Shun Premier vs. Victorinox Fibrox — Chefs Knife.

http://geni.us/CeBUqS – Shun Premier Chef’s Knife.
http://geni.us/gJUG – Victorinox Fibrox Chef’s Knife.
http://geni.us/B6OaYCg – Shun Sora Chef’s Knife (BEST VALUE).

Off the bat, I know that these two knives are in completely different classes. However, I’ve been asked by many to compare higher-end knives to more budget-friendly knives so that they can decide if it is better to save some money or to pay a bit more. A very reasonable request and a very common question.

The Victorinox Fibrox line is the best “budget-friendly” knife you can get. It is sharp and sturdy. However, it uses softer steel, does not have a full tang, and doesn’t have “lasting power.”

The Shun Premier is an extremely high-end line– it uses hard steel, it is clad in 34 layers of stainless steel, it has a hammered finish, it has a full tang, and it comes with lifetime sharpening.

In this video, I compare the Shun Premier Chef’s Knife to the Victorinox Fibrox Chef’s Knife and give my opinions.

Aside from comparing the two knives, I also give a final tip, a compromise of sorts, for those looking to save money on knives but who still want a great set.

Comments

Freddie Slaughter says:

That looks like a nice cutting board, where did you get it?

HERPY DERPEDY says:

Shun isn’t the best it’s Yoshihiro Mizu Yaki Aogami Super Rockwell hardness of 65

Mark D says:

First off thanks for taking the time to do these reviews. its great to hear other peoples take on these matters.. However I can’t help but feel you’ve contradicted yourself, because in other video’s you’ve posted, you have praised Victorinox for its high quality steel and rockwell hardness of 58. here you suggest that they just scrounge up whatever steel they can find to stamp these cheap knives. honestly the reviews speak for themselves. the fibrox is one of the highest reviewed and the number 1 best selling knife on Amazon. that couldn’t happen if it was a piece of junk. I happen to own several shun knives that were designed by Ken Onion and have been very happy with them. But lets not fill everyone’s head with the idea that they have to spend $300.00 on a knife to get something good. there are a lot of people who just can’t afford that. Spend 40 bucks on a Fibrox and another 40 on a lansky sharpening system and you will have a knife that will last you for a decade or more and you’ll be able to sharpen it whenever you like instead of mailing it back to the manufacturer, honestly who wants to deal with that and not have their knife for a week or more.

Dan Schwemin Jr says:

What are your thoughts on Dalstrong knives?

Lin Ching-Wen says:

price?

fso506 says:

Free Shun sharpening WHERE!!!

Kevin Sheffield says:

You say damascus is extremely resilient, resists stains and rust? I don’t think you know what damascus is! That Victorinox has all of those qualities too. The reason for the layered damascus steel is that the softer layer supports the very hard layer and protects it from its own brittleness.

You do not explain the different advantages of a forged knife and a stamped knife. Actually in practice just about zero given modern steel alloys.

You say the hammered finish stops food sticking. Well that’s a give away. You have never used the Shun! Its a myth. I use the Shun and the hammered finish does not do that. A Granton does, but look how close to the edge a Granton flute has to be to doe that.

I use both brands by the way… and like them both.

Where the Vicroninox score in a commercial kitchen is that they are zipped through a fast and violent electric knife sharpener and, “who cares” when its life is short… You do not have time to give the shun a hone on a 4000 grit ceramic stone… Productivity is all. Which is why the Victorinox is the Chefs go to.

I hate it when your videos come up… You are so poorly informed.

Hey, at least this time you managed to get the correct Shun to compare with the Victorinox. Your Chefs Shun vs the Victorinox slicer was somewhat embarrassing. Yes, Shun do a couple of different ham slicers.

And if you were for real you would be demoing the knives on produce.

Please desist making videos.

( I am am not dogging you… because I use both Shun and Victorinox and from time to time I want to see videos about a possible purchases – I keep seeing your video crap).

Soleftimright says:

I own a few pretty nice knives. I happen to own a love the 10 inch version of that Shun but it is pron to chipping. (my wife chipped it when she used it last) VG10 is good and it’s a good knife but it’s certainly not worth getting all excited about like it’s the best thing every forged.

spacemanspiff559 says:

Dude, it takes five minutes to get a razor edge on a well cared for knife. Why would you ship it off to be sharpened? In that case, the shun cost is doubled, since you need a spare for the six weeks it takes to get it manufacturer sharpened.

Ken Slaughter says:

It’s really not a question of how crazy busy or slow it is in your kitchen, it’s a question of the knife skill set of the user, and of the commitment to proper usage and maintaining the tools. For many people a Victorinox knife is the perfect knife, because it can be more easily sharpened and doesn’t require the finesse and skill of a Japanese knife. For other people, their skills have long ago left a Shun knife in the dust. Shun make good knives, but they really aren’t “extremely high-end” by Japanese knife standards. They are excellent for entry into the world of Japanese knives. I have several Shuns and like every one of them. I also have several Tojiro Damascus knives which are, frankly, better knives for the money – same “gold standard” V-10 steel, same Rockwell, 37 layers.

Someone just beginning to develop their knife skills and are looking to enter the realm of Japanese knives, I wouldn’t necessarily recommend either the Shun or the better bang-for-the-buck Tojiro, because of that brittle V-10 steel and it being so chippy. You not only need to learn how to use the much thinner Japanese knife to prevent it from chipping, but you need to learn how to properly sharpen and care for it. For an entry level Japanese knife I’d recommend the Fujiwara FMK knives, instead. They have the same 68 Rockwell as a Wusthof but with a thinner geometry of the Japanese knife, and are thus less prone to chipping and easier to sharpen, so they are perfect for learning to sharpen on a water stone, which is a must for Japanese knives. Once you are comfortable with the Fujiwara knives, move up to the V-10 and harder steels.

If you want stupid-hard (and equally difficult to sharpen), get something made with ZDP189 steel at 67 HRC. My favorite knife is a Sukenari ZDP189 Kiritsuki knife. But it costs 5 times that of a Shun. I also really like my $1400 Nenohi knife. But I wouldn’t recommend any of those genuinely high-end knives for anyone who is not highly skilled in using Japanese knives. I also have several Wusthof Classic knives and use them often.

The best knives aren’t the knives with the hardest steel or are the prettiest or a carbon versus stainless. They are the knives that feel comfortable in your hand and offer the best balance of ease of sharpening and edge stability in relation to your skills, commitment, and purpose.

Trevor Barnes says:

i use shuns in the kitchen as well as miyabi and kasumi the kasumi beats them all but i have no problem with shuns love them

eddiekytia says:

Dont know if you still read this or anybody but i want to buy my 1st quality 8″ chef knife and paring knife and suggestions within 300 bucks

xxbryan715xx says:

why wouldn’t you just learn how to sharpen the knife on a stone? you save money on shipping and time without your knife. not to mention with a little practice you can sharpen far better than the factory.

Kiran Teja says:

Victorinox is not “Stamped” its “Forged”. Please get your facts right.

Bill Strack says:

Apples to oranges.

Especial 2X1 says:

Bullshit, ridiculous lol

Salwa Haji says:

How does Shun compare to Cutco?

b tippa says:

I wonder how long it generally takes to package , post and then receive your knife in the mail? Of course it would vary, but surely a week? 2 weeks? More? Free sharpening is a great idea… if you have two complete knife sets….

EZ TV says:

I just picked up a Victornox. But mine has a wood handle guess we will se how it does when I go back to work Thursday.

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