Well it is that time again. A test is running here so I'm stuck waiting for it to finish. I've been spending some time trying to figure what I should replace my incredibly crappy knives with. My knives are the "gotten free in College for filling out online surveys" kind. Plastic handles, cheap thin stainless, crappy serrations. I started out by looking at the normal names, and I found myself completely unimpressed. The workmanship of even "high end" Henckels was extremely inconsistent. They had double beveled edges, and the sharpening was not the same angle throughout the blade. Since I'm also into Japanese swords, I figured I would look at Japanese made knives. After some googling (and a trip to the local kitchen store) I found "Shun" knives. They are made in the same san-mei style that a tanto would be made out of, and also they use the same steel that is used in performance swords. The steel is probably overkill for a kitchen knife, but the workmanship is quite good. I also found some videos for them done by Alton Brown (the guy from good eats): (Warning! the following videos contain advertising!) This is an ad for their steel. Its ...  Read the rest of the entry...