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Don't Buy A Shun
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- เผยแพร่เมื่อ 16 ต.ค. 2019
- reasons why some people should never buy a Shun
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Mr Burrfection, I love your videos about this knives.. It make me more appreciative of this kitchen tool.. I am a avid fan for japanese knives.. I just couldnt afford them just yet.. Can you send me one of the damage that you have.. Thank you...! My answer to that question is that, the owner might have used to open a can..
My wife hammered a small thin Chinese style slicer through a frozen chicken. I was able to repair the damage, still have the knife, not the wife.
John Scarborough the life of the wife is ended by the knife.
(We maybe the marriage anyways)
hammering through your wifes bones is harder than chicken btw. lol
@@bH-eo5tz That sounds like, "Until death do you part"...
I have only one knife I trust to not take damage in that specific instance. It's 3/16 thick Serbian chefs knife and a hardness of 60 with a high carbon steel. The rest of my knives, even my cheepos never see frozen meat or high density frozen vegetables. I don't even like using them on a bamboo cutting board. I've had edge rolls because of it.
Love this, man
This is why no one touches my knives but me.
Marry your knife then, if you love it so. Weirdo.
@@Gyvulys I know you're trying to be edgy and get a few likes but want to explain something. I cook a lot, usually i cook dinners 6 nights per week, i volunteer cooking at various places that serve people in need, rescue missions, abuse shelters, food pantries, i bring my knife roll with me to aid with food prep because many of these places are under funded and things like knives and their sharpness get over looked. As a result i use my knives often, mostly my chef knife. So when my birthday came, my lovely wife wanted a gift that would last, be if very high quality and was comfortable for me to use in larger prep tasks. So she took me to a local knife store that specializes in mostly Japanese knives, i tried dozens of knives, from 7inch santoku's to 12 inch traditional chef knives. I settled on a 10inch chef knife that was very comfortable, all the sharp edges near the handle where rounded making it comfortable for long prep work, and a joy to use. This knife was several hundred dollars, sticker shock to many, including myself given that i was use to $30-50 carbon steel knives or ones from $150 knife block sets. I ended up looking at cheaper, but still high quality knives in the $150-200 range and while they where nice, they didn't match the finish of the knife i fell in love with. My wife was now convincing men to get the $300 dollar knife, because she knew that's the one i really enjoyed but was trying to compromise and save a few bucks. I later bought several more knives to help with other tasks, my 4 knives have cost around $1000. So while it may be funny to make a joke about marrying my knives, really my wife knows these are knives that make me happy, they make cooking an experience that's easier to do, less frustrating, I've also tried so many new things in the kitchen, i can truly mince garlic or shallots. These are knives that if treated right and taken care of, will last me decades, and it was a gift from my wife who saw the joy cooking for others gave me.
no one takes care of them as oneself
Big facts
Word up
Too many of those, "It cuts tin cans and garden hoses too!" commercials...
Yeah, they should use those super soft steel knives to do that. You shouldn't buy a super hard steel knife to do "work horse" knife stuff like cleaving raw chicken in half. Use a German steel knife for that, much softer and less likely to chip.
A knife is a tool exactly for that - cutting various stuff. If a knife is so fragile, that it breaks because of this, then it's a horrible quality knife.
@Jack Blade
Yes, but when it comes to knives, a good knife, while not designed for everything, will not break even if you put it under stress. These Japanese knives have a hard edge, yes... So what? That edge is incredibly brittle. It's ONLY good enough to "mince herbs"... It's a flawed tool, and gives no real advantages. You can sharpen any steel knife to that point. Paying hundreds of dolars for these flawed knives just shows peoples' lack of sense. Victims of advertisement.
@Jack Blade
Examples - hunting knives, bowie knives. These knives can as easily pry your cans open, as they can nicely slice your tomatoes. And they won't break. THAT'S what I'd call a good knife.
Your little japanese knife? It's only usable for very few tasks, and it's not even that extraordinary at them - you can sharpen ANY knife to that point.
