went to my local williams sonoma(sp)? and got to hold a 8" shun classic chefs, and an 8" global g-2 chefs.
i'm not sure if i like teh "D" shaped handle on the shun. when i grip the blade with my index and thumb it felt really comfortable, but when i gripped only the handle wasn't sure if i liked where the notch was placed.
the g-2 Global felt a little better, but still felt alittle strange in my hand.felt kind of wierd how the handle kind of more gradually went into the blade, instead of having that curve that's normally there...
i wish they had more knife companies that they stocked. but those and wusthof and henckles were the only ones that they carry...
i gots my self a lot of thinking to do.
oh btw. i saw the threads about the mousepad trick for sharpening convexed edge knives.
is it possible to achieve a convex edge by using three different angles on a whetstone? i saw my ex-boss doing this to a co workers Global knife. and i think he was doing it to his sugimoto knife also.