I am looking to get my first nice set of knives. I am upgrading from some ceramic kyocera knives.
My gut feeling is to go for Japanese knives (maybe I'm biased since I used to live there). But I am a little worried about their durability.
I want these Shun Classic if I decide I can justify the price and am confident with the purchase:
Otherwise I will probably get this Wusthof Set:
The shun are much more expensive obviously, but I want to make an investment and use them long term.
My question is, I read recently the shun knives are very fragile and soft, so it is easy to ding and dent them. Is this true?
I don't really want to have to worry constantly about denting them or something? Are they capable of cutting some boned chicken for example without getting ruined?
by Hana Asbrink | My latest haul. Welcome to Chow...
by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...
by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.