Omid,
Hi...Sorry to bring up old posts, but in your posts #648 and #649 in this thread in which you describe your unique cheese slicing method, the knife you featured in your demonstration is a Shun "classic" series knife, correct? I am about to purchase my first set of Shun knives after much research, and it would be nice to know that I could try to duplicate your cheese slicing method as an added bonus to offset the significant cost of Shun knives 
Thanks...Adam
Dear Adam, my knife is a
Shun 6" Utility Knife (DM0701). Now that I think about it, perhaps, I would have been better off purchasing the
Chef's 8" (DM0706) which has a bit more acute blade/edge curvature, which can probably add more leverage, ease, and precision in slicing various cheeses, vegetables, and etc. However, I am not sure if its blade is as thin as the DM0701. These knives are expensive, but they are once-in-a-lifetime purchase
as long as they are properly cared for. (Some chefs recommend immediately washing the entire blade after slicing onions, garlics, shallots, lemons, and limes.)
I suggest that before purchasing your knife, ask the salesman to bring you at least three knives of a same kind, and you tactilely and visually examine their entire anatomy: tip, edge, blade, spine, and heel. Pick the one that is best fashioned, as these are hand-made and naturally some come out slightly better than others. (I believe these knives must be professionally sharpened when the need arises. The better cutting board you use, the longer the blade will maintain its sharpness. If you have never used this type of knives before, be very careful as they are quite sharp.) Good luck and good night!
