Shun Steel Angled 4-Inch Paring Knife
by Alton Brown
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List Price: Our Price: $45.00 You Save: $61.95 (58%) Availability: Usually ships in 1-2 business days Category: Kitchen See more product details |
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Kitchen and Housewares Reviews of Shun Steel Angled 4-Inch Paring Knife
Customer Review: Best Knife in the Drawer
Summary: 5 Stars
Great knife. I took a cooking class in a Chicago restaurant, and the chef used this knife. A month later it was a Lightning Deal. I bought it, and my wife and I love it. It's super sharp and easy to handle.
Great design, great look, great feel, great cuts.
Customer Review: Damn, what a bargain!
Summary: 5 Stars
Simply can NOT beat Shun for day to day usability. And this might just be their most useful knife for western food prep. It's the all steel version of the Alton's Angle (which is twice as much for a pretty Paka-wood handle)
The HRC 62+ blade, the 10deg offset angle, D-shaped handle are truly addictive. I have an eclectic mix of various knives, but use this most often.
Customer Review: Extremely sharp and handy
Summary: 5 Stars
This is my favorite knife. I like it so much that I told others not to use it for even cutting packing tape on boxes; it's like my baby. It's extremely sharp and it's my go-to blade for all my kitchen needs. I peel potatoes and such with it instead of using a peeler (even though the peeler is faster and easier), just because I want to use this knife.
Please note that it's designed for right handed people, both handle and blade. I haven't had an issue with the handle getting slippery, though I know to take caution.
Customer Review: Favorite Knife
Summary: 5 Stars
This knife is sharper than any other knife I've used and I've pretty much put my similar Henckel blade away since purchasing this. The shape and angle of the handle make it very easy to use, and although I understand it is more delicate, I think it is worth the extra care.Customer Review: Handle's angle and shape make a surprising difference
Summary: 5 Stars
Since I never was one who "found that his knuckles kept hitting the cutting board", I was skeptical of the angled handle. Plus the angle was in the opposite direction of what basic ergonomics would call for. However, when I picked up the knife, I discovered that it -- the angle and handle shape -- changed how the knife rested in my hand, for the better. Rather than the handle crossing my palm at a moderate angle, its butt now sat in heel of my palm, resulting in the blade aligning somewhere between my thumb and forefinger. This seemed much more natural for small quick slicing moves using the "push" stroke (at the same time making the "pull" stroke dispreferred/unnatural). Aside: Various knife-skills book advocate a pinch-grip--holding the blade between the thumb and forefinger--but I rarely use such.
Experience: I am not a serious cook but do make routine use of knives in preparing food. I do appreciate good tools (I am an engineer). I have Wustof knives and a few Henckels dating back to the late 1970 and early 1980s, but am new to Shun.
WARNING: The D-shaped handle is designed for right-handed people (which I am), a fact that is badly understated in many descriptions of this series of knives. If you are left-handed, do some research (the lefties in my family couldn't give me guidance).