As always, it's a question of "compared to what." Compared to Henckels or Wusthof Shun is pretty darn good. Compared to other Japanese manufactured knives in a similar price range, Shun Classic chef's knives are not a good choice at all. In fact I'll go so far as to say, they're Krap with a capital "K." Other Shun are somewhat better than the chef's, but there are knives as good for less money, and better knives for a similar prices. Unfortunately, you're not going to find them at Sur La Table, Williams-Sonoma or Bed, Bath and Beyond.
The Classics are made with a kind of three layer construction called
san-mai. Strictly translated that means, "three layers." The outer layers (called
jigane) are soft, stainless-steel made in a "Damascus" pattern. The inner layer (
hagane) is an alloy called VG-10. Because the pattern itself is made with a single type soft stainless it is very susceptible to scratching, and the pattern subsequently fading.
Note, no matter what the pattern looks like san mai knives are not "true Damascus." The entire blade of a knife made by real Damascus construction, outside, edge and all, is made from a single piece of metal -- which itself was created by repeatingly folding two or more separate types of steel.
Note also, despite Shun's and Shun retailers' claims, the Damascus patterning does not do anything to improve knife performance. It does not make the knife easier to sharpen, stronger, less sticky or anything else other than making the knife prettier (if you like that sort of thing).
The hagane (core) of the knife is VG-10 hagane. The hagane is where the edge lives. VG-10 has very good edge characteristics; and is one of the better, stainless knife alloys. So, that's certainly a strong point.
Unfortunately, the chef's knives are made with a lot of "belly" and have a very high point. The belly is even more exaggerated than typical German knives. People with good skills tend to find German profiles more awkward and less agile than French profiles (most Japanese chef's knives are French profile).
Perhaps Shun's best point is their high level of fit and finish.
The handle is a simple "D" shape. They are not uncommon in inexpensive wa (Asian) handled Japanese knives, while octagonal handles to dominate the higher hand. Many people, especially those who don't have trained grips, find the Shun D very comfortable.
In your position I'd probably hold off on purchasing anything as expensive a Shun. For one thing, once you develop some serious skills you probably won't be interested in it anyway. If you want VG-10, you're probably better off with a
JCK Kakayagi.
Bottom Line: Because of the high quality VG-10 hagane, it's a better knife than a mass produced German, but otherwise... not a good choice.
BDL