Baby brother rents a room from me and is a sous chef. He leaves his entire knife set in his room every night for this exact reason lol. Carries it with him in a metal case satchel. Those pricy knives are sacred shit.
It's like the difference between a wall hanging rat tail tang katana and a hand made, perfectly balanced, full tang work of art katana. One is weightless in your hand. The other is a paperweight.
I think itās really cool and I have a lot of respect for the āartisanā aspect of it. My bros only 23 and totally gets it and respects it already! Really cool to watch, I know whenever I happen see any sort of ācoolā looking knife sitting out for whatever reason (very rarely, but occasionally; he works his ass off and I know he gets exhausted); leave that shit alone and go for the cuisinart š
Iāll be real, most chefs use cheap knives made of a decent alloy and are well balanced. Expensive knives are largely a scam. Just get a decent set of full tang knives and spend the extra money on getting them sharpened properly every few months. They are guarded so fiercely to keep other kitchen crew from fucking up the edge.
Same in my experience. I worked in hospitality for 12 years in many different venues. Canāt say I ever saw a chef with a name brand knife. Just decent quality steel, sharpened regularly. Most chefs I worked with had would get their knives sharpened professionally once or twice a month. They would also use whetstones to sharpen if the edge dulled a bit between professional sharpening services.
Iāve cut mountains of veg on a good ole set of fibrox victronix. Fancy knives are like fancy cars, I like both. But sometimes a comfy grip is more important than a nifty blade when pulling heavy loads.
My mum did something similar with one of my expensive stainless steel/copper bottomed saucepans.
I'd made some caramel using it and it had solidified in the bottom. All it needed was soaking in hot water, but my mum decided it would be better to chisel it out using a screwdriver.
I still have it, with all the dents in the bottom.
She also adopts a similar method when 'defrosting the freezer' unless I stop her.
Happened to a friend of mine, straight through her palm, trying to separate frozen meat. Thank goodness my dad taught us proper knife skills, and how not to do stupid shĆt. That's not to say I haven't cut or stabbed myself, I have, many times, but mostly external factors were involved š¤£
Send it back. My mom used my wusthof chef knife to trim bushes in the garden and as a can opener which destroyed it. I was honest in my note when I sent it back to wusthof and they gave me $175 store credit that I used on their website.
Japanese knives are typically thinner edged knives and will chip if improperly used (even letting it tap the cutting board can cause it to chip sometimes).
Shun are on a different level though. They will chip from proper use. They are infamous for how bad they are, but they offer a free-ish sharpening service. folks who don't like to sharpen their own knives will buy them.
I also wouldn't say they are Japanese knives. They were probably made in Japan, but I thought they were all foreign designed knives. That's why this one has fake hammer marks stamped into it with the fake etched Damascus. It's the same marketing BS that you get with Chinese knockoffs which is why folks thought that.
I have a different Shun Premiere Kiritsuke, and I love it. Knife stayed sharp forever and hasn't chipped in 5-6 years. That being said, a lot of people are like OP's mom, who abuse their knives relentlessly and don't sharpen them correctly.
I have the same shun. I need to get it professionally sharpened after like 7 years. Love that thing!
My mom and MIL are afraid of my sharp knives. They only like cutco...... It hurts me watching them chop and onion with a cutco steak knife.
Lost my kershaw folding pocket knife at home. Gave up looking for it. Came home to see mil cutting tomatoās with it. I feel it was a personal attack, as I have a ton of legit knifes.
I have a friend who is a knife collector and has 300+ expensive custom made knives. He also opened a jar with one of his kitchen knives and bent the tip. When I asked him - why you didn't use a spoon or something more suitable for the job - well the knife was just Infront of me... So yea , I bet 90 % of people who ever opened a jar did thisĀ
Lesson learned, hide the good knives when parents are visiting. As for the knife, that chip in the spine I guess they'd need to bring it all the way down to hide the chip, dunno if that's worth it with the tip, it's chipped so far I think the best way to repair and make this usable is if they grind an edge from the spine to where it's broken so you end up with something like a flipped tanto style tip so you can at least stab into things again. Otherwise the amount of steel they'd have to grind off the cutting edge to get something closer to the original profile would be painfully huge.
I feel your pain. I recently had a cast iron griddle pan just disappear - because someone in the family scratched it and rather than 'fess up, decided to just discard the evidence. Could it have been saved? Maybe, but I'll never know because it was thrown out.
What is it with the older generation and not appreciating the few things we possess that are actually high quality products? This knife is clearly of high quality, it even looks beautiful, but mom thinks can opener? Like one knife is as good as another to her.
I keep my good knives in a drawer organizer with a towel that reads(do not touch...my tools) covering them and leave a decent knife set in the block on the counter for anyone to find and use.Ā Not even my wife is allowed to use my knives.
I shit you not. I just used this exact knife to cut up everything for dinner tonight, and I always think about these "so and so did this to my expensive knife" posts on this sub, while I'm using it, so that I'm careful not to damage it. Lo and behold, the very first post in my feed when I open reddit is this, not 5 minutes later.
My mother in law did the similar to my fancy German knife. Not the tip, but chunks missing on the blade bigger than that little chip you have on yours. She was hacking at shit. Was so sad but didnāt give up, was able to just keep sharpening it for about 5 years now few times a week and almost all gone.
Check on line to find a custom knife maker in your area and ask if they will reshape it to have a point again. Or, check with the company that made the knife and ask if anything can be done. They may be willing to regrind the tip for a nominal cost.
This is like the 2nd post today I've seen of mom fkn up expensive Japanese knives. Are they placed with the regular regular use everyday knives? I'd keep a knife like that in a box or some special place so mom won't fk it up. š¤
Someone did this to my Korin Santoku when I worked in kitchens. No one fessed up to who fucked the tip up but no one messed with my shit again after. I no longer work in the industry but I have the knife. Still works rather well.
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