Shun Classic 8-inch Scalloped Chef's Knife

I first got to try the Shun (think it was a 10" instead of the 8" that I purchased) in a cooking class at Sur La Table a few years ago. I also got to handle a Wustof brand. I liked the rounded handle on this one better in the cooking class. It felt better, and it cuts everything great. In fact, until you fully adjust to the sharpness of this blade, take your time using it, and you'll always be pleased with the results. Also, cut away from your hand and never put your hand in the path of the blade when you're carving something up with it. I keep the blade true, or straight, with a hone that I also purchased from Overstock. Our chef instructor said you'll eventually need to have the blade sharpened, but a hone can keep the blade cutting well for a lot longer before it really needs sharpening, and he had years of professional cooking under his belt to make that statement. He also said one good chef's knife properly handled can do nearly all the work the average home cook will ever need to do, so before you purchase an entire block filled with marginal knives, consider investing in one good one like this Shun. Also, stay away from the TV knives that never need sharpening. They are dangerous, wobbly, and you don't know if the blade will stay put, which is what you need a good, safe, and sharp cooking knife to do.