This is a great traditional style Japanese bread knife. Super lightweight, the Chef knife has a nice balance to it, and it won’t get heavy in your hand if you are slicing fruit, meat, or veggies. The thin yet sharp and durable blade of the FC61 steel of the Koh does a nice job of slicing and cutting easily and smoothly. The Pakkawood handle is more a traditional style for Japanese cutlery, paying homage to the original Japanese knives, samurai swords. The 6” Chef knife is a great blade, still a large blade but not as daunting in size as the 8 or 10” chef blades.