I’m increasingly skeptical of the value of a Santoku,particularly if you have a large kitchen. That said,this is my wife’s favorite knife. Fit and finish are really nice. The blade is about 2 mm thick at the bolster. It stays sharp for-bloody-ever. When it does dull,it’s super-easy to resharpen either on oil or waterstones. Be aware,though. The scalloped sides do not keep things from sticking. Look nice,though

Scary sharp,nice to hold,i hope I can keep it cutting as nice as when new!

I have been a Mac owner for a decade. That being said,I can produce an edge on this knife that I would put up against any Masamoto,Watanabe or Shig! This thing destroys tomatoes,as paper thin as possible!

Great knife,great quality I would recommended it to any one that like to cook