Hi all,

I wondered, as a newbie, why there seems to be so much neg vibe here relating to Shun products. In particular, whenever I read any comments, they are negative ones about the Shun Classic range (whihc I have never used).

Is there any seasoned view about the Shun Pro range, which uses the VG10 steel (I am told it is one of the best stain-resistant steels for combination of hardness and toughness to take a durable and extremely sharp edge due to the high carbon and the cobalt content)?

As a keen domestic cook, and loving sashimi and sushi cut very sharply, but not wishing to spend a zealot's time massaging the kinves I use, if I were to choose a 270mm single bevel Yanagiba with a UK budget of £110, what would be a sensible alternative?

With sincere thanks
Akilia