Fuji is my favorite of the shun variations purely for the aesthetics. The handle reminds me of a Japanese sword. In have a pretty large set of shun classic knives I bought 20 years ago and they’re fine for me. Also have an antique sabatier with a 12” blade. But most of the time I use my Victorinox chef knife which I keep sharp using my trizor XV electric sharpener. As much as I like the idea of going down a knife rabbit hole, I am pretty sure there is not much bang for my buck in doing so.
My money is spent on the best ingredients I can find, high quality cookware, and all sorts of kitchen gadgets and electrics.
If I hit the lotto, I might have a custom chef knife with integral bolster made for me by Michael Rader. But even if I had one, knowing myself I might be too afraid to use it and would prefer to keep it in perfect collectible condition. For those reasons, I’m ok with what I’ve got for now.
Your posts about subtle differences in knives remind me of Claus’s posts regarding subtle differences in similar forms of cookware. In general, while I do consider myself a discriminating person, I think the nuances you and Claus claim to ascertain are beyond the tolerances of my ability to measure and (I say the following politely and with affection) perhaps also beyond your limits of discernment. This is the challenge of non-quantitative subjective observational reporting of anecdotal experience using small sample sizes. It’s fun to do, but fundamentally inconclusive.
Nevertheless, I do derive some pleasure from reading about your passion for kitchen knives, so thanks for your posts. Happy birthday, Ray.