Jack Blade can you really abuse a Bowie knife and then cut herbs with it? I think the edge would be too damaged or at least too dull to cut and slice properly.
"Why you should never buy a Japanese knife without experience"
"Why you should never own a piece of equipment of any kind without researching how to care for it"
@@brekkoh "Why you have to respect everything you ever buy or receive."
Honestly with all the research and effort I'm just hopeless with whetstone sharpening. Bolster, no bolster; HRC 55 to HRC 62; $50 stone vs. $150 stone; angle guide or no angle guide, I'm a worthless knife sharpener. Gentle handling, good stropping both on steel and leather, and when it's time, a proper professional sees to it (hopefully another 2 years).
I don't understand how someone can think that swinging a precision tool into a steel can or frozen bone is a good idea. I just can't even...
Patrick Proctor i personaly just ship my only knife to a professional wetstone sharpener every years
@@ericlapanik I have 2 (chef) knives: Miyabi Mizu and Victorinox Fibrox, both 8". The Victorinox is usually reserved for heavy veg. skinning work like butternut squash or kent pumpkins where I know having a lighter, more easily controlled blade is safer (took the tip of my index finger clean off with the Miyabi when I slipped on a squash), but the wider spine is also really nice for breaking down cabbages and dikon. I've sliced/diced/minced probably 2000 onions, 500 shallots, and 500 heads of garlic, and broken down probably 200 whole chickens on the Miyabi since I bought it and honestly couldn't be happier with how it's held up.
When it eventually needs professional work beyond stropping, I know I have an "old reliable" behind it that I can keep "sharp enough" in an emergency.
I've never had a professional sharpen any of my knives, but after practicing for a few years, I can't imagine them getting my knives significantly sharper than I can. I would hope a pro could get it sharper, but not enough that I'd want them to do it instead of me.
In light of this maybe you should do a how to use and when to use a Japanese knife.
Believe me, it's a mystery, but some people are untrainable.
Yes, I would appreciate that. That's actually what I found this video looking for. I got a Togiharu chef's knife for xmas and I am fully aware that I need to treat it with care. I treat all my good knives with care, so I want to know anything that might be particularly important when dealing with Japanese steel.
Put them in a display case and use a knife that's not going to chip when an onion looks at it the wrong way
Yes agree!! I would love it if Burrfection could do a video like that!! 👍👍😄
Better yet, tell people what NOT to do with knifes (and please don't use new knifes)
My father had a large Swiss made butcher knife. After he passed I helped clean his home and i picked up this great knife. My mother in law saw it and asked if she could have it. What could I say? I said sure. The next time I saw it it had a 1/4” gouge in the middle of the cutting edge. 😡
I brought it home and painstakingly worked out 1/4 of material from the 13” blade without losing the temper. Took a long time. Got it shave ready again. Dad, it’s not leaving my home until I pass.
"I don't see how you can damage a knife this badly."
Drop it on the floor.
Yea, it seems obvious to me. I've seen damage like this happen to a knife and it was simply because it was knocked off a counter and landed tip first full force.
Throw it with massive force into the sink.
ye a solid stone floor would probably be capable of that, or a fancy kitchen flooring. still pretty bad, haven’t dropped a knife yet. would have to be pretty stupid or careless to allow a knife to drop imho lmfao. don’t leave knifes I’m vulnerable positions waiting for you to make a mistake 🤠👍🏼
killer Greasy handle and a wet hand. I picked it up, it slipped out, hit the corner of a marble table and hit the floor point first. Piece stuck in the floor 1/2" deep and snapped the point off. Ruined a $500 knife. Its easy if you are in a hurry and using some Japanese knives. They are heavy and the handles are smooth.
Did it once and never again. I drop cheap knives now. 😂
lol any normal knife made of 420 would give zero shits about being dropped
Just bought a $50 Japanese damascus knife. It is so sharp, my wife is scared to use it, which is a good thing.
A dull knife is far more dangerous than a sharp one. You just have to treat it with respect, and it will treat fine.
@@altersami9660 and the people who are scared of sharp knives, probably don't know enough to safely use a knife.
