(I love cooking and I'm serious about it)
Okay, so I am getting a second 8 inch chef's knife (I have a global). I have narrowed my choices down to a wusthof ikon and a shun classic, both of which have the same price. I tried them at William Sonoma; both of them were aesthetically pleasing, but the shun looked even nicer. The Ikon felt a tad bit better in my hand by just a small, small bit. However, the Shun felt more balanced. But I've heard that the Shuns are sharper and easier to maintain (less time between sharpenings) and the sharpening steel has the correct angle on the base. I am open to suggestions.