LamsonSharp 10-Inch Wide Forged Chef's Knife

Durable American Quality
I have had my 10" Chef knife for 20 years now and use it nearly every day. This knife holds an edge quite well (hardness of 58 degrees Rockwell*) and because it is from LamsonSharp's forged series, they will sharpen it for you free of charge. It is a well balanced knife with a comfortable and good looking rosewood handle. The thick tang runs the full length of the handle and it is riveted together. This knife is made with steel from Solingen Germany, grade 4116. * This means when you tap it on its side it rings. Other knives just go thud. If the ring is sharp so too is the knife's ability to hold an edge. If it makes a dull thud it won't hold an edge for very long. I chose this knife for all the reasons above and for the fact it is made in America with a lifetime warranty.
Great knife!
Solid forged blade with good edge on it that is priced right. Made in the USA which still means quality for Lamson Sharp. I will buy more blades from this company to make my set of fine cuterly.

Click to Editorial Reviews

Global G-16 - 10 inch, 24cm Chef's Knife

Almost perfect
This is one of the first global knives I bought. I loved it the first time I held it in my hands. What impressed me most was the perfect balance, the lightweight, and the sharpness. However, what may be perfect for me may not be perfect for you. I'd recommend anyone who is shopping for cutlery to go to a store and try how the knife feels in your hands before buying. And if you can borrow from a friend to try, that's even better.

Having used this knife for several years now, my initial impressions haven't changed. This is still my favorite knife for most tasks. I maintain it regularly with a steel and it is as sharp as it ever was. I have found though that for certain tasks like cutting slits into an onion for dicing or cutting root vegetables, I do prefer a heavier knife (that's why I bought another forged global knife), but that is just personal preference. All in all, a great general purpose kitchen knife.
Great value - great knife
I have been a keen amateur chef for more than 30 years. I was given a full set of Sabatier chef's knives as a wedding present and have been using them since 1970. I had recently decided that 30+ years of sharpening had taken their toll on the Sabatiers and that new knives were called for - but what should I buy?

At heart I am a traditionalist and the appearance of the Global range had put me off them. Fortunately I recently read Anthony Bourdain's Kitchen Confidential and noted his ringing endorsement of the Global range. I decided to buy the 8-inch chef's knife to see how I got on with it. I have never looked back!

Despite its rather unconventional look, the knife has excellent ergonomic design. It is well balanced, readily gripped when wet and astoundingly sharp. TMOT, you are unlikely ever to meet a sharper knife. Hold a sheet of paper from the top with one hand out in front of you and then cut downwards with the other - this knife readily cuts the paper without it being...
Best. Knife. Ever.
I've been a German knife snob for years. But this 8-inch chef's knife by Japan's Global is the finest blade I've ever owned. Period.

Maybe it's not as easy to sharpen as a Wustof or a Henckel, but then again, it holds its edge ten times longer.

I've spent ten years and hundreds (and hundreds and hundreds!) of dollars collecting German steel. Global is so good that it has me thinking of starting all over again.
Click to Editorial Reviews

Wusthof Classic 10-Inch Wide Cook's Knife

One big knife
This is a great knife, which I happen to think is well balanced and offers a lot of stability.
It is however a very large knife which some might find unwieldy or too heavy. It is significantly bigger than the standard Classic 10" chef's knife.
More importantly, because of the knifes height (width), the blade itself is very wide and would not fit in any standard knife block I could find. In the end I bought the super knife block from Williams-Sonoma and took a router to widen the cleaver slot.
The ultimate kitchen knife
I must say this is one fantastic knife. It is the knife I usually use when prepping a meal (sandwiches don't count). When I purchase a knife, I always personally sharpen it, so I can't really speak for the factory edge, but it accepts and holds an edge wonderfully. Having the extra wide knife (along with added heft) has more of a curve to it allowing for an easy chopping motion. I have purchased Henckel Pro S in the past and, after noticing a couple of flaws that passed their QC in my expensive knives, I will never purchase one without personally inspecting it first. Wusthof has much better QC so I have no problem ordering them through the mail.
FYI-This knife needs a large cutting board and a serious knife block to hold it. I personally use the Wusthof 25-slot "mega" block and it fits in all three of the top chef knife positions. Overall this knive is an investment, but you will love it!
Fantastic blade
Don't let the size or price intimidate you, this is a great knife for the kitchen. I'd been using an 8-inch chef's knife for years because that's what came in a set. But it left a lot to be desired for chopping up even medium size quantities of food. This 10-inch Wusthof has been one of the best upgrades for our kitchen.