@@garethbaus5471 know what? Keep fingers away from blade, keep an eye on the blade, and never have anything that don't want cut in the projected motion of the blade?
You're right, many people actually miss the last one. Me included in some unfortunate events.
What the hell is even with people who are scared of sharp bladed objects.
"oh no that knife is working the way it should, i'm so scared to use it"
@@lamxung5000 They're afraid that the slightest mistake would result in the deepest cut, which is understandable. But they forget that it is easier to make mistakes with duller knifes.
I hate using dull knives so I sharpened the knives at work. The next day I watched a co worker use one to pry a lid off.....
Dude same here. People don't care
@Gray Au they'll find it. They always do. And they'll fuck that knife up worse than the others
That's why I always use my own knives and they always stay with me wherever I go.
Replace "co-worker" with "manager" and you've got my experience. 🤷♂️🤣😢
yeaaah. and than then they get mad for you saying wtf are you doing! I finally got our boss to get the knifes sharpened and two days after the new lady started slicing tomatoes on the inox table without a cutting board.
Hi, first of all, love your videos.
I'm a knife maker but I mostly sharpen knives. As someone else said in the comments, most of the bigger Japanese brands end up looking like those knives you have on your table. A Shun or kai dropped from the counter will break, the tip gone or even down the middle, easyly. When I use my HRC-tester on the bigger brands, the same knife will have a hardness between 54 and 62 HRC, this for Kai, Shun, Miyabi,...etc. some you can bend 90 degrees and they stay like that, others are more brittle than glass. With carbon steel knives you have to choose between toughness or hardness or somewhere in between. However with stainless you can have both when the heat treat is done right (and the steel is right offcourse) so I find there is no excuse for those bigger brands when they release stainless knives that are more fragile then a hummingbird. Ps: you should make some knives, start to finish yourself, document the entire process of learning on video, would be good for your channel. 😁 keep it up.
You know you are rich when you use your $300 knife to open a can of soup
I bet they said it just happened. Not sure how. And got a refund.
As a knife lover, this video was painful to watch.
I know how it can happen. I was taking my japanese knife to work since the ones at work ware quite dull and slow to work with, and after asking for it to be left aside and not taken by others it disappeared... When I found it after a hour it was already too late.
Other story is that my executive had a japanese steal knife that no one else used it, and some of the dish wasers put it in the dishwasher machine and left it over night there. It wasn't a pretty atmosphere the next morning lol...
That is why I never have taken any of my own knifes at work ever again.
5:50
When you use a Shun as a hammer :p
and the next one is when you use a Shun as a crowbar..
yeah. probably
I bought my first Enso Nakiri a couple of weeks ago. I've been admiring the sharpness and cutting receipts with it. I finally used it to cut something tonight. I was extremely careful washing it until I went and put it in the dish rack. I banged it against the faucet, and now it has a slight ding. Accidents happen and it hurts!!!
So glad I stumbled upon your channel. I appreciate your knowledge and honest feedback. Seeing all these damaged knives reminds me of the beautiful set of Whustoff knives I bought my parents. The chef knife ended up with a broken handle, chips all over the edge, and hammer marks on the spine where they were hitting it to smash through bones...I rescued the knives but the poor chef's knife was ruined 😔
I have a expert on this. Let me ask my wife 🤣🤣
Dude! My wife abuses knives and when they don't cut she asks why they suck. Like really? Haha
The only knives my wife hasn't broken are what I forge
You better not let her see this posting
@@Burrfection 🤣🤣🤣🤣🤣🤣 I know
@Luc she does.
This is exactly why I have knives that only I use, and cheaper knives for anyone else who may want to cook.
