I purchased my Shun Classic knife set 8 years ago (ish) and love it. The quality is amazing, the edge is amazing and they simply look fantastic when you bring them out at a dinner for friends. I have many other high-end, Japanese style knives (Some I've used only once and are just collection items) My Shun is my favourite set of knives, and I've purchased four sets for my kids. These are the only kitchen knives they will ever need. I love my set.
My wife and I have never owned a Chef's knife, much less a good one. I was compelled to go out and get her one and chose the Shun Classic. Before quartering potatoes, we decided to use one of our "best and sharpest" knives first and then use the Shun to see the difference. At the first slice of the Shun, we became giddy in an "Oh my gosh" sort of way and began to feel foolish for thinking ANY of the knives in our kitchen were sharp or the "good knife". This knife is truly a world apart from anything I've ever used and well worth the money. On top if it all, it's a beautiful blade. There will be more Shun knives showing up in our kitchen in the future. Well done. Bravo.
This is a fantastic knife! I'm a professional chef that's been in the business for 15 years and have always used French knives as my go to. I got this about a year ago and this knife is my new go to, I hone it on my steel but haven't needed to stone sharpen it yet, although I don't use it for everything. I wouldn't break through chicken bones with it, but as far as vegetables and proteins, no problem. It's very well balanced, feels like an extension of my hand and is easy to maintain, great knife.
I have been using my Shun Classic 8" Chef's knife since 2006. I have a cheaper chef's knife I use to chop hard stuff like chocolate and nuts, but I have used the Shun for all of my other prep work for the last eight years. It is only now beginning to give me the first little hints that it might need to be sharpened sometime this year. I'm a lefty and, if I hadn't seen the question on the FAQ, it would never have occurred to me that the D-grip might be even more comfortable for right-handers.
If you've got basic knife skills--i.e. the rudimentary skills necessary to know that "chopping" is done with a slicing motion, this knife will be a dream.
Did I mention that it kept its edge for eight years?
This is without a doubt the sharpest and smoothest knife I have ever held. I'm a hobby blacksmith and is used to working with and making blades and dealing with blades other hobby blacksmiths have made and non can even compare. It has a beautiful finish and stays sharp what seems like forever. The handle is not the most beautiful but it has a nice feel to it. Though expensive, I'd say it is well worth it.