A BBQ thread

[Kracken McGraw]

Shun are excellent knives. However, steel choice should be 1st before brand. I personally do not like VG10. It is too hard, tends to get micro chips on the edge, especially if you use plastic or bamboo cutting boards or for boning meat. It really should only be used on hardwood blocks. Also when it comes to hardness, it holds an edge for a long time, but that also means it takes much more effort to restore an edge. Ceramic or stones really are the only things you should use on them, not a steel hone. That being said, if you are good about knife use and care, they will last you a long time.

Steel is what they’re calling VG-Max= VG10 with more carbon added.

 

[Fast14riot]

Again, its about how you treat and use your knives. I use mine a lot. I also have 3 teenagers that will grab my knives for whatever they're making. They are laser sharp, hold the edge forever, but require some care with use.

 

[muleystalker]

A little off topic but close, are Shun knives decent quality?
They are having a sale on their Premier series for another day or two.

All Japanese knives are hardened more than other knives and the bevels on the blade edge are less so you need to keep that in mind and keep the edge away from bone and other hard items. They are more bridle and will chip easier if used on the wrong surface as stated above by Fast14riot or your knife skills aren't great. But most of them will take a screaming edge. I have some made in both Aogami Super Steel (Blue Paper steel #1), Aogami Blue Paper #2, Shirogami White Paper #2. I also have some in R2 steel. All of them are San Mai clad construction. they are between 62-65 HRC. other than the R2 they are all reactive core steel and must be treated accordingly. I also have some other steels that are semi stainless also that I bought for my wife to use.

They are a joy to use to say the least. All of mine are hand made buy some of the top and oldest knife makers in Japan. I have used SHUN before but I don't own any, I like the look and feel and the steels used in the hand made knives. Again if you are ruff on things you don't want them... no dropping them in the sink, throwing them in the dishwasher... cutting semi frozen food and such, even the SHUN's you have to be careful with, they are harder than than most western style knives. Here are a couple of my favorites.

A good place to shop for great quality hand made Japanese knives is CKTG (Chef Knives To Go) they have a great selection of brands, styles, Steel, and "Yo" (western style) handles along with Wa (Traditional Japanese style) handles. They give good descriptions and educate on what's what. They have entry level to the highest of high end knives. https://www.chefknivestogo.com/anaspe15.html.

 

[Fast14riot]

Those Hitachi steels are a joy to use, both in working with and end use. I have a kamisori in blue paper and it is super smooth. The Hitachi steels are extremely pure elements and composition, lending to an ultra fine and even grain structure which can take some more abuse. Similarly why I enjoy 1095, W2, and other simple carbon steels.

Edge geometry is another great point about Japanese knives. Often only a single bevel (like a chisel) designed for right or left hand use.

 

[muleystalker]

Those Hitachi steels are a joy to use, both in working with and end use. I have a kamisori in blue paper and it is super smooth. The Hitachi steels are extremely pure elements and composition, lending to an ultra fine and even grain structure which can take some more abuse. Similarly why I enjoy 1095, W2, and other simple carbon steels.

Edge geometry is another great point about Japanese knives. Often only a single bevel (like a chisel) designed for right or left hand use.

Hitachi are my favorite steels for kitchen knives, they are a joy to sharpen and even a bigger joy to use, IFYKYK ! LOL. The 2 knives on the left in the photo above are made by; Shiro Kamo, they are SG2 powdered steel core, which is similar to R2, and they have a Stainless Damascus cladding, 63+HRC. 135mm Petty and a 210mm Gyuto.

The next is a Anryu Hitachi Blue #2, 210mm Gyuto made by 4th generation blade smith Katsutoshi Anryu, he retied a few years ago and his nephew took over. I was lucky enough to get this one before he retired, the price on his knives has skyrocketed in value, I have had many offers to buy it. I have several of his knives.

the last is a Masakage Mizu 210mm Gyuto, Blue #2 made by Ikeda San, Its an older knife and a little more plain but what a workhorse and steaming sharp like the Anyru.

Those four get used all the time and are my go to knifes 90% of the time. I have a bunch of others along with several single bevel, a Sakai White #2 Mioroshi Deba 210mm and a SAKAI BLUE #2 DEBA 180MM, I use them both for processing tuna and other fish and the 180mm for breaking down chickens and turkey and such, great for processing a bunch of ducks and geese.

 

[Kracken McGraw]

Those Hitachi steels are a joy to use, both in working with and end use. I have a kamisori in blue paper and it is super smooth. The Hitachi steels are extremely pure elements and composition, lending to an ultra fine and even grain structure which can take some more abuse. Similarly why I enjoy 1095, W2, and other simple carbon steels.

Edge geometry is another great point about Japanese knives. Often only a single bevel (like a chisel) designed for right or left hand use.

I ended up going with a few of those Shun Premier’s, my wife wanted pretty and had a nice magnetic block that came with some crappy knives that an influencer had suggested. Shun had a set with that blue paper 2 steel that I wanted but maybe another time.