This was posted 4 years 1 month 18 days ago, and might be an out-dated deal.

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Kai Shun Premium Pro Sho Deba Knife 21cm $123.30 + Delivery (Free for VIC) @ Mega Boutique

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Kai Shun Premium Pro Sho Deba Knife 21cm $123.30 + Delivery (Free for VIC) @ Mega Boutique
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LMandalorians on 29/12/2020 - 14:34 megaboutique.com.au (886 clicks)
Last edited 29/12/2020 - 15:11 by 1 other user

RRP is$339.95
normal price is $199-239

It's large and heavy deba, used to fillet fish, cut through small bones and skin, bone poultry, and cut meat.
Can also be used to chop and same tasks as a chef’s knife.

Yanagiba Slicing 21cm $144 is also good price, catch has it listed as $289
https://www.megaboutique.com.au/sale/pro-sho-yanagiba-20-9cm…

Hand-sharpened 16° single-bevel blade
Steel: VG10
Handle: D-shaped ebony PakkaWood®
Blade length: 21 cm
Beautiful graffiti-etched blades
Handcrafted in Japan

Home & Garden Knife Shun

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Mega Boutique
Mega Boutique

closed Comments

  • wt860 on 29/12/2020 - 14:51
    -5

    Used to be obsessed with these miraculously sharp knifves but finally realized Kmart knives could still do their jobs

    • ego22 on 29/12/2020 - 15:25
      +3

      Obsessed means you have many. But you use kmart knives instead?

    • pingponged on 29/12/2020 - 17:19
      +3

      Once you buy some good knives, they last you two decades. Not sure how you intentionally go and downgrade by buying more on cheapies?

    • incipient on 29/12/2020 - 18:36
      +2

      For anyone actually new to knives. Kmart/no brand knives will rust, go blunt quickly, and chip fairly easily. They offer poor value for money and will be annoying at best and dangerous at worst.

      While these more top end knives do offer diminishing returns over say a scanpan or victorinox which offer better value for money, these more expensive knives are really a pleasure to use.

      • UncleRico on 29/12/2020 - 18:44

        Whilst these Shun are literally a cut above, Victorinox Fibrox range are a great value for money option.

        Please don't ever compare them to Scanpan…

        • incipient on 29/12/2020 - 18:54

          The steel on the victorinox knives I've used has been great, but I prefer the heft and handle on scanpans, and they're commonly made of crmov15 which is still a very capable steel. For the $40 something a scanpan can be had for, they're an acceptable choice (just not at RRP)

  • mkh1991 on 29/12/2020 - 15:30

    Is this the same one used in Dexter?

  • UncleRico on 29/12/2020 - 15:50
    +1

    Nah, Dexter's dark passenger prefers this, apparently; www.amazon.com/Dexter-Russell-P47005-Basics-Knife/dp/B004HGX…

    For other usages, these Pro (not Premium as per the title on their webpage) are good knives at a great price, but somewhat limited in their application.

    The Deba is great for breaking down fish and poultry, whilst the Yanagiba is traditionally used for sushi and sashimi preparation. Both are different to most Western knives in that they have only a single bevel and are designed to pull through proteins rather than cut or chop.

    Note that 21cm is considered relatively short for a Yanagiba, which often have a 24cm or even 27cm blade.

    I thought long and hard about grabbing one at the price, but the $13 shipping to Sydney killed it (but free throughout Vic?), so will hold off unless I can find a free shipping code and pretend I'm a Melbournian. Still, good find at a great price, OP - thanks.

  • Charles Bakeley on 29/12/2020 - 17:19

    Have these and to be honest they are sharp but you have to baby them

    • [Deactivated] on 29/12/2020 - 18:26

      Interesting comment. Which do you find are better and don't need to be 'babied' so much? (asking in a friendly way).

      In my experience all knives with super sharpened edges need to be used in such a way as to make the edge last as long as possible.
      Some more than others is what it comes down to. In fact to me criteria wise, it comes down to edge (sharpness) retention vs. time.
      I couldn't care less how a knife looks, as long as it's got a decent (to hold) handle, weight balance and the critical matter again… edge retention.
      With something as delicate as a super sharp edge, I think being mindful' of a super sharp knives edge is a better word than 'babying' the edges.

