Shun vs. MAC Knife Test
For my birthday, my parents gifted me with a new chef's knife. Unfortunately, the kitchen stores where they live were woefully lacking, so my (very practical) Dad instructed me to order the two I was most interested in off the internet and send the one I don't like back. I now have a MAC Mighty Chef 8.5" and a Shun Classic 8" Chef knife sitting in my kitchen and I love them both! I cut the heck out of an apple and a bunch of mint but I think need a more serious test to make my decision. I was thinking about undertaking a project that requires alot of chopping, like spring rolls. Ideas?
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10 Comments:
not a dish, but tomatoes and scallions usually tell if the knife is good (maybe salsa?).
And if the knife is sharp like real sushi chef's, it should be able to cut a sheet of nori into thin strips.
hmw0029 at 9:04PM on 09/15/09
Keep the shun.
sailordave at 11:58PM on 09/15/09
Depends on what foods you like. Take a test run of your favorite foods, Then decide from there. Also take into account comfort and how they fit in your hands.
Pinupgirl4ever at 5:10AM on 09/16/09
feel bad for the person that gets the knife that you send back after using it.
intheyearofthepig at 9:01AM on 09/16/09
Listen to @sailordave.
Kerosena at 11:40AM on 09/16/09
Listen to @Kerosena.
sousvide at 2:29PM on 09/16/09
I have a shun and I love it. I only wish I didn't mysteriously break the tip off.
Samwar at 5:03PM on 09/16/09
Wait....you're gonna actually USE a knife and then send it back? That's deplorable for so many reasons.
onepercent99 at 6:26PM on 09/16/09
I have Shun and Wusthof knives. I would keep the Shun and run it thru its paces. Do some mirepoix, matchstick julienne, butterfly some chicken breast, chiffonade basil, etc. You'll love the razor edge...btw, maybe they can gift you a Shun steel as well to keep the edges nice, straight and sharp!
juliette527 at 12:18AM on 09/17/09
Testing the shun and mac for their sharpness by slicing tomatoes is only a test of their factory edges. Any knife can be sharp if you maintain it well and know how to sharpen it. The most important thing is how it feels in your hands and how it makes your hands, wrists, and fingers feel after going through mounds of onions, garlic, carrots, potatoes, etc. Does any part of the heel rub up against your hand? Is it too heavy? Is it not heavy enough? Does the handle slip in your palm? Even if a knife stays sharper longer (which you wouldn't know until you test both for a week, in which case I'd be surprised if any company would let you return it), it may be that the steel it's made of is a little harder in which case it'll stay sharper longer but will also take longer to sharpen once you do have to sharpen it. It's a give and take. Feel is much more important. Personally I like MACs more than Shuns.
AfterTaste Sherry at 1:43PM on 09/17/09