I understand that Kasumi knives are very fine knives. I don't understand, however, why they are an "alternative" to Shun. Shun knives are of slightly higher quality, and lower in price. Why should we be interested in an "alternative" that costs more and gives us somewhat less?

The way I used the word "quality" in the previous post didn't come out meaning what I wanted it to. The quality of the steel in both knives is, AFIK, identical--it comes from the same source. The Shun knives are a bit nicer and more expensive to construct because of the way the steel comes through the handle and forms a cap on the end of the handle--that's what I was referring to when I wrote "higher quality", and that isn't really "quality", it's just "features."

pardon me, how silly do i feel! i had no idea they retailed for me, i assumed after reading that the more popular shun would be more expensive

well beyond that, i have spent about 30 hours using them last week, so far so good! they are incredibly comfortable, incredibly sharp, build quality is excellent

Solarpowered, the only thing you're doing here is spreading dis-information. First off, Kasumis are within the same price range as Shuns, even slightly less expensive. Three benchmark and consumer groups, incl. America's Test Kitchen, NSF and Consumer Reports, tested and compared the Damascus line of cutlery from both manufacturers, and found that Kasumi edged Shun in hardness, holding a sharper edge longer, and overall quality. For $200, I'd at least expect a knife with rivets to hold the handle in place which Kasumi has, and cheap Shun doesn't. I've actually owned a shun 7-inch Santoku(now dis-continued due to safety concerns), and within a year the shabby handle became loose as a result of improper glueing. Before you make such arguments, try doing some actual research instead of pulling fictitious facts out of thin air. Advantage: KASUMI

And these pearls you cast upon the grave of a thread five years dead?

Glad you like your Kasumis, but this is silly.