Shun Knife Chipping — An Explanation and Facts.

If you are looking to purchase high-end knives, especially Shun, you have no doubt heard multiple people complaining that the Shun Knives Chip.

It may have scared you. It may be giving you pause. Are Shun poorly made? Do they not deserve your purchase?

In this video, I discuss the Shun Chipping Epidemic and explain what causes it and if it is truly a problem.

[jojojaykay]

I feel like my left ear learned a lot from this video, but my right still feels kind of incompetent.

[kimchionruis]

Most people cooking at home have no idea how to treat knives properly. Fact

[drrussdc]

I love my Shun chef's knife. All was well until one day I noticed chips along the blade, none ever before. After a dig into the most likely culprits I found my answer. One day when I was being lazy I "sharpened" my knife with a diamond sharpening rod that someone gave me. These may be good for some things but not on your harder precision blades. These things literally flint nap the steel off your edge and chips result! An hour with my stones returned my edge to razor sharp but what a lesson to learn. Stay sharp!

[rakutenrocket]

let's start a gofundme to get this guy a light or window in his house.

[synthguy]

I understand how confusing it can be when shopping for knives. The forums, the experts. I've heard things like "Shuns are great but over priced; it's all marketing hype" to "I don't like the profile, the handle, etc." They'll also say "we're not against Japanese knives with Western profiles, we're just into good Japanese knives in general, " or " Just get a Mac or a Misono UX10." I have a Shun Classic and I'm very happy about it. It's quick, nimble, beautiful, it has a comfy, ergonomical handle, and food barely sticks. When the cardboard sheaf fell off and I tried to get the knife out, the tip barely touch my thumb and nicked it. It's that sharp! What more do you really need? Also, you get a lifetime of free sharpening. The best way to sharpen a knife, especially a Shun is with a whetstone and that's a trade within itself. It cost between 6-8 dollars per inch and that's if you even find a sharpening service. There's also a chance that you'll find one that'll mess up your knife. If you're take care of your investment, you should only need to get it serviced 1-2 times a year. Shun is awesome for offering that.
There's tons of great knife makers out there. Just remember that even great knife manufactures gets criticism. Some people don't like name brands even though they perform well. The best knife is the one that you feel good using. That suits your style. As long as it's sharp, holds a great edge, and you're fully aware of how to maintain it, you can never go wrong. Find something that suits your style and needs.
And remember, don't pay over $150 for something that's $40 on Alibaba *I'm looking at you Dalstrong.*

[stephenpaquet]

Shun is a killer company, I dropped mine Santoko on my ceramic floor and snap the tip 1/4". I packed my knife up sent it to Shun explaining what happened. They reprofiled my knife sharpened it and sent it back to me free of charge along with a nice letter explaining how to look after my LoL. It's a little bit shorter but unless I get the measuring tape out you can't really tell, either way I'm very pleased they looked after me as far as I'm concerned they're awesome.

[Andrei-D-R]

I think many people just simply do not understand that there is a difference not only between cheap and expensive knives, but also German and Japanese knives. Although, German makers are now producing harder and thinner knives these days! It's important to research before buying expensive items, but some people simply don't do it or they think the salesperson at Williams-Sonoma knows everything.

Why glass cutting boards are even a thing is beyond me.

[scottgrieninger]

I love my shun 3 piece chef set. I use them daily, the pairing and chefs knives the most. I only cut on wood grain cutting boards, have only honed them after use for almost two years, and they are all still razor sharp. I highly recommend shun knives. Hand wash, cut on approved wood or epoxy type cutting boards, avoid glass and stone countertops, and weekly honing after use. Don’t use them to pry on things or just chop through thick bone and you’ll enjoy them for a lifetime. Looking forward to adding to my Shun collection.

[smenjare]

I totally agree.
I have a Miyabi Kaizen for me, and a Tramontina pro for my mom. Once she is finished cutting she, literally, throws her $10 box tramontina in the sink, and they complaints about it being always dull.
I would never, ever trust my miyabi to her, and I am not a chef, I am a home cook and a knives enthusiast.
So I understand your point

[travisbeagle]

Having chipped a Shun I can certainly say the reason is abuse. If you're doing anything requiring a twisting motion (fish gills in my case) or bending you will chip it. Just be smart and if you know your're going to be using for the job. use the cheap crap for abuse. if you break the cheap one small loss to you

[ZLew]

I have Henckle and Wustoff knives that are over 25 years old, used daily on end grain borads, hand washed, and all that jazz. None of the blades have ever had a chip in the blade. I have 4 shun knifes. They all have chips in the blade. From so small you almost can't see them, to visible chips. By the 1 year mark most of them already were having trouble. By 2 years they all were damaged. They cut great but are delicate and don't have to be "abused" to chip. I'm starting to think the Shuns will just be used for specialty purposes, and not for daily driving. I just don't think they can hold up to it. I'm sending in 3 now to see what they say. They are beautiful pieces, and cut well, but at some level they are a tool, not a piece of art. A reasonable level of durability is expected. Cutting cilantro on an end grain board shouldn't result in a chipped blade.

[ryanlio]

What about shun cleavers? Cleavers are meant to chop through bones etc. What's your advise? Are the shun cleavers made of diff material then?
I'm looking to purchase one of their cleavers.

[jimkent]

Would this be true and hold with the Miyabi Kaizen also due to the very similar quality of steel? Also with regards to a Kaizen or the Shun Classic Chef knife I assume it us suggested not to use either to break down a chicken. What knife would you use for that if not the workhorse chef knife. Thank you for your videos and share of knowledge.

[fleetwoodray]

Simplicity. Use a softer steel for cutting hard items. They won't chip and are easily sharpened. Harder steel is for cutting softer items like vegetables, with precision and won't dull easily. You slice, not chop which is like hammering thru to the board which causes the chips. The end.

[RoughriderUT]

Great explanation... Just bought my first Shun knife, a 7" Classic Asian style. and quite impressed with it already. Already have realized how stiff the knife is compared to the other cheap knives I've used.

[piettefrank]

I am so glad I watched you video. I was just about to purchase a Shun set. Forget it. Thanks again.

[AN]

Just got a quick question, what do you think about the Shun Blue knife collection, I am coming from Shun Premier like the set you got but looking at changing over to carbon steel, do you think its good to change over or other Japanese knives​?

[wholock]

EXCUSE ME??? My 8 cats do in fact love my ravioli

[kylejohnson]

I agree with everything you've said but another very important factor is heat treat.  Improper or less than ideal heat treat can lead to an edge that is more prone to chipping or more prone to rolling.

[alexanderscott]

I currently own 4 Shun knives that I use everyday as a professional cook. I have a small chip at the top of my 6" Ultimate Utility Knife. 100% my fault. This is a very unique knife for a unique set of tasks, and I abused it. It does not affect my admiration or appreciation for the brand at all. Thanks for posting this video.