And the standard Shun kitchen knife is a pretty good product as it stands.
Now, I understand the idea of a "signature series." For example, there's the regular Ford Mustang, and then there's the Shelby Mustang. In that light, the Alton Brown series has a more ergo handle. I get the concept.
But having said that, what is the deal with the Shun Ken Onion Chef's Knife?
Thinking that the first product was his best design, why such a radical change? Is that handle more ergo for heavy kitchen use? Is there a need for such a dramatic curve to the belly? It apprears to be more of a "rock n' chop" design.
Is it worth the 100 to 200 bucks to buy one as a mule if the clients don't take to it?