Pros: One of the few best chef's knives currently made in this sector of the galaxy.
Cons: Not up to splitting chickens or other heavy-duty tasks. Not cheap. Good sharpeners only.
As the tape measure said about Mary Poppins, "Practically perfect in every way." Profile and Blade Ergonomics: From the side, it's "French" in that there's very little belly until the edge actually approaches the tip; and Franco-Japanese in that it's not exactly a "spear point," as the drop to the point on the spine is somewhat delayed. However, what really sets this knife apart (along with the Suisun Inox Honyaki Wa-Gyuto) is how thinly the blade is made. It's not easy to do; and a lot of blades fail and must be thrown away which partially accounts for the high price. However, the dividend in terms of sharpness is enormous and makes all the trouble and expense...(read more)