Such a shame to see these blades so damaged. One of my very favorite single side blades was found in a thrift store with a chip in the cutting edge. Its a long one too, longer than the other blades I later purchased that had been the personal blades of a professional Sushi chef. That damaged blade was the blade that invited me to radically up my knowledge and skill set, becoming proficient in reshaping and properly profiling and dressing higher end blades. It saddens the heart of one who appreciates the art and craft of blade making to see these damages, but it was one such damage that I found that raised my own skill level to a far higher level. It is one thing to maintain a yanagi, and quite another to reshape the entire length of the blade and maintain the proportions of each curve and plane and line. That broken tip? It looks just like a German blade I re profiled for a friend. He was trying to separate 2 pieces of meat that had been frozen together and only partly thawed.. using his 10" Woostoff chef knife as a pry bar. PING!!!! When I was done he had a nicely shaped 8" blade.. Again, to shape it correctly, a huge amount of material needed to be removed to fair the curves and thickness. At least he admitted how it was snapped. these are not alloyed tempered to be pry bars😊
I'm a amateur/hobby knife sharpener and repair, i would love to try my hand at fixing one of these knifes, thinking of joining your patreon just to try.
When I got married I told my wife "this is where I put the things that are not screwdrivers" cuz I swear to you... if one day I saw damage to the blade from twisting out a screw or prying a thing or a missing tip for any reason I was going to lose my mind.
This is EXACTLY why you do NOT let anyone else borrow or use your tools- tool abuse.
I will let anyone use my F. Dick knives. They can handle the abuse np. My two MAC's on the other hand. Hell no!
I have a set of Kai Shun Ken Onion kitchen knives - are they considered good quality knives ? (I like them and had no problems.)
If I had any of these knifes I would treat it like gold
If you are going to spend money on a Japanese knife, don't buy the commercial knives like these. Buy an import from a bladesmith.
Treat it like gold? So you’d put it in your mouth? You’d put it through your ear?
@@tellingmamom6823 what the fuck are you on about
Ceryk how do you know it’s a good knife from a blacksmith tho
Harder steel is more prone to chip or snap. Many of the Nihonto I restored had Hagire, or Chips taken out of the Ha, or Boshi. It's just the nature of the Blade style, or differentially hardened Blades. I broke a small amount of tip off of my Nihonto just by touching a Oak Dowel which I used to hang Newspaper for Tameshigiri, the object is to perfectly cut the paper without a tear at full speed with Kesagiri. I caught the Dowel and had to repair the Boshi. In fact most of the Nihonto that had broken in battle and converted to Wakizashi were Swords that were Hitatsura. Which classically had Hardened steel throughout the blade. What did that? Someone used it to pry something or it simply fell to a Ceramic or similarly hard floor.
Me looking at the thumbnail: “cool is that some new style cleaver?”
Voice over: “It wasn’t”
I cringe when I see people using knives as screwdrivers and prybars. That's the whole reason they made screwdrivers and prybars.
SBeckerDTD those people need multitools
Same, thankfully you can easily do most of this using it as a knife should be able to be used
But in my laptop when my trackpad is having a seizure and I have to take off the keyboard to unplug it from my laptop, screwdrivers are too far and I can easily poke at the keyboard tabs
I would guess to pry “something” (metal) open, that is shut tight. I just did this (with a cheap Ol’ Hickory-old in my tool box) to pry a stopper in my sink. I needed something very slim/sharp to do it. Bottom line, a touch of laziness.
A good rule of thumb is that if you can't bite through it, the knife doesnt touch it.
I actually use a Fist Edge BK5050 elmax survival knife for cutting through stuff that requires more "force" than "finesse" but your philosophy is perfect for kitchen cutlery. I think a quality survival/bushcraft knife definitely has a place in the kitchen.
This reminds me of when I visited a local Williams-Sonoma and watched an employee tutor customers on using their brand-new knives. I saw that many of them bought Shun VG-10 knives - I just hoped they were warned about the fragile steel.
Had a friend who had left their expensive knife in the sink and accidentally dropped a cast iron skillet on the blade and broke the tip off of it. It looked almost like the one you showed.
I’ve broken a knife tip like that, trying to lever frozen food apart. I was young and foolish
Yeah, some sort of prying attempt like that would've been my guess as well.
I reshaped a Wuustof for a friend that did just that... frozen food pry bars, knifes are not.
