🔪 Slice into Excellence!
The Shun Pro 8-1/4-Inch Deba Knife is a premium Japanese kitchen tool designed for professional chefs and home cooks alike. With its precision-forged high-carbon stainless-steel blade, this knife is perfect for chopping and boning fish and poultry. The ergonomic Pakkawood handle ensures comfort during use, while the lifetime warranty and dishwasher-safe feature make it a practical choice for any culinary enthusiast.
L**C
Nice...BUT
Nice…But!I really, really wanted to love this knife. The handle and balance are very fine, the fit and finished near perfect, BUT, a knife is nothing if the blade is not durable enough to handle the specific task for which it is built. And I quote from Shun, “Japanese Deba knife with an 8-1/4-inch blade; ideal for chopping and boning fish and poultry”, …which is precisely what I was doing on a medium size fish when the knife edge rolled in two places. An hour on my water stones and a final stropping retuned the edge to its original condition.I am no novice when it comes to utilizing knives of all types and have (and use constantly) several styles from Miyabi, Masahiro, Minonokuni and KAI. As a matter of fact, again from the website, “Shun knives are precision-forged in Japan by renowned blade manufacturer KAI”... I have four KIA Wasabi and Seki knives that I use nearly every day {to include two true Deba knives) and have yet to turn or roll an edge like the Shun…and they are far less expensive than the Shun. As a matter of fact, I have yet to roll an edge on any of my knives…other than the Shun.I am no stranger to Shun and do contend they should be (and propose to be) a high-quality knife brand, but, quite frankly, this is the second Shun I’ve had, and the second edge I’ve had to “repair”. I’ve relegated the Shun to the knife drawer for less strenuous use rather than my counter top block with my serious working knives…A sad caption for a beautifully built knife. The Shun is truly gorgeous and should have been far more durable for its intended use.
J**S
Not true deba - BUT AWESOME KNIFE nonetheless
Outstanding knife. i've always used Wusthoffs and Henkels .. but this is my go-to knife now. THE ONLY REASON I DON'T GIVE IT 5 STARS, is that it's not really a deba. Deba bochos are considerably thicker, and have a higher profile, and sharpen in the traditional japanese way. This is somewhat of a hybrid. Fine. No worries here... because if i could i'd give it 6 stars as a chefs knife. unreal sharp out de box. solid VG10. FOLLOW SHUN'S KNIFE SHARPENING TECHNIQUE ON YOUTUBE.
Trustpilot
3 days ago
3 weeks ago