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    Username Post: Shun Elite Vs. RyuSen Blazen        (Topic#823563)
    PostC
    Member
    *
    06-02-08 13:15.03 - Post#1537856    



    New to the forum, I have a question:

    I'm a culinary student looking to work in the industry professionally, and I've been looking around for a new chef's knife to replace the garbage one I got from the school. My criteria for purchase are sharpness, edge retention, comfort/balance (kind of subjective), and durability (it'll be used on a daily basis for hours on end). Aesthetics are not really important to me.

    After some deliberation, I've narrowed it down to a Shun Elite or a RyuSen Blazen. They're fairly similar in price, and as far as I know they're both made from SG2 steel. I'm willing to pay the extra $50 to get a better knife, but my question is: which one would you recommend, or is there another knife out there that would better suit my needs and doesn't cost $800.

    Thanks.
     


    JerBear
    Master Member KnifeNut!
    *
    06-02-08 13:17.00 - Post#1537859    


        In response to PostC

    From those two I'm partial to the Ryusen. Alternatively a Misono UX10 is an amazing knife.
    Jered

    Propensity for Porcine
    : @


     
    WiscoNole
    Master Member KnifeNut!
    *
    Shun Elite Vs. RyuSen Blazen
    06-02-08 13:31.05 - Post#1537876    


        In response to JerBear

    I own/have owned at least 2 of each of the three types of knives mentioned in this thread. IMO, the SG-2 of the Shun Elite is superior to the steel of the original Blazens, which are still available at JapaneseChefsKnife.com. The updated Blazens at EpicureanEdge.com are also SG-2, like the Shuns. The Shun Elites are infinitely more comfortable than the Blazens, but I prefer the curvature of the Blazens' blade. Both knives hold an edge longer than a UX10, but the UX10 is still an excellent knife that definitely has it's uses. I just got my 2nd UX10 (240mm sujihiki) and I love it.

    With all that being said, my pick for a stainless steel gyuto is, without question, the Ikeda available from EpicureanEdge.com. I would call it a Blazen on steroids. The 240mm version is the best knife I've ever used (although I admit, I've never handled some of the $500+ gyutos that some of these nutcases have ).

    Matt




     
    PostC
    Member
    *
    Re: Shun Elite Vs. RyuSen Blazen
    06-02-08 13:55.14 - Post#1537904    


        In response to WiscoNole

    I quite like the look of the Ikeda, actually. Harder, and cheaper. In your experience, did it stand up well to a lot of use?

    I actually had a chance to try a UX-10 knife a couple of weeks ago and they were scary sharp. Do they take a better edge than any the other knives mentioned here?
     
    JerBear
    Master Member KnifeNut!
    *
    06-02-08 14:06.55 - Post#1537915    


        In response to PostC

    They take as good an edge but may not hold it quite as long as some of the powdered steel (PS) bladed knives, such as SG-2.
    Jered

    Propensity for Porcine
    : @


     
    fleetparadox
    Master Member KnifeNut!
    *
    Re: Shun Elite Vs. RyuSen Blazen
    06-02-08 14:08.41 - Post#1537917    


        In response to PostC

    I really enjoy the feel of the Blazen, the balance is just right and the geometry/shape inspires confidence as if it's an extension of your hand. There isn't much I would change about the Blazen... (except for the slight issue of burr retention)

    Personally I didn't enjoy the feel of the Shun D-handles and the prototypical western amount of belly (blade curvature).

    I would say that in the realm of stainless western gyutos you really can't go wrong with any of these: Blazen, Ikeda, Ichimonji-Mitsuhide, or Misono UX10


    Edit: Matt, would you might measuring how tall the Ikeda 240mm gyuto is? (Heel to spine please)
    Nick C.




    Edited by fleetparadox on 06-02-08 14:10.16. Reason for edit: No reason given.
     
    WiscoNole
    Master Member KnifeNut!
    *
    Re: Shun Elite Vs. RyuSen Blazen
    06-03-08 00:06.13 - Post#1538151    


        In response to fleetparadox

    • fleetparadox Said:
    Personally I didn't enjoy the feel of the Shun D-handles and the prototypical western amount of belly (blade curvature).


    The Shun Elites' handles are symmetrical and nowhere near the design of the Classic handles. I'm not very well versed in the high-end Japanese customs, but I have owned or at least held a good portion of the western style knives available. IMO, the Elites' handles are the most comfortable western style handles on the market, period.

    • fleetparadox Said:

    Edit: Matt, would you might measuring how tall the Ikeda 240mm gyuto is? (Heel to spine please)


    About 48mm right at the point of the heel.
    Matt




     
    WiscoNole
    Master Member KnifeNut!
    *
    Re: Shun Elite Vs. RyuSen Blazen
    06-03-08 00:13.11 - Post#1538155    


        In response to PostC

    • PostC Said:
    I quite like the look of the Ikeda, actually. Harder, and cheaper. In your experience, did it stand up well to a lot of use?



    When I first got my Ikeda I was absolutely blown away by how long the edge lasted in a professional kitchen. The first time I used it at work I did 900 tomato slices without even thinking about steeling, and I was push-cutting all of them, hitting the edge against the cutting board with a little bit of force. It's just a monster.

    Anyone...is there a way to quote multiple users in the same post?
    Matt




     
    SirSpice
    Master Member KnifeNut!
    *
    Re: Shun Elite Vs. RyuSen Blazen
    06-03-08 01:38.27 - Post#1538216    


        In response to WiscoNole

    You can do it manually with [*quote=name of person]what they said[/quote*]
    Shachar


     
    WiscoNole
    Master Member KnifeNut!
    *
    06-03-08 03:54.39 - Post#1538347    


        In response to SirSpice

    I know...I was looking for an easier way out.
    Matt




     


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