i already know what a lot of you are going to say about this, because i've said it before. im going to say a few things before i set myself up to get "schooled" on knives. first of all i am a professional chef, meaning that is what i do for a living. i understand food and im kind of a gear head meaning i am one of those people who thinks that the right tool is VERY important. i cant even list how many times ive taken knives out of my knife roll for various reasons, and usually once its out of the roll, our relationship is over. i also believe in minimal knives and do 98 percent of everything with my chef knives. i have a serrated knife for bread and certain roasts, a pairing knife and a fileting/boning/butcher knife what ever u call it. ok lastly i understand Shuns are NOT true traditional Japanese knives, i am very familiar with 80/20 blades, i know real Japanese knives come from places like Korin trading company, i have spent lots of time on this kind of subject, and lots of time explaining to people who think Shun knives are the best, that they are more for a targeted group of people. I don't know ANY well established chefs that use Shun knives. ok please initial that you read the disclaimer.... ok here it goes. I went to work today and left my knives at home. a girl i work with kindly let my use her Shun classic 8in chefs knife. I really truly enjoyed working with it and now i am considering buying one because i have a gift certificate from SLT and i haven't used it yet because i have everything i need. i do know i will receive some criticism in the kitchen from my peers, but i don't care what they think. but just so its understood, that in a lot of kitchens i work in and alot of the chefs i work with, people who use Shuns are kind of looked at as amateurs, cant really explain why. and im pretty well respected so i think some people who know me would be surprised if i busted out a Shun 8in chef knife. so anyway don't need any knife recommendations (not to sound rude) just what do u guys, who have used Shun classic 8in chef knives think? how do u feel about this particular Knife? i know my new pal Chem is going to have a good response..... let me have it guys.