Not in anger...

... But it was used this afternoon.

It's hard to explain, but the Shun really kind of melts effortlessly through things; it's not that it's so much faster, it's rather that it just goes through without any sense of resistance or effort. I was aware that holding things like onion halves or bits of garlic felt much more stable than when using my (actually really good) Furi knives - because, I think, with the Shun there was so much less resistance to the knife that there was no sense of having to hold on to the bit of veg; it wasn't being tugged by the cutting action.

Dunno if that makes sense in words, but it felt really clear.

Knife related: hilarious video of a one dollar knife being sharpened over half a day on various whetstones - the final one being a $300 job.