Shun Vs. Global Santoku

[hipjoint]

Originally Posted by Darkfae

I recently bought my first Shun, an 8" stainless steel chef's knife. When I saw it on display, I stared, and then kept wandering back to it while my friends were browsing other cookware items. Once I actually held it, and felt its weight and balance, I knew I would have to buy it. I have since scraped and saved and have a 4" paring knife, 7" boning and 9" slicer coming my way.

For me, the handle is perfect, but my hands are on the small/thin side. So uh, yeah. I'm a little biased towards the Shun, heh.

===== for my brother-in-law's 50th b-day, i bought him the 10' shun
chef's knife, and i bought this over the kasumi because the shun has that
nice steel "end cap" that i had engraved with his initials and "big 5 - 0".
before that he had the usual chicago cutlery hardware store stuff with some
forschner wood handled knives and some other odds and ends. he loves
to cook but never thot much about getting better knives. now he kinda
cusses me cuz he can never go to those knives any more. the shun was so
sharp and sliced so precisely and felt so good in his hands he has now gone
over to japanese knives completely. he travels lots with his job and in tokyo
there are some small hand forged knife shops just above the tsujiki fish market
and he has brought back genuine hand forged japanese steel that you can't
find in the u.s. cuz production is too low for export. holy cow, how
beautifully made and sharp these blades are!! i have written in other threads,
anyone who has actually used these kinds of blades can NEVER say that
their german blades are razor sharp ever again. sure, the german blades can
be sharp, but never to the degree these japanese blades are!!

[Darkfae]

I have to concur, I am sold on the Japanese blades. I would certainly not mind a hand-forged one... I have family in Japan, perhaps I could ask for a favour!

And the engraving is a neat idea. I may need to pinch that and do it to my knives.

[Artameates]

yea its more like scalpel sharp