It cannot be said enough that knives are a very personal choice. Both Shun and Kasumi are both made with the same core, but there are subtle differences in feel. I prefer a handle-heavy knife, because it makes it easier for me doing lots of different cutting techniques without making me feel fatigued, as I often do with blade-heavy knives. Kasumi tend to be a bit more handle-heavy, and Shun a bit more blade-heavy. That being said, If I had a choice, based on my preferences, I would go with Kasumi. One of my chef colleagues swears by his Tojiro. I've used it on occasion and it is of similar quality. If it's any consolation, I've been using a Henckels santoku for the past 6 years or so. I've begun to prefer a more single-bevel style, and I've sharpened the knife that way.
