Having lived in Japan 30 years ago I bought a wooden handled, dept' store standard Santoku which is still going strong today, with only occasional sharpening and home use. I just wanted a slightly longer Gyuto, but of higher quality - to have one 'special' knife. Having considered many types of steel including pricey high-carbon versions I settled on Ginsan, being plenty hard and sharp enough for a home kitchen, but also stainless for easy care. The Japanese Kiritsuke shape has a flatter profile than the more modern Gyuto or Santoku with a delicate point, but it's still double-bevelled and versatile in use. It's purposely a little bit different to the knives I already have, and particularly great for super fine onion chopping etc. I am really pleased with my choice at this price. The description was very informative and helpful. It was delivered swiftly complete with an excellent visual joke of sticking plasters that particularly tickled me :)