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Not a thing. In fact, I just finished sharpening the 240 Shiro#1 gyuto that I just received last night and it's hands down the keenest edge I've ever put on a knife. Suminabitch is terrifyingly sharp. I think it forced the five baby house finches in the nest on my back porch to prematurely...

Because they are smelly, have tats, wear skinny jeans, take their dogs to the bar and don't know how to shave properly. Completely asexual, apathetic sub-humans who only think that they are cool because they avoid all things cool but in the process have created their own sub-culture of...

That's why the hipsters drink it. (Hip and Hipster are two completely different things altogether.) It's why they tool around on fixies and chop with Shirogami #1 single bevel knives. It's the essence of things and the disassociation with any type of marketing/advertising that the hipster...

IMO, the kensaki gyutos (thanks for that Jon) are good at veggie prep when you have larger/longer items without the thicker skins. They also work well in mincing a boat load of herbs such as cilantro or parsley when using a hammer cut all over the board as they tend to be really thin and can...

Um, I'm pretty sure I just described you, "the person who knows about knives," not some stupid schmuck who purchased a blade retail at Sur la Table or Williams Sonoma, right? Besides, the profile on the Shun is exactly what it's supposed to be - European/Germanic. It's a tried and true...

I seriously doubt it considering that we've already had someone mention Flavor Flav in this thread.

No more bling than the vast majority of over-the-top custom handles or damascus work you see on a lot of knives around here. Actually, at least to me, the color scheme is quite balanced on the Taiyo. It's better than seeing five differing colors/materials on a slim octagonal handle mod up...

No need to get testy. And it wasn't me that attempted to derail the OP's initial inquiry with the defacto "I think Shun sucks because too many people own them so buy this esoteric brand instead" response one typically sees around here. And since I'm not overly familiar with the "heat treat...

Well, theoretically, he was inquiring about the kiritsuke versus a gyuto or some other style of knife in blue steel. Now, I'm not sure if the Shun piece is a traditional kiritsuke possessing the single bevel versus what you would find on, say, Takeda's or Moritaka's or most of the products...

Seeing as you have stated that she has her heart set on the Shuns, I'd recommend the following: Shun Classic as it has the widest variety of knives and will allow her to keep that synergy in the knife bag if she wants to add to it in the future. (It's important to some people.) 9" bread...

Sorry to hear that. That's a really nice price on a nice knife that has superb fit and finish and really good looks. Probably should have kept that, then used the remaining $600 bills out of the $700 that you've stated that you have budgeted, picked up some stones or such and a couple of...