Hi, have read a lot of posts here in the past but have never entered the discussion. I'd appreciate any insights-
Basically, I'm trying to weigh my options regarding buying a knife from a friend for a good price or spending a bit more to get something that may serve me better down the road? The knife in question is Shun Classic 8" Chef's in great shape for $85 USD. I know that these don't get much love around here but I'm not sure how people would feel about them at this price point.
I like it because:
-the price is great
-it's very comfortable (I previously bought another Shun from him, a 5 in. santoku for $65, when I wasn't cooking much and completely love the handle and the way the bolster feels in my grip)
-pretty sure I want to stay with stainless and despite criticisms, they seem like pretty decent performers, edge-wise?
not sure about it because:
-although I'm sure I would be fine with an 8" I could be easily swayed to believe that I'm better off training myself to use a larger (240?) knife?
-I would like to put my money into something that I'll enjoy for as long as possible
-even though I know very little of sharpening (outside of how to steel) I would like to have a knife that I can keep something of an edge on myself, even if that means only giving it a polish a few times in-between taking it to be properly sharpened elsewhere
I can imagine that, were I not to have this deal in front of me, I would be looking at the tojiro dp 240, which seems to be the go-to starter. As far as I can tell, however, these knives use the same steel as the shun but have less fit & finish? I feel like it would be hard to pass up a knife with what I find to be a very comfortable grip and buy one that might not be as comfortable. I would also look at something like the mac pro 240, which every seems to be happy with for years of use. That one is at the top of my budget and I might even have to wait to get there but it's doable if it would really be the smartest choice. I wish I could try them all but I can't.
I'm pretty good with a knife- I'm not terribly fast but I'm an artist and I'm used to working with my hands, being very focused and seeing lines all day. I feel like it comes quickly to me- my eyes are trained and my hands are learning. I'm organized, I have basics of good technique (I think...) and, perhaps above all, just really enjoy using great tools.
so I guess the questions are:
-is shun really that undesirable? even at a great price?
-am I absolutely going to be wanting a longer knife the more I cook? (my cutting boards are 18x12 and 15x15 and the 8" blade already makes them look small- do I just need to man-up and get something bigger there too?)
-Would spending another $100 and bumping up to a mac pro 240 be a completely different world from the shun 210 or a slightly different world? if they were in two different worlds I would consider taking the leap now but if they were shades apart I would probably upgrade later.