![]() Use cases? What will the knife/knives be used for. Handle? - western / hybrid / Japanese (d-shaped, round, or octagonal) ![]() ![]() Steel? - stainless / carbon / carbon clad in stainless The "which knife should I buy" questionnaire: You've summoned the "Which knife should I buy?" questionnaire! This questionnaire is intended to be a helpful resource for new and veteran members alike to narrow down their criteria so that they receive the best possible recommendations. They won't get more money out of me for a defective blade. I never attempted to test Shun's warranty as it's seriously leveraged toward the company and seemed to screw over the customer. I can't blame my ex-wife any more (I used to lol) since she hasn't even laid eyes on it in a long time and no one else touches it. The appearance of nicks even after putting a new edge on it.more than once is concerning and I wasn't aware of a chipping issue or rumor of one. It's not my perfect knife but it's great and I haven't sharpened it for a while and it's still fairly sharp but it's time to give it a once over. I use it pretty much everyday (in the home). This has repeated itself after a new edge several times since I got it and I wash it immediately after using it, usually before I even move on to actually cooking or at least during, and am never rough with it and I don't have to be since it glides through anything and doesn't need sharpening very often. I have a Shun 8 inch Damascus chef's and the edge has mysteriously developed what look like nicks like it's been mistreated and I assure you that it isn't mistreated. I have found a Classic set with just the knives I want, but without a block to keep them in at $400, and as blocks seeming to be quite expensive, I feel like I might as well buy the $500 block.Huh. So from the varied sites I've come across, both the Kanso and Classic 7-piece block are around $500, and come with a honing steel which I don't need and a carving knife I'm not interested in. Unfortunately, the set order was cancelled due to stock issues, but now I have the other two Shun pieces, so am now set on something that matches. I've read you don't really need to fork out for a bread knife but I wanted it to match so was willing to spend. So I bought that, then bought a Shun bread knife and honing steel from another site to complete the set. I came across the Kanso 5 piece set with all the above, minus bread knife, for $350, which seemed like a great sale price. What I wanted was a gyuto, a bread knife, as well as some kind of utility and/or paring knife. I'm aware that there are better value for money knives out there but I'm a real sucker for that Japanese aesthetic so was keen on Shun or Miyabi, as opposed to something like Tojiro. Knives and Stones is an excellent Australian knife company with free shipping starting at AU$300, Japanese Chef Knives ships to Australia for a flat US$7, and there are plenty of eBay vendors based in Japan who ship to Australia. That said, if you give us a budget, I promise you from the bottom of my heart we can come up with a better core set than a Shun block. I agree the Kanso is a little more attractive, but that's obviously subjective. That alone makes the Kanso the clear winner in my book. Most important the Kanso gyuto has a fairly typical Japanese profile while the Classic has exaggerated curvature toward the tip more usually seen in German knives. ![]() The Kanso would I expect be a tougher knife, less prone to the chipping that is a common complaint against the Classic line. It should keep an edge better than the AUS10 Kanso's by a bit. Shun's VG-10 isn't great, but it's not horrible. I haven't used the Kanso but the written and spoken descriptions put the knives pretty neck and neck in performance. In general, if you're used to chunky German style knives the Classics will blow you away.
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