3 knife demo - Cutco 9" chef's knife vs Shun 8" chef's knife vs 5-1/2" Kyocera Santoku

Just a demonstration using chives of how the following knives cut: My mom's 9" Cutco chef knife (which I sharpened before this video as it was pretty dull to begin with as it sees frequent heavy use by my mom) My 8" Shun chef knife (which has never been sharpened yet and sees frequent use) My 5-1/2" Kyocera Kyotop Ceramic Santoku (which has never been sharpened yet and sees infrequent use)

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Shun Elite Santoku in the new kitchen

Here's my woman's Shun Elite (her Christmas present). I re-profiled it a little more shallow, hence the scratches on the finish.. Hey, never claimed to be an expert, but I can sharpen pretty darn good if I dont'say'so'ma'self! I already had it basically this sharp from 400 grit to soft Arkansas, but I took it to hard arkansas then 6000 grit whetstone. I saw no need to go the 12000 with this one; it's already laser-like enough for me. And no, I didn't cut myself, I just shaved a print off my finger, that's about it.

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Shun Santoku Vs Tomato

Shun Santoku Vs Tomato

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Chef knife vs Santoku knife

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