The handle feels just right and the balance is superb. The shape of the blade is perfect for a rocking motion that lets you quickly chop and mince. Of course the quality of the steel is legendary so this knife holds an edge and will last. Considering how frequently this knife gets used in the kitchen, it's a great investment.
Click to Editorial Reviews

Wusthof Classic 12-Inch Cook's Knife

The Sweetest Litte Chef's Knife Ever
I've been a fan of Wüsthof knives since I worked my way up to sous chef while paying my way through school. All the cooks had different knife sets (one of my favorites was a LamsonSharp set, forged locally in Massachusetts) and I got to try many styles of the French and German blade shapes. I couldn't afford good knives at the time, but after lots of testing, I found the German shape (strong curve towards the tip) the most pleasant to use; I prefer rocking slices to pulled slices (i.e., French style). Wüsthof epitomizes the German shape.

This little knife is the perfection of the traditional German shape. Incidentally, I've found that I use this size of knife more on a daily basis than I use my 10" chef's knife or my paring knife combined. It is the perfect size for the many small cutting and slicing tasks I perform on a regular basis. It is extremely well-balanced, well-forged, and aesthetically pleasing both tactilely and visually.

As a most...
Classic German Steel
Good, sturdy, well-built knives in the Solingen tradition, and this one is a good handy size.
Super knife
I bought this knife for my granddaughter who has started an organic cuisine business. She was delighted with it. It was just what she needed in her business.
Click to Editorial Reviews

Wusthof Classic 12-Inch Heavy Cook's Knife

Serious knife for serious work.
This knife is heavy, and not for tiny hands. With that said, it is as close to perfect as I could ask. It is well balanced, with just the right offset between blade and handle when held at the pinch-point. The blade is tall without being too unwieldy. The edge is fine, with a perfect curve for slicing and chopping. The heel is nice, giving the pinch-point a little added heft, but can interfere with sharpening. Still, I've had no difficulty sharpening with Spyderco bench-stones (fine and ultra-fine are all you need, with the periodic hone). I've had this knife for eight+ years and I don't even know how many thousands of onions I've rendered with it in that time.

The thickness makes it a little bit awkward for sashimi cuts of fish, and the size makes it too big for really tiny cuts (think decorative cuts on radishes or carrots). Although it almost has the weight of a cleaver or bone-breaker, the edge is far too fine for that (other than fowl). If it weren't for those items, I...


Click to Editorial Reviews

Shun DM0706 Classic 8-Inch Chef's Knife

Comparison, comparisons.
I'll start by saying that I own both this knife and the Wusthof Classic 8" chef's knife, and I love them both to death. I tend to use the Shun more for cutting up poultry and such, because the steel is harder (less steeling when doing heavy work); and I use the Wusthof more for mincing and dicing veggies (much easier to use the bolster grip when doing these tasks). Quite frankly, in my humble opinion, when you are in this price range, comfort and aesthetics are going to be bigger factors than relative sharpness. Provided you clean and maintain the knives properly, you will be putting them in your will to a deserving heir.

Note to sharpness snobs: NO stainless knife can touch an old-fashioned carbon steel knife for sharpness. If you don't believe me, go and see what your butcher uses. The problem with old-fashioned carbon steel knives is that they are very high- maintenance and will look ugly after a while no matter what you do.

