An Asian santoku knife I owned, it is great for cutting meat, vegetables, fruits in chopping motion. I'd use this every day and never needed a lot of sharpening for its scalpel-like sharpness, honed it once in a while.
It's the easiest to grab, a go-to knife and so sharp to cut food for It's potent core of SG2 micro-carbide powder steel is layered in a Tsuchime finish. Hand-hammered effect helps prevent food from sticking.
Handle is so comfortable in your hand and love that D shape handle and it is fabricated with special Cocobolo Rosewood pakkawood. 
Each knife features a hand-honed blade finished with a true katana edge, a homage to the samurai swords made in Seki centuries ago.