Review on 🔪 Shun DM-0716 Classic 4 Ebony PakkaWood Handle and VG-MAX Blade Steel: Optimal Precision for Paring, Trimming, and Peeling, BLACK/SILVER by Thao Valdivieso

I am in awe every time I buy a new Shun knife, I have become a Japanese knife converter and got rid of all German kitchen knives. They seem so inferior to me now that I have all the shuns, I can't remember cooking with them so much. It's definitely a "you won't know until you know" syndrome and now I can't believe I've never tried them before. This paring knife (like all Shuns) can do almost anything, it's great for fruit but can also chop garlic or shallots if needed. The blades are incredibly sharp, but I never cut myself like the Germans used to. I had to learn better cutting techniques because shuns are much sharper but also more "brittle" if used incorrectly. They actually made me a better cook and cook because I needed to get rid of the sluggish, lazy style I got away with with German knives (which I also had to sharpen every few weeks, by the way). Don't miss this one either. To be honest I still don't know what generic alloy steel the Germans use, but I do know that VG Max (owned by Shun) really is the best steel I've ever used. I have tried Miyabis and other Japanese knives but always ended up returning them and going back to Shun. Definitely the best in the business at a reasonable price.