Knife is a mere tool. It should be used for whatever you need it for. If it can't be used that way, it's a shit knife.
@@Gyvulys nah you should use a different tool for something like that. a shovel and a fork are both tools but digging a hole with a fork would be very inefficient
@@mellowcorpsep6665
The comparison with shovels and forks doesn't fit here, because I am talking about knives and knives alone.
That chef knife with the tip broken off looks just like one a prep cook broke at a restaurant I work at. He founded it in between two Frozen pieces of pork and tried to pry them apart and the whole tip of that knife snapped off, let's just say he didn't have a job much longer since he was using the executive chefs knife! I'm glad to see you posted videos again after your short break. I would like to see a repair video where you fix that cleaver. That's the kind of stuff I would like to try to do with the stones that I have.
Thank you for sharing your experience and knowledge/ I have to state that I am legally blind and want to sharpen knives using whetstones. I have a practice pocket knife (I think the steel is very hard); after a session, the edge seems polished, and it cuts; however, no matter if I use light or heavy pressure on finer 8k, I can feel snags on edge. Any suggestions, thank you again.
Don't know if anyone will see this but what is the first and third knife?
Looks like someone used that knife to try and pry something open.
yeah a car door with a break that size lol
Jordan,
Yes, “stuff” happens, I have seen many knife points broken, but have never seen one like that one either. I think the cost of the high end knives from Japan lead people to give them mythical samurai sword strength, and they do live up to that standard, but have limits, right. That was an impressive break ! L
I'm after some new knives for my kitchen and I'd like your opinion on what is good or worth buyin in my price range
One thing you often forget is that the Knife Metal itself could have been defective - and it was not as abused as you assume. Small differences in the mix of metals can sometimes do that.
I imagine someone wedged it into frozen goods and attempted to apply leverage to separate the materials only to find they broke the knife off 🤦🏻♂️
I've seen a knife break almost exactly like that tipless one. A cook had a towel on top of his knife and when he grabbed the towel the knife fell. I was passing behind him and accidentally kicked the knife right as it went tip first into the floor drain. That busted the tip clean off and I tore my cook a new one for almost stabbing a knife into my foot because he didn't know how to take care of knives or safety.
I can't believe how some people treat there knives. I have just repaired a knife that someone (apparently not the owner) has used to open a can 😕 After about an hour or so work by myself it's razor sharp again.
Thanks I love your channel you have so much great content, hello from Australia👍
Have you used Yaxell Yo-u knives? Would you recommend them? I've held a couple of them in Osaka and I really loved how they felt in my hand.
When you work 14/16h a day with it, accidents happen. I broke my Shibata Kotetsu big time (way worse that any of this video), running like a chicken in the middle of service. Shits happens
That's the exact reason I never brought any of my knives to the job except for preparing roasts and turkeys etc. I always used beaters and kept them very sharp for service.
Oh Man i Got the exact Knife. i Love it! met the maker when he came to my local shop years ago. i brought it to my work and broke the very tip was so devastated but got them to buff it out for me and looks good as almost new haha. ( could never get it as sharp as when i got it.) he (The maker) truly is the master of sharpening.
F
Didn’t you hear about the knife fight at the International Chef’s Convention? Somebody mis-understood
Hi Ryky, For my dents I usually use a nylon hammer, then, to take out the large chips and dings I will use my 1x30 sander to reprofile, Then I will finish with my Japanese stones and strop depending in the quality of the knife, Thanks for all your time and videos, they are appreciated.
Was there a followup to the these repairs? Any before and after video reels?
Regarding the tip off the knife question, "how do you do that?" Thats easy, I currently live in Jamaica and I can tell you that i have a drawer full of knives with the tips off. Why, because "we" open cans with the tip of the sharpest object in the drawer. I hope that helps. I am waiting to see how you fix that one with your stones. Thanks for all that you do.
i live in Panama... the cleaning lady used my 10" chef knife to try to pry open the steel plug in the sink. ( one that is opened mechanically with a lever )
I brought my ceramic knife in the office... one day the tip was missing similar like that... when I asked around what happened, someone told me they tried to pry something off... *sigh* prying with ceramic.
