bob kramer shun knives

R

razorsdescent

Joined
Jan 16, 2005
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My uncle has expressed great intrest in the bob kramer 6 inch utility knife from william-sonoma.


Has anybody had any experience with these knives? any good custom kitchen knife makers out there that could do a signifigantly better job?

Kitchen knives are not my speaciality so im hoping someone with much more experience will chime in.
 
razorsdescent said:
My uncle has expressed great intrest in the bob kramer 6 inch utility knife from william-sonoma.


Has anybody had any experience with these knives? any good custom kitchen knife makers out there that could do a signifigantly better job?

Kitchen knives are not my speaciality so im hoping someone with much more experience will chime in.
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Well its like this, a huge waste of money. They look nothing like the orginal knife bob made and its just stamped layered crap. There are many other japanese kitchen knives out there that are way better and less expensive. Look at chefsknivestogo.com
 
Newbeliever said:
Well its like this, a huge waste of money. They look nothing like the orginal knife bob made and its just stamped layered crap. There are many other japanese kitchen knives out there that are way better and less expensive. Look at chefsknivestogo.com
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Oh dear...:thumbdn:
 
Newbeliever said:
Well its like this, a huge waste of money. They look nothing like the orginal knife bob made and its just stamped layered crap. There are many other japanese kitchen knives out there that are way better and less expensive. Look at chefsknivestogo.com
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stamped, layered crap? Do tell us more of your expierience with this knife


http://www.chadwrites.com/blade-show-kramer-shun-collaboration/

"The biggest difference in the Shun version is the steel. Kramer’s knife is made from thousands of layers of hand forged Damascus steel. It is not stainless. The Shun version is high-tech SG2 powdered steel clad in a softer stainless Damascus jacket. It is stainless, so a little more tolerant of typical conditions in a non-fanatic’s kitchen. If Shun follows the pattern of the Shun Elite series in the same steel, the edge should be right around 64 on the Rockwell C scale. Nice. In our conversation, Kramer said that he was very impressed with the SG2 steel. The feel of the knife is very close to the original. Heft and balance are spot on. The handle slabs are a little chunkier with a more pronounced palm swell than the elegant Kramer handle. These are just my impressions from a brief fondle at the show"
 
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SShepherd said:
stamped, layered crap? Do tell us more of your expierience with this knife


http://www.chadwrites.com/blade-show-kramer-shun-collaboration/

"The biggest difference in the Shun version is the steel. Kramer’s knife is made from thousands of layers of hand forged Damascus steel. It is not stainless. The Shun version is high-tech SG2 powdered steel clad in a softer stainless Damascus jacket. It is stainless, so a little more tolerant of typical conditions in a non-fanatic’s kitchen. If Shun follows the pattern of the Shun Elite series in the same steel, the edge should be right around 64 on the Rockwell C scale. Nice. In our conversation, Kramer said that he was very impressed with the SG2 steel. The feel of the knife is very close to the original. Heft and balance are spot on. The handle slabs are a little chunkier with a more pronounced palm swell than the elegant Kramer handle. These are just my impressions from a brief fondle at the show"
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Thanks for the the link. A good antidote to newbelivers blow hard post above.
 
Newbeliever said:
Well its like this, a huge waste of money. They look nothing like the orginal knife bob made and its just stamped layered crap. There are many other japanese kitchen knives out there that are way better and less expensive. Look at chefsknivestogo.com
Click to expand...

Where's a good *facepalm* smiley when we need one? How about you suggest something "better" rather than just advertising and bashing.
 
Shun knives are way to expensive for what you get and are not even considered to be real Japanese knives, they are a western knife with wa handle. If you will look at a site that is dedicated to proffesional kitchen knives you will find something way better. The damascus that is used is not real damascus but layered and causes food cells to rupture and that effects taste, it does nothing to the performance. A genuine damascus blade will set you back at least a few grand. Shun's are very frowned upon by proffesional Chefs because they are junk. For the same money you can custom order Tadatsuna's, Suisin's, Moritaka's, Asia etc. There several other places to buy great kitchen knives if you dont like that site. Pro Chefs demand high performance, while you may not be one, you can still do much better in term of quality and performance.
 
A few grand? We've got people here that are willing to pay that amount for a machete. Its about what you get for the price, not the higher the price the better it is.

Looking for a good $2000 machete?
 
Damascus ruins food flavor from cutting cells? You do realize that there's no way in hell you will ever get a steel knife (lapped obsidian maybe) to cut a microscopic cell. Now I've heard it all. And even if you do your mouth is NEVER going to taste a ruptured microscopic cell. You're more likely to have taste affected by a solar flare than ruptured cells. You can't see an individual cell in a slab of meat unless you have at least a 400x power microscope, I own one, I've checked, it requires mine on 10x eyepiece/40x lens to see individual cells. Your tongue can't distinguish such a minute particulate individually.
 
SPXTrader said:
Isn't that the secret password for the Hattori Hanzo club? :confused::D
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According to the urban dictionary, and keeping it friendly for the public forums, rch refers to the smallest unit of measurement practically possible. Or maybe, Rat Chop HiiiYAH!

I got nothing. :cool:
 
Newbeliever said:
Shun knives are way to expensive for what you get and are not even considered to be real Japanese knives, they are a western knife with wa handle. If you will look at a site that is dedicated to proffesional kitchen knives you will find something way better. The damascus that is used is not real damascus but layered and causes food cells to rupture and that effects taste, it does nothing to the performance. A genuine damascus blade will set you back at least a few grand. Shun's are very frowned upon by proffesional Chefs because they are junk. For the same money you can custom order Tadatsuna's, Suisin's, Moritaka's, Asia etc. There several other places to buy great kitchen knives if you dont like that site. Pro Chefs demand high performance, while you may not be one, you can still do much better in term of quality and performance.
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Wow, "About.com" doesn't seem to agree with your assessment.

Link
 
roughedges said:
According to the urban dictionary, and keeping it friendly for the public forums, rch refers to the smallest unit of measurement practically possible. Or maybe, Rat Chop HiiiYAH!

I got nothing. :cool:
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WOW, you guys are really something, RCH is rockwell hardness.
 
Newbeliever said:
WOW, you guys are really something, RCH is rockwell hardness.
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No, it is not.

Do a search for "RCH" and then do another for "HRC" and see which one everyone else in the world considers Rockwell Hardness (C Scale).

ETA: If you will acknowledge that you are wrong about something as fundamental to the knife industry as this simple acronym, it is my hope that you will also see that you should endeavor, in the future, to state your opinion as opinion instead of as if it is fact, as you have needlessly and insultingly done in this thread.
 
Newbeliever, if this is how you're going to conduct yourself on this forum, peeps will put the boots to you. Calm down and act like you want to part of the community.
 
roughedges said:
According to the urban dictionary, and keeping it friendly for the public forums, rch refers to the smallest unit of measurement practically possible. Or maybe, Rat Chop HiiiYAH!

I got nothing. :cool:
Click to expand...

I'll bet you dont even know why Quentin Tarrentino chose to use the name Hattori, do you? Only the "Hanzo" is made up.

Quentin is a certified Chef and uses Hattori Japanese knives in the his home kitchen. You guys know nothing about Japanese knives at all, This freaking funny!!!!!!!!!!!!!!!!!!!:D:D:D:D:D:D
 
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