Knives are an ancient tool and one might wonder if any further improvements are possible now that chipped stones have been replaced with steel. The answer is yes. First, knife design is an active subject. There are numerous custom knifemakers working today who produce some beautiful handcrafted pieces, a blend of art and function.
Unfortunately, most newly designed knives are for hunting or self-defense - anything but the kitchen where people actually use knives every day. Ken Onion is an exception, a well known designer; I applaud him for applying thought and art to kitchen tools.
The second area of advance is in steel and manufacturing; in this the Japanese maker Shun is a leader. They have learned to bring high tech steel and damascus composites to a broad market by advanced fabrication. In my opinion they make the best kitchen knives in the world; I have five. Many of their blades combine two or more different types of steel. The inner steel core is designed for edge holding, combined with multi layers outside designed for strength and durability, and a graceful damascene texture.
I'm giving this model four stars because the item I received is not quite as nicely shaped as the catalog picture, and the curved handle, while lovely, only fits the hand in one position whereas the more traditional Japanese style is more flexible. Pretty is not the same as functional.
There are several Shun lines and many models. I especially like the slim SG-0401 with a more conventional Japanese shape. The "Alton's Angle" model DM 0721 is highly recommended, and Shun also makes an unusual design DM 0741 which looks like an oversized sandwich spreader with a serrated edge - funny looking but brilliant in use.
A knife for daily use is a highly personal choice. I recommend trying knives in a shop rather than buying online, especially if you can find a dealer who stocks different Shun's.Get more detail about Shun Ken Onion 4 Inch Chef's Knife.
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