larry > wrote in message >. ..
> Hello,
>
> I am considering trying one of the Shun chef knives. Does anyone have
> input on these knives 8 inch chef or 10 inch chef or any general comments
> on this brand of cutlery.

Depends on what you're really looking for. Do you want a good
servicable knife or somehting to make your friends and neighbors green
with envy. Those traditional Japanese blades will take a great edge
but take a lot of maintenance. (I don't know about their stainless
line) I prefer stainless for it's low reaction with acid foods and
edge longevity. I've used Victorinox in restaurant kitchens and found
them a great value at half the price of Shun. Of course, if your
kitchen is going to be featured in the Sunday supplement, they are
real design statement.

D.M.