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Don't simply take our word for it, see what the press has to say about our knives!
“Is the much-ballyhooed Shun U2 Ultimate Utility Knife the sharpest knife on the market? I almost found out the hard way, but luckily my fingers got out of the way while slicing a week-old piece of stale focaccia. And yes, the U2 knife was amazing—I felt as though I was cutting through soft butter rather than rock-hard bread. Its combination straight/scalloped 6-inch blade with the rounded tip spreads mayonnaise well, too. You could call it the ultimate sandwich-maker…it is clad with 32 layers of high-carbon stainless steel—16 on each side—and the acute 16-degree angle of Shun edges won't bend or waver due to the hardness of the VG-10 steel core…a great piece of kitchen equipment.
Pittsburgh Post-Gazette, June 2007
Best Buys in Cutlery:
Shun Classic 7-inch santoku.
Beauty meets function in this knife, which has a wavy pattern on the blade, and a Pakkawood handle with an elegant round shape. But this knife is much more than countertop eye candy. The rounded handle is comfortable to grip; the thinly beveled edge minces herbs quickly and evenly with minimal pass-throughs; and the slight curve of the blade, more pronounced than in some other santokus allows use of the rocking motion that is more commonly applied with chef’s knives.”
Consumer’s Digest, February 2007
“Testers were more impressed by Alton's Angle, a striking knife designed by Food Network star Alton Brown. Instead of continuing straight from the blade, its handle rises in a 10-degree angle to keep knuckles clear of the cutting board. This provided leverage for hard cuts…the rounded, D-shaped grip was comfortable.”
“The one innovative handle that really won testers over was on the Ken Onion knife by Kershaw Shun. (Ken Onion is a well-regarded knife-maker.) The short wooden handle arcs downward, with a pronounced bump on the belly. The metal bolster is cut away to help fingers grip the blade and mercifully extends over the sharp spine to protect the fingers. The wood did not become slippery, and testers reported that the knife felt natural and maneuverable as they worked. A nice touch: The bottom of the bolster stops 1/2 inch short of the knife's heel, allowing it to pass completely through a sharpening device.”
Cook’s Illustrated, March 2007
“If you’re a serious cook or will be living with one, consider asking for the Shun knives. These are some of the most beautiful knives you will ever see. The high-carbon stainless steel blades are delicately etched and have wonderfully sharp edges.”
Seacoast Online, May 2007
“If you are going to buy a knife as a gift, it should be a particularly beautiful one, such as Shun’s Classic santoku with the hollow ground edge. Shun’s santoku is high carbon stainless steel with a Damascus-look water patterned blade. The handles have an unusual D-shaped profile so that the knife fits comfortably in the hand and won’t shift as it is gripped.”
Taste of the Seacoast, Winter 2007
Shun Ken Onion Santoku Knife
“This knife has been finely crafted to provide maximum cutting power and maximum comfort whether you're chopping up vegetables or defending yourself from a homicidal maniac.”
Stuff Magazine, January 2007
“Slicing foods just got easier. The new Shun U2 Utility knife, made in Japan, is giving the Santoku a run for its money. There’s nothing like it on the market – the wavy scalloped edge is a combination of straight and serrated edge so it works beautifully with foods with a hard outside and soft inside. It’s basically three knives in one – slicer, bread knife and spreader. The VG-10 blade reduces sticking, and the ebony-black ergonomic handle is designed for maximum comfort and efficiency.”
Torrance Daily Breeze, May 2007
“The Ken Onion chef’s knife was designed to be the ideal combination of elegance and perfect functionality. Its VG-10 blade is made of nonstick stainless steel and is curved to facilitate a rocking motion to slice and dice easily and efficiently. Its signature resin-infused wooden ergonomic handle lets the knife rest naturally in your hand, and it is moisture-resistant so your grip will always be firm. The Ken Onion chef’s knife is ideal for those who are serious about cooking and who enjoy doing it with style.”
La Cucina Italiana, June 2007
For the Kitchen Guy:
“Whether he's a gourmet chef, or only knows the recipe for toast, every man will put this tool to great use. This multipurpose knife features a combination straight and scalloped blade, as well as a blunt tip. The U2 proves sandwich making can be an art form.”
Good Morning America, December 2007
The Shun Pro Mandolin
“This stainless steel Shun machine is truly the ultimate, over-the-top mandolin. Restaurant-kitchen tested, it's extremely, extremely sharp, while the custom hand-grip also makes it extremely safe.”
NY Daily News, September 2007
“Shun kitchen knives have become the number one cutlery choice in gourmet cooking circles.”
Tactical Knives, Fall 2007
“Whether you’re short, tall, right-handed, left-handed, ambidextrous, or just love ergonomics, this knife makes the cut. Created by knife design guru, Ken Onion, the new chef’s knife is a sharp choice for anyone who craves a little ergonomics in the kitchen. As part of the Classic Series of Shun cutlery by Kai USA, the knife is made from a new, stronger type of stainless steel, and compressed using the same process used to make samurai swords. It’s not Hattori Honzo, but it’ll show your veggies who’s boss.”
Desert Living, May 2007
“The Shun Ultimate Utility knife from Japan is multipurpose, but it has on-the-go eating written all over it. Its six-inch paddlelike blade is rounded, rippled and razor sharp. It measures up to slicing firm items like cucumbers, slabs of Cheddar or loaves of French bread as well as tender ones like tomatoes, hard-cooked eggs or peaches.”
New York Times, May 2007
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