[jcl]

Coincidentally enough, this conversation has come up on HN before, and the consensus was that professional chefs actually use knives that cost around $30; $100 knives are for people who want expensive knives that are functionally indistinguishable from $30 ones. It's more like paying for a "free-range" leather option when buying a car. :)

http://news.ycombinator.com/item?id=269945

[jonknee]

I commented there too :). I have the knife that Cooks Illustrated recommended, the Forschner. It's a good knife, worth the $25. Probably worth more, but it's not remarkable. I also have a Shun that's the same size and it's an amazing knife. Priced as such too, it's around $100. The differences are subtle, but because the Shun is perfectly balanced it's not hard to notice. My chef friends love it. Novice cooks who pick it up immediately notice something different. It's a very well crafted tool. Switch the prices and I'd still say the same thing, I'm all about getting a bargain.

If we're doing car comparisons, it's like a Camry versus a Lexus. The Lexus can't get you anywhere that the Camry can't, but you'll enjoy yourself more.

That said, I'm sure there are expensive knives out there that are simply shit. Price is a marketing technique sometimes. But there are real gems out there too. If I had to buy over again, I'd still get a Shun.