Thats just plain stupid
Why can't you just use a can opener! omg.
Using the knife as a pry tool is the only thing I can think of.
Cleaver style...ive seen it before...
Where did you get a big box full of damaged knives from?
After I had someone at a local kitchen store sharpen one of my Shun knives, it came back looking like one of his examples. Learned the hard way to only send my knives back to Shun (or find an expert like this gent, or learn to do it right yourself). Shun does a great job servicing their products.
With the tip broken Shun, the best repair I've found is to grind the spine back down toward the edge.
Wet cloth around the blade below where you're grinding to dissipate heat.
I concur. Bench grinder will do the job... Slighly shorter knife but it will be unique.
I would like to see how you are gonna fix that knife missing 2 inches of the tip on a wet stone?
JAY LEE: In order to not change the edge profile, I'd use a file to bring the spine down to the edge. If you rounded it, you'd have more of a French shape and if you angled it you could have a kiritsuke. Either way, that would be a lot of work on a stone alone.
Say it's a fat belly nakiri and call it a day.
Just bought a NOS Sakai Mitsuo 165mm Nakiri kitchen knife. Also bought a Mont Blanc knife honing guide from Japan. That being said, what are the two different blade angles of the edge? I cannot read Kanji and I see how the honing guide holds the knife at only one angle. Have 1K and 10K Naniwa stones, plus a 4k/8K Norton for razor honing, along with Japanese Nagura and Chosera stones, so any advice is greatly appreciated!-Johnchan in Texas
Can you recommend any decent electric or manual sharpener that's easy to use for Japanese Shun knives (8" Classic Chef, Classica Santoku, Classic 6inch paring)? I take very good care of mine, so there aren't any chips in the blade, but I just don't have the patience to learn how to use a whetstone. I have heard about the Chef Choice Electric sharpener and some other manual sharpeners like the Brod & Taylor and other similar style sharpeners.
My need is just normal maintenance sharpening because I hate having to send my knives to the mfg. as it sometimes takes a month or so turn around time. I just want something that's easy to use and something I can use on a regular basis to keep the edge, etc.
What recommondations do you have?
Thank you..
I'm betting 50% of these blade injuries are just from accidentally knocking them off countertops. I'm sure that's what happened to the Shun with the tip gone.
As a line cook I see knives with the tips busted off all the time because guys use them to prise pans out of the line and also use it a screw driver / box cutter. They also dip them in the fryers.
I've had a few Shuns that looked like that, are they brittle or is it just me?
Using them not for their intended purpose.
I get it but I still see more Shuns than any other with chipping
@@unrulian Most kitchen knives are made of an alloy which is reasonably flexible when hardened to 56-58 Rockwell. Even carbon steel displays this property when tempered properly. What I'm describing is the "spring" in the steel - the ability to deflect and return to it's original position.
Japanese knives are typically hardened to 60-62 Rockwell, and high end knives that use powdered steel alloys can be hardened as far as 64-67 Rockwell.
This creates a sharper, longer lasting edge, but it creates a more brittle blade.
So knives that are hardened to 60+ Rockwell will work very well for their intended purpose, but significantly less well for any purpose which involves putting pressure on the side of the blade.
I want to ask one thing if i may
Those knife you just shown that chiped off bits of metal .i want to know what happen to those broken little pcs of chiped metal would it be eaten by person who eat the food from where the knife chiped off???? These are scarry
I recently got a whetstone, and mainly been using it on my small paring knife for practice. I'm in that frustrating stage where I'll do it for bit and it feels sharper, then I do it a bit more, only for it to become less sharp. I hope to one day have a few nice expensive Japanese knives, and the ability to sharpen and take care of them the way they deserve. :3
As for that damaged knife, my guess would be that it got imbedded in something (maybe a wooden chopping board), and they were jerking and twisting it while trying to free it, causing it to snap.
