[quote postid="5525222" user="Greshmahg"]These knives are about form over functionality. They're made of AUS-8 metal as opposed to VG-10. I won't go into too much detail as to what that means, but the end result is you're looking at a softer metal that's going to etch easier, that's going to go dull faster, that's going to chip easier, and in general will function less adeptly than better knives. I know some of the Amazon listings and what not list these as VG-10, but if you dig around online you'll find that this is in error and that all of them are AUS-8.
They're gorgeous, make no mistake about it. But the quality of them is not there. These are the "Wal-Mart" line of Shun's.
You clearly do not know Shun.., or the series of each that is put out.. All of the Edo line a Solid VG10 with exception of the steak knives and boning knife.. Please in the future , CONFIRM something before posting false statements about a manufacturer with a rep as solid as Shun.. And you clearly have NO common sense if you are rating these as the walmart line of Shun... You sir, are a true "Vista" in my opinion, as you have demonstrated twice now about your ignorance of the SHUN line in general, these are FAR FROM their walmart line as you say.. The entry level is the Sora line..
As far as the person asking the difference in the Ken Onion and Edo. I own every single knife in the ECO line, as well as several knives in the Ken Onion line.. Both are extremely well balanced.. biggest difference is the handle shapes.. Some feel the Onions have too much curve to them.. If you are used to western style knives, then the EDO line would be more to your liking with alot less curvature in the handles and the blades.. and the EDO line is a 100x more comfortable than the classic line in my opinion.
AND if your buying a high end set of knives, for goodness sake KNOW how to USE a honing steel.. I have several Shuns several years old with never a resharpen.. You SHOULD and i DO hone any knife i use right before i cut with it, that is the rule of thumb on any good set of knives, you maintain your edge for a very very long time.. If you hone them say only once a week or two after useing them several times, you will be be needing to send them in or have them sharpened.. Its like oil changes in a car.. MAINTENANCE to keep up the performance.. So hone before every use (takes 5 seconds), and you will have years of trouble free usage.