Personally, if I had to choose,...
I like my Globals; I love my Shun
After using a few of the Global knives, with the 7" oriental chef's knife being my everyday knife, I decided after a marathon day of chopping that I wanted someting a little heavier. After holding a few 10" chef knives, I decided these were bigger than I needed, and settled on the 8" chef as my new workhorse. It came down between the Global GF series 8", a Ryussen, and the Shun. After holding and test-driving all three, I settled on the Shun. It is by far the best combination of sharpness (wow!), weight (slightly heavier than the Ryussen and the Global), handle comfort (you don't notice the offset handle when you hold it, until you pick up the Ryussen or Global and it's not there, and then you miss it terribly), and price. In fact, for the rather small price difference between this beauty and the Global, I wouldn't even consider not spending it. Of course, it doesn't quite have the balance of the $1300 Hattori they also had on hand, but this is a great knife...
A tool that does exactly what it's supposed to... amazing.
I'll get this out of the way: I love Wuesthof and Shun knives. I prefer Wuesthof and Shun over Henckels and Global because the handles of the latter two brands don't fit my hand well. The MAC 'Ultimate' series feels good in my hand (their other lines don't), but I can't justify spending double of what a Shun costs if I'm not a professional cook.

These are my personal needs. Try different knives, and choose what fits your hand, budget, and cooking style. If you do like the way a Shun feels, I guarantee that you'll like it.

Despite the pleasure one gets from turning a mound of raw ingredients into a beautiful meal, that prep is a b$7@h! So, having a good knife (or knives) is essential for making things go quickly and smoothly, counter-side.

I have to admit that I was a total kitchen-hypocrite, in that I had THE BEST knives for my outdoor activities (I worked as a fishing guide in Alaska, so I filleted a lot of fish and just plain cut up a bunch of...
Click to Editorial Reviews

Ken Onion by Shun DM0500 8-Inch Chef's Knife

I didn't know what sharp was until I got this one
I got this knife as a kind of impulsive indulgence, I think it looked cool in its own holder and I had heard good things about Shun knives. However, all those good things are true. It is by far the sharpest knife I've owned, and I've got Henckel Zwillings (not the cheapo kind you get at Target) that have been sharpened to what I USED to think was the sharpest blade around.

I'm not dissing the Henckels - if I had not indulged in the Shun I would have been very happy with their performance. But I did get a chance to make some observations on how the Shun shone (no, it's not the same "u" as in "Sun" but it's a borderline pun):

- Ripe tomato: The Shun needed no sawing action whatsoever. It cut the initial waxy and soft skin like it was being dipped in water. All my other knives need to break the skin either with pressure, angle, or a teensy bit of sawing motion

- Dish brush: While cleaning the blade side with a circular motion in sudsy water (safe for...
Just the best
I own more than 100 knives made by most well known manufacturers of fine cutlery. I have a masters degree in food science and I worked my way through grad school as a butcher and instructor of meat cutting and meat processing at a major University. This is the finest knife I have ever owned. It is so fun to use I think up things to do with it as entertainment. Take it from an "expert" this knife cannot be beat. Read the other positive reviews. I have given this knife to my brother and my son (both are gourmet cooks) and they love it as well. Spend the money and have a ball. I have no use for a reviewer who holds a knife in a store and writes a negative one star review.
Shun Knives are Beautiful, Elegant, and the Sharpest around
I have a whole set of these blades, so I'm breaking down my review to two parts: Review of the Shun Classic Blades, and the portion as it pertains to this knife in particular.

I absolutely love this knife and it's my main work horse knife. The 8" blade is perfect size for everyday uses for chopping, dicing, smashing garlic, etc.. In my daily cooking, I reach for this knife first, and may pair it up with the Paring Knife for smaller tasks. I love the look and feel of this knife, I love that it's so unique and beautiful, I love that it comes with it's own bamboo stand for disply when not in use. I don't hold this knife only by the handle though, I wrap my hand around the handle and base of the blade to give me a very steady hand. Many chefs do this with regular knives and that's where I got the idea from, it allows more control and steadiness (you really feel this when you're using the larger knives). I'm right handed and do rest my left hand on the curve on top of the...
Click to Editorial Reviews

Masahiro 14912 MVH - 10 inch Chef's Knife

light weight, well balanced
I am a country club chef and i use this knife for everything. It has everything to offer and is affordable. Razor sharp edge out of the box and easy to resharpen. If you only use double bevel knives you really need to try japanese steel. This knife is so versitle. The thin blade is great for slicing fish and cutting meats. Chopping and dicing vegetables is effortless. Masahiro is the best!
Very solid knife but not as good as the Shun knives + professional chef review
This is a solid knife. I bought this one plus the 7 inch chef's knife for my wife. We enlisted the help of a professional chef to compare these against the Shun knives. To find the full review with videos of the two knives facing off (there's also a video of the Shun 1000/6000 grit whetstone) just Google "TrekAdvisor Masahiro" and it should come up.

