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Nov 21, 2008 05:08 AM

costco rebranded shuns? -link inside-

wondering if anyone has tried these

they seem very expensive -- but the amazing return policy helps a lot.

also i find sets very wasteful because i only really need 3 or 4 good knives

anyways -- here's the link

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  1. the price seems about the same as a similar shun set would be- so if i were in the market for shun's- i'd probably get the classics.

    on a related note, kai does make some more inexpensive knives (the komachi's and i think one other line) and I'd be curious to hear about those.

    1 Reply
    1. re: qwerty78

      I have a Wasabi Nakiri that is my favorite knife. It might not look as nice as some of my other knives, but dear lord, is this things sharp.

    2. Quite possible. These look forged, and their handles resemble, but are not exactly, like Shun classic (the D shape that is meant for right handed users unless specially ordered). It is less expensive than any Shun branded set, that is for sure.

      Note, that Kershaw (KAI) does make high quality knives are lower prices. I picked up three pieces for my elderly mother a few months ago at William Sonoma. They are stamped and have resin handles, but they will certainly do just fine for when my brother or I am doing the prep and cooking at her house. I think I paid less than $75 for an eight inch chef's knife, seven inch Santoku and a three inch paring knife. Like other manufactuers, Kershaw is looking to sell into many markets, and the market for $140 chefs knives is not as large as you would think,

      If you are in the market for a new set (and really need a new set) I would go for it. You can always return them. However, if you only need a single knife or so, which is most of us, you are still better off going to a store and buying the one item you need.

      6 Replies
      1. re: RGC1982

        You do know that the Shun Classic line is a stamped knife, right?

        Those do indeed look like rebranded "Shun" knives, I wouldn't be surprised, a lot of manufacturers do these sort of deals. Kitchen-Aid did one for a 5qt "lifting-bowl" style stand mixer a while ago (they might even still have it).

        1. re: mateo21

          Could you please list your source of information on the Shun Knives being stamped?

          1. re: Grillncook

            Company training. Part of my training about Shun knives (how to sell them) dealt with how they were made -- this included photos of the assembly process and the factory. A series of these photos showed a large metal sheet, out of it were cut the shapes of the individual knives (I beleive the series I saw was the Ken Onion chef's knife). Thus, a stamped knife.

            Now, there is nothing wrong with this. Global knives (save the for GF series) are all stamped and they are great knives; what really counts is the steel used. I'm not sure where the montra of forged knives being the only choice in good cutlery came from, but it's not necessarily true. And you do notice that Shun never says they are forged, a company like that is making money, and a lot of it... I doubt they would miss out on that sort of marketing chance if they were able to.

          2. re: mateo21

            I've been meaning to get back to you on this, mateo, but it has been a busy time since Thanksgiving.

            Shun Classics are forged. If you seach around, you will find websites (like William Sonoma and Sur La Table) that occasionally show videos of how Shun Classics are made. WS represents that they are forged, right on their site, and my Shun Classics have the Damascus pattern that allegedly can only be accomplished with forging, (at least that is what the videos and some of the knife websites say). They do rarely say "forged" but do say "Damascus" style steel quite a bit. It is "Damascus style" because it is stainless, not the typical Japanese carbon steel, but it has the pattern. True Damascus steel is carbon steel. and it is prone to rusting. I think Kershaw/KAI is trying not to make a big deal out of the distinction between stamped and forged bbecause they also make stamped knives in their other lines. One of the sharpest knives I own is stamped, a Wusthof, and I use it all the time. I got it at a store giveway, and it is excellent. However, according to WS, Shun Classic is forged. I don't know about the Ken Onion line because I don't have any. I tried them in the store, but the handles did not feel as comfortable in my small hands as the Classic handle. If it is not true that Shun Classic is forged, then the current William Sonoma website is misrepresenting Shun Classic right now as I write this.

            1. re: RGC1982

              I don't have the information in front of me, but I know that the Shun blades are stamped (rather cut) from a larger sheet of metal into their current shape. I re-read some of training materials today, and the photos I referred to actually show numerous knives (not just the Ken Onion) being stamped on an assembly line. If you look at the language on say WS's website it says they are "... forged from VG10 stainless steel..." they do not say "... made from forged VG10 steel...". And yes, there is a difference. Sur La Table says the same thing. Also, if you look at the video W-S provides -- they never actually show a Shun being made -- they show polishing, sharpening, and a couple of guys hitting some steel.

              If you look at how their Damascus pattern (and as far as I know, there are no steel rules as to what "counts" as a damascus blade in common reference -- true damascus steel is something completely different from what we refer to as Damascus now, even knife makers like Bob Kramer don't have "true" damascus steel) it is made by: 1) starting with the core steel and 16 layers on either side, then the steel is "dented" to give variation in these levels (this is very easy to see on the chinese cleaver -- it looks like ripples from a pepple being dropped in to a pond). This creates the variation in the steel. When it is subsequently ground, the variations appear. Shun does not fold their steel.

              If you want I can see if I can obtain copies of this material, and email my Shun representative to get a more definitive answer!

              1. re: mateo21

                Bob Kramer knifes and Bob Kramer "Signature" knifes are not the same.

                Bob Kramer and A.H. Pendray are not layering their steel over a core for their Damascus. They Forge.


                Shun Classics are layered.

        2. Made by Kai but to Costco specifications to meet the price point?

          1. interestinly, this looks like a great deal!

            if the link doesn't work they are global vegetable knives for a nice price

            1. the handles are different than the Shun classic. I think with $400, you would be better off buying a great chef's knife, a very good paring knife, and maybe a slicer, bread knife or santoku from different manufacturers. you certainly don't need 8 knives

              1 Reply
              1. re: chuckl

                Six knives, plus a steel and, gosh, a bamboo storage tray!