ibbleschitz wrote:yeah, and the escort doesn't scream Compensation for size either... I've cooked in restaurants for years, used cheap knives to Wustoffs. my block at home has a couple of really cheap knioves I bought at JCPenney in 1988 and Henkels Twins that I bought 20 years ago. 500 bucks for a block of knives that 99% of people will never use enough to warrant that price. I see Shun knives all the time on woot and have never seen a chef I've worked with use them. so to use your anaology, it's like buying a Ferrari and turning it into a taxi. waste of cash.
Oh, so Applebee's and Chili's doesn't use Shun cutlery? If you cook more than Hamburger Helper, $500 is nothing over the lifetime of these knives. That two-degree difference in blade angle makes a surprising difference, and professional chefs know that. Using a commodity brand of cutlery (Chicago Cutlery, Henckels, Wusthof, etc.) is nothing like using Shuns. I urge you to give it a shot at Sur La Table. Take your JC Penney knife in and compare.