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Shun Knives - Cutting Bones

pnewelljr | Jan 27, 201508:08 AM

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?

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