Stop buying those shit Global knives and get an actually good set.
These knives have inflated rrps, but this is actually a really good price.
shun is a highly regarded knife brand, and they rarely go on sale.
Actual pro chefs use them, /r/chefknives love them, and I own a 2 set and they're fantastic.
Plastic is the way to go.
Problem with Plastic is that bacteria gets trapped in the grooves you cut into the board.
Using wooden board like Maple has inherited properties of wood being a natural anti-bacterial.
My mum uses a glass cutting board, and then gets annoyed that I won't ever lend her my knives.
Wow. That's a bargain for these.
Do these knives have any flex? I'm looking for a quality knife with flex for garlic and herb pastes.
Dude these knives have so much flex!
Rock Up to the virgin global knife user with my chad Shun and BAM! Get flexed on!
I won't shun this deal, but I'm not sure if the appeal is global.
You just won the internets!
I presume my prize is a set of kitchen knives?
Good deal but really you are paying 250 for one knife, pairing knifes are cheap and no reason to use that smaller knife.
Just buy 1 shun knife for under 200,
I think this is the way to go. Sets are a good example of using behavioral economics to get people to spend more.
Yes and no. The 'honing' steel and scissors are somewhat redundant to me. Better off getting a sharpening steel for quick 'touch ups' between 'real' sharpening sessions and just buy a good/single pair of chicken type scissors on their own. BUT the idea of having just the 'one' special knife is ridiculous to me. What about a bread knife? Excellent for getting through sourdough and such… and a tomato' knife… excellent for tomatoes as it spares getting acid on super sharp $$$ knife edges and given the 'teeth' is GREAT for no failure cutting. Knife blocks do often look and present nice, but yes… I think it's better to collect some 6-9 knives is best. Certainly for my kitchen anyways. Something like…
A Global bread knife - my main exception with Gbl knives… quite awesome with unreal edge retention.
Two or three 'tomato' knives - spares getting acid on my expensive/better knives.
A small/med/large Chef type (profile) knives.
A good cleaver… Global/Wusthoff/Mundial… other. Cleavers to me are not so 'tricky' as compared to 'slicing' type knives.
A boning knife or two.
A 'longish' soft/rounded edge boning/skinning type knife.
And a somewhat 'weird' exception… 'Kiwi' brand knives… interesting. They sharpen up like hell, but average edge retention.
Also their cleavers are surprisingly good. Cheapish knives, not always easy to find… but as I said, interesting.
My 'never buys'… knives to give to people you don't like…
Scanpan & Wiltshire… their super cheap ones… awful… seriously awful. HOWEVER… their mid/upper range… not so bad!
Any knife with 'made in China on it. Hands down, it will probably be absolute crap.
Scanpan like copies… nope… never. Simple rule: If it's painted/colored… a big nope.
If a knife has 'pizza' shapes or such cut into it… no, no, no.
If a guy comes out of nowhere and offers you a 'box' of knives for $10-$50… NO, NO, NOOOO.
(and sometimes these creeps will ask for more!!!)
My 'never buys'… knives to give to people you don't like…
LOL
depends what you're doing. smaller knife can be handy for finer applications.
Yep. People who say 'one or two knives'… lol.
thought so too, but is there one?
Oh I dunno…these three would probably be three of the knives I find most useful in the kitchen, and I would love this set if I didn't already have these bases covered. I agree completely with @dsp26 on this set being a better option than an equivalently priced (but lower quality) set with more knives. I would probably just want something a little bigger again than the chef's knife in this set - but maybe a heavier German knife as somebody mentioned, for cutting up pumpkin and smashing garlic etc!
YMMV though.
Seen many videos of chipped shun knives. They do make good knives but not this range. Better off buying a good quality chef knife individually
Practically any knife can chip without proper usage, care and handling.
Very true. I don't really know how people get 1cm gouges in their knives.
A YouTuber burrperfection managed to source hundreds of shun knives and restored them then sold them all for $1 each.
His videos are good to learn how to sharpen knives.
If you prefer a 16.5cm santoku knife instead of the 20cm chef's knife you can get this Shun 3-piece classic set instead for $239.30 + postage on eBay, using same P30STYLE code from Victoria's Basement:
Just FYI, code doesn't work here
I have to say, the price is there, nothing to agrue..
3pic $99 and 3 pic $266
Remember to buy some cheap up $10 item to get free postage.
Shipping is free if you add any other item sold by Kitchen Warehouse (and there's plenty of things that are cheaper than the shipping charges)
Looks great, but was hoping for a set with a bread knife.. probably best to buy separately in any case. Any suggestions on a bread knife?
Baker by trade, global and shun make probably the worst bread knives.
They're far too sharp to cut soft bread and it tares the bread rather than cutting. You then don't get a clean cut and can't observe the structure of the bread.
