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Wed, Aug 12, 09 at 9:57
| I am not sure which to purchase the Ken Onion slicer or the Shun Elite bread knife. Any recommendations? I am looking to replace my current super slicer that has finally just worn out. Which knife do you think will hold its edge longer and hold up to heavy use over time? I use my slicer more than any other knife that I have. |
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| The difference is of course the handle and the steel. The elite uses an SG2 core with rockwell hardness 64-66. Comparatively, the German knives average 55-57. The biggest factor, I would think, would be which is more comfortable to you. |
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