I was in WS the other day (returning something not knife related) and couldn't help but take a stroll by the knife case. I hadn't really been keeping up with "main stream" knives so the "Shun Fuji" line was new to me.
I don't want to start yet another thread about the pros and cons of Shuns, I just wanted to comment that the blade profiles - especially on the main chef's knife stuck me as very different for Shun. It's probably the least European profile that I've seen from them (aside from their pro/ single bevel line). the handle has obvious influence from the Kramer Meji knockoffs that they did. The profile seemed rather TKCish, but blade was much wider overall, especially at the heel.... it actually doesn't look too far off from the custom blade shape of my Rader.
I didn't get a chance to play with it, because the poor sales person was being bombarded by a couple looking for a Shun rock n' roll or rollie pollie or whatevertheheckyoucallthisthing
However, there still seem to be some "features" that anyone other than the rollie pollie crowed may question: such as the intentionally handle-heavy design (if you watch the video on the linked WS page, they claim it's so that the knife falls handle first when you drop it... maybe shun got tired of replacing broken tips?)
... and they still riddled the sides with more holes than a Moritaka... although these are supposedly "speed holes" that help with sticking or something... (always reminds me of this:
http://www.youtube.com/watch?v=XVV_COOey0E & http://www.youtube.com/watch?v=iAPmqX-FyvU)
Anyway, I guess my point/ purpose is that I thought that it was interesting that Shun was making some knives that at least *look* different from their typical, more euro-profiled blades. Do you think that this is influenced from them paying attention to the knife knuts and high-end custom market, or just coincidence?
WS page & video: http://www.williams-sonoma.com/produ...key=cshun-fuji