Does that cleaver belong to a triad member? Chips like that usually happen when sharp blades clash lol
Wrong country
@@landlocked_lifts332 it's sent by mail and triads are present in Japan
@@landlocked_lifts332 lol and the cartel isn't only in Mexico either FYI
Whoa... spooky... I was just watching a vid on a Japanese knife (possibly to purchase), and a notification for your vid (Why You Should Never Buy a Japanese knife) pops up... 😱😱😱
Electronic devices can listen to your conversations and respond with relevant? content.
@@jamesvandyke5729 ---> Yes... anything is possible... ✔
Let me make you a much better chefs knife. I have been a knife maker for 40+years
Where or how do you by your damaged knives? thank you, Burrfection
I didnt lose the tip, but I had one of those edgco knives get caught when I was closing a wooden drawer. Now the tip of the blade ( maybe 1/16- 1/8 of an inch) does this "~" . maybe they slammed it in a metal drawer?
I owned kasumi when i was working as a chef, they may be more brittle, the blade rusts, and take longer to sharpen. But they get the sharpest for the longest. These overly elaborate Damascus knives are more of an artform then anything else.
... more of an artform than* anything ...
@@einundsiebenziger5488 Thanks for taking the time out of your day.
they didn't have strong haki when knife dueling
SMH bruh these people have to learn armament asap
There aren’t many one piece fanboys even tho it’s popular not many people talk bout it i treasure that anime I’ve been watching it since 2012 I was 1st grade
dang man, where do you get those from? I am Interested in a high quality/poor condition cleaver like the one in this video but I can't pay a fortune for one.
I would like to do some knife restorations, I've done a handful already and it's a fun hobby when you have a full shop. Did cutlery & more send these to you bc you're on YT or could I reach out in the same manner? Do they sell their damaged knives?
They were prying with that knife.
How? Just how are these people doing this to these knifes. Not through any normal kitchen use I can think of.
Dishwashers can cause chips in the blades like most of these have. All it takes is a helpful friend that doesn't know better putting it in the dishwasher after a get together and you'll get all sorts of chips.
@@TheRightish Sadness
@@TheRightish how does a dishwasher do that?
@@mrsir1872
High heat,
Collisions,
Dishwasher detergent is an abrasive.
If it doesn't chip your knife it'll take the edge away. But you could have easily just googled it. If you're curious take your learning into your own hands.
... knives* ...
I did have a friend who got a wustof classic damaged during shipping, the first 4-5 mm of the blade poked out of the package and got bend to a 45 degree angle. I wonder if that had been a VG-10 blade if the tip would of broken like one of those first Shun knives you opened up.
About the missing tips: my guess is that people try to open things up with them...Drop them etc. And either chip it right away, or try to straighten it out and break it. Also, a lot of people tend to put their knifes in the dish washer... On sanitize mode etc.... Doing that and using a 8$ knife sharpener, can easily do that on the blade.
I don't own a single expensive knife, max price £30, but I've never damaged one of them nearly as much as I'm seeing here. How they broke the tips is beyond me.
Probably dropped
Looks like most of the Shun knives that I've seen.
shun are thin... I hear they have a lifetime replacement for breaks like this..
Where can I buy one of these knives?
Where do you buy these damaged knives from?
Looking at the knives made me 😭😭😭😭😭😭😭😭😭😭😭😭😭
6:20 makes me laugh so long
That knife had became nakiri lol
My take on what could have caused that damage is the person probably tried to wedge something open using the tip of the knife.
Great video. Seeking expert advice. We have built our new home and have a beautiful kitchen. We want to get a quality knife set. Hope to get advise here.
I think he was trying to change his car tyre.... Who knows how you kill a knife like that???
Click bait headline. The steel is harder on a Japanese knife making it more brittle. Look after it and it will look after you.
Each time you drop it, instead of placing it, you run the risk of causing microfractures in this brittle steel. Microfractures grow to become fractures and you have a knife missing a chip soon after. Would like to see these fractures under a microscope, esp. the large broken tip.
