Thanks for chiming in. I have read a number of your posts on this forum and was hoping to get your input as well. To be honest I don't know enough about kitchen knives to be able to answer most of your questions. I am an engineer by trade and a pocket knife guru so to speak. So although I don't know about kitchen knives, I do know about blade steel and construction. I also know how to appreciate a sharp and high quality knife, for me this just doesn't exist in the kitchen- that's what I am trying to change. I typically sharpen my blades on a series of 4 Arkansas stones,the first two are called soft and then hard and then I have a black stone and a translucent stone both are progressively more fine. I use these stones and also lightly use a steel grooved rod I have. My typical pocket knife is a 14 degree ZDP 189 blade that is surgical sharp. I often will cut things in the kitchen with it- I think it's time that ends. I am looking for a knife that cuts clean and easy, is scary sharp, and thin but not overly fragile. I also think that fit and finish are really important to me, I tend to be OCD about that so imperfections do tend to irritate me. As far as knife style is concerned I am not too picky since I still have not developed enough of a technique to really care. From my current experience, I like mostly japanese style blades, but still do like a little bit of belly (I do rock my knife a little).
I am frankly looking for a work of art that cuts with precision and stays reliable requiring minimal maintanance. I can handle using a steel to maintain an edge, and could sharpen on stones a few times a year (too busy for more than that). I would like to stay away from plain carbon because I don't think I can handle the maintance with that.
So if not a shun, can anyone recomend a beutifully crafted blade that has similar performance. I am also looking for something that will come out of the box in great sharp shape, I don't want to have to spend my time or money to get the knife better. I basically want something that will be wonderful out of the box. I have read a few posts on this forum where people say you can make X knife better than a shun on MAC if you rework the edge-> I want to compare knifes with the edge they come with (although using a steel rod isn't a big deal).
So far I have only really seen one other suggestion that appeals to be and that is Sakai Yasuki. It does not have any belly, but frankly I think it may be better for me to work with something without any belly. So is there any more info on this knife and are there other similar suggestions perhaps with even finer craftsmanship?
Thanks and hopefully that makes sense.