Great Blade. I'm a lefty and did some research on the erganomic "tear shaped" handle. I realized that Whether you're a righty or lefty, it doesn't really matter (unless you hold it like an idiot). The blade is amazingly sharp. Japanese steel is about 10 years ahead of German steel which is why you sharpen Japanese steel at a 15 degree angle as opposed to 30 degree angle. The edge of the blade keeps for longer than my other German knives. If there is anything I don't like, it's the weight. I find it hard to get into a good groove with my shun, and as a result I own several 8" chef knives.