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Thread Starter 
Hey, I'm new here and looking for some advice on a topic im sure you're asked about all too often

Ive been a butcher for 8 years but now I'm beginning culinary school and would like to get a set of knives that will last. I've worked with Shun Classic and some lower end Wusthov before and been reasonably happy with them. I tend to prefer a Japanese style knife around 6-8 inches long as my chef knife. I've spent time reading reviews and most of them seem very hostile towards shun (although I'm not entirely sure why). I've heard scares about Shun chipping, is this an issue with all shun lines or only low end?

Before I invest in a set for myself I would like to ask your advice on a line or brand that would be appropriate. Price is not an issue at the moment, for a brief window I can get a sizable discount on most knife brands, but what is most important to me is lasting quality. I've heard some good things about global but I haven't yet had a chance to handle one, what other knives would you rank top tier for lasting value.