From the packaging to the aesthetics of the knife to the actual cutting, this knife is top notch.  Vegetable prep is nearly effortless.  The blade angle is quite acute; I would sharpen with a whetstone or send to Zwilling/Miyabi  for sharpening. Don’t using a honing steel.  Hand wash only and dry.  Use a nice wooden cutting board and this knife should last a very, very long time.