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Input:
Question: where can you get a shun sharpened
Document: I've had mine for five years and I LOVE it. I use the shun straightening rod and get is sharpened professionally once a year. It's fantastic.
It will last a lifetime. It is well worth the money if you are into cooking. I'm very happy with it. Remember to have it professionally sharpened every couple years.The fact there was only one other review here says that not a lot of people know about this knife (or are willing to fork out that kind of dough) which is why I decided to do the write-up. You get what you pay for.
received this knife as a gift a couple years back. so far i have no complaints. the edge is sharp and keeps its edge for a good period of time. the knife looks awesome and it has served me well over the years. the best thing about it is the free sharpening service that Shun provides. just send the knife back to the factory and they will return it to you freshly sharpened back to the original edge. overall a solid knife
I have a Shun Santoku, and it is very nice -- a good, sharp cutting knive. However, I have found something even better for roughly the same cost -- a Kin. The Kin is more decorative, just as sharp, and offers that extra cache of owning a smaller brand (more exclusive). Try a Kin --[...]-- and get Amazon to carry them.
I have a full set of Shun Classic knives and I use this one 10x more often than all the others combined.This knife is perfectly balanced, versatile, and razor sharp. It requires honing about 1x per week and sharpening every year (which Shun does for free).This knife has turned me into a snob. Whenever I use a different brand at a buddy's place I get upset.
It's art and it's sharp. It'll cut tomato as thin as a piece of paper. That's true with all the Shun knives in my collection. This one takes an ancient art, combined with a modern form. A great knife and a joy to use.When you get a Shun knife, you should already know how to use and maintain knives. Shun edges are hard and thin, at 16 degree. It's for cutting soft objects, not frozen chicken.
I've been reading a lot about Santoku granton edge knives lately and decided to get one. All my knives are from Kershaw Shun line and I'm very happy with them, so I bought this one to add to my collection. First impression on opening the box "WOW this thing is BIG." I didn't think I'd be able to use this knife because I have small hands and the balance felt off. So it sat in its nice presentation box for a while.
Why spend that time with items that you love and brings you pleasure to use? Many times, it's the small things that brings us the most pleasure in life, and I consider my Shun knives as one of those things. Having something so beautiful and yet so sharp and perfect - it makes my time cooking just that much more enjoyable.Another good thing to know is that although the Shun Knives are usually offered for right-handers, you can get these knives for left-handers.
I literally shaved a patch of hair off my arm (testing it at the store).. It is tricky to get the same edge when I resharpen it.. I bought the gatco set (google it).. They reccommend medium diamond hone, followed by the ultra file 1200 hone.. This knife does hond a better edge than my old Henkles (using my skill set in sharpening)..I may sell mine on ebay to buy the bob kramer (Shun) version of this knife..
Each knife is made in a right- and left-handed version [...]. The handles are made of wood and are specially treated. The steel used for the blades is harder than what you would find in most other knives. The knives are EXTREMELY sharp. One thing to note about Asian knives is that they must be sharpened at a different angle, 16-18 degrees vs. 20 degrees for German knives.
Answer: Shun sharpens lifetime for free. Send to their Tualatin, OR location and they do a great, fast job of it.