I want to chime in. As an ACF Executive Chef I use the three Shun Haru blades and pick from my Shun classic 8 roll set as needed. My only issue with Shun blades are they are so damn hard that sharpening them on the fly is a bitch.
I want to chime in. As an ACF Executive Chef I use the three Shun Haru blades and pick from my Shun classic 8 roll…