Click to view our Accessibility Statement or contact us with accessibility-related questions

Now Available!

Thanks for starting this poll! We've contacted the vendor on your behalf and they've made the Kramer by Zwilling Euroline Carbon 8" Chef's Knife available.

KyleDrop Buyer

Kramer by Zwilling Euroline Carbon 8" Chef's Knife

Kramer by Zwilling Euroline Carbon 8" Chef's Knife


I can't believe miyabis and shuns are ahead of masamotos..
If any of these knives actually make it to this website I would be so happy.
Misono doesn't have the fancy layer patterns of the Shun, but it is a great knife that takes an edge and keeps an edge well. I sharpen mine to 13°.
MichaelLim
0
The fancy layering doesn't actually do anything... Misonos are MUCH better than shuns
I've owned both Shun's and Miyabi's. I'm here to tell y'all that the Shun's are incredible. But the Miyabi's are in a league of their own.
Onyx8
0
Agreed I have the same model of the one being voted on and it's a great knife, very sharp. I wish the blade was a bit wider, though.
Anyone have suggestions on sharpening? I have a couple of Japanese knives (global, shun, masamoto). I don't want to spend $40 dollars every time I need a knife sharpened, and I'm pretty horrible at using whetstones. Is there some easy way to sharpen knives? Oh, I did send the shun back to factory to sharpen for free, but the last time it came back so dull that I wasn't even able to cut a tomato cleanly.
Load 3 more comments
Yes those seem to be very good. If you don't want to invest in a setup like that, your best bet is to sharpen by hand. Learn by practicing on cheaper knives first so you get that muscle memory in first, and then move on to your nice knives. Lots of good youtube videos showing how to sharpen knives.
DeviantTofu
0
I have tried a bunch of options for “easy sharpening” but was never able to achieve the desired result on my Japanese knives. I finally bit the bullet and taught myself how to use wet stones. It was intense, expensive (relatively), and time consuming but the results are phenomenal. I no longer look at my investment as a frivolous expenditure. My knives are finally delivering to their fullest potential, and all my German knives are now taking up space in friends knife drawers. And I’ll never have a dull knife or tool again. Well worth the effort to learn the craft and Utoob was very informative.
search
the only logical option here is the misono ux10. Any chef with the slightest idea about knives would agree.
Load 2 more comments
I agree and for some being easier to care for is more important than sharpness. Personally I like carbon steel, but it's not for those who don't want to worry about cleaning their knives shortly after use.
Bobert
0
That's the main reason I stay away from carbon steel. Also, I'm not the only person to use my knives.
I've had mine for years with no problems. I'm extremely skeptical of people claiming to be expert chefs and running into chipping problems. That should never happen if you're using and maintaining the blade correctly. Even then, Shun offers a lifetime sharpening and maintenance guarantee if you somehow screw it up.
omgjjd
0
If you have had it for years it may not be VG 10. My buddy has an older one that has a different steel, no chipping issues. I have the newer VG 10, and I do get quite a few chips. I greatly prefer my global chef to my shun classic chef. The shun is prettier but the global is a work horse.
I am not an expert chef. I am a knife nerd who enjoys sharpening.
Those Miyabi birchwood are way overpriced for what they are. I work as a professional chef. Have literally never used my birchwood 9" chef knife. I had to return/exchange it twice just to get one with a perfelt blade. The quality of craftsmanship (woodwork, finish) does not equate to a $300 knife. One of my most disappointing knife purchases. You should throw up some more unique options like Italian "Berti" knives or Japanese brand "Glestain" both make some of my favorite knives.
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
Load 3 more comments
Shun 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.
taymgates
0
Quite 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.
Shuns are nice knives, great fit and finish.... but there are so many better japanese knives available, and for less money.
And idea of a 'heavy' japanese blade is kinda dumb, imho. The virtue of Japanese steel is that it's sharp and thin... it actually slices so you don't need the weight behind it like you do with your grandma's henckel, which is fuller and thicker and has to be forced through whatever you're cutting.
I had a very similar Shun for a couple of years. I have to say I dont care for it near as much as I thought I would. Its EXTREMELY fragile! After i bought it i found out they recommend to only cut vegetables with it, and really only soft veggies. Ive done my best to use and clean it as recommended and still i find it chips way too easy for my liking. Sure it looks good, but way to expensive for a super wimppy veggie knife.
Okieneck
0
A friend of mine is a professional chef and uses Shuns exclusively. It's not my favorite knife personally but I've never heard of anyone suggesting that they're for vegetables only, least of all him, and he isn't exactly babying his knives. I have heard anecdotes about chipping from the popular brands of Japanese knives (Shun and Global). Oddly I don't hear this about less popular brands (Tojiro, Misono, etc). I suspect it's about the user population. Anything hardened to 60+ HRC is not going to take well to the kinds of stuff people have come to expect from softer, more resilient German knives (prying apart frozen sausages, having a pile of dirty dishes piled on top of them in the sink, opening cans, etc). Someone who already knows about the more obscure brands is likely to take this into account. Someone who just walked into a store and bought a Japanese knife because they're all the rage might not be fully conscious of the kinds of things they're doing with their kitchen knives.
I've got a wide variety of Japanese knives in different grinds, steels, and profiles, been using them daily for 10+ years, and never had any chipping problems, even from cutting through bird and fish bones. On a microscopic level the failure mode will, of course, be microchipping, and not edge rolling. All knives have to be maintained. But I am guessing you are referring to chips visible to the naked eye, which sounds like the kind of thing that would happen from something other than routine food prep.
Not to say you're going out of your way to hurt your knives but it can be hard to undo years of ingrained habits. It may be something you are doing without thinking about it.
sockpuppy
0
search