      I find that most people have unrealistic ideas of how long a reasonably well used edge can last. Depending on the quality of the metal, how long an edge lasts per brand and type is all over the place. Added with poor usage skills a good sharp edge can be ruined before the end of the day IMO. With better usage skills the edge could last for a much more pleasing amount of time…. weeks and possible a few months. Let's face it, one dipstick could come along and slam chop an edge three times into a base/board such as stainless steel counter or marble bread board and voila! you might as well be trying to cut with a 20 cent coin.

      I always remember one guy who worked at a fruit market, (wherein the knives were used very regularly as you can imagine) how long he thought an edge should last for. I felt he was somewhat of a twit as he answered… "maybe two years". This to me indicated a severe lack of understanding coupled with a good amount of absolute ignorance. Naturally the same guy wouldn't even know how to steel a knife to clean up a dulling edge (edge maintenance). Also, I agree, Kai/Shun knives will sharpen up like absolute hell… as to edge retention… opinions (as with all knives) vary widely.

      • Charles Bakeley on 29/12/2020 - 18:29

        As a normal dude with average knife or even cooking skills I agree with what you said.

        After just going crazy cutting everything they lost their sharpness then I got too scared to use them. Got some cheap knife's to match my skills.

        • UncleRico on 29/12/2020 - 18:30
          +1

          You know that Shun's have lifetime free sharpening, right?

        • OzBragain on 29/12/2020 - 21:51
          +1

          After just going crazy cutting everything they lost their sharpness then I got too scared to use them.

          It's not that difficult to get a decent edge back on knives like these. Fair enough if you can't be bothered learning whetstones but there are easy options out there that mean you're not scared of using your knives.

          Edge Pro knock offs or MinoSharp are easy enough to use and not that dear.

        • [Deactivated] on 30/12/2020 - 01:44
          +2

          You probably just need to brush up on your steeling technique for the brand in question.
          Knive sharpening isn't rocket science, but there is more to it than meets the eye and most cannot do it well.

          I hesitate to tell you that sharpening Kai knives is perhaps more involved than other cheaper knives, but having said that and repeating myself again - they will sharpen up like hell. I would also add that another helpful soul has mentioned that you can send your knives back to Kai/Shun to have them sharpened. Personally I have sharpened knives for others who have the same 'deal' with their knife brand company and been told I sharpen them far better. But then I have sharpened more knives than I care to admit to. Persist Ohmatokito. You sound like a good soul.
          You have good knives. Expensive, but not ridiculously expensive, but they are better than SO many others.

          I have found that knives have their own personalities. Different brands demand differing & subtle alterations to techniques. So consider perfecting your skills with your Shuns'. You'll find that sharpening other brands may not demand quite the exact same technique so to 'master' just one or two brands you will have done well. You must bring those Shuns' back to life. They are demanding, but excellent knives. Also some of the 'knife sharpening systems' can bring up a very reasonable edge as yet another helpful soul has mentioned. This way you are somewhat 'guided' to create a decent edge. You may not be 'at one' with the knife and it's potential for an unreal edge, but nevertheless, you will have a most acceptable edge.

      • OzBragain on 29/12/2020 - 21:52
        +1

        I find that most people have unrealistic ideas of how long a reasonably well used edge can last

        That pretty much sums it up

        • [Deactivated] on 30/12/2020 - 01:46

          Indeed this is often the case.
          Thank you for reiterating OB'.

  • cornucopia on 30/12/2020 - 08:24

    The kitchen knives Coles is giving away are pretty devastating, caaaarrreeeefuuullll

    • sistermay on 30/12/2020 - 09:54

      Yes my cousin got one and was surprised by how sharp they are ! Probably time for me to shop at Coles more often. :)

  • ZeeFlyingMonkey on 06/01/2021 - 12:28

    Thanks OP, great deal my one arrived yesterday and I'm entirely in love with it … it's super pretty and feels quality !

    • Mandalorians on 06/01/2021 - 12:49
      +1

      Mine one arrived as well, looks much better than the photo. Feels better quality than my Shun classic. Great to see we all received it at an almost price error price.

      • ZeeFlyingMonkey on 09/01/2021 - 01:56

        Yeah man I'm blown away with it and yeah crazy price !!!

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