The Muneishi 210mm Gyuto is a truly amazing knife. It is in fact my 4th Japanese knife, I own a Shiro Kamo AS Nakiri, the Muneishi holds up well in comparison. The main pros of this knife - stays sharp for a long time, came sharp otb but with a little strop it's absolutely razor sharp. The grind and profile are fantastic, it's fairly robust and thick at the top of the spine but tapers down very thin to the point. This achives a great balance between a workhorse and a lighter laser style knife. The extra weight really helps the knife glide down through food. I've been using this knife for just over a week and I can say is absolutely amazing at most jobs, onions it goes through like nothing, carrots, butternut squash, cabbages, all a breeze. I'm a professional chef cooking mostly vegetarian food so it's certainly been put to the test in terms of performance. Being high carbon with a soft iron outer layer it does need a little bit of care and attention, I keep a cloth on the kitchen side to wipe it after it gets wet and I've haven't had many problems. I don't find it that reactive though. All in all what a great knife. Thank you!