My Son wants Kershaw Shun's for Xmas

There is a Brittish cutlery company named Granton that invented the scalloped edge. The edge is supposed to be useful for slicing knives to allow the slices of things like roast beef to fall off the blade easier. I generally don't find that this works all that well for me. I have even tried blades with holes that go all the way through. I guess that some of my disappointment is that blades with these features tend to have thicker edges than blades without. This means that they present greater blade drag on tougher materials.

If your son has experience with knives and likes the Shuns it indicates a preferrence for Japanese-style knives. These are thinner, lighter, sharper, and harder than European or American made knives. Stick with Japanese made knives.
 
PS. I bring a wide variety of knives along to the local soup kitchen when our church cooks meals for about 500 people. After using really thin bolsterless Japanese blades the volunteers hand back German, French, Swiss, and American knives as being defective. They all have equivalently sharp edges, but the effort of pushing the thicker european-style blades through fruit and vegetables makes them seem like they are dull by comparison. This is even after I have thinned the edges of the european knives down using a belt sander. The knives that people like absolutely the best are the 1.5mm thick MAC original series UK-60 utility knives:
http://www.macknife.com/page6.html
 
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