TheAlfheim
Assistant Cook
Hi All,
I dont think Ive seen a knife-specific forum before. I'm excited!
I have two questions which you can hopefully help me with. I'm toying with the idea of buying a Shun chefs knife, and from all my reading, they're great. At the moment, I use a 20cm (8 inch) furi professional chefs knife. I keep it quite sharp, and it works quite well.
If I was to go to a Shun, would the difference be something dramatic/noticeable?
The Shun in question is the subject of the next question. Ive narrowed it down to one of two:
Shun Classic Chefs Knife - 8 inch
Shun Elite Chefs Knife - 8 inch
Both knives get very good reviews, but are rarely cross-reviewed. While the cost isnt really an issue, I have reservations spending virtually twice as much on the Elite over the Classic. Has anyone seen/handled/used these knives, and can offer an opinion?
In terms of use, I'm an enthusiastic home chef, and I work with a lot of fresh produce (fruit/vegetables). Most average home cooks think my knife skills are somewhat impressive (but I'm under no illusions - I'm not a pro!). While I do like my furi, I'm in a position to splurge on something a little better...
Appreciate any thoughts!
Many Thanks,
Andrew
I dont think Ive seen a knife-specific forum before. I'm excited!
I have two questions which you can hopefully help me with. I'm toying with the idea of buying a Shun chefs knife, and from all my reading, they're great. At the moment, I use a 20cm (8 inch) furi professional chefs knife. I keep it quite sharp, and it works quite well.
If I was to go to a Shun, would the difference be something dramatic/noticeable?
The Shun in question is the subject of the next question. Ive narrowed it down to one of two:
Shun Classic Chefs Knife - 8 inch
Shun Elite Chefs Knife - 8 inch
Both knives get very good reviews, but are rarely cross-reviewed. While the cost isnt really an issue, I have reservations spending virtually twice as much on the Elite over the Classic. Has anyone seen/handled/used these knives, and can offer an opinion?
In terms of use, I'm an enthusiastic home chef, and I work with a lot of fresh produce (fruit/vegetables). Most average home cooks think my knife skills are somewhat impressive (but I'm under no illusions - I'm not a pro!). While I do like my furi, I'm in a position to splurge on something a little better...
Appreciate any thoughts!
Many Thanks,
Andrew