Well, I'm not a chef and I may not be able to whip up an alfredo or make an apple turnover, but I am a avid knife and straight razor collector and I know how to properly care for knife depending specific material a blade is made from. I also understand how the the metallurgical properties and blade geometry effect the durability, toughness, edge retention and ease of sharpening or else I wouldn't have bothered posting my opinion in the first place. That being said, the only reason I got the knife is someone (undoubtedly one of my wife's friends I'm sure) gave us a gift certificate to "Bloodbath and Beyond my Budget" as a wedding gift. Since my wife made the mistake of forcing me to go with her, the only thing that sparked my interest in the entire store were the knives (go figure). I spotted a Shun with the same VG-MAX Damascus in a picture as it was not in stock they had to order it so I was unable to see it in person which is a big mistake in my mind now. You really need to be able to hold the knife to see how it feels in your hand and to access it's balance, also it's much better to see it in person as things usually don't look exactly as they do in pics, but we ordered it. This blatantly shows how early in the marriage and my blade addiction this took place as this would never fly nowa' days, it would be pillows and potpourri for sure. When the knife arrived I immediately noticed how the damascus pattern was nowhere near as prominent as in the pictures, to make this worse the pattern on this knife dulls with time. I was further disappointed after the first use as I was expecting a much sharper factory edge from such a of a costly blade. Even though the money didn't money did not come directly from my wallet, I gave nearly $300 for this "professional chef's knife" and I always treated it as such, even though I was less than thrilled with it. BTW I'm a huge old school Kershaw/KAI fan and own many, that's one reason I ordered it, I also really liked the the look of it in the pictures, but after a couple months of chipping and degrading of the damascus pattern I realized I may as well have let the wife get the couple towels and candle she wanted with the 3 bills instead. Needless to say had I spent my hard earned money on this knife (and I highly doubt I would) I imagine my sentiment would be much harsher. I guess the take away for others is to realize just because this is a very expensive knife it is still extremely fragile/brittle and not hardened and tempered anything like your VG-10 or VG-MAX pocket knives. Even on Shun's website they state you should not use this knife for cutting "Hard skin vegetables" and IMO his thing will chip if you get it within a city block of a bone or try cut on any moderately hard surface, but that's just my personal extremely "anecdotal" experience with a Shun VG-Max knife.