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No. of Recommendations: 1
I have 2 Shun Japanese knives. Pricy, but worth it. I didn;t get them at the same time or even the same year. I also have an inexpensive slicing knife (for tomatoes, bread)--no need for anything better. And cheap paring knives that I replace every decade or 2--my fave is by Chicago Cutlery. But for slicing/chopping/cutting up veggies and cutting up meat (like turning a chuck roast into pot roast or stew-size pieces, slicing a steak or roast, dismembering a chicken), a great knife make life much easier and more pleasant.

Shun knives have wooden handles (and tangs that go all the way down) so I'd never put them in the dishwasher. I smile when I wash them by hand. Wish I'd gotten such great knives decades ago. You can buy them at some nice kitchen stores such as Williams-Sonoma and on Amazon.

You haven't lived(!) until you slice a tomato with a proper sharp serated slicing knife, or sliced a pile of mushrooms or chopped onions with a Shun ;-)

I'm often shocked by the cr@ppy knives in other peoples' kitchens when I help them cook--even people who can afford great knives much more easily than I can. Knuves that can only slice, not chop--eek! But my younger brother introduced me to Shun. He bought a large set (and therefore has several that go pretty much unused). He also bought Shun steak knives. If we ate steaks & roasts more often, I might spring for them, too.
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