Shun Dual Core

71 micro layers of vg10 and vg2 steels.
That's what the ad says.
Is there any practicality or not really just wanted to come up with a new thing?

 

A little of both.

Certainly marketing enters into it, but there may be something to the claim that the "micro serrations" improve the length of time the edge will perform acceptably. The core less damascus knives I've used from Devin Thomas and Del Ealy seemed to retain a toothy edge better than monosteel knives from the same maker.

Rick

 

So basically it's for the "Shun Believers" and the "Marketing Believers".
I mean if i wanted buy a knife with better edge retention than the vg-10 and still "stainless" i'd go for PM steel.
If extra care is part of the habit of the user then the array of alternatives are even wider.

 

Saji has been making similar "core less" knives for quite some time.

 

I guess you didn't read what I wrote.

 

Not necessarily true, because of the slightly different wear rates of the two steels making up the "dual core". There is some truth to the micro serration idea, as Rick mentioned.

 

Rick, i did read your comment, but i am still skeptical.
Looking for the potential customers.
Who would give them a go?

 

The potential market is not as large as that for the Classic knives, but someone looking for a knife with striking looks and excellent fit and finish would be the target market. If Shun can get them into Williams-Sonoma or Sur la Table the knives should sell well.

Given the widely held prejudices against anything Shun, I can't see too many people on this or other forums buying one, though I'm tempted to get one just to see what it's like. I have a couple of Shun knives that I like - a Kramer Meiji patterned santoku and an Elite parer - and the Dual Core might be a third.

 

Out of curiosity, when is abrasion going to be the dominant source of edge damage in food prep?

 

Rick, looking forward to your review in a few month.
And a bit of comparison to the other Shuns you've got. (Quite curious 'cause the Dual Core Shuns have the same pricetag as the SG-2 steel Shuns.)

 

I dislike the price point on most shuns. Then you get a ridiculously fat heel on the blade... I don't get it.

 

I still really like my Meiji as well. I own a coreless Damascus. It's certainly held its edge well. I would be curious about this knife too .

 

I'm kind of with John on this one. I don't think Shun is a bad knife, like a Global is, I just think your sacrificing true performance by paying to much of a premium for bling and marketing.

 

Definitely not worth any of the money, any damascus blade. You wanna get it, then go for it. Its pure marketing and belief. Nothing more to it. You think im drunk? Ask a member called Birnando - ask him politely about his experiences with "top class" vendors making damascus razors and knives, and how they are useless...
You can talk a whole month about it, but if you want to pay plus 50% just to get a little better retention, you are better off buying better steel in the first place.
Funny how this term "a little better" might be worth quite a chunk of money.