Shun Premier Paring Knife, 4 inch, VG MAX Steel with Full Tang Pakkawood Handle, Handcrafted in Japan
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I believe it to be the case. I bought one for each of my children; it's a fantastic knife, and I own several Shun knives. Now, in my opinion, unless you're trying to keep a set together, the Dalstrong knives are the way to go. The paring knife costs around $30 and has a good edge retention. Because of the lower price, you can have multiple knives for various tasks. For the price point of 120, their vegetable cleaver is fantastic. I'm a knife aficionado who also enjoys cooking and can afford the Shun; However, I've decided to go with the Dalstrong.
It is, in fact, a full tang. The end of the knife grip has a metal cap, but the tang continues all the way to the end. In contrast to the reserve version, it is not exposed. It's a full tang, though, as evidenced by the weighting and stiffness.
Shun provides a free knife sharpening service; all you have to pay for is shipping. Chefs Corner Store is a specialty store that caters to chefs.
This is a Shun, a Shun is a Shun is a Shun It is a big hit with my wife. Another one (with the clipped picture) is suspect on Amazon. This isn't a forgery.
Selected User Reviews For Shun Premier Paring Knife, 4 inch, VG MAX Steel with Full Tang Pakkawood Handle, Handcrafted in Japan
I'm not sure if my experience was unique, but the knife I received was far from satisfactory. The hamon/damscus situation is the most serious problem. It's dangerously close to the bleeding edge. The hamon meets/passes through the edge of the blade in a number of places. This is a design flaw in and of itself, particularly as the knife is sharpened over time. Maximum sharpening into softer no-name steel is problematic, to say nothing of the aesthetic issues that will arise as the edge moves back with sharpening/if the bevel angle is reduced. br>br>From the bolster, the blade was also severely warped to the left (when looking down at the spine). I was able to straighten it out by hand, but if you look closely, you can see that the blade was not formed correctly, and this is not something that can be fixed without reforging the knife. It wouldn't cause a functional issue right now, but it shouldn't have arrived in this condition. br>br>Also off were the fit and finish. A machine mark can be found on the end cap (which isn't a big deal). This blade arrived scratched to hell, compared to my shun premier chef's knife. Realistically, it's not bad, and you can't expect perfection from something with such a high polish. However, when compared to another knife in their line, it falls short. When you isolate your light sources, the scratches stand out even more. Furthermore, it was a little duller than I expected from the Shun Premier line, and the edge angles were also uneven, though I don't think it's fair to chastise them too harshly for this. The damascus isn't as dark, rich, or deep as the stock photos suggest, and there are a few rough edges and burrs. It's not bad, but in the context of everything else, it's a letdown. br>br>To be honest, I'm not going to keep it, mainly due to the hamon issue. The same issue exists with the shun premier chef knife I own, though it is not as severe. I'd return it as well, but I'm past the return window and didn't open it until recently because I wanted to wait until I had a more complete Shun set (which is why I bought this paring knife). br>br>I've also had a lot of issues with Zero Tolerance knives (also a Kai company), which I've decided to avoid. In the end, I don't believe anything under the Kai banner is worth risking your money on. They may suit the needs of many people, but if you have the eye to spot flaws and compare them to other knives, I doubt you'll be satisfied.
5 years. I purchased this in December of 2011 along with a Premier 7" Santoku. I believe it was around $70 at the time, and after years of use, I still think it's worth it. I'd still buy it as a gift for someone at the current $120 price, but I wouldn't pay that much for one for myself. br>br>Aside from the price, it's a very nice knife with a blade that is simply exceptional in terms of aesthetics. The combination of the polished hammered top half and the layered bottom half is stunning. The pakkawood handle is also appealing, but while I still enjoy looking at the blade after all these years, I no longer prefer the handle. It's still a nice handle, and I oil it now and then to keep the luster, but my preferences have shifted. br>br>The construction quality is excellent. One of the four Shun knives I've bought has a problem with the handle (a more expensive Reserve paring knife). Both of the Premier models I purchased (this and the Santoku) are superbly constructed. The handle is perfectly aligned with the blade, and I've noticed no flaws in it over the years. Some people have complained about the blade chipping, but I've never had a problem with mine. br>br>Sharpness should go without saying, but I'll say it anyway: That's right, it's a razor's edge. When I compared the Santoku to my other, less expensive Anolon knives, it wasn't a night and day difference. When compared to my other paring knives, there was a night-and-day difference. Every apple I eat is cut with a paring knife, which glides effortlessly through them. I've only used a honing steel a few times in the last four years. Despite the fact that I've had this for 5 years, I've never sharpened it. Although I prefer the heavier feel of the Shun Reserve paring knife, I find that this one cuts better. It's simply a fantastic knife. br>br>For me, Shun is about more than just the functional value - it's about the aesthetic value as well. It has to do with aesthetics. I enjoy using it because it works and looks great. There's something to be said for treating yourself or someone else with a product that's just a cut above (sorry. ) the rest of the pack every now and then. no pun intended), and this is a knife that will make most people happy in their kitchen. The Shun Reserve collection is lovely, but the handles, in my opinion, aren't as sturdy. br>br>I've attached some photos of this, which should help to convey some of the aesthetics. I believe it is far more beautiful than the Amazon stock image suggests. I give this knife two thumbs up.
But it's not just about how beautiful this knife is to look at; it's also about how wonderful it is to use. This knife is so sharp that cutting, slicing, and peeling with it is a joy. This is my fourth Shun, and I'm thrilled with all of them. I've seen some negative reviews and have no idea what kind of knife those people got. br>br>Is sharpening available for free? My child has a glass cutting board and has yet to figure out why I say "no Shun on glass. " The Shun's 18-degree edge is set on the sharpener, which restores my knives quickly. br>br>Before I discovered Shun, I had a nice set of ZH that I paid $500 for. Knives are well-made, and the steel is of exceptional quality. I feel like a complete moron for buying them. While the Japanese were producing high-quality steel, the Germans continued to throw rocks at each other. (Just kidding) I bought that set and three of those knives and have yet to use them. I've spent around $600 on four Shun knives that serve all of my needs. They also appear to be quite impressive to those who I never invite over.
In terms of performance, it's on par. Ability to flex the blade with equal precision while peeling a kiwi, for example. It's quite impressive in terms of comfort, and it's also a lot of fun. br>However, in comparison to the Ltd. , the embedded cost of end cap is somewhat conspicuous, if not slightly egregious. Ed. model. As a result, it isn't the most cost-effective option. Should there be a shorter blade length (89mm vs. 102mm), plain, exposed rat-proof rat-proof rat-proof rat-proof rat-proof rat-proof If the tail/stick tang a butt end is of less importance or concern, then go for it. Regardless, the end cap literally puts the 'Cap' on overall aesthetics.
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