Originally Posted by
Mojo31
How about kitchen talk? The kids got some Shun knives with Damascus blades as a wedding gift. Are those good knives?
I don't know a thing about Japanese knives.
I do know that my SIL told my daughter that she may not use them (he's the cook).
I'm sure they're not bad knives. I haven't looked over them too closely, but they strike me as more along the lines of Japanese Knives lite, in both good and bad. Fans of Japanese knives are particular about a lot of the characteristics: the type of grind, the blade profile, blade thickness, core steel, and the list goes one. Provenance - the region, the smith, the sharpener, etc - is also a thing. You're not going to get all of that at the Shun level of production, but I'm sure that you're going to get decent steel that'll hold a finer edge than the big German brands.