Question for the group about starting a Shun knife set - I got an 8" Chef knife and a 7" Santoku knife for Christmas. From what I know, these serve basically the same purpose. I'm wondering if it makes sense to return one and swap it for a different type of knife? I'd like something that's good for finely slicing steak, brisket, etc.
Curious as to what everyone uses and the types of knives you'd recommend starting with as I build out my set.