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Originally Posted by flipper35
We have a set of 12 steak knives from them. Great knives for the price.
Also, the Shun look nice but I prefer a swell in the grip. Much more comfortable and you don't slip as easily as mentioned above.
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I had a pair of Messermeister knives in the store. They were my own private knives until I got a few Shun sets, and then I donated them to the kitchen. "Poof", they were gone in nothing flat.
Shun handles are not slippery. The octagon shape works surprisingly well. What I think may put people off about Shun is that unlike German knives, they are carbon steel alloy. They will rust. They will get much sharper than say Wusthof knives. And the blades are thinner, and much lighter. They are like comparing a Ferrari to a Rolls Royce. A typical German knife will flex and bend before breaking. But they can't be made as sharp as a carbon steel knife. On the other hand, you need a thicker carbon steel knife than stainless if you need to resist cracking and chipping. So Shun are a no-go for butchering a chicken. That's when I get out the mini cleaver.
The mission for a German knife is to be like a French knife - sharp but heavy enough to hack through some tougher roots and cartilage.
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Originally Posted by TimT
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Global are consistently mentioned among the best knives. I usually get Victorinox or Global for the store as our daily use knives.