Pros: Fits the hand well, cuts easily for Vegetables
Cons: Different cutting motion than Western double bevel knives
I realize that there are -infinitely- more expensive and higher end Usuba Bochos than the Shun Pro, and it is not likely to take the place of the slicer machine I -still- drool over on JB Prince:
Or it's big (even more expensive) brother:
The scallop on the flat side makes sheeting very difficult, but, it is teaching me technique (thankfully with little of my blood involved). It has only an angle on one side and that is a 15 degree angle as compared to a 20 degree European knife, and the other side is flat with a slight (ura oshi) scallop in it (honyaki steel, and handmade). The shape is "higashigata" style (the square tip) It is not for cutting hard winter squash and the like but every other vegetable? It's astounding! Japanese knives are made in either "Awase " or "Honyaki". Awase is basically a clad knife: A very hard carbon steel is clad with a soft iron or steel. Kasumi actually means “mist/fog” and it is used to refer the hazy pattern on an awase knife, so often people just call an awase knife as a kasumi knife.
But? It has become my 'go to' knife for everything vegetative but fluting and I don't have a good fluting knife yet ... closest I've seen that caught my eye was this from Korin
When I got my Ken Onion 8" multi-tasker a few years ago I thought it would replace my 10" carbon French Chef (my principle knife for 25 years) ... but it didn't. This knife however has found it's way into my hand every single day since it arrived in January. from Epicurian Edge.