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I have a limited edition Ken Onion Shun Rocker that I fucking love. At home I like to prep and cook slowly, and the glide of that thing on the cutting board is pretty relaxing.
My raw vegan sister tried to crack into a frozen durian with it and broke the tip off. She offered me "20 bucks or something" for it. I managed not to punch her in the nose and retipped it with a wet stone, but clearly it's never been the same.
I think it really comes down to how you grip a knife (do you hold it like a lot of people who actually grab the handle like they're holding a torch, or do you pinch the bolster where it's thicker and balanced). I've had all kinds of expensive knives, but when I bought the Shun Ken Onion chef's knife, I couldn't imagine using anything else. Here's a picture of the knife. Compare that with the Victorinox Fibrox, Henckels, Masamoto, Wusthof, etc. The knife's bolster is what I love about my Shun (thumb and index finger fit perfectly on it).
the handle tang looks copied from the henkels, then:
do you use a pinch grip? I know lots of people say not to but i find for bigger than 6inch knives i have to for control.
go to sur la table and take this one for a spin
This is the nicest santoku-ish knife I've ever used. [link]
This, I have two Shuns and I adore them, they are indispensable. I recommend the Ken Onion line, they're more comfortable overall and it's impossible to not hold them correctly.
I really love Shun knives. They are very nimble and sharp, and fit comfortably in your hand. In particular I recommend the Ken Onion chef knife, which looks strange but is a excellently designed knife. The only drawback to Shun's knives is that they are fairly delicate, I wouldn't use them to hack apart bones or that sort of thing.