New here guys and girls, and glad to have found you! Tons of good info on here. I'm playing around with the ohh so common transitioning from western (German) knives to Japanese knives. I've handled some Shuns and Macs, and was keen on the weight and feel of a Shun Classic 8" chef. I have one of the cheaper Kai Wasabi 8" chef, and use it as my line knife at work, as I don't mind so much that it gets abused a bit. I'm getting used to a the lighter and thinner style, but it's a bit too light (5.5oz). I was wondering if anyone has had any experience Tojiro's Senkou Classic line? http://www.cutleryandmore.com/tojiro-senkou-classic/chefs-knife-p124745 I've read decent things about the Tojiro DP, as being good for the $$$. The Senkou is a bit more pricy, but I really like the look, and I'm weird about handles, and the shape one his one looks like it would suit me. I'm curious about the weight though. The 210mm comes in at 8.6oz. Seems heavy for an 8.25" Japanese style knife. I'm wondering if this is due to the longer handle, and it's still balanced. So anyone had their hands on one of these? Any input would be welcome and appreciated.