There are going to be those that just dont like to see pricing like this, but the price of way too good to pass up.. That is so far below dealer its crazy... And those that complain about the cost, clearly dont appreciate ABOVE quality Standard! And probably are the same people that are driving a kia and Sour Patching about the guy you see driving a BMW.. Hands down, the BMW is a far better car! While the KIA will suffice , it is NOT a Beamer..
As far as the steel and sharpness, most have never used a Shun, or would know the difference.. A simple touch of the cutting edge will show you quickly just how good they are..
I own the Edo line, as well as Wusthof classic, and a few ken onions i prefer.. And the Edo line is by far the best ive used as far as food not sticking.. The way out perform my Wusthoff, and i do like the wusthof.... You want a good way to tell. Use a RAW potato.. The wusthof chefs knife will cling every potato, while the Edo will not, the potato seperates quite easily from the knife..
as far as sharpening.. you will not be sending in to Shun that ofter.. every 2-3 yrs. max if you use alot.. Do what you are SUPPOSED to do.. when you own a high end set (actually any good set), you are SUPPOSED to hone the blade every time you use it.. It takes all of 2 seconds, and you will retain that sharpness for years, its called maintenance.. If your against doing it, then stick with your $3 knives.. and stop the complaining..
[MOD EDIT: DON'T BE STARTIN' NO FLAME WARZ YO!But...good post]