General Info:I've had this knife for about a week, so keeping that in mind it's lived up to my expectations so far. It's very well balanced and the handle is very comfortable especially if you use a Chefs grip, by holding the back of the blade with your Index Finger and Thumb. The handle has a slight "D" shape instead of oval shape to conform better to a right handed cook's hand. The steel has an elegant look to it and the handle feels very good in your hand. The blade is one of the sharpest that I've personally used. It glided easily through Onions, Garlic, Tomatoes, Apples, Potatoes, Chicken, and Beef with little pressure needed. This helps to ensure safe operation since using a dull knife that requires a lot of pressure is always more dangerous than a sharp knife that glides through food easily.
Care:
Always keep this in the provided Block and not loose in a drawer with other metal objects. Do yourself a favor and grab the Shun Honing Steel, it has a guide attached to help maintain the blades 16° angle, which is different than many Western blades. Lastly gently wash this knife with soap, warm water, and a soft brush or sponge, and always thoroughly dry the entire knife before storing.
Other Thoughts:
There's a lot of bad mouthing regarding Shun, regarding their durability, pricing, and sharpness. I won't say that there aren't better knives out there, you could spend an arm and a leg on knives. But given my experience with this blade I have no regrets buying this blade and find it better than 90% of what you'll find in most home kitchens. Whether your skill or demands require a better knife, I don't know... but for my part this one will do just fine.
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