Are Shun knives really worth the price - Page 2

I have a friend who's looking to spend between $700 and $1200 to buy Shun Edo knives from WS (just got married 3 weeks ago, money & returns are burning a hole in his pocket).  I'm unsure to what degree I should encourage him to not do it and consider other options.  I know his wife just LOVES those Edo knives... but I also know he could get a similar set of MAC pro's for about 60%.

For you guys that recommend against Shun, do you feel the conversation is different, or easier, on the internet vs. in person?  How much effort do you put in to educate folks about knives and try to get them to look at other options before they buy?  A litte or a lot?

What Wagstaff said... +1. 

If they come back a second time, they're usually over the Shun hump. 

But as I said Shun's aren't really bad, just less good in some more or less important ways.

By far the most important thing about knives is sharpening.  After that skills.  Opening your mind to the idea that the knife itself is somewhat down the list is enough of a wrench that the possibility of other knives is more acceptable.  

If I have one important thing to say, it's about the importance of sharpening. 

So much about a German profile, san-mai, "faux Damascus," overpriced knife is illogical, that once logic enters, Shun lust usually wanes quickly.   But if you're trying to please your wife... 

BDL

I own three Shuns. A 10 in. Classic chefs, a 10 1/2 yanagi, and a 6 1/2 in deba. I like the weight, the handles and the easy to maintain steel. I use these exclusively for more delicate work in my capacity as a sushi chef.  They hold their edge very well and I recommend them for their price range. It seems pretty close to some other brands in that price range I've experienced and owned. The Global line which is a bit less expensive( I have the standard vegetable knife) and the Masamoto which is a bit more( I have a 8 in gyoto). I spent an average of 160 on most of these and for the difference in price range we're talking 20-40 dollars give or take. I use German steel for heavier duty work ( I have the Messmeister Elite) plus some specific knives for specific jobs i.e. a cheap Chinese cleaver, a VG 10 boning knife I found in a thrift shop for 10 bucks, a Wusthof Grand Prix paring knife, an ugly plastic handled Mundial bread knife). I'm religious about their maintenance and try to only use a stone on the better steel and I'm territorial about any one one other than myself using those knives.I utilize a Stanley tool box with a lock for my kit online! I have some better carbon Japanese steel that I break out on occasion and have lust for that amazing Korin catalog of knives,too. That being said... I've seen some no name off the street prep chef use some crappy Target knife or even some wierd application like a serrated bread knife for everything they do and put chefs to shame with their speed and accuracy. Use what makes you happy and efficient.

And I definately agree with boar_d_laze. Learn to sharpen your knife, please. Invest in a water stone and a truing stone. Understand the limitations of a sharpening steel. Buy covers for your knives. Learn from someone who knows or get online for training. Establish a valid technique for your specific knife and know and respect your instrument. This will automatically put you above the crowd.