Click to Editorial Reviews

Paderno World Cuisine 14 1/8" Chef's Knife with Forged Blade

Do you need this?
I had to ask my self three questions when I purchased this knife. Was it a good deal? Yes, for the amount i paid for it (under $35 shipped, used like new), and the quality of the steel, I would have been happy with almost any sized knife. But do you need a knife this big? Can is possibly be useful? HELL YES!!!! Who doesn't want a freakin' sword! Parsley beware... I even carved a turkey with it once, being in a pinch for a carving knife. It was a bit heavy for the job, but with a long draw and a pretty sharp blade (after some touch-up) it did a neat job of it. Probably wouldn't have bought this product at the list price, so thanks Amazon for the hook-up. Paderno World Cuisine 14 1/8" Chef's Knife with Forged Blade
Heavy, But What Do You Expect?
This knife is wonderful, but if you have weak wrists or do not need 14.125 inches, then I would avoid it. It's a little hard to maneuver, especially on anything but a huge cutting surface. I love the weight, as I do a lot of poultry butchering--it makes things so easy. It wasn't very sharp when it came, but now that I have sharpened it, it holds its edge beautifully (of course, this is coming from someone who finally gave up his 13 inch carbon steel knife, acquired in 1977).
Its almost a sword
This knife is huge, my 10" fit on top of the blade. One things for sure! Your going to need to buy a bigger cutting board. The tip of the blade was not very sharp, had to get out my stones and extra long steel to get a nice edge. "
Click to Editorial Reviews

Henckels Zwilling Pro 6" Chef's Knife 38405 163

LOVE IT!!!
You can't go wrong with this brand!!!
You get what you pay for...
I have a set.
I would recommend these knives.
Awesome.
As soon as I used this knife it became my favorite. It's the smoothest knife I've ever used. My wife and I both love it.

Click to Editorial Reviews

Wusthof Classic Gourmet 3-Piece Knife Set

Good Starter Set, Look Carefully at Knife Selections
There are really two main competitors in the high-end mainstream kitchen knife market: Henckels and Wusthof. Those who have used both usually have a preference. My preference (and therefore bias you should know about) is for the Wusthofs.

The Wusthof Classic line is the more conservative counterpart to the Grand Prix line. The only difference, however, is the handle style. I personally prefer the Grand Prix, but this is an issue of personal preference. The balance and grip of these knives are as close to perfect as I have found. For those wondering what benefits a higher priced knife provides, one benefit is that the blade (or tang) is one piece all the way through the handle. This makes the blade much stronger, and less likely to snap.

This set includes an 8 inch chef's knife, a 3

Wusthof Ikon 9-Inch Cook's Knife with Blackwood Handle

mostly love
Love the finish and overall size of the knife, as well as the fit for my hand, which is pretty small. As with any big German knife, expect it to be a little heavy. The only part I don't like is that when using a pinch grip, the top side of the bolster is a little sharp, but I plan to grind it down so it's a little more seamless where it melds into the spine of the blade.
superb!
I researched kitchen knives for a long time before deciding to buy a set of these Wusthof Ikon Blackwood knives. They sharpen well and hold their edge. They have a full tang and a nice heavy handle that superbly balances each particular knife. This set should last me the rest of my life.
buy it now !
Buy this knife and look no further !!! Heavier than thors hammer sharper than three piece suit and sexier than olivia wylde ( not by much ) better rock than a boat - the dudes at whustof got this one right
Click to Editorial Reviews

Wusthof Classic 9-Inch Cook's Knife

Incredible, with the right technique
If, like some pros, you like to grip the top of the blade between your thumb and index finger, forward of the bolster, and wrap the rest of your fingers around the handle, this knife is hard to beat. Such a grip is said to give better control, straighter cuts, and narrower slices than wrapping all fingers around the handle allows.

