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Title: A. Matthews
Review: This isn't my first Shun knife and probably won't be the last. Shun knife technology, in my opinion, is more advanced than that of any of the good German steel knives. They are super sharp. This particular knife is designed more for chopping, It is not as well suited for slicing as, say a Santoku with cullens. I was surprised to see the "bolster" was not a solid forged peice of the knife, but rather two separate pieces fused to either side of the blade. Also, I have always been told that a sign of a good quality in a knife is when the tang goes all the way through the handle and this one does not. The design of the knife is an aesthetic knockout and I love seeing it on my counter but in my opinion, it isn't as versatile as a regular shaped chef's knife.I have been a restaurant owner and chef, now retired, I have had recipes published in San Diego and Kansas City newspapers, an international BBQ newsletter, and a couple in a Martha Stewart magazine.
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