“This is a gorgeous, go to knife for me. I've been using a New West Santoku for years. It's a really manageable size that is good for all of my general cutting board needs.
Especially, if there's a lot of veg, herbs, or aromatics. The extra blade width is good for scooping stuff off the cutting board, and the cool squiggly line helps keep stuff from sticking to the blade too much. The steel is awesome. Sharp, of course, Great edge-holding. BUT- the thing that separates it from others for me is that it's easy to sharpen. This isn't like one of those high-end Japanese blades where you have to have a black belt in how to use a whetstone to sharpen it. It takes an edge quick and painless when the time comes for it (which isn't often.)”
