Shun TDM0707 Premier Chef's Knife, 10-Inch, Stainless Steel, Silver

Very good products. I am very happy to have KAI Shun Knives.

As you can see in the photo, it's damn ugly except when modified to kiritsuke style that I did. If you don't have patience to do that then just get the classic 10 inch which looks better that classic 8 inch one. In the photo classic 8 inch is looking better because I shaved off about 3mm to make it look proportional. Also after shaving off I sharpened to 10 ish degree angle and thus now it is as sharp as miyabi knife.For miyabi you need min 61 hardness to retain the edge. I have morimoto edition as well with 57 hardness and that requires sharpening every month. This koh series has beautiful handle and is most used knife. It retains edge upto an year. I also have black series that never requires sharpening but is quite sticky to foods and is terribly hard to sharpen. I am talking about 10 mts vs 2 hours.!!!I consider Japanese knife as functional jewellery and have quite a collection. Once you use that then you can never go back to German knives. And once you use miyabi then you can feel that shun is comparatively blunt. That's why I try to re develop edge to 10 degree in shun knives as well. With 61 hardness it holds it well. Though I love miyabi because that knives have no sharp edges except for the cutting edge. Shun should consider doing that because, as I said, after miyabi it feels unrefined.What I used 10 inch knife for? For the starter it is defacto knife for doing kurbani because it retains sharpness even after 50+ use compared to traditional ones that blunts out at mere 5. Plus the sharpness as as the god intended.Ofcourse you can use it for vegetables as well. Or if you got the tip then for fulleying fish as well or for cutting softer meat pieces.8 incher can do it all as well but consider reducing height by 3mm by redeveloping the edge. It's risky to do that because you can chip large piece and thus make the knife useless.