if my steak needs a saw i'm going to throw it out and start over.
i have a rachel ray furi santoku. a few years ago, my girlfriend and i were house sitting/dog watching for somebody, and the kitchen, otherwise very nice and great for cooking in, was outfitted with glass "cutting boards" and incredibly dull knives (go figure). i didn't want to drive all the way home to grab one of my Shuns (what i was using at the time), or risk the GF accidentally using one on said glass cutting boards, so i went out and bought a small bamboo board and the rachel ray santoku (it was the cheapest knife the nearby sur la table had, at a big post-christmas discount). it was incredibly dull out of the packaging, but there was an arkansas stone in the kitchen, which looked like it had never been used, and i was able to put a decent edge on it. even a vaguely sharp knife can make cooking a lot more enjoyable. i use it for partitioning frozen food, now, and it works great for that. it's a perfect wedge. it's really ugly, though, so it lives in a drawer.
i've always thought the Ken Onion Shuns were godawful ugly, and i can't imagine the ergonomics work all that well.
hmy:
