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Dropped $300 on a Japanese knife and chipped it within a week
Bought a Shun chef's knife thinking it would change my life, but I hit a chicken bone on day four and there's a noticeable chip near the tip. Has anyone else regretted splurging on a high-end knife that couldn't handle real kitchen abuse?
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felixhenderson1d agoMost Upvoted
Man you basically hit the nail on the head with "couldn't handle real kitchen abuse." That's the thing with those fancy Japanese knives, they're not meant for everyday hacking. They're like a sports car that can't handle a pothole. I get the appeal, I really do, but $300 is steep for something that chips on a chicken bone. For that price you could get a solid German knife that'll take a beating and still cut clean. Honestly, I'd send it back if you can and get something with a little more flex.
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felixhenderson1d agoMost Upvoted
Thin profile means easier to snap under pressure, too.
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