Shun Edo Knife

 

Fine cooking is artistry, and like a painter uses his favorite brush, a chef uses his favorite knife. Whether you’re a professional chef or a home cook, a chef’s knife is the most important tool in your kitchen. Ask any pro chef, and they’ll immediately give you a passionate answer on why they love their particular brand of knife. Marc Forgione, Marc Forgione, New York, uses a Korin Deba. Stephanie Izzard, Girl and The Goat, Chicago, uses a Western style Kikuichi knife. Chris Sheperd, Underbelly, Houston, uses a Takamura HSPS Gyuto. And Stuart Brioza, State Bird Provisions, San Fran, uses a Asai Aogami Super Tsuchime. Unfortunately, some of the aforementioned professional knives can be expensive and hard to find.

 

My favorite knife, which also happens to be my favorite tool in the kitchen, is the Shun Edo 8 ½” chef’s knife. Over the years I’ve used a number of brands, Henkel, Wustof, Global, and the Shun Edo hands down, blows them away. 

 

Why is the Shun heads-and-tails above the rest? 

 

One: It’s the sharpest knife I’ve ever owned. Freshly sharpened, this knife cuts through foods like butter. Nothing is more important than a sharp knife. A sharp knife cuts food more quickly and precisely, making your job easier. I prefer Japanese knives because their blade angle is usually between 15˚ and 16˚. German knives are usually around 20˚, which in my opinion make them feel less sharp.

 

Two: It stays sharper longer.  Sharpening knives over and over is time consuming and a giant pain. This knife holds its razor-sharp edge through multiple uses.

 

Three: The Shun is heavy, and I like a heavy knife. A heavier knife feels sturdier and more substantial. Plus, a heavier knife means having to use less muscle to cut through food.

 

Four: The curved ergonomic design feels great in my hand. How a knife feels in your hand is purely subjective. It all depends on the size and shape of your hand. Pam has a smaller hand than I do, and so she prefers the feel and grip of a Global brand knife.

 

Lastly, with its bright chrome, hammered "tsuchime" finish and dark rich looking Pakkawood handle, it just looks beautiful.

 

This might sound ridiculous but when I hold the Shun in my hand I feel like a 13th century knight holding a perfectly crafted sword. That is until I look down at my cutting board and realize I’m just cutting through a tomato.

 

The Shun Edo is perfectly weighted for superb balance, razor sharp, feels great in your hand and it looks stunning. Love, love, love this knife and I believe you will too. 

 

Write-up by Mark.

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