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taymgates
15
Mar 9, 2017
after working in NYC Michelin star kitchens for 6+ years & now owning 2 restaurants myself, I can tell you NO one uses Shun knifes in the high end culinary world they are just are too expensive and are night and day inferior to most of the other Japanese products, Misono is the preferred brand by most but Togiharu,Masamoto,Suisin even MAC are good brands.. Nenox is also very high end but not my style and too expensive
omgjjd
9
Mar 18, 2017
taymgatesThey may be more popular on the west coast. I saw Shuns used for final kitchen prep work in at least 2 places.
taymgates
15
Mar 18, 2017
omgjjdOf course people are given presents or go to the basic kitchen stores and shuns are what you will find, but most cooks/chefs who do research don't purchase shun's. When I worked for Thomas Keller at Per Se the kitchen was huge and we had 30+ preps cooks not including the 12+ line cooks and I am sure one of the prep cooks owned a shun but when I worked at Jean George across the street we only had 8 line cooks and no prep cooks and if any of us owned a shun we wouldnt of heard the end of it from chef Mark, both three stars but completely different in what you will see cause the staffing differences
omgjjd
9
Mar 18, 2017
taymgatesBy final kitchen prep work, I mean the part of the kitchen viewable to customers. Shun knives do have a degree of polish to them that's not necessary for back kitchen work.
stoutlikethebeer
6
Jun 13, 2017
omgjjdShun is owned by Kai, and their USA headquarters and warranty center are in a town called Tualatin, OR, a suburb of Portland. They are particularly popular in that area, probably because of free sharpening.
Pyrogenetix
34
Jan 5, 2018
taymgatesQuite disappointed that the Shun is winning the poll by such a huge margin. They're not value for money, you're paying for heavy marketing. Misono please.