Shun Classic 8-Inch Chef's Knife

I love this knife and have used it daily since i got it from a friend about 3 years ago. I also have the 20 inch but im much more comfortable with this one. my only gripe is because the blade is made of slightly harder metal than i would like ( somewhere mid -high 60's if i remember right) it seems that when the edge is going i need to get it sharpened i cant hone and save it. 

Like slipping a foot pad into once uncomfortable heels, this thing is a pleasure to work with 14 hours straight. Or like a good mattress, bouncy and fun. Very light for my little wrists. Sharpness endures well and easy to sharpen when necessary. Perfect curve. Will always stick with this one.

I recently sorted though my knife case & re-discovered my Shun knife that had got buried under a load of newer/sharper knives! I stood thinking back to the day i handed over a wedge of notes when i brought it, & at the time, wondered if i'd regret spending so much....... Several years & a quick sharpen later, the answer to that question is NO!!! It was a dream to stand there prepping for hours on end instead of the usual nightmare! Its safe to say that it was 1 of the best buys of my career, & has been a trusty friend that no doubt will still be in my knife case in years to come!

Great Blade. I'm a lefty and did some research on the erganomic "tear shaped" handle. I realized that Whether you're a righty or lefty, it doesn't really matter (unless you hold it like an idiot). The blade is amazingly sharp. Japanese steel is about 10 years ahead of German steel which is why you sharpen Japanese steel at a 15 degree angle as opposed to 30 degree angle. The edge of the blade keeps for longer than my other German knives. If there is anything I don't like, it's the weight. I find it hard to get into a good groove with my shun, and as a result I own several 8" chef knives.