Rob Oliver lot of people think because it’s a Japanese knife it’s indestructible. They watch movies and think folded Japanese steel is all that. As you said harder steel will be sharper and hold an edge the trade off is brittleness. People need to understand what the knife can and can’t do.
@@calvinwebb7989 There's a few reasons. 1. Japanese knives are usually harder, 2. damascus is a terrible kitchen knife material, and 3. shun knives are overpriced mall-ninja knives and are particularly prone to chipping, cracking and breaking entirely. Notice there was pretty much only Shun damascus knives on that table? No globals, No tojiro, No yoshihiro. There was one mac but it just had a chipped tip from being dropped. That would happen to any knife.
i have only chipped 2 knives. one i was polishing with a dremel and the dremel missed and hit the blade. the other i was washing it an it fell from my hand. i have another but it arrived that way. after arriving weeks late it looked like a car went over it
Where do ypu buy these knifes from?
😭. I bought a nice Henkel Pro for my girlfriend and within 2 months of use she brutalized the knife. I chose that knife because I suspected she doesn't handle her tools well. She's coming from Brazil and bringing the knife with her so I can sharpen it! Ricky your channel is great and I have learned from and appreciated all of your presentations. Keep them coming! ♥️
I like how these are almost entirely Shuns
cuz theyre bad
that was the implication
Or because their more popular and more inexperienced people buy them?
Had a shun premier for about 4 years now has been extensively used no cracks chips anything at all it gets looked after and isn't used for dumb shit. they aren't the best knives that's for sure my miyabi is much better but at the same time I don't think you can judge a knife based on user error if you buy something nice take care of it I guess
the harder the steel, the more brittle it is
Where do you get them broken knives
Would you recommend a Kinosuke or a Doba for butchery of beef, porc, chicken and fish? I just bought my first Gyuto, and i'm thinking of my next purchase,
i think you mean Deba and Kiritsuke. For butchery Deba its still not suited for chopping bones but is used for deboning poultry. Also look into Hon-Deba that is extra thick.
Are these people preparing nails for dinner or something?
Gotta get that iron in the diet
@@stevenswenson7041 hahahaha
Tried to open a can with the knife, knew an ex-coworker whom did that with his Wusthof.
Okay, the entry lines of Zwilling and Wusthof are meant for that kind of industrial use. You do that sort of thing to the pro lineups, you've got a screw loose.
Where does he gets these knives from?
I just bought my first what I would consider 'quality' knife. Based on the prices of some knives I would call my new Tuo 7" Fiery Series Cleaver budget knife. Bought if off Amazon due to it being the style I wanted with over 2,500 possible reviews that I sifted through that seemed to be legit. It is absolutely awesome for me. What is your view on this series of knives from Tuo? I think I'm going to add more. Thanks
looks like someone used that cleaver to cleave bones.
they should have bought a cleaver instead
It's a very thin cleaver though, not really suited for that task. Honestly i'm not sure what thin cleavers are for
@@deathbyastonishment7930 certainly not for cleaving.
@@deathbyastonishment7930 They are designed for vegetables
@@deathbyastonishment7930 and meat not bone and meat
Just look up chinese cooking and you'll see them using a thin cleaver
I had a roommate years ago that was in school to become a chef and I used to watch him stab into cans and use his knives as an opener...
What steel subtype honesuki do u recommended?
Those Japanese knives are heat treated on the edge only, right? Wouldn't reshaping the blade like on that last chef's knife expose soft steel?
6:55 i can guarantee that is from stabbing the knife into the cutting board
smh 🤦🏻the cringe is overwhelming
The Japanese blood in me is boiling with rage 😤 lol
What I confirmed here is Shun knives are prone to chipping and tips breaking off.
Tony Mai as any knife that is poorly handled
@DG DG i have shun knives... have yet to break a tip, but i have seen countless shun knives with this problem.
Can you do a review on Tamahagane Knives or would you recommend them? I was planning to buy a few of their knives.
Could some of the edge dents be from magnetic strip knife holders ? A miscalculated approach could subject the edge to a bruising sideways metallic impact (magnetic strip is steel ).