The knife is very good in the hand, but is (more difficult than that of KAI for example) because of the metallic inserts and because of Kunstoffgriffs heavier than typical Japanese knife. Whether you like that is a matter of taste. The size of the handle is similar KAI or Kasumi. The handle material is a kind of plastic, but it looks and feels like wood, but more difficult and it resistant to water and cleansing agent (dishwasher ruled out anyway).
The blade is very sharp, the innermost layer of the blade is mirror polished. (The picture above shows the way, no real blade. The waves of the situation, of course, do not run to the steel in the cutting, because probably someone in the marketing department has handled a bit übeifrig and no idea of knives with Photoshop.)
The knife cuts through everything like butter: Tomatoes and paper anyway, but also by soft Pepperoni (a section through a pickled pepperoni for me is the ultimate knife test). It suits me very well in the hand and with the narrow 13cm blade can do 90% of the resulting cutting work, as long as one remains of bones and Gefrohrenem away.
Conclusion: I think the knife very successful because I tend to heavy blades and because there are very few Japanese knife with a narrow medium long blade. You get here spectacular appearance and good blade at a reasonable price (given the appearance I would have expected a much clearer design premium in the price, but is reserved for the lucky hopelessly overpriced 7000mcd series). Otherwise, there are blades with the same quality for less money and less appearance the Gefu 30020 Utility knife "Ran", cl. 13 cm, or the slightly lighter and more traditional Kai Europe DM-0701 Utility knife Shun 15cm.
TIP: To hear such a knife for sharpening, because of course the best knife eventually become dull, a Wasserstein (recommended would grit 1000/3000). Sharpening is not good and the usual Sharpener make the knife easily broken (in the latter breaking the very hard and very thin cutting very easy).
