“This is the first Japanese knife I've owned or even used, and I'm happy with both the look and feel. It was delivered sharp enough to cut paper and tomato or pepper skin quite easily, but I was able to get it even sharper on a cheap 1000 grit whetstone, with my limited experience of sharpening a few cheap vegetable knives, and so far it's keeping the edge nicely.
The construction feels solid and the kuro-uchi finish and plain wooden handle have a nice rustic appeance. It's balanced between the kanji lettering and where the blade transitions into the tang, so ideal for using with a pinch grip.
Something to be aware of: The blade comes with a lacquer coating to prevent rust and protect the finish, I'd recommend removing it—along the cutting edge at least—before using the knife, otherwise it will cause extra resistance and start flaking off along the bevel, causing the patina to develop in patches (as I found out myself). Acetone-based nail polish remover will take off the lacquer quite easily. Also note that the dark finish will slowly wear away over time; removing the lacquer on the top part of the blade probably speeds up that process, though I think I prefer the appearance without the lacquer.”
