a fantastic steel that can sport very good edge holding, very good toughness, excellent corrosion resistance, and ease of sharpening. But given the heat treatment is what determines how well VG-10 steel performs, I feel there are other makers who just do a better job with the heat treatment, and at a price less than the Shun.
I do like the handle of the Classic, as I find that in-general I prefer the Eastern rounded or octagonal handle that most Japanese knives have more than the Western handle or the hybrid as seen on the Premier. If you use the fulcrum cutting motion, this handle makes usage more comfortable and helps you cut with less force...and honestly, I think if you go for an Eastern handle, you can really get your money's worth using this method given it greatly helps reduce fatigue from extended usage!!! I also really like the balance of the knife.
I do not mean to dog Shun as if I am saying they make "bad" knives because they don't...compared to most big-brand knives, they run circles around them. They are most certainly cosmetically pleasing. BUT, they are expensive and there are many smaller makers that offer what I believe to be better values. So if you are considering this knife, my personal advice is to consider some of the other options before buying this Shun, such as the Konosuke HD or HD2 given the Kono is priced the same. There are many makers that offer fantastic knives for less-than the price, or the same price, as the Shun, which I think you will like much more. Just a few makers include: Hiromoto, Kikuichi, Masamato, Kaneshige/Konosuke, Yoshihiro, SETO, Suisin, Misno, Tanaka, Takamura, and Tojiro. For a budget knife, Tojiro is probably my favorite brand and their $55 8-inch DP chef's knife is a fantastic performer. And if you check some of these or offering from some other makers out and decide the Shun is still the best knife for you personally, well now you have done even more research and can have even more confidence that you are picking the product which best matches your needs and preferences. :)
***NOTE that Shun is converting many of their VG-10 knives to newer VG-MAX steel. To my understanding, one reason is for greater toughness. I cannot speak to it first hand as my experience is with VG-10. Depending on the vendor you buy from, you may get a VG-MAX model, or a VG-10 one, given the transition is relatively recent.
Whatever knives you go with though, consider a maple cutting board, preferably one which is end-grain! End grain maple is as easy-going on knives as a board can be (you will sharpen your knives a lot less), a good maple board will last decades and can hide/'heal' scar markings, and recent research suggests hardwood boards are actually the MOST sanitary cutting surface of all materials currently on the market!***