I'm away for the weekend, so limited to mobile - are they doing something interesting? BTW - stopped into a King Of Knives today and waddayaknow, they had a board with a variety of hard and soft veges out and the ability to test anything in there range. So I spent some quality time with The following 20 chef knives: - global (for reference) - Wustof Ikon - Shun Classic - Shun Premier - Ran something - Furi - Wustof Culinar - Some random Thai brand at close to the same price First impressions: Still liked the Global, but it's too light compared to the others, by a long shot. It'd do if I decided $100 was the limit. The Furi and Thai brand were immediately discarded (this was before I knew anything about it). Just didn't like the feel. At first the Wustof was competing nicely, but I eventually felt that it was too heavy - required more force to cut despite the extra weight. The Culinar I tried later and actually got a bit of wrist pain using it - which went away immediately abs didn't return using any of the other knives. After a while, I wound up doing a round-robin of cutting with the Shun Premier, Shun Classic and the Yaxell Ran - I wound up preferring either the Ran or the Shun classic. The D-shape handle suited me better than the more western style of the Premier. So WotB, you preferred the Kasumi to the Shun- they seem fundamentally the same, so just curious as to your thoughts. Has anyone even heard of the Ran?
