Digs: I didn't buy the Shuns for their looks -- I bought them because I had read good things about them and because I got extremely good deals on them (e.g., the 8" slicer cost me $100 new). But after using them for a short while, it became obvious that they were inferior to both my good J-knives and even my old Wusthofs when it came to performance. And trust me, I have enough "smarts" and experience to figure out how to use a knife -- and to know when it doesn't perform well. In the case of the 8" slicer, the odd curve of the blade makes it ineffective when it comes to the one thing it's supposed to be for, namely slicing meat. My 300mm Hattori KF Sujihiki and even my old 10" Wusthof slicer simply do it more easily with more consistent results.
BTW, have you ever used a good Japanese culinary knife, or are you defending Shuns and belittling those who don't care for them simply because that's what you've purchased?