Yesterday I took a knife-handling techniques course offered by a Wusthof rep at a local shop and was amazed by how quickly this knife turned carrots, celery, and nearly anything else into neat slices and chunks. Using the grip described above, one merely rolls the knife back onto the item being cut, lifts the back only, and repeats, sliding the food into the knife. The front of the blade merely rolls and slides on the cutting board, and is never lifted. (Compared to this, the instructor said my lift-and-chop technique was fairly effective, but abusive! *L*) With this knife, you could cut a carrot or celery into neat, thin little slices in less time...
Invest in exceptional knives
As a home cook, it took me quite awhile to decide to invest in an excellent knife. I can't stress enough what a difference it makes. This classic 8 inch chef's knife was my first Wusthof. It has exceptional heft and balance, fits comfortably into my hand (I have smallish hands, so this was an initial concern) and, despite my fears and my experiences with other knives, I have yet to cut myself. A cheap, dull knife is more dangerous than a good, sharp one. This knife never slips, it cuts evenly and cleanly, and I *never* have to saw.

In addition to discount store block knives (a waste of money, despite them being so much cheaper), I've regularly used Chicago Cutlery and strongly prefer the Wusthof. It is much easier to clean (no wood handle to harbor microbes), contours comfortably into my hand (CC does not), and I find it holds its sharp edge more readily (CC needs frequent sharpening).

When I finally decided to buy it, I went to a cutlery store and tried out the Henckles and the...
the best tool of the trade
My mom, browsing my Amazon wishlist one day, saw this listed there. She emailed me immediately to ask why I would ever want a knife that is that expensive. Aren't the knives that she gave me as a housewarming gift good enough? They are dishwasher-safe and have a lifetime warranty, she reminded me.

I had to explain that while the knives she gave me were nice, they don't even compare to my Wustofs. My Wustof knives retain an amazing sharpness (even when I'm a little lazy about sharpening them). Their balance is unparalleled. The handle fits my hand perfectly. The knives that she sent me always feel dull in comparision, and the handle is simply uncomfortable.

I consider a good cook's knife to be essential for anyone who cooks. The question of which cook's knife to buy depends on the person who will be using it. There are two different questions: which model to purchase, and which length to purchase.

There are two main knife manufacturers: Wustof and Henckels. I think...
Click to Editorial Reviews

Masahiro 14914 MVH - 12 inch Chef's Knife

Light, Fast, Sleek, and Sharp
The new MV-H series from Masahiro is lighter & sleeker than the older MV series. Masahiro really scored a grand slam when they developed the "modern Japanese grind" (found on all MV & MV-H series blades) - not the traditional Japanese "chisel grind", but a more subtle version of it that is unlike anything ever devised in the western world. The "blade geometry" is far advanced over European & American design concepts. Also, instead of making a dozen or so hideous-looking hollow 'kullens' along the blade to keep food from sticking, centuries ago the Japanese gently hollowed the entire back face of the blade. Masahiro's "modern Japanese grind" has a more subtle version of this. When it comes to blades, it seems that the Japanese people are conceptually gifted. They've also had the best steel all through history - the west has always lagged behind (though it's been kept something of a secret till recently). If you want the best steel, and the best-designed "blade geometry"...
Excellent knife!
Have been using this knife on a daily basis - great / easy to handle, VERY sharp and I have not even been sharpening it! One of the best!!

Click to Editorial Reviews

Zwilling J.A. Henckels Profection 8-Inch Chef Knife

Spectacular knife
This knife feels great and cuts extremely true. It slices food when you chop rather than mashing it. I like the way you can grip the blade for stability. The shape is great, the blade is super stiff and it is by far the nicest chef's knife I have.
Great knife
This knife seems very well balanced and easy to use. Arrived sharp, and still sharp after a month of use. Chops, slices, cuts, you name it. Looks well made.

