I've sharpened 90% of the Japanese kitchen knives you can name and Shun I practly refuse to sharpen. Chipping and a boat load of pitting were two very common problems that I personally saw not to mention poor edge retention and how it truly sucks to sharpen one. If you want a knife that looks better than it works then buy a shun.
If you are firmiliar with Japanese kitchen knives then you would know they are not very attentive of western handles. Even the Japanese D handles are very simplistic most often only being burned on and turned out by the hundreds on a lathe with a jig. Truthfully, you shouldn't be holding the handle anyways, proper grip is the pinch grip.
Tojiro is probably one of the best large knife brands from Japan, their VG-10 will walk circles around a shun with the same steel.
All German knives use the same steel X50CrMoV15.
You are definitely spewing out some of the same sentiments as many, which is why I posted the initial question and invited discussion.
I never had chipping problems with any of my Shun knives. When I have to take it to the belt, it is a Trizact 300 grit, and I break the burr on a leather wheel charged with pink compound. This has worked for me for years, quick, doesn't burn the steel significantly and will pop hairs like no tomorrow. Tuning up is easily accomplished with a white ceramic "steel".....NOW.....William-Henry ZDP gave me fits doing this, massive edge tearout, and the pitting was....the pits.
My experiences with Shun products do not mirror yours....and while your opinion is "If you want a knife that looks better than it works then buy a shun."....that is your opinion....rather rudely stated, frankly.
I can't stand striker fired handguns(Glock, Springfield XD......) and hate 9 mm, was even given a Glock 19 for my birthday years ago, which I promptly traded for a Beretta .40...I shoot a Colt .45 1911 with 230gr +p cartridges....literally hundreds of thousands of experienced people will tell me that I am misguided, but I like what I like. There is a butt for every seat, and a knife for every hand.
Would also say, the occasionally you really have to leverage a knife down, and a handle helps with that, as well as snap cutting.
Best Regards,
STeven Garsson
