I cook daily for my family and derive a lot of pleasure from a well crafted knife. I began with clunkier German knives but find that I enjoy the finer edge and easier handling of Japanese knives. I’ve used MAC and Kan knives for the past two years and enjoyed them. This knife is a substantial improvement. It is as sharp as you would expect, but for me, the real difference has been the long, thinner blade balanced with a slightly larger handle. The balance point is perfect for using a pinch grip, just where the ebony meets metal. This makes knife work a pleasure, even the fussier cuts.