I bought this knife a few months ago for my work where I mainly do a lot of prep. This was my first high carbon steel knife and I really like it. Over the 5 months I've been using it I've likely cut up over a tonne or two of veggies and haven't needed to sharpen it nearly as much as my stainless steel knives I've used previously, and I can put a sharper edge on this knife making my job easier over all. The down side to this knife is also its pro, however. Its made with a extremely hard steel, which is a good thing, but also means it'll chip easily. I had gotten use to being able to "beat" on my other knives and when I accidentally brought the blade down on another metal surface it put a nick near the tip of the blade where it contacted. The damage wasn't that big of a deal, I was able to fix it using my sharpening stones, but it did freak me out a bit after it happened. I then made the mistake of trying to sharpen the tip a little too much to get the nick out and a little bit of the tip broke off as well. This was all completely user error, and since then I haven't had any nicks or problems with damaging the blade.This knife also will rust very easily. I knew this when I bought it, but I didn't expect for it to rust right before my eyes. If you miss a spot when cleaning your knife it will rust within 1-3 mins. I once cleaned the knife, sat it down on my cutting board and walked over to our head chef to see if he needed any help. Meanwhile, another worker who didn't know how easily this knife rusted chopped up a head of lettuce they needed for our grill line ASAP. When I got back to my cutting board the knife was covered in rust. Again, user error and its fixable, but I was pretty annoyed that it had happened.If I had it to do over I would still buy this knife, although this is not a knife for the faint hearted. You will need to oil it every time you store it, clean/dry/wipe it every time you sit it down or put it away and will have to be gentle with it or it'll break like a piece of glass. That said, it holds its edge, a very sharp edge, that makes your job much easier, and because of that edge you'll be able to do cuts you wouldn't be able to do without that edge. With this knife you can literally slice a tomato into paper thin slices without touching/holding the tomato. A load of veggies that I'd dread cutting in the past I now welcome with open and clean cutting board. The fiddling around that I'd have to do with our in house knives or my previous personal knives is gone, I just align the edge and it'll cut through anything.Amazingly sharp, but fragile knife. Knife blade chips very easy even while using an end grain cutting board and only using on vegetables. Now buying a japanese soft core cutting board by Hasegawa. Hopefully this will prevent chipping in the future. It's a carbon knife so it will rust if you don't use proper care and understood when using carbon knives.You'd be hard pressed to find a sharper knife and it just glides through ingredients. Just understand you'll need to use extra care vs other types of knives and you must oil it after each use and pair with a softer style cutting board designed for use with these types of blades.I'm not really a knife aficionado. So, what I though was sharp in the past is nothing compared to what I got with this beautiful blade. Previously the sharpest knives I had would cut through onions, broccoli and other semi-hard vegetables with a "shhh-k" sound (with the 'k' sound being the blade hitting the cutting board). Last night, I cut up broccoli, onion, and garlic and this thing went through the broccoli silently like it was butter, sliced through the skin of the onion like it wasn't even there, and sliced up the garlic faster thinner and easier than anything I've ever used before. With my old knives, there was always a bit of resistance to the blade passing through what ever I was cutting. With this, allowing the knife's sharpness to work for me is a no-brainer. It ~wants~ to cut. It's almost like it pulls itself through the cut for you.I'll be coming back for a matching petty knife, and carving knife if one ever becomes available...Just a quick background, I work professionally as a chef and have had experiences with many knives.I bought this knife because I just absolutely loved the aesthetics of it. The dark steel and handle, and it looked like something made with great quality materials. I Had no problems with shipping or the packing materials were more than adequate. After the first day of professional use, not doing anything too heavy other than prep work, I was impressed with the sharpness of the edge. After a couple of days, I noticed the edge developed a really small chip, and I have no idea how it got there. As far as I know, there was no obvious mistreatment. I just sharpened the nick out and it's fine again.tl;dr, Not terribly impressed with edge quality if it developed a little nick after a couple days use. This might be a characteristic of the steel that I'm not familiar with. I still enjoy the knife as a whole.working in a professional kitchen I can without a doubt say this is my favorite knife of the hundreds I’ve ever used, well done.Knife delivered to indonesia less than a week.Super fast shipping. Recomended seller..Knife super sharp.. love it so much. Definitely buy again for another type..I am a professional chef and typically have used German knives but wanted to give Japanese knives a shot. This knife is razor sharp and comfortable to hold. I am very pleased with my purchase so far. I ordered the knife Saturday morning and by Monday afternoon it made it all the way to my door on the east coast. This is not a Western knife and it is not meant to be beat on, cut through bone or hard seeds and requires a bit more care then a German knife would but the result is worth it. I would definitely recommend this knife to anyone looking for a quality high carbon steel chef knife.HiI've worked as a chef for 17 years and i tell ya, this is a great knife for the price.Love my new knife. The shipping was fast and it came when they told me it would.IT also came with a very easy to read instructions on how to use and,clean and maintain it, really helpful.The only bad thing is that the handle was for a righty when it says it a chef knife. Chef knives are usually 50-50. it didn't say anything about that part. Im a lefty, but actually it doesn't bother me at all.Ill prob get some more knives from these guys.