Click to Editorial Reviews

Global G-61 Hollow Ground 8" Chefs Knife

Sharp!
This is a great knife for a cook who cares a lot about quality and blade design. It has the Japanese angle (which I believe is a 15 degree compared to German much more abrupt), so it is very very sharp. It's ready to use straight out of the box, but you might want to give it a rinse to get any packaging gunk off of it. It uses great steel, and I grew up using a lot of different hunting knives, so I care a lot about the quality and grade of steel that is used. This is a very light and well balanced knife as well. I highly recommend this knife if you want to break away from the heavier German knives.
Best knife I have ever owned
As a Food Service professional I always need sharp knives in the kitchen with me. Whether it's cutting tomatoes or dicing raw sweet potatoes. It the best knife I've ever owned. My German knives can't top this and I've been using German steel for years.
Fantastic
I purchased this knife after a professional chef said it was the best knife he's ever used. I LOVE it!! They are perfectly balanced, light weight and beautiful to use. I also bought the boning knife and plan to add a few others in the near future. They are worth every cent of the purchase price.
Click to Editorial Reviews

Shun Premier Utility Knife, 6-1/2-Inch

One of the best knives I've owned
The Shun knives, in my opinion, are as good as they come. I have been cooking professionally for 19 years now as a certified licensed working chef. I teach culinary school and the most asked questions I get are about knives and which ones to buy. Through out most of my career I've used Messermeister knives which were great and held up for many years, but like most German knives, they don't hold their edge. The first time I held a Shun knife was at a supply store. Once I held it in my hand I had to have it. I highly encourage my students and my colleagues to give Shun knives a try for I assure them that they won't be disappointed.
Just wonderful
This knife is fantastic. It's not only beautiful but cuts like no other. I'm a huge Global knife fan but thought I would try the Shun just for comparison. It completely met and exceeded my expectations. It's very well balanced and fit nicely in my hand. I highly recommend this knife for anyone looking for a smaller utility knife with some style.
SHUN PREMIER (ZOMBIE DEFENSE APPROVED)
BOTTOM LINE
Shun Premier Knives are made with the same technique as traditional samurai swords. After months of moderate use on the toughest items, my Shun Premier knives haven't dulled, chipped, scratched, or otherwise marred their initial perfect finish. I know what I want daily in the kitchen and by my side in the Zombie apocalypse. However, consider looking for a better price elsewhere.

SHARPNESS AND STRENGTH
I have used other Shun Premier knives for cutting through the toughest things, like pineapple. The outside of a pineapple is as hard as wood, and my Santoku cuts through it with only gentle application of force - no sawing required. After months of use on only the tough stuff (I use different knives for pairing, poultry etc), this knife still hasn't dulled noticeably. Notice, this knife is a little small for use on pineapple, but I mention the pineapple as an example of how sharp Shun knives are generally.

BEAUTY
This knife is a thing of...
Click to Editorial Reviews

Wusthof Ikon 8-Inch Cook's Knife with Blackwood Handle

Great update to the original Classic line
I have knives from the Henckels Pro-S, Sabatier Grand Chef, Wusthof Classic, and Shun lines. I was curious to try the new Wusthof Ikon line, and I have to say, I'm hooked. There is a substantial premium over the regular Classic line of knives, but I'd have to say it's worth it.

Aesthetically, the new design is more pleasing, and has modern, flowing lines. The classic Wusthof red sticker is formed into the blade itself, so no more of the sticker coming off during washing! Also, the tang extends all the way to the bottom of the handle, ending in a sleek metal cap. Lastly, the bolster is much thinner, making the knife easier to sharpen.

Out of the box, my Ikon was as sharp as my Shun Nakiri. A few swipes on my steel made it even more so. After an hour of cutting, I greatly appreciated the new ergonomically designed handle. It really makes prepping much more comfortable. The overall balance is skewed slightly towards the handle, but not noticeably so.

In...
surprisingly sharp
I don't have experience with other high quality knives, this is my first. I have worked half a year in a restaurant using low quality knives that don't get really sharp and get dull fast, and compared to that, this knife is a lot more sharp, ergonomic/light, and therefore require less effort to use.

I was very pleased when I tried to cut some potatoes, with a little slicing motion it cut through a potato almost like it was fluff. Slicing many things is almost effortless, but the thickness of the blade does slow you down sometimes with things that don't want to "give way", like when preparing an onion to be diced by making multiple, incomplete cuts into it. I don't consider this a "con", as the thickness does make it more durable than thinner and more acute angle blades.