You're far better off with IVO or this:
https://www.chefshat.com.au/product-group/20143-victorinox-k…
I did just get recommended this one.. Tojiro bread slicer 235mm f-737, any experience with it?
Do you have any recommendations for a bread knife with guide?
Thanks for the responses! It will primarily be for homemade sourdough :)
As this doesn't come with stand - Any tips on storage?
This looks nice for $42 with code. I have a similar one with black silicone finish but prefer the look of the wood.
None in stock
Was in the process of buying it.. now out of stock!
Thanks but I think I prefer the larger Chef's knife.
Great price, great knives, thank you!
Now I can use it on my discounted beef steak.
Pretty happy with my purchase. I got the 5 piece Shun block, plus a 20cm Victorinox Fibrox for tougher cutting, and a Victorinox steel for that knife.
Now lets see how else I can make my Credit Card cry.
great deal, any one of these knives is worth $200 (I presume these are Made in Japan)
what method is most appropriate for sharpening the shun knives?
Ive had ikea cheapies for years, just sharpen it every time i use them with a ceramic sharpener
Hard knives can be frustrating to sharpen properly and consistently for the length of the blade. Either find a local mob that sharpens knives 'properly' or use a guided sharpener like this:
https://www.aliexpress.com/item/32986856805.html
If you reckon you have good steady hands, then a proper whetstone:
https://www.youtube.com/watch?v=t39rhQs6Hqc
I don't have one of these (yet), but am looking into this because it has double-sided 1000/6000 grit:
https://www.hocho-knife.com/king-combination-grit-waterstone…
The guided sharpener looks like a convoluted device, how often would one need to sharpen their shun's with general use say 5 times a week chopping vegetables, chicken in a domestic environment etc
Hmm yeah I'd be more confident with a guided sharpener, but I did see Shun had a steel sharpening 'stick' when i looke don their site and I guess the $20 return to shun australia once every 6-12 months would be handy
Assuming proper care, at that use rate (i'm about the same usage), you'd be looking at well over a month before needing a resharpen.
as for that device, its not really once its assembled, it just holds the knife in a static position/angle, then you just move the whetstone bit back and forthe across the length. The grits that come with it are shit though, i ended up getting an extra set of 1000/2000/3000/6000.. then just stopped bothering and send mine off to get professionally sharpened after X months… then use a cheap set while you wait a week or two to get them back.
Have done one via this shop, works out cheaper on postage obviously if you do a few, not sure if he does non-traditional Jap knives either though, but sharpening is sharpening I guess:
https://www.saitoknives.com.au/sharpening-service/
EDIT
ah yes, go through Shuns sharpening service, didn't realise they have one. Totally worth it then for the price and would probably be better for warranty instead of sharpening it yourself
I use the Shun steel https://www.everten.com.au/shun-sharpening-steel.html for the Shun knives I have. It seems to work well.
Agree that Shun generally shits all over Global.
Its so funny, I never learned how to use them properly until a chef showed me.. couldn't figure out how/why they would work with my pencil arms since hollywood always showed dudes holding them upward free-handed against the knife in the air
Free lifetime sharpening by Shun, but you need to pay postage.
Global is good for the price. Its alot better than any average kitchen knives. You sharpen them once every 2-4 weeks with an electric asian knife sharpener and they are perfect, takes 4 min.
with these shun knives .99% of people who get them are not going to sharpen them with a whetstone. And if they do, they will most likely do it all wrong and give up. And then buy a knife sharpener. So for people who arnt chefs i dont see how these are soooo amazing and global knifes are "shit"
take it to the next level with this? Out of curiosity, i went to check what the highest range of knife they carry. This is insane.
https://www.ebay.com.au/itm/NEW-Yaxell-Super-Gou-Ypsilon-4pc…
….misses yet another knife deal….. cracks another Fri arvo beer - doh
Twice I have been to Tokyo and visited Kamata knives in Kappabashi (kitchen town). It’s knife porn of the highest level, each time I bought home a knife, each is great in its uses, honed by whetstone about every 6 weeks, washed, dried and stored in its original box, one is with a true single sided hone and Japanese handle the other has a double sided hone and western handle. For my preference I like the fit of a western handle. I would buy more in a heartbeat but they re not cheap.
If travelling to Japan they are worth a look
https://kap-kam.com/index_en.html
im a chef, tbh, a $17 knife from ikea is good enough. dont waste your money, spend wisely on food. lol. …
Back in stock
Can't see stock on their page. Pretty sure Kitchen Warehouse have pulled out of the promo too.
Back out of stock lol. I got an e-mail from eBay saying it was back in - had a look and it was a go'er.
Maple Boards are the best! haha.
They look great and look pro.
People often overlook and don't think much about chopping board materials and just choose the one that looks "nicest".
Chopping boards contribute to knife bluntness, Bamboo (sorta ok), Stone (LOL! i see people use these and complain my knife goes blunt too quickly)