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Title: the lowest quality knives in the Shun line
Review: The negative reviews based on chipping is due to the fact that these knives are made of VG-10 Staneless steel which is sub par when compared to the more expensive lines that use SG2 steel for the core (blade). Walk into any William Sonoma and ask to see a Shun Classic (cheap) and a Shun Fuji (expensive) kinfe. You'll see that the Classic line has a damascus print on the blade while the Fuji has actual damascus cladding. Even the handle is of higher quality. The Classic knives are much cheaper, but once you notice the difference, you probably won't want them. I'd rather have one Shun Fuji chef knife (will use 90% of the time) than an entire set of Shun Classic knives (which will cost more).
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