Since it's pretty much all I could wish for in a 6" chef knife, what I'm about to say aren't really complaints, just things I think people should consider if they are looking at this particular...
Great Cooking Tool
I'm extremely happy with this product!!! The product arrived sharped and ready for use. It's a pleasure to recieve a true product of value.
Click to Editorial Reviews

Wusthof Grand Prix II 3-Piece Chef's Knife Set

Great knives,great price!
I wanted to get my friend/colleague a new chef's knife for his birthday. Amazon had this set on sale and I got three knives for the price of one. I've seen reviews saying that the handles are plastic and seem cheap, I disagree they are very nice in the hand(I kept the other two.lol). My colleague loves his chef knife. We work backstage catering and the knives get a workout . I own other wusthoff knives and they are the favorites in my kit.
Love these knives
They cut masterfully. The mid-sized slicer is more useful than you would think. The chef's knife is superb. The paring knife is a little odd if you are used to other knives, but is good once you get used to it.
Lives Up To Reputation!
These knifes were purchased as holiday gift for my wife. I read several reviews of other knifes stating "just as good as a Wusthof". That's usually clue to purchase the original item. The 3 Wusthof knifes I bought feel like quality items and cut sharp with little effort - even my daughter commented how well balanced the knives felt when used. After using her new Wusthofs, my wife went through and culled out our older knifes, most stamped "Made in China". At this point in my life, I can afford to pay more for quality and I am very satisfied with my Wusthof purchase.
Click to Editorial Reviews

Shun Premier Chef's Knife, 8-Inch

A breath of fresh air.
A little background. I've cooked professionally for the vast majority of my adult life.. so roughly 20 years now. A bit of a late bloomer, I'm just now going to culinary school at the age of 36. That said, I've been around the block a couple times and I know a quality product when I see one.

This knife is a bad ass. You know that guy that seems cool, but has that weird look in his eye and you're fairly sure he could end you if he really wanted to? Yeah, that's this knife. Compared to the knives that are provided by the vast majority of restaurants, well its like putting Butter Bean versus Jon "Bones" Jones. I've put this knife through its paces and here are my observations. Take it as you will.

Pros:
(1)Beautiful. I get alot of "Ooohs" and "Aaahs" from people who haven't seen it before. "Oh my God" is a common phrase by people who hold it, and "Holy s*** I want one" is common by those who take a couple swipes with it.
(2)Sharp. Out of the box you can...
So sharp its scary!
I am a pro chef at a large hotel in downtown Seattle. I use my knife for at least half of my day (3 to 4 hours), 5 days a week. I own both Japanese and German knives, all the best and most well known. I purchased a Shun classic 8 inch and was blown away at the quality and overall ballance of the knife. I decided to upgrade to the Premier...Wow, wow, wow!!! This knife is the best knife I have ever owned and I cant remember someone else I worked with having anything close to mine. Its like a scalpel or an exacto knife sharp...scary even for me and I do this stuff all day, Im trained. I must admit, I have cut myself twice already, because all the blade has to do is make contact with skin and it cuts...I know, im a wimp... Should you buy this? If your serious about culinary arts this knife is no joke. Not to mention, your gonna have a piece art on your cutting board, its a beautiful and worthy example of a real pro knife...I highly recomend. This knife should be kept far away from...
Great Knife - Once I got a good one!
I'll start by saying I love this knife and am an avid Shun user.

It took 3 tries, however, to get a knife that wasn't defective - hence the 4 stars! Not Amazon's fault - but the first knife sent to me had two deep scratches in the steel on the bolster. Not ok for a knife of this price! The second knife had a large chip in the handle and a crack in the blade. These things are not typical of Shun, and I hope they aren't typical of this series.

The blade on this thing is as sharp as they come, as with all Shuns. The 16 degree angle is much different from the German and American knives and very sharp! It makes cutting a breeze and this will surely become my new go-to knife in the kitchen. I'm looking forward to building up the whole set of this line over time.
Click to Editorial Reviews