I use the Forshner knives and have enjoyed them. However I've never put money into a more expensive set. I've used the 8" chef's knife and it takes as keen as edge as my Wusthofs. I like the Wusthof's heft a bit better, but for lots of chopping, that kind of heft can be a drawback at the end of a heavy day of cooking. I didn't care for the Shun handle but the blades were astonishingly sharp - they were sharpened to a more acute angle than the Henckels I was comparing them with. Then again I'm not sure anything compares to high-end Japanese steel. If I ground my other knives to Shun's angle, their edges would crumble pretty quickly. Funny thing, it's that way with japanese chisels and razors, too. You put an